Straight from the Earth

BAKED FALAFEL PITAS with CHOPPED GREEK SALAD and ROASTED CASHEW SAUCE

I consider this more than a recipe, even more than a meal; it’s an explosion of unique flavors that truly do enhance each other. The combination of savory baked falafels, Greek salad, and exquisite roasted cashew sauce makes a falafel pita that’s hard to beat—and harder to resist. I recommend preparing the salad and sauce first, so the falafels are ready to serve as soon as they come out of the oven. Served with Quinoa Tabbouleh (page 68), this dish will feed eight people. For a change from traditional falafel pitas, this recipe transforms into an amazing falafel pizza (see page 131). —MAREA

Serves 4 to 8

CHOPPED GREEK SALAD

2 medium cucumbers, seeding and peeling optional, small dice

2 cups/300 g tomatoes (vine-ripened, heirloom, or cherry or pear tomatoes), small dice

¹/₃ cup/15 g packed finely chopped fresh flat-leaf parsley

¹/₃ cup/15 g packed finely chopped fresh cilantro

¹/₄ cup/25 g finely diced red onion

2 tbsp fresh lemon juice

1 tbsp extra-virgin olive oil

Salt

Freshly ground black pepper

ROASTED CASHEW SAUCE

1¹/₂ cups/210 g raw cashews, toasted (see page 117)

1 cup/240 ml warm water

3 tbsp fresh lemon juice

¹/₄ cup/60 ml extra-virgin olive oil

¹/₄ cup/10 g fresh cilantro

¹/₂ tsp ground coriander

¹/₄ tsp cayenne pepper

¹/₂ tsp ground cumin

1¹/₄ tsp salt

Pinch of freshly ground black pepper

FALAFEL

3 cups/480 g cooked garbanzo beans (rinsed and drained if canned)

1 cup/30 g packed fresh flat-leaf parsley

¹/₂ small yellow onion, coarsely chopped

¹/₄ cup/10 g packed fresh cilantro

2 tbsp extra-virgin olive oil

3 tbsp pine nuts, toasted (see page 117)

4 garlic cloves

2 tsp ground cumin

1 tsp salt

1 tsp ground coriander

¹/₂ tsp baking soda

¹/₂ tsp freshly ground black pepper

¹/₄ to ¹/₂ tsp cayenne pepper

Zest of 1 lemon

¹/₃ cup/45 g whole-wheat pastry flour

4 whole-wheat pitas

To make the salad: Combine the cucumbers, tomatoes, parsley, cilantro, onion, lemon juice, oil, ¹/₂ tsp salt, and a pinch of pepper in a large bowl and toss to combine. Season with salt and pepper. Set aside, or refrigerate covered, for up to 1 day before serving.

To make the sauce: Combine the cashews, water, the lemon juice, oil, cilantro, coriander, cayenne, cumin, salt, and pepper in a food processor and process until the mixture is smooth and thick, 2 to 3 minutes. Transfer the sauce to a container and set aside, or refrigerate, covered, for up to 3 days before using.

To make the falafel: Position a rack in the lower third of the oven and preheat it to 375° F/190° C/gas 5. Using a pastry brush, generously oil a rimmed baking sheet.

Combine the beans, parsley, onion, cilantro, olive oil, pine nuts, garlic, cumin, salt, coriander, baking soda, black pepper, cayenne, lemon zest, and red pepper flakes in a food processor. Pulse in short bursts until the mixture is finely chopped, but not pureed, stopping once or twice to scrape down the sides of the bowl. Add the flour to the mixture and pulse until just combined. The mixture should hold together when rolled into a ball and not stick to your fingers.

Using a scant ¹/₄ cup/60 g of falafel batter for each, form 16 patties, about ¹/₂ in/12 mm thick by 2 in/5 cm wide. Arrange the patties on the prepared baking sheet. Bake for 10 minutes, then gently flip the falafel over and continue baking until they are cooked through and golden brown, about 10 minutes. Remove from the oven and let cool for a few minutes.

Once the falafel are out of the oven, place the pitas directly on the rack and warm them for about 4 minutes.

To assemble the falafel pitas, cut a pita in half and gently open to form a pocket. Fill with ¹/₄ cup/30 g of the salad, two falafel patties, and a generous dollop of the sauce. Repeat with the remaining pita. Serve immediately.