Salmon Falafel Pita
| Serves | 4 |
|---|---|
| Ingredients | Seafood |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Indian |
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.