Falafel in Pita W/Roasted Garlic&Caramelized Onion Couscous

I love Falafel! This is my second attempt making it. The first time was a learning experience (not too good). But this one turned out really good. Next time I will try it with dried chick peas.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• For Falafel

• 2 (15 ounce) cans chickpeas, rinsed and drained
• 6  garlic cloves, chopped
• 1⁄2 onion, chopped
• 1  extra large egg
• 1  lemon, juice of
• 1⁄3 cup  chopped parsley
• 1⁄3 cup  chopped cilantro
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 1  teaspoon cayenne pepper
• 1⁄3 cup self rising flour, plus 2 1/2 tbs
• 1⁄4 cup all-purpose flour, for shaping patties
•  salt
•  canola oil (for frying)

• Yogurt Tahini Sauce

• 1  cup  plain  Greek yogurt
• 1⁄4 cup  tahini paste
• 1  lemon, juice of
• 2  garlic cloves, chopped
• 1  pinch salt
• 1  pinch paprika
• 1⁄4 cup water

• Toppings

•  diced tomatoes and cucumber
•  pita bread, for sandwich

• For the caramelized onion and roasted garlic couscous

• 1 (10 ounce) box couscous (plain)
• 1  large onion, chopped
• 5  garlic cloves
• 1⁄4 cup olive oil, plus 1 tbs. olive oil
• 1  teaspoon salt
• 1⁄2 chicken bouillon cube
• 2  tablespoons  chopped parsley

Directions

1. For the Falafel:
2. In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne. Pulse about 5 times. Add self rising flower and pulse another 5 times. The mix should not be too smooth but no large chunks.
3. Transfer to a mixing bowl and season with salt. Refrigerate for 30 minutes.
4. Remove chickpea mix from refrigerator. Add enough oil to large saute pan to fill it 1/2-inch up the sides. Heat oil on medium heat while you form patties.
5. Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour. Roll into balls and press very gently into patties.
6. When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side. Transfer to a paper towel lined plate.
7. Slice the pita bread in half and open to make a pocket. Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
8. For the yogurt tahini sauce:
9. Combine all ingredients in food processor. Blend on high speed to make a smooth and creamy sauce.
10. For the couscous:
11. Place garlic cloves, 1 tbs. olive oil and 1/2 teaspoons salt in aluminum foil. Close tightly to make a pouch. Bake at 375 for 45 minutes (you can do this in a toaster oven if you want). When garlic is done, smash with a fork. It should be a paste like consistency.
12. In large saute pan, heat olive oil on med/low heat. Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour. Remove from heat.
13. Cook couscous according to box except (add 1/2 chicken bouillon cube to water). When couscous is done, add the caramelized onion, roasted garlic and parsley. Toss to combine.