Ingredients (serves: 4 wraps)
- ½ cup dried peeled fava beans
- ½ cup dried chickpeas (these need not be skinless/peeled)
- 1 teaspoon kosher salt
- 20 or so mint leaves
- 1 large bunch flat leaf parsley, leaves pinched
- 1 smaller bunch of cilantro, leaves pinched
- 1 jalapeno pepper, ribs and seeds removed, coarsely chopped, or ½ teaspoon cayenne pepper
- 1 small yellow onion, coarsely chopped
- 1 garlic clove
- 1 tablespoon sesame seeds
- 1 teaspoon baking soda
- 3 cups neutral oil, such as safflower or canola, for frying
- Tahini Yogurt Sauce
- ½ cup yogurt
- ⅓ cup tahini (stirred before measuring)
- 1 small garlic clove, minced
- pinch of salt
- Juice of 1 lemon
- 4 loaves thin pita bread
- ½ cup lift, pink pickled turnips, cut in strips
- In a medium bowl, cover the chickpeas and fava beans with cool water by 3 inches. Soak them overnight and up to 24 hours.
- Thoroughly drain the chickpeas and fava beans. In the food processor, process them with the salt until they are ground to a coarse crumb. Reserving a few leaves of each herb, add the mint, parsley, cilantro, jalapeno, garlic, onion, and sesame seeds. Pulse until the mixture is finely ground to a moist, bright green crumb. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes and up to 1 day.
- Make the tahini sauce by combining the yogurt, tahini, garlic and salt in the processor or whisking by hand. Add the lemon juice, then taste and adjust the seasonings as needed.
- Heat the oil to 375 degrees in a 3-quart saucepan until a dropped pinch of herb bubbles dramatically. Using an ice cream scoop or falafel mold, pack the falafel mixture tightly into the scoop and fry a few at a time until they are deep golden brown, flipping them over with tongs as soon as they are browned on one side. Remove the falafel from the oil with tongs to a paper towel-lined plate, and fry the remaining falafel.
- Place a thin loaf of pita on each of four plates. Lay several falafel along one side of the bread a few inches from the edge. Top with tahini sauce, fresh herbs, and pink pickled turnips. Roll the pita up tightly, cut in half on the diagonal, and serve immediately with more sauce for dipping.
Author: Maureen Abood