Falafel-Spiced Chickpea Pita Pockets


  • 1 cup dried chickpeas
  • 4 cups Water
  • 1 tsp fine sea salt
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 4 Persian cucumbers
  • 1 head romaine lettuce
  • 2 tomatoes
  • 1/2 small red onion
  • 6 whole-wheat pitas
  • 3/4 cup tahini dressing
  • Harissa
  • Combine the chickpeas, water, and salt in the Instant Pot and stir todissolve the salt. Secure the lid and set the Pressure Release to Sealing.Select the Bean/Chili, Pressure Cook, or Manual and set the cookingtime for 15 minutes at high pressure. Next, select the Timer orDelay function and set the time delay for 10 to 12 hours. (When thesoaking time is complete, the pot will take about 10 minutes to comeup to pressure before the cooking program begins.)
  • When the cooking program ends, let the pressure release for at least15 minutes, then move the Pressure Release to Venting to release anyremaining steam. Open the pot and, wearing heat-resistantmitts, lift out the inner pot and drain the chickpeas in a colander, then transferthem to a medium bowl.
  • Add 1 1/2 tsps of the oil, the cumin, coriander, onion powder,garlic powder, salt, and pepper and toss to coat the chickpeas evenlywith the oil and spices.
  • Heat the remaining 1 1/2 tsp oil in a skillet over medium-highheat. Add the chickpeas and sauté. for 8 to 10 minutes, until the chickpeasare slightly browned and the spices are aromatic and toasted butnot burned. Remove from the heat.
  • Tuck the cucumbers, lettuce, tomatoes, and onion into the pitas,then spoon 1/2 cup of the warm chickpeas into each pocket. Drizzle eachfilled pita with 2 tbsp tahini dressing and with hot sauce to taste.Serve the pita pockets while the chickpeas are warm.
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