Ingredients Jump to Instructions ↓

  1. 1 1/2 cups cooked and drained chickpeas

  2. 1/2 cup finely chopped yellow onions

  3. 2 tablespoons chopped fresh parsley leaves

  4. 1 tablespoon lemon juice, or water

  5. 2 teaspoons chopped garlic

  6. 1 teaspoon ground coriander

  7. 1 teaspoon ground cumin

  8. 1 teaspoon salt

  9. 1/2 teaspoon turmeric

  10. 1/4 teaspoon cayenne

  11. 1/2 teaspoon baking powder

  12. 6 tablespoons all-purpose flour

  13. 4 cups vegetable oil, for frying Warm pita bread, split in

  14. 1/2 lengthwise Tahini Sauce Sliced tomatoes Shredded lettuce

Instructions Jump to Ingredients ↑

  1. Combine the chickpeas, onions, parsley, lemon juice, garlic, coriander, cumin, salt, turmeric, and cayenne in the bowl of a food processor. Process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed. Transfer to a bowl and add the baking powder and flour. Adjust the seasoning, to taste. Refrigerate until firm, about 20 minutes. † Heat the oil to 360 degrees F. in a deep pot over medium-high heat. † With damp hands, shape the chickpea batter into balls about 1 1/2 tablespoons each and then flatten into patties. Fry in batches until golden brown, about 3 minutes. Drain on paper towels. † Open the pita bread halves and insert 2 or 3 falafel patties into each. Drizzle with the tahini sauce and layer the tomatoes and lettuce on top. Serve immediately. † Yield : about 8 servings


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