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Salmon Falafel Pita
For a different spin on falafel, Chef Hines mixes up the chickpeas with salmon and pulls on the same Middle Eastern flavors and cooking techniques.
Servings
4
4
Cuisine Type
- indian
Menu Part
- Sandwich
Main Ingredient
- Seafood
Source: Recipe and photo courtesy of Alaska Seafood Marketing Institute
Falafel, typically made with mashed chickpeas, is a food item fueling the growth of a number of fast-casual concepts. But it’s also trending on mainstream menus as a vegetarian option in salads and sandwiches. For a different spin on falafel, Chef Hines mixes up the chickpeas with salmon and pulls on the same Middle Eastern flavors and cooking techniques.
Ingredients
1/2 cup finely chopped onion
2 garlic cloves, minced
1/4 bunch cilantro, chopped
1/4 cup chopped capers
2 tbsp. chopped fresh dill
1/2 cup cooked chickpeas, ground in food processor
1 lb. salmon filets, cut into cubes
Grated zest from 1 lemon
1 tsp. salt, or to taste
1 tsp. ground pepper, or to taste
Vegetable oil, for frying
4-6 pita breads, warmed and split
Plain yogurt, shredded cabbage, chopped cilantro and harissa for garnishes
Steps
In container of food processor, combine onion, garlic, cilantro, capers, dill and chickpeas. Process until finely ground; remove into large bowl.
In same food processor, combine salmon, lemon zest, salt and pepper; add to chickpea mixture in bowl and mix well. Refrigerate at least 30 minutes.
Heat vegetable oil to 350 F. Form mixture into 1-inch disks. Fry disks in hot oil 2 minutes or until golden brown. Remove from fryer and season with salt and pepper to taste.
Stuff salmon falafel into pita breads and add garnishes.
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