Vegetarian, Middle Eastern (Print Version)
# Ingredients:
01 -
2 cups roughly chopped white onion.
02 -
6 garlic cloves.
03 -
2 cups cooked chickpeas, drained.
04 -
1 cup lightly packed parsley leaves.
05 -
1 cup lightly packed cilantro leaves.
06 -
1 teaspoon salt.
07 -
1/4 teaspoon chili powder.
08 -
2 teaspoons cumin.
09 -
2 teaspoons baking powder.
10 -
1/2 cup all-purpose flour.
11 -
Canola oil, for sautéing.
12 -
Pita bread, for serving.
13 -
1 1/4 cups plain yogurt (full fat or non-fat).
14 -
1/4 cup tahini (sesame paste).
15 -
2 Tablespoons fresh lemon juice.
16 -
Salt and pepper, to taste.
# Instructions:
01 -
Pulse together the chopped onion, garlic, chickpeas, parsley, cilantro, salt, chili powder, cumin, and baking powder in a food processor until the mixture is well combined but still retains some texture. Add the all-purpose flour and pulse until just combined. Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for 1 hour.
02 -
While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini, and lemon juice in a bowl. Season with salt and pepper to taste. Cover the tahini sauce and place it in the fridge.
03 -
Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball). Flatten them slightly into patties. If the mixture is too wet, you can add additional flour. Set a large sauté pan over medium heat and add a liberal amount of canola oil so that the pan is well-coated. Let the pan preheat for 3 minutes. Add the falafel patties one by one to the preheated pan. Brown them on the first side for 3 minutes, then flip them and brown the second side until cooked throughout. Transfer the cooked falafel to a paper towel-lined cooling rack and immediately season them with salt. Repeat this process until all the falafel are cooked.
04 -
Warm pita bread by halving it. Place three or four falafel inside the warmed pita and drizzle with the prepared tahini sauce.
05 -
If you prefer to bake the falafel instead of sautéing, refer to the recipe for Crispy Homemade Baked Falafel. For an alternative to tahini sauce, you can use a schmear of Greek yogurt as a cool and creamy complement to the hot falafel patties.
# Notes:
01 -
This recipe includes instructions for making both falafel and tahini sauce from scratch. If you do not have a food processor, you can alternatively mash the chickpeas with a fork and finely chop the other ingredients. For a gluten-free version, consider using chickpea flour instead of all-purpose flour.