Falafel with Beetroot Hummus and Pita Pockets By Chef Ajay Chopra

For beetroot hummus

• beetroot

• 400 gm chickpeas

• 6 tbsp tahini

• 1 lemon

• 6 ice cubes

• 2 garlic cloves

• 2 tbsp extra virgin olive oil

• 1/2 tsp salt

• ground cumin

• 2-3 tbsp extra virgin olive oil

• parsley

For pita pockets

• 1 ½ cups warm water (110° to 115°)

• 1 packet active yeast

• 2 tbsp sugar

• 3 cups all-purpose flour

• 3/4 cup whole wheat flour

• 2 tsp sea salt

• 3 tbsp olive oil

For Falafel

• 2 cups dried chickpeas

• 1 cup fresh parsley leaves, stems removed

• salt to taste

• 1 tbsp ground black pepper

• 1 tbsp ground cumin

• mint leaves

• 2 tbsp toasted sesame seeds

• oil for frying

For assembly

• tahini sauce

• pita pockets

• English cucumbers, chopped or diced

• tomatoes, chopped or diced

• baby arugula

• pickles

• beetrrot hummus