Anywho. Andrew does most of the cooking. By "most" I really mean "all." And he will usually text me about twelve options throughout the day that I serially shoot down before either he gives up and suggests take out or I give up and tell him that whatever the thirteenth thing he suggested sounds "great but I'm a little tired tonight so I might just lay down after work" which is polite pregnancy code for "I'm not going to eat that."
Let me just say for the umpteenth time that my husband is THE BEST! I don't want to hurt anyone's feelings by
Oasis Falafel is my heaven on earth. I have been known to plan my vacations around this culinary wonderment. I love you, I love you, I love you.
| Exhibit A, ladies and gentlemen of the jury |
| Exhibit B |
I LOVE YOU.
Now the Chicken Pita Sandwich is no easy feat to duplicate. And let me state plainly that your best option is to get on a plane and fly to Iowa to eat at Oasis Falafel. However, I am 14 weeks pregnant with a strong craving, a husband in grad school, and no time to waste. Get in my belly, now!
Andrew was in charge of the chicken. He has really perfected grilling chicken! It is always so juicy and the secret is to marinade it in a little oil. Yum! I sliced up some extra pita after I was done frying the falafel and just tossed it in the same oil. Dusted the pita chips with thyme and sesame seed (doesn't need salt but still looking for sumac as Oasis suggests). Yum! Andrew and I had picked up some cucumber relish at the Farmer's Market that were a nice addition to the sandwiches as well.
We had the most amazing dinner that night! I snapped a quick two photos with my phone but--as you can see--my hand was shaking so much with excitement that they aren't the best quality in the world. I just wanted to get on with the show and snarf that sandwich down!
We had the most amazing dinner that night! I snapped a quick two photos with my phone but--as you can see--my hand was shaking so much with excitement that they aren't the best quality in the world. I just wanted to get on with the show and snarf that sandwich down!
And here is the Christmas miracle...
I ATE THE LEFTOVERS.
TWICE.
CHICKEN PITA
SANDWICHES
This recipe has a lot of elements but is
easily divided between two days. Prepare
the hummus, Mediterranean salad, falafel mixture, pickled red cabbage, and
mango curry sauce the night before to really allow the flavors to incorporate
well. The results are a flavor sensation
unlike any other. Serve with pita chips
and hummus and it’s almost like dining at Oasis Falafel in Iowa City, Iowa.
2
boneless, skinless chicken breasts
Falafel
(recipe follows)
6 pocket
pita breads, warmed
Hummus
(recipe follows)
Pickled
Red Cabbage (recipe follows)
Mediterranean
Salad (recipe follows)
Mango
Curry Sauce (recipe follows)
Feta
cheese
Grill
the chicken so that it has a really nice char on the outside. While the chicken is grilling, take the
falafel mixture and form 12 balls and then flatten into thick patties. Heat 1 inch of oil in a large skillet over
medium-high heat. Fry patties in hot oil
until brown on both sides. Slice the
chicken into large chunks. Take a pita
and divide in half and then open up.
Spread hummus on the inside of each half and add a falafel patty. Fill with cabbage and Mediterranean
salad. Add chicken and top with mango
sauce and feta cheese.
FALAFEL
MIXTURE:
1-15
oz. can garbanzo beans, rinsed and drained
1
onion, chopped
½
c. fresh chopped parsley
1
t. minced garlic
1
egg
2
t. ground cumin
1
t. ground coriander
1
t. salt
Dash
of pepper
Dash
of cayenne pepper
1
t. lemon juice
1
t. baking soda
1
T. olive oil
1
c. bread crumbs
Use
a food processor to coarsely grind the garbanzo beans. Set aside.
Use the food processor to blend onion, parsley, and garlic
together. Stir into the garbanzo
beans. In a small bowl, combine egg,
cumin, coriander, salt, pepper, cayenne, lemon juice and baking soda. Stir into bean mixture along with olive oil. Slowly add bread crumbs until mixture is not
sticky but will hold together; add more or less bread crumbs, as needed. Cover and refrigerate.
HUMMUS:
1-15
oz. can garbanzo beans, rinsed and drained
3
T. tahini
2
T. lemon juice
½
t. salt
½
t. minced garlic
Olive
oil
Water
Paprika
Blend
garbanzo beans, tahini, lemon juice, salt and garlic together in food
processor. Slowly add 1-2 T. olive oil
and then water 1 T. at a time until it reaches a smooth consistency. Transfer to a serving dish and drizzle with
olive oil and a dash of paprika. Cover
and refrigerate.
PICKLED
RED CABBAGE:
1
c. vinegar
1
c. sugar
2
t. salt
1
head red cabbage, shredded
Combine
vinegar, sugar and salt. Pour over
shredded cabbage. Cover and refrigerate.
MEDITERRANEAN
SALAD:
1
tomato, diced
1
cucumber, peeled and diced
2
T. onion, diced
3
T. vegetable oil
1
T. lemon juice
Mix
together, cover and refrigerate.
MANGO
CURRY SAUCE:
1
mango, peeled, seeded and chopped
2 T. sweet chili sauce
1
t. curry powder
Combine
in blender and process until smooth.
Cover and refrigerate.




