now Thy Falafel! Falasophy is a modern Lebanese street food kitchen, which started its journey in 2014 as a food truck roaming the streets of Southern California — better known by its disciples as the #FalafelChariot. In January 2017, Falasophy opened its first brick-and-mortar location in downtown Santa Ana. They created Falasophy to provide their interpretation of exciting, cravable street food, using the highest quality and freshest ingredients possible. The menu is focused on falafel, hummus and Lebanese street favorites, influenced by Southern California flavors. Everything they serve is made from scratch and all natural, and are dedicated to providing great tasting food, period. Lucky us, they were nice enough to share their Banh Mi Falafel Pita recipe with our readers.
Please note, unless you are planning on throwing a huge party, you might want to scale back on the measurements listed in this recipe. Feel free to use this handy dandy recipe converter here.
Yield: 24 Lbs: ~ 540 Small Falafel Balls
- 6 lbs Dry Garbanzo Beans
- 2 lbs /12 Bunches Italian Parsley Stems Cut Off
- 1.25 lbs / 12 Bunches Cilantro Stems Cut Off
- 2 lbs / 2 Jumbo Peeled Large Onions
- 1 1/2 Cup / 8 oz Peeled Garlic Cloves
- 8 Tablespoons Salt
- 3/4 Cups Coriander
- 1 1/2 Cups Cumin
- 1 Tablespoon Crushed Red Pepper
- Soak Dry Garbanzo beans uncovered, for 12 hours. Drain and wash the beans very well. Grind in bean grinder on medium. Place in Shallow Tub.
- Add Italian Parsley, Cilantro, Onion, Garlic and salt to food processor and blend until smooth – Blend in 2 batches.
- Mix Greens, Beans & Spices together by hand until thoroughly mixed. Refrigerate immediately.
PICKLED DAIKONS & CARROTS
- 7.5lbs shredded Carrots (Matchstick)
- 20 lbs Daikons
- 1 1/4 cup sugar
- 1 1/8 cup salt
- 12.5 cup white wine vinegar
- 10 cups hot water
- 5 cups sugar
- Mix daikons and carrots by hand with 1 1/4 cup sugar, salt for 3 minutes. Then let sit for 5 minutes.
- Wash rinse completely and drain water
- Place in a bucket
- Heat the water add the add the 5 cups of sugar along with the vinegar. Dissolve the sugar then pour over the carrots and daikons,
- Let cool and place in an airtight container then chill
- Drain water before putting in sandwich
Makes about 30 lbs
- 4 Cup/Ladle of Tahini
- 1 Tablespoon Crushed Garlic
- 2 teaspoons Salt
- 3 Cups Water
- 2 Cups Lemon Juice
Add Tahini, Salt and Garlic and 1 cup water to food processor. Blend until well mixed. While blending, gradually add remaining water to food processor until well mixed. Add Lemon Juice and process until fully blended – if needed add a bit more lemon juice. Store in Squeeze Bottle or Quart Container.
Makes 4lbs or 2 qt
Composing the Banh Mi Falafel Pita
The pita pocket is built by first frying 5-6 falafel balls, warming a pita bread and opening the top to form a pocket, add the falafel, a generous portion of tahini all over, fresh cut cilantro leaves, the pickles, along with thinly sliced jalapeños. Enjoy!