Falafel in pita with yogurt sauce

Ingredients:

Falafel

• 2 cans (400g each) of chickpeas (drain the brine)
• Sandwich pitas
• 2 tablespoons canola oil, plus more for frying
• 1 medium onion, chopped
• 5 chopped cloves of garlic
• 1 large red bell pepper, chopped
• 1 teaspoon red chili flakes
• 1 tsp ground cumin
• 1 egg
• 1 tbsp. salt
• 1/2 tbsp ground black pepper
• 5 tablespoons of wheat flour
• 2 cups chopped fresh parsley leaves
• 3/4 cup chopped fresh cilantro leaves
• Fillings: shredded lettuce and chopped tomatoes, cucumber slices
• Yogurt Dip (see recipe below)

Yogurt dipping sauce

• 1 cup natural yogurt
• 1/2 tbsp lemon zest
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp chopped fresh cilantro leaves
• 2 tsp chopped fresh parsley leaves
• 1/2 tsp ground cumin

Preparation:

1. In a medium skillet, heat 2 tablespoons oil over medium heat, add the onion and bell pepper and cook for 2 to 3 minutes, then add the garlic and cook until translucent, about 5 minutes.
2. In a food processor, pulse the chickpeas, red chili flakes, ground cumin, egg, salt, and black pepper until coarsely chopped. Then add the flour, parsley, and cilantro. Pulse until the mixture pulls away from the sides of the food processor.
   
   Transfer the mixture to a large bowl and toss with the onion mixture. Refrigerate the falafel until ready to cook.
3. Roll out the falafel dough into circles with a diameter of 2.5 cm. Then shape the circles into elongated firka balls, like elongated balls.
   
   Pour 1/2 inch of canola oil into a heavy-bottomed skillet and heat it over medium heat to 350°F (180°C). Cook the formed balls, a few at a time, until golden brown, about 5 minutes.
   
   Turn them over to prevent them from burning or sticking to the bottom of the pan. Place them on a paper towel to absorb excess oil, and season with salt while they're still hot.
4. Open the pitas to create a pocket. Place 3-4 falafel inside. Add lettuce leaves, tomatoes, and cucumbers, and pour in plenty of sauce. Serve immediately.
   
   Yogurt dipping sauceIn a small bowl, combine the yogurt, lemon zest and juice, cilantro, parsley, and cumin. Season with salt to taste. Refrigerate until ready to use. Yield: 1 cup.