THE FULL MONTY IS A ‘WET & WILD’ VARIATION OF THE BELOVED FALAFEL – WITH YOGURT SAUCE, DRIZZLED TAHINI, CHOPPED TOMATOES, OLIVES, AND LETTUCE ON A PITA.
I have to say I’m definitely a fan of a lot of ingredients that are put together in a piled way that reminds you of attending a Street cart or a sports game vendor food. There’s a certain enjoyment one gets from not just the food itself but all the piled sides. In fact, it’s hard to contain all the wet goodies on top. Caution: will drip from edge mouth! There’s also great satisfaction eating these ‘wet and wild’ variations in The Great Outdoors of an urban street corner, or enjoying it with friends together with the excitement of the live sports match. In fact, I would say that food like this is quite impulsive! There are many times in life we find ourselves having an impulsive buy of tantalizing street food – and the Falafel is definitely one of them!!
This may not be a traditional way for many who like a more controlled and organized-plated falafel experience. However, for those willing to go for the ‘Wet & Wild’ variation – I assure you that it could be amply rewarding. This verion takes all the great ingredients and magnifies them in a way that it becomes a pile of incredible Full Monty Mediterranean Falafel Bliss on a plate.
The ‘Wet & Wild’ falafel variation is trying to replicate the finest “Falafel Street Food.” If it is at all possible, it’s possible now!
The key to a great Falafel is using fresh ingredients.
INGREDIENTS
1 cup dry garbanzo beans (chick peas, sorted and rinsed)
3 cups water
1/4 cup oil
1 garlic (clove, crushed)
1 onion (medium, chopped)
1 teaspoon parsley (1 sprig or about 1 teaspoon, chopped)
1/4 teaspoon salt
2 teaspoons lemon juice
1/3 teaspoon hot pepper sauce
1 cup plain yogurt (low-fat)
1 onion (medium, chopped)
4 Whole Wheat Pita bread (pockets)
flour
tomatoes, sliced (optional)
lettuce (optional)
bread crumbs (optional (see note))
Chickpeas left in water to soak before cooking.
DIRECTIONS
Put beans and water in large pot and soak by the overnight or quick-soak method.
Cook until tender, about 2 hours. Add more water if necessary. Drain.
Slowly heat oil and sauté garlic and onion until tender (5 to 7 minutes).
Mash cooked beans, sautéed vegetables, parsley, salt, lemon juice and hot pepper sauce until smooth.
With floured hands, form ovals with bean mixture (about 1/4 cup each). Roll in flour.
Fry falafel, with the remaining oil in skillet, until golden brown. Drain on paper towel.
Combine yogurt with remaining onion.
Serve falafel in pocket bread topped with yogurt.
NOTES
If the batter is too moist, add breadcrumbs to make it thicker. It may take up to a cup of breadcrumbs.
Adapted and Modified from The Bold and Beautiful Book of Bean Recipes Washington State WIC Program
