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Tag: falafel sandwich

  • Falafel Pita Sandwich

    Falafel Pita Sandwich

    Walk through the bustling streets of Cairo, Beirut, or Jerusalem, and you’ll find them sizzling in hot oil at corner stalls: falafel—crispy, golden fritters made from ground chickpeas and fresh herbs, served tucked into warm pita with a rainbow of fresh vegetables and a generous drizzle of tahini sauce.

    This falafel pita sandwich is a celebration of texture and flavor: the satisfying crunch of the falafel exterior gives way to a light, fluffy interior, while the cool, crisp vegetables and creamy, nutty tahini provide the perfect counterpoint.

    Made from scratch using dried chickpeas (not canned), these falafel achieve the ideal texture—tender and airy, never dense or pasty. Whether you’re a longtime falafel enthusiast or trying it for the first time, this sandwich is a revelation in plant-based eating.

    Ingredients

    For the Falafel:

    • 1½ cups (270g) dried chickpeas (do not use canned)
    • 1 teaspoon baking soda, divided
    • ½ cup fresh parsley, packed
    • ½ cup fresh cilantro, packed
    • ¼ cup fresh dill (optional, but traditional)
    • 1 small onion, quartered (about ½ cup)
    • 4 cloves garlic, peeled
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon cayenne pepper (optional)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 tablespoon chickpea flour or all-purpose flour (optional, for binding)
    • 1 teaspoon baking powder
    • Neutral oil for frying (vegetable, canola, or avocado oil)

    For the Tahini Sauce:

    • ½ cup (120ml) tahini (sesame seed paste)
    • ¼ cup (60ml) fresh lemon juice (about 1½ lemons)
    • 1 small garlic clove, minced
    • ¼ cup (60ml) cold water, plus more as needed
    • ¼ teaspoon salt

    For Assembly:

    • 4 large pita breads (preferably with pockets)
    • Romaine lettuce, shredded
    • 2 tomatoes, diced
    • 1 cucumber, diced
    • ½ red onion, thinly sliced
    • ½ cup pickles or pickled turnips
    • Fresh parsley, chopped, for garnish

    Instructions

    1. Soak the Chickpeas: Place the dried chickpeas in a large bowl. Add ½ teaspoon of baking soda and cover with plenty of water (the chickpeas will triple in volume). Soak for 12 to 24 hours, or overnight. Drain and rinse thoroughly before using.

    2. Make the Falafel Mixture: In a food processor, combine the soaked chickpeas, remaining ½ teaspoon baking soda, parsley, cilantro, dill (if using), onion, garlic, cumin, coriander, cayenne, salt, and pepper.

    Pulse until the mixture is finely ground but not pureed—it should resemble coarse sand with small flecks of herbs visible. Avoid over-processing, which can make the falafel dense. Transfer to a bowl, cover, and refrigerate for at least 1 hour (or up to 24 hours). This chilling step is essential for texture.

    3. Make the Tahini Sauce: In a small bowl, combine the tahini, lemon juice, minced garlic, and salt. Whisk until the mixture thickens and seizes. Slowly add the cold water, whisking constantly, until the sauce becomes smooth, creamy, and pourable. Adjust consistency with additional water if needed. Set aside.

    4. Form the Falafel: Remove the falafel mixture from the refrigerator. Add the baking powder and flour (if using) and mix well. Using a small scoop or your hands, form the mixture into 1½-inch balls or patties.

    Do not pack too tightly—loose balls yield fluffier falafel. Place on a parchment-lined baking sheet. Chill for another 15 to 30 minutes while the oil heats.

    5. Fry the Falafel: In a heavy-bottomed pot or Dutch oven, heat 2 to 3 inches of oil to 350°F to 375°F (175°C to 190°C). Carefully add the falafel in batches, avoiding overcrowding. Fry for 3 to 4 minutes, turning occasionally, until deep golden brown and crispy. Drain on a wire rack or paper towels. Repeat with remaining falafel.

    6. Assemble the Pitas: Warm the pita breads in a dry skillet, oven, or microwave until soft and pliable. If using pocket pitas, carefully open the pocket. Fill with shredded lettuce, diced tomatoes, cucumbers, red onion, and pickles. Add 4 to 5 falafel balls. Drizzle generously with tahini sauce. Garnish with fresh parsley.

    7. Serve Immediately: Serve the falafel pitas immediately while the falafel are still warm and crispy. Pass extra tahini sauce at the table.

    This Falafel Pita Sandwich brings the vibrant flavors and textures of Middle Eastern street food to your kitchen—crispy, fresh, creamy, and utterly satisfying.

