Servings: Serves 8
Ingredients 1/2 onion , coarsely chopped (about 1 cup)4 cloves garlic1 tsp. ground coriander1 tsp. ground cumin1 tsp. paprika1 tsp. salt1/4 tsp. cayenne pepper1 cup drained canned chickpeas1 cup drained canned pinto beans1/2 cup fresh cilantro leaves1/2 cup fresh Italian parsley leaves6 Tbsp. all-purpose flour1 tsp. baking powderCanola oil for deep-frying1 bulb fennel , very thinly sliced1 cup green cabbage , very thinly sliced1 cup red cabbage , very thinly sliced8 4-inch-diameter pita breads , warmed in ovenTzatziki SauceCilantro Pesto
Combine the onion, garlic, coriander, cumin, paprika, salt and cayenne in a food processor. Pulse until the onions are finely chopped. Add the chickpeas, beans, cilantro and parsley and pulse just until the mixture is blended but chunky pieces of the beans still remain (do not overblend this mixture). Transfer the mixture to a bowl and stir in the flour and baking powder. Cover and refrigerate for 1 hour.
Heat 3 inches of oil to 375° in a deep fryer. Form the chickpea mixture into balls about the size of small walnuts (using about 1 1/2 tablespoons of mixture for each). Working in batches, fry the balls for 2 minutes or until golden brown. Drain on paper towels.
Toss the fennel, green cabbage and red cabbage in a medium bowl. Trim the top 1/2 inch from each pita bread to expose and open the pockets. Stuff each pita pocket with the fennel mixture. Top with the falafel balls and drizzle with Tzatziki
and Cilantro Pesto