Click here for photos of making this dish.

I got home this evening and had to fight against inertia to do anything. I started browsing the internet for anything that might look tasty. Nothing looked inspiring, not even these falafel pitas I happened upon. The long, slow, and unexciting build up to my first bite made the joy even greater when I tasted them. I generally like the idea of falafel, but then when I eat it, the flavor of cumin and coriander are too overpowering. These were absolutely the best falafel pitas I've every had!

1 15 ounce can of garbanzo beans, drained
1 onion, chopped
one handful parsley, chopped
2 cloves garlic, chopped
1 egg
pinch of ground cumin
pinch of ground coriander
pinch of ground cayenne pepper
juice from one small lemon
1 teaspoon baking powder
splash of olive oil
few handfuls of bread crumbs
oil for frying
cup of plain yogurt
half cucumber, peeled and grated (or finely chopped)
sprinkle of dill
big spoonful of mayonnaise
pita bread
lettuce
tomato

In a large bowl, mash garbanzo beans with a fork. Blend onion, garlic, and parsley until smooth using a blender. Stir into large bowl with garbanzo beans.

In a small bowl, mix egg, cumin, coriander, cayenne pepper, lemon juice, and baking powder. Stir this mixture into garbanzo bean mixture. Add bread crumbs little by little until mixture is not too wet, but will hold together. Form about 16 little patties. Fry each side until brown.

Combine yogurt, cucumber, dill, and mayonnaise in a small bowl for the sauce. Cut pita bread in half and warm in toaster. Open up a piece of the bread being careful not to tear it. Fill with falafel, lettuce, tomatoes, and cucumber sauce.