Pitta breads without Falafal are incomplete. The first time I ate falafal, it was stuffed inside a pitta bread at a quaint roadside Middle-Eastern joint surrounded by mountains in New Zealand. No wonder I fell in love with it instantaneously. New Zealand has been the most beautiful of all places I have visited and I think the best place to fall in love with anything. A scenic place with a lake within a lake, with poppies growing along the roadside, with sulphur fumes coming out of the cracks on the roads as you drive on them, with a thousand waterfalls coming down the mountains on a rainy day, where every mountain seems to be owned by somebody, with red grass and yellow grass growing alongside each other, with valleys full of beautiful lavender coloured flowers. This land of the volcano is so beautiful that the only emotion you can feel is Love. So I just fell in love with my first ever falafal stuffed within a pitta.
Made of chickpeas this snack can be used as a starter at any dinner party. It can be used in Indian curries or in Italian pastas, chopped and added to a salad and of course stuffed within a puffed-up pitta pocket.
.Throw away the soaking liquid as it contains flatulance causing substances.
.Green or brown coloured chickpeas can be added or substituted in this recipe.
.Any other aromatic herb such as basil or fenugreek leaf can be added instead of mint leaves.
.1 cup raw chickpeas when soaked and ground gives 1 1/2 cup coarse paste.
.1 1/2 bread slices give 3/4th cup bread crumbs.