- 1 cup Chickpeas, uncooked, soaked 24 hrs, drained, rinsed, patted dry
- 3 Shallot, chopped
- 3 cloves Garlic , whole
- 1 tsp Lemon zest
- 1 tsp Cumin, ground
- 1 tsp Salt
- ¼ tsp Cayenne powder
- ¼ tsp Baking powder
- 1 cup Cilantro, chopped
- 1 cup Parsley, chopped
- 1 tbsp Olive oil, extra virgin
- 4 slices Pita bread, whole
- 2 large Tomato , seeded and diced
- 1 large Cucumber, seeded and chopped into small cubes
- For garnish Hummus
- For garnish Parsley, chopped
- For garnish Tahini sauce
- Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper.
- In a large food processor, place chickpeas, shallot, garlic, lemon zest, cumin, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
- Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties.
- Place patties on prepared baking sheet. Drizzle with olive oil and bake for about 15 minutes. Flip and bake until golden brown and crisp on the outside, about 10 to 12 minutes more.
- Wrap pita bread in aluminum foil and warm in the oven.
- Assemble pitas with diced tomato and cucumber, falafel, hummus and parsley. Drizzle with tahini sauce and serve.
- In step 3, be careful not to pack the patties too tight or your falafel will be dense
- If patties are not holding together, give the mixture a few additional pulses in the food processor
- Drizzle patties generously with olive oil in step 4, as this is the key to making them moist yet crisp
- Alternatively, you can garnish this dish with chopped mint and/or pickled red onion
- Alternatively, you can make your own tahini and hummus