  • Authentic Falafel (Crispy, Fluffy, Herbaceous)

    Authentic Falafel (Crispy, Fluffy, Herbaceous)

    Falafel is one of the world’s great vegetarian foods—crispy, golden-brown balls or patties made from ground chickpeas, fresh herbs, and warm spices. When done right, they’re crunchy on the outside and impossibly fluffy and green within, bursting with flavor from parsley, cilantro, and cumin.

    Stuff them into warm pita with fresh vegetables and a generous drizzle of tahini sauce, and you have one of the most satisfying meals imaginable. This authentic recipe uses dried chickpeas (never canned!) and a blend of fresh herbs to create falafel that’s far superior to anything from a mix or freezer aisle.

    Ingredients

    For the Falafel (makes about 20-24 balls):

    • 1 cup (200g) dried chickpeas (do not use canned)
    • ½ cup (about 30g) fresh parsley, roughly chopped
    • ½ cup (about 30g) fresh cilantro, roughly chopped
    • ¼ cup (about 15g) fresh dill (optional)
    • 4 cloves garlic
    • 1 small onion, roughly chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon cayenne pepper (optional, for heat)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon baking soda
    • 2 tablespoons sesame seeds (optional)
    • Vegetable or peanut oil, for frying

    For Serving:

    • Pita bread, warmed
    • Tahini sauce
    • Hummus
    • Chopped tomatoes, cucumbers, and red onion
    • Pickled turnips or radishes
    • Fresh parsley and lemon wedges

    For the Tahini Sauce:

    • ½ cup (120g) tahini
    • ¼ cup (60ml) water, plus more as needed
    • 3 tablespoons lemon juice
    • 2 cloves garlic, minced
    • ¼ teaspoon salt

    Instructions

    1. Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover with cold water by at least 3 inches. Soak for 12-24 hours at room temperature. They will triple in volume. Drain well and pat dry before using.

    2. Make the Falafel Mixture: In a food processor, combine the soaked, drained chickpeas, parsley, cilantro, dill (if using), garlic, onion, cumin, coriander, cayenne, salt, and pepper. Pulse until the mixture is finely ground but not pasty. It should resemble coarse sand and hold together when squeezed. Scrape down the sides as needed.

    3. Add Baking Soda: Transfer the mixture to a bowl. Sprinkle the baking soda over the top and mix well. This will help the falafel become light and fluffy when fried.

    4. Chill: Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours. Chilling helps the mixture hold together during frying.

    5. Make the Tahini Sauce: While the mixture chills, whisk together all sauce ingredients in a small bowl. Add more water as needed to reach a pourable consistency. Set aside.

    6. Shape the Falafel: Using your hands or a falafel scoop, form the chilled mixture into small balls or patties, about 1½ tablespoons each. If using, roll in sesame seeds to coat.

    7. Heat the Oil: In a heavy-bottomed pot or deep fryer, heat about 3 inches of oil to 350°F (175°C). Use a thermometer to maintain temperature.

    8. Fry the Falafel: Working in small batches to avoid overcrowding, carefully drop the falafel into the hot oil. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy on all sides.

    9. Drain: Remove with a slotted spoon or spider strainer and drain on a wire rack (not paper towels—they’ll get soggy).

    10. Serve: Serve warm in pita with tahini sauce, hummus, fresh vegetables, and pickles.

    Pro-Tips for Falafel Perfection

    • Never Use Canned Chickpeas: Canned chickpeas are too soft and will cause your falafel to fall apart during frying. You must start with dried chickpeas that have been soaked but not cooked.
    • Don’t Overprocess: The mixture should be finely ground but not a paste. It should still have some texture.
    • Chill Thoroughly: Chilling helps the mixture firm up and hold together during frying. Don’t skip this step.
    • Test a Small Ball First: Fry one test falafel to check seasoning and texture. Adjust the mixture if needed.
    • Maintain Oil Temperature: Use a thermometer and fry in small batches to keep the oil at a steady 350°F. Too cool = greasy falafel; too hot = burnt outside, raw inside.
    • Drain on a Rack: Paper towels trap steam and make falafel soggy. A wire rack keeps them crispy.
    • Make Ahead: You can form the falafel and refrigerate for up to 24 hours before frying. They also freeze well—freeze on a baking sheet, then transfer to a bag and fry from frozen, adding a minute or two to cooking time.
    • Baking Option: For a healthier version, brush with oil and bake at 375°F for 25-30 minutes, flipping halfway. They won’t be as crispy but are still delicious.

    These Authentic Falafel are crispy, fluffy, and absolutely perfect.