Vegetarian Middle Eastern Street Food
Prep Time: 12+ hours (soaking) | Cook Time: 20 minutes | Serves: 4-6 people (20-24 falafel)
Ingredients:
For Falafel:
- 1½ cups dried chickpeas (never canned!)
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 2 tsp cumin
- 1 tsp coriander
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp baking powder
- 4-6 tbsp flour (as needed)
- Vegetable oil for frying
For Serving:
- 6 pita breads, warmed
- Tahini sauce
- Lettuce, chopped
- Tomatoes, diced
- Cucumbers, diced
- Pickled turnips
- Hot sauce (optional)
Tahini Sauce:
- ½ cup tahini
- ¼ cup lemon juice
- 2 cloves garlic, minced
- ¼ cup water
- Salt to taste
Instructions:
- Soak Chickpeas: Cover dried chickpeas with 3 inches of water. Soak 12-24 hours at room temperature. They will double in size. Drain well.
- Make Falafel Mixture: In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper until combined. Process until finely ground but NOT smooth (should resemble coarse sand). Scrape sides as needed.
- Add Binders: Transfer to bowl. Add baking powder and 4 tbsp flour. Mix well. The mixture should hold together when squeezed. Add more flour if it’s too wet. Refrigerate 1 hour.
- Make Tahini Sauce: Whisk tahini and lemon juice until it thickens and seizes (that’s normal). Gradually whisk in water until smooth and pourable. Add garlic and salt. Set aside.
- Shape Falafel: Use a falafel scoop or a small ice cream scoop to form balls (about 2 tbsp each). Slightly flatten into thick patties.
- Heat Oil: Pour oil 3 inches deep in a heavy pot. Heat to 350°F (175°C). Test with a small piece of the mixture – it should sizzle immediately.
- Fry Falafel: Fry 5-6 at a time, 3-4 minutes, turning occasionally until deep golden brown. Don’t overcrowd. Remove with a slotted spoon to a paper towel-lined plate.
- Assemble: Open a warm pita, spread tahini sauce, add falafel, lettuce, tomatoes, cucumbers, and pickles.
Chef’s Tips:
- ✨ MUST use dried chickpeas, soaked, never canned – they’re too wet
- ✨ Don’t over-process – texture is key for crispy exterior
- ✨ Refrigerating the mixture makes it easier to shape
- ✨ Maintain oil temperature for crispy, not greasy falafel
Nutrition (per 4 falafel with pita): 420 calories | 16g protein | 58g carbs | 14g fat