Falafel:
1 can chick peas
1/2 onion, cut into chunks
1 garlic clove
1/3 cup bread crumbs
2 tbsp fresh parsley
1 roasted red pepper, jarred
2 tsp salt
1/2 tsp black pepper
2 tsp cumin
2 tsp oregano
2 tsp ground coriander
1 tsp red pepper flakes
1 tbsp flour
2 tsp baking powder
3 tbsp water
Vegetable oil
Pitas
1 cucumber, cut into thin slices
1 tomato, cut into thin slices and then into half moons
Lettuce, sliced
Tzaziki
Place falafel ingredients in a food processor and blend until mealy.
In a large pot or deep fryer, heat vegetable oil over medium heat to about 375-400 degrees celcius. Scoop out some of the chick pea mixture and roll into walnut-sized balls. I flattened mine slightly so that they cooked better in the oil. Continue to roll falafel balls. When oil is up to temperature drop 4 balls or so into the oil at a time. If you add too many at one time the temperature of the oil will drop too much and they will become really greasy. Cook in the oil until golden brown, about 2 minutes. Continue rolling and dropping in the hot oil until all the falafel balls are cooked and crispy.
Serve them hot inside pitas with sliced cucumber, tomato, lettuce and drizzle on tzaziki sauce.
