Ingredients Jump to Instructions ↓

  1. 2 cups dried chickpeas , picked through and rinsed

  2. 1 teaspoon baking powder

  3. 1 small onion, coarsely chopped

  4. 6 garlic cloves , smashed

  5. 1 tablespoon cumin seeds , toasted and ground

  6. 1 tablespoon coriander seeds, toasted and ground

  7. 1/4 teaspoon red pepper flakes

  8. 2 handfuls fresh flat-leaf parsley , leaves coarsely chopped

  9. 1 handful fresh cilantro , leaves coarsely chopped

  10. Kosher salt and freshly ground black pepper

  11. Vegetable oil , for frying

  12. 8 warm pita bread, store bought or homemade recipe follows

  13. Tahini Sauce, recipe follows

  14. Shredded lettuce, sliced tomatoes, 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 F.

  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.


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