Ingredients
- 6 pita breads
- 525 ml oil
- 300 gr tahini
- 130 gr mashed garbanzo beans
- 120 gr tahini
- 120 ml dry split green peas water
- 65 gr garbanzo bean flour
- 60 ml oil
- 45 ml lemon juice
- 30 ml lemon juice
- 30 ml oil
- 30 ml oil
- 16 ml lemon juice
- 5 gr sugar
- 5 gr salt
- 4 gr salt
- 4 gr sugar
- 3 gr pepper
- 2 gr garlic powder
- 2 gr garlic powder
- 1 gr parsley (chopped)
- 1 gr cumin (ground)
- 1 gr onion powder
- 1 gr ginger (ground)
ginger. Blend well. Set aside. To make falafel, soak split peas in water to cover overnight. Drain and mash. Add half teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, half cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels. Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip.
