falafel pita pockets

Every once in a while, I soak a huge pot of chana/chick peas/garbanzo beans and cook them and freeze any unused portion. A few weeks ago, I had the last of the frozen batch I needed to use up and that's how this falafel pita pocket meal came about. Plus, there were fresh, sweet, juicy cherry and grape tomatoes from our garden that needed to be eaten up as well :-)

Falafel can be made with fava beans or chickpeas. I've always used chickpea batter of sorts, with some za'atar/dried herbs thrown in for home-made falafels. Also, used chickpeas to make a simple hummus.

Ingredients

For hummous:
2-3 cups firm cooked chick peas
3-4 garlic cloves
3-4 Tbsp olive oil
1 Tbsp sesame tahini
1 Tbsp lime juice
1 Tbsp finely minced sun-dried tomatoes (optional)
salt to taste

For falafel:
2 cups firm cooked chick peas
1 Tbsp za'atar spices (optional)
OR
1 Tbsp dried spices like parsley, dill, coriander
salt to taste
oil for frying

Other:
fresh romaine hearts or any lettuce of your choice
fresh tomatoes
kalamata olives
feta cheese
pocket pita bread, cut in half, warmed up and opened into a pocket for stuffing

Preparation

Combine the falafel ingredients in a blender of food processor and grind to a thick paste

Heat oil in a pan for frying the falafel balls

Meanwhile, combine the hummous ingredients in the blender and grind to a smooth dip consistency

drop a dollop/ball of the chickpea paste into the hot oil and deep fry to make the falafel balls; drain on a paper towel and keep handy

Assembly: Stuff each pita pocket as you like with falafel balls, lettuce, kalamata olives, feta, tomatoes, top with hummous and enjoy.