DISHORA / RECIPES
Falafel
smash pita
Crisp herb crust, cool filling.
Next: ingredients
for 4 filled pitas.
DISHORA / RECIPES
Ingredients for 4
1 cup dried chickpeas
6 cups cool soaking water
½ cup parsley; ¼ cup cilantro
½ small yellow onion
2 garlic cloves
1 tsp ground cumin
½ tsp ground coriander
½ tsp salt; ¼ tsp pepper
2 tbsp olive oil, divided
4 thin 8-inch pitas
2 cups shredded lettuce
1 medium tomato, diced
½ English cucumber, diced
¼ cup tahini
2 tbsp lemon juice
¼ cup cold sauce water
DISHORA / RECIPES
Equipment
Covered large soaking bowl
Colander + food processor
12-inch nonstick skillet
Wide spatula
Board + chef's knife
Small bowl + whisk
Measuring cups + spoons
DISHORA / RECIPES
First: soak chickpeas
Put 1 cup dried chickpeas and 6 cups cool water in a large bowl, cover, and refrigerate for 12–24 hours until the chickpeas have expanded and softened.
Visit the recipe for all instructions.