Warm pita pockets filled with crisp falafel-spiced chickpeas, cucumber, parsley, and tahini sauce.
1 cupChickpeas
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80 gCucumber
10 gParsley
2 clovesGarlic
120 gPita bread
2 tbspWater
35 gTahini
1.5 tbspLemon Juice
3 gCumin
3 gCoriander Seeds
3 gPaprika
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Pat chickpeas dry, then toss them with cumin, crushed coriander seeds, paprika, salt, and black pepper.
Pan-fry the chickpeas in cooking oil for 8 minutes until crisp at the edges.
Whisk tahini, lemon juice, minced garlic, and water into a pourable sauce.
Warm the pita bread for 2 minutes.
Fill pita pockets with chickpeas, cucumber, parsley, and tahini sauce.