1 15 oz can chickpeas drained
2 tblsp tahini
1/2 C yellow onion, minced
2 cloves garlic, minced
3 tblsp parsley, minced
2 tblsp cilantro, minced
1/2 tsp ground cumin
pinch chili flakes
2-4 tblsp all-purpose flour
salt and pepper to taste
vegetable oil for frying
1 package mini pitas
1 C romaine lettuce, shreaded
1/2 C cucumber yogurt sauce
a few pickled turnips and Persian cucumbers, which can be found at Middle Eastern grocery markets
Makes 9-10 sandwiches
1. Combine chickpeas, tahini, onion, garlic, parsley, cilantro, cumin, chili flakes in the bowl of a food processor and pulse to combine. If you like it to be more chunky, just process the mixture less.
2. Remove mixture to a large bowl, season with salt and pepper and stir in flower 2 tablespoons at a time till you have a thick paste.
3. With your hands, form the mixture into small balls, about 1-1/2” in diameter—don’t be surprised they’ll shrink up a little when fried—and place in the refrigerator for 30 minutes or overnight.
4. Heat 2-3” of oil in a sauce pan with a candy thermometer to 350°F and fry the balls in batches until they’re golden brown—about 3-5 minutes. Remove and drain on paper towels.
5. Serve falafel on mini pita topped with cucumber yogurt sauce, shredded lettuce, pickled turnips and cucumbers.
—I recommend making a double batch—they will go quickly.
—you can find mini pitas at most grocery stores like Whole Foods Market and Trader Joe’s.
—bonus: the little squares in the middle are Manchego cheese cut into cubes—served on top of quince paste cut into the same size cubes, rolled in crushed marcona almonds and served it with micro greens. It’s kind of a non-recipe but they’re very good.