Curtis Stone's Earth Sandwich
Recipe courtesy of Curtis Stone
Servings: Serves 8
Ingredients
  • 1/2 onion , coarsely chopped (about 1 cup)
  • 4 cloves garlic
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1 cup drained canned chickpeas
  • 1 cup drained canned pinto beans
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh Italian parsley leaves
  • 6 Tbsp. all-purpose flour
  • 1 tsp. baking powder
  • Canola oil for deep-frying
  • 1 bulb fennel , very thinly sliced
  • 1 cup green cabbage , very thinly sliced
  • 1 cup red cabbage , very thinly sliced
  • 8 4-inch-diameter pita breads , warmed in oven
  • Tzatziki Sauce
  • Cilantro Pesto
Directions
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.