📝 About This Recipe
Transport your senses to the bustling streets of the Levant with this quintessential Middle Eastern street food masterpiece. Our falafel is crafted from scratch using soaked chickpeas and a vibrant bouquet of fresh herbs, ensuring a shatteringly crisp exterior and a fluffy, emerald-green center. Wrapped in warm, pillowy flatbread and layered with tangy pickles and creamy tahini, this wrap offers a perfect harmony of textures and zesty, earthy flavors.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (soaked overnight in water; do not use canned)
- 1 cup Fresh Parsley (leaves and tender stems, packed)
- 1/2 cup Fresh Cilantro (packed)
- 4 cloves Garlic (peeled and smashed)
- 1/2 piece Yellow Onion (roughly chopped)
Spices and Binder
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1 teaspoon Baking Powder (added just before frying for fluffiness)
- 2 tablespoons Sesame Seeds (for texture)
- 1.5 teaspoons Kosher Salt
The Tahini Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 3-5 tablespoons Iced Water (to reach desired consistency)
Assembly and Garnish
- 4 pieces Pita or Lavash Bread (large and fresh)
- 1 piece English Cucumber (diced)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Pickled Turnips or Gherkins (sliced)
- 3 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Drain the overnight-soaked chickpeas thoroughly. Ensure they are dry to the touch by patting them with a kitchen towel; excess moisture is the enemy of a crisp falafel.
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2
In a large food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, and salt. Pulse the mixture until it reaches the consistency of coarse sand—avoid over-processing into a paste.
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3
Transfer the mixture to a bowl, stir in the sesame seeds, cover, and refrigerate for at least 30 minutes. This resting period helps the starches bind so the balls don't fall apart.
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4
While the mixture rests, prepare the tahini sauce. Whisk tahini and lemon juice until thick, then slowly drizzle in iced water one tablespoon at a time until it becomes a smooth, pourable cream.
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5
Remove the falafel mix from the fridge and stir in the baking powder. This creates a light, airy texture inside once the heat hits the batter.
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6
Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the oil isn't too hot (which burns the outside) or too cool (which makes them greasy).
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7
Using a falafel scoop or two spoons, form the mixture into small balls or slightly flattened discs about the size of a walnut. Do not pack them too tightly.
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8
Carefully drop 5-6 falafels into the hot oil. Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown on all sides.
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9
Use a slotted spoon to transfer the fried falafel to a wire rack or paper towel-lined plate to drain. Immediately sprinkle with a pinch of salt.
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10
Lightly warm your pita or lavash bread in a dry pan or microwave for 10 seconds to make it pliable.
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11
To assemble, spread a tablespoon of tahini sauce in the center of the bread. Place 3-4 falafels on top, lightly crushing them with a fork to help them stay in place.
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12
Top with diced cucumbers, tomatoes, and pickles. Drizzle generously with more tahini sauce and a dash of hot sauce if desired.
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13
Tuck in the bottom of the bread and roll tightly. Wrap the bottom half in parchment paper or foil for that authentic street-food experience.
💡 Chef's Tips
Never use canned chickpeas; they contain too much moisture and will cause the falafel to turn into mush. If the mixture feels too wet to hold its shape, stir in 1-2 tablespoons of chickpea flour or all-purpose flour. Ensure your herbs are completely dry before processing to maintain a vibrant green interior and prevent sogginess. Test fry one ball first; if it falls apart, the oil isn't hot enough or the mixture needs more chilling time. For an extra punch of flavor, add a teaspoon of sumac to your vegetable garnish mix.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy hummus topped with toasted pine nuts. Pair with a side of salty, crispy French fries dusted with za'atar. A cold glass of salty Ayran (yogurt drink) or a refreshing mint lemonade balances the fried flavors perfectly. Include a side of Tabbouleh salad for a fresh, herbaceous crunch. Offer a small dish of Harissa or Shatta (Middle Eastern chili paste) for those who love extra heat.