Cooking Mode: Falafel Pita Pocket

Step 1 of 5

Drain soaked chickpeas; blend coarsely in a processor with garlic paste, cumin, coriander, flour, and salt.

Step 2 of 5

Form mixture into small firm patties and deep-fry in vegetable oil until dark golden and crispy.

Step 3 of 5

Halve pita bread to open pockets and warm slightly on a dry skillet.

Step 4 of 5

Fill pockets with diced cucumber, sliced tomato, and hot fried falafels.

Step 5 of 5

Drizzle creamy tahini sauce inside pockets and serve immediately.