No one likes a tough, dry falafel. That’s why this recipe—from Dunja Gulin’s Falafel Forever: Nutritious and tasty recipes for fried, baked, raw, vegan and more!—is now our new favorite. A 24-hour chickpea soak is time-intensive, but well worth the wait. The resulting falafel is tender, moist, and pairs beautifully with fresh, crisp produce and luscious tahini.
Makes 25 falafels
What you need:
For the falafel:
6 ounces dried chickpeas
5 tablespoons chopped onion
2 garlic cloves
1 bunch fresh parsley, leaves only
2 teaspoons ground coriander
½ teaspoon baking soda
1 teaspoon ground cumin
1/8 teaspoon chilli powder
1½ teaspoons salt
1 cup oil, for frying
For the pita sandwiches:
4 pita pockets
Raw vegetables (such as sliced tomatoes, cucumber, lettuce, rocket, parsley, spring onions)
What you do:
1. Cover chickpeas in water, and soak for 12 hours. Drain, cover with fresh water, and soak for another 12 hours. Drain, rinse well, and let drain again for another 5 minutes.
2. For the falafel, into a food processor, add chickpeas and process until a coarse texture is achieved. Add remaining ingredients (except the oil) and blend until mixture resembles a paste. Cover and refrigerate for at least 1 hour.
3. Using wet hands, roll chickpea mixture into walnut-sized balls. Deep-fry the falafels in hot oil for 4 minutes or until browned.
4. Warm the pitta pockets, fill with vegetables of your choice, add falafel balls, and serve with the tahini sauce.
Photo courtesy of Tim Aitkins
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