Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Dried chickpeas - picked through,

  2. 1 teaspoon 5ml Baking powder

  3. 1 teaspoon 5ml Onion - coarsely chopped (small)

  4. 6 Garlic cloves - smashed

  5. 1 tablespoon 15ml Cumin seeds - toasted, ground

  6. 1 tablespoon 15ml Coriander seeds - toasted, ground

  7. 1/4 teaspoon 1 1/3ml Red pepper flakes

  8. 2 Handfuls fresh flat-leaf parsley - leaves coarsely

  9. Chopped 1 Handful fresh cilantro - leaves coarsely

  10. Chopped Kosher salt - to taste

  11. Freshly-ground black pepper - to taste

  12. Vegetable oil - for frying

  13. 8 Pita Breads - (see recipe), warm

  14. (or store bought)

  15. Tahini Sauce

  16. 1/2 cup 118ml Tahini (sesame seed paste)

  17. 1/2 cup 118ml Plain yogurt or water

  18. 1 Lemon - juiced

  19. 2 Garlic cloves - chopped

  20. 1 Salt

  21. 1 Paprika

  22. Shredded lettuce

  23. Sliced tomatoes

  24. Chopped cucumbers

Instructions Jump to Ingredients ↑

  1. Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

  2. Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

  3. Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees.

  4. Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

  5. Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the Tahini Sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

  6. Tahini Sauce: Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing. (Makes about 1 cup)

  7. This recipe yields 24 falafels.


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