Open Faced Falafel Sandwich

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Team: Chickpea Chicks

Host School: MIlton Town School District

Age Group: High School

Ingredients

Falafel

  • 2 cans garbanzo beans
  • 2 red or Spanish onions, coarsely chopped
  • 2 large garlic cloves, crushed
  • 1/2 large bunch of parsley
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons sesame seeds
  • fresh parsely and cilantro
  • Kosher salt & cayenne pepper to taste
  • Vegetable oil for frying

Mediterranean Salad

  • 2 cup cherry tomatoes, diced
  • 1 yellow bell pepper, diced
  • 1 cup red onions, sliced
  • 1/2 cup black olives, sliced
  • 1 cucumber, diced
  • 3 tablespoons feta, crumble
  • 3 tablespoon sundried tomato
  • 3 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 1 tbsp lemon juice
  • Salt and pepper
  • 1 tablespoon fresh parsley, chopped

Pita Sticks

  • 1 package or 1 tablespoon Yeast
  • 1 tablespoon Sugar
  • ½ cup Warm Water 
  • 2 teaspoons Salt
  • ⅓ cup Milk
  • 2 cups Hot Water
  • 6 cups Flour

Tahini

  • 1-3 cloves garlic, to taste
  • Kosher salt, to taste
  • Juice of 2 1/2 lemons, or more to taste
  • 1/4 pint tahini paste
  • 1/2 teaspoon ground cumin

Preparation Instructions

Falafel​

  • Drain the chick peas from their soaking liquid and put them in the food processor, along with the onion, garlic, parsley, cilantro, and pulse until the texture is that of a coarse, moist meal.
  • Add the cumin, coriander, sesame seeds, cayenne and salt to the ground mixture. Stir to distribute the spice and allow the mixture to rest for 20 minutes at room temperature.  Taste a small amount for seasoning and adjust accordingly.
  • Line a sheet pan with parchment paper.  With slightly moistened hands, take walnut-sized lumps (about 2 tablespoons) of the rested falafel mixture from the bowl and gently roll into flat, round shapes, about 1 1/2 inches in diameter.  Place the falafel on the lined sheet pan and repeat with the remaining mix.  Allow rolled falafel balls to rest at least another 15 minutes at coldest possible temperature before frying.
  • In a pan with a generous amount of vegetable oil, fry the falafel until they are a dark, rich brown color, about 4-5 minutes.  Remove from the oil and drain on paper towels.  Repeat with remaining falafel.
  • Serve the falafel warm or at room temperature along with tahini sauce for drizzling.

Mediterranean Salad

  • In a large bowl, toss together cherry tomatoes, yellow bell pepper, red onions, black olives, cucumber, feta, and sundried tomato.
  • In a small bowl, whisk olive oil, garlic, lemon juice, salt, and pepper.
  • Pour dressing over salad mixture and toss.
  • Top with fresh parsley.

Pita Sticks

  • Mix yeast, sugar and warm water in a large bowl. Stir to dissolve yeast and let sit about 5-10 minutes.
  • In another bowl mix the milk, salt, and hot water. Add to the yeast mixture and stir to combine.
  • Add in the flour a cup or two at a time and mix well. You want the dough drier and not sticky.
  • Knead dough for about 5 minutes.
  • Cover and let rise 30 minutes.
  • Punch down and divide into ½ cup balls.
  • Cover balls and let them rise for 30 minutes.
  • After dough balls have risen, take a ball and roll it out into an oblong shape. Place on a floured cookie sheet or pizza peel.
  • Bake the pocket bread for 10-15 minute or until the dough starts to brown.
  • After removing the pocket bread from the oven, place in a dish towel to deflate and cool.
  • Once cool cut in half then into strips.

Tahini

  • Press the garlic and mix with saltand a little lemon for a paste. 
  • Add the tahini paste and mix well.
  • Add the remaining lemon juice and enough cold water to achieve a thick, smooth cream, beating vigorously.
  • Season with salt and cumin