Falafel Sandwich

Falafel always brings fond memories of the time we spent in Egypt. I was in Egypt for about 3 months while DH was working on a project there. His team lead made sure I got a part in the project so my skills don't rust and I am so glad he did, the experience of working in a project with several colloborators was once in a lifetime experience. Every morning on our way to work we'd pick up a few orders of Falafel for lunch at a small take out place called El Amda. Falafel, phool, Koshary were some of our regular dishes, which were very close in taste for an Indian palate. When I saw Siri's Oven Baked Falafel, these memories came back in a rush. It was time to coook up this tasty and easy dish.

Recipe Source: Oven Baled Falafel

Ingredients
1. 2 Cups of Chickpeas soaked overnight
2. 1/2 Medium Red Onion chopped
3. 4 Cloves Garlic
4. 1 tbsp coriander powder
5. 2 tsp cumin powder
6. 1/2 tbsp red chili powder
7. 1/4 cup chopped coriander leaves
8. 2 Whole Wheat bread toasted and crushed
9. 1 tbsp flour
10. Salt to taste
11. 1/2 -1 tbsp oil
12. 1 tbsp yougurt (optional, to keep the patties moist, I did not add it though)


Method
1. Blend the chickpeas to a coarse paste
2. Add the rest of the ingredients and let rest for a couple of hours
3. Form round shaped and place on a baking sheet sprayed with oil
4. Spray the falafel on top with oil spray
5. Preheat oven to 350 F and bake the falafel for about 20 minutes, flip and cook for 10 minutes on the other side

Sandwich Assembly
1. 4-5 Pita Bread, heated lightly and split
2. Ranch dressing
3. cucumber slices
4. Slice tomato
5. chili garlic sauce
6. Greek Yogurt
7. Hummus

Spread hummus on the pita and place one or two falafel pieces into the pocket, place cucumber slices, tomato slices, drizzle with ranch dressing, greek yogurt.