Falafel Pita Sandwich Recipe

Soak the chickpeas in plenty of cold water for 12 to 24 hours, they will double in size; drain, rinse well and pat very dry with towels. Don't use canned chickpeas, they make soggy falafel.

In a food processor add the drained chickpeas, 1 cup parsley, 1/2 cup cilantro, the small yellow onion (quartered), 4 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 1/2 tsp fine sea salt and 1/2 tsp black pepper. Pulse in short bursts until you have a coarse, slightly grainy mixture not a puree, scrape down sides as needed.

Add 1 tsp baking powder and 3 tbsp chickpea flour (besan) to the processor and pulse a few more times to combine. The mix should hold when squeezed in your hand; if too wet add a bit more chickpea flour. Transfer to a bowl and chill 30 to 60 minutes so it firms up.

While the mixture chills, make the tahini sauce: whisk 1/2 cup tahini paste with 3 tbsp fresh lemon juice and the 1 garlic clove minced; add water 1 tbsp at a time until it becomes smooth and pourable. Season to taste with a pinch of salt.

Shape the falafel mixture into golf ball sized balls or slightly flattened patties, don't pack them too tight or they get dense. Test one small patty in the oil or pan first to check seasoning and texture, adjust salt or flour if needed.

Choose frying or pan cooking. For frying: heat neutral vegetable oil to about 350 to 375 F (use a thermometer) and fry in batches for about 3 to 5 minutes until deeply golden, flipping if needed; drain on a wire rack or paper towels. For pan cooking: heat 2 to 3 tbsp olive oil in a skillet over medium, cook falafel 3 to 5 minutes per side until crisp and golden, adding more oil between batches.

Prep the fillings: warm 4 gluten free pita pockets, thinly slice 1 medium tomato, 1 small cucumber and 1/2 red onion, tear 1 cup leafy lettuce or mixed greens, chop 4 tbsp fresh mint or extra parsley and get pickles and hot sauce ready if using.

Assemble each pita: open pocket, layer lettuce, a few slices of tomato, cucumber and red onion, add 3 to 4 falafel balls or patties, spoon over tahini sauce and sprinkle the chopped mint or parsley. Add pickles and hot sauce if you want extra tang or heat.

Serve immediately while falafