Ingredients
Falafel
- 1 cup Dried Chickpeas
- 0.5 small Onion chopped
- 0.5 cup Fresh Parsley finely chopped
- 4 Cloves Garlic
- 3 tablespoons Flour
- 2 teaspoons Cumin
- 1 teaspoons Baking Powder
- 1 teaspoons Salt
- 0.5 teaspoon Cayenne Pepper
- Black Pepper
- Canola or Vegetable Oil for frying
Pita
- 4 Pitas
- Tomato chopped
- Green Pepper diced
- Lettuce shredded
- Tahini Sauce
- Tzatziki Sauce optional
- Hot Sauce optional
Instructions
- The night before, soak the dried chickpeas in cold water enough to cover them by at least 3 inches.
- Drain the next day, add to a food processor along with the onion, parsley, garlic, flour, baking powder, salt, cumin, cayenne, and black pepper. Pulse until a chunky paste forms that barely holds together when you press it.
- Spread onto a plate, press plastic wrap to the surface, and chill till cold.
- Meanwhile heat 2 inches of oil in a heavy-bottomed saucepan.
- Shape the falafel dough into small patties using about 2 tablespoons mixture for each ball.
- Fry in hot oil 5-6 minutes or until dark golden brown all over. Remove using a slotted spoon.
- Serve nestled in pita with your choice of garnishes.
Falafel is an ancient and still very famous street food, and this version adds lots of fresh parsley for a green tint to the delicious fried balls. Some falafel calls for fava beans or chickpeas, but I have opted for the latter here. I have left it a suggestion as to what you like to top your pita with– there are really no wrong ways to do it! If you can find fresh baked pita in your neck of the woods, splurge on it. The pre-packaged kind will do just find, but not many things beat the soft pillowy goodness of a freshly baked pita!
As always the more seasonal the vegetable it is the better it will be to use as a raw garnish. In the rougher winter months, pile pickles and shredded cabbage on top; in the summer months, fresh tomatoes and peppers and even sprouts. Definitely don't skip something saucy to top it all of, whether it's tahini or tzatziki is inconsequential, something pickled to give it a sour crunch, and a handful or two of fresh veggies to balance it all out.
The night before you make the full recipe, soak the dried chickpeas in a large container with enough cold water they are covered by at least three inches. They will nearly double in size overnight so it is important to have enough water in there that they do not run out of it to absorb.
Drain the chickpeas the next day and add to a food processor along with the onion, parsley, garlic, flour, baking powder, salt, cumin, cayenne, and black pepper. Pulse until a chunky, semi-smooth paste forms that just barely holds together when you press it. You can add more flour if it feels overly wet, or if it feels very dry for some reason blending in an egg can help that.
Spread the falfafel mixture onto a plate, press plastic wrap to the surface, and chill. Meanwhile heat 2 inches of canola or vegetable oil in a heavy-bottomed saucepan for frying, using a thermometer to measure 375 F. Shape the falafel dough into small patties using about 2 tablespoons mixture, depending on your preference size for each ball.
Test one falafel in the fry oil– if it immediately falls apart, you can add more flour or egg depending on the needs of the falafel mix. Keep in mind they tend to be fragile but once they begin to fry will be able to hold together better.
Once it is to your liking, fry the falafel in batches in the hot oil for 5-6 minutes total or until dark golden brown all over, turning them midway through cooking. Be sure to regulate the oil temperature using the particular idiosyncrasies of your won system. Remove from the oil using a slotted spoon and transfer to a paper towel-lined plate to let drain and cool. Sprinkle with flaky sea salt.
Serve nestled in pita with your choice of garnishes and drizzled liberally with tahini or tzatziki.
Ingredients
Falafel
- 1 cup Dried Chickpeas
- 0.5 small Onion chopped
- 0.5 cup Fresh Parsley finely chopped
- 4 Cloves Garlic
- 3 tablespoons Flour
- 2 teaspoons Cumin
- 1 teaspoons Baking Powder
- 1 teaspoons Salt
- 0.5 teaspoon Cayenne Pepper
- Black Pepper
- Canola or Vegetable Oil for frying
Pita
- 4 Pitas
- Tomato chopped
- Green Pepper diced
- Lettuce shredded
- Tahini Sauce
- Tzatziki Sauce optional
- Hot Sauce optional
Instructions
- The night before, soak the dried chickpeas in cold water enough to cover them by at least 3 inches.
- Drain the next day, add to a food processor along with the onion, parsley, garlic, flour, baking powder, salt, cumin, cayenne, and black pepper. Pulse until a chunky paste forms that barely holds together when you press it.
- Spread onto a plate, press plastic wrap to the surface, and chill till cold.
- Meanwhile heat 2 inches of oil in a heavy-bottomed saucepan.
- Shape the falafel dough into small patties using about 2 tablespoons mixture for each ball.
- Fry in hot oil 5-6 minutes or until dark golden brown all over. Remove using a slotted spoon.
- Serve nestled in pita with your choice of garnishes.
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