Ingredients:

  • 1 cup (200g) dried chickpeas, soaked in cold water for at least 8 hours or overnight
  • 1/2 cup (75g) roughly chopped yellow onion
  • 1/4 cup (15g) packed fresh parsley leaves
  • 1/4 cup (15g) packed fresh cilantro leaves
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (about 3 cups/700ml)
  • 1/2 cup (120ml) tahini (sesame seed paste)
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) cold water
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 4 pita breads (6-inch diameter)
  • 1 cup (150g) shredded lettuce (romaine or iceberg)
  • 1/2 cup (75g) diced tomatoes
  • 1/2 cup (75g) diced cucumbers
  • 1/4 cup (40g) thinly sliced red onion
  • 1/2 cup (75g) pickled turnips (optional), sliced
  • Hot sauce (optional), for serving

Instructions:

  1. Drain the soaked chickpeas thoroughly. Ensure they are dry for best results.
  2. In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, lemon juice, cumin, coriander, baking soda, cayenne pepper (if using), salt, and pepper. Pulse until a coarse, slightly chunky mixture forms. Do not over-process.
  3. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold its shape.
  4. In a small bowl, whisk together the tahini, lemon juice, cold water, garlic, and salt until smooth. Add more water, one tablespoon at a time, if needed to reach desired consistency (should be pourable but not too thin).
  5. Shape the chilled falafel mixture into small, round balls (about 1-inch in diameter).
  6. Heat the vegetable oil in a deep pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy!
  7. Carefully add the falafel balls to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally.
  8. Remove the falafel from the oil with a slotted spoon or spider and place them on a paper towel-lined plate to drain excess oil.
  9. Warm the pita bread in a dry skillet or toaster until pliable.
  10. Slice each pita bread in half. Spread a generous amount of tahini sauce inside each half. Fill with shredded lettuce, diced tomatoes, diced cucumbers, red onion, and pickled turnips (if using). Top with the fried falafel balls and a drizzle of hot sauce (if desired).
  11. Serve immediately. Enjoy your freshly made falafel sandwich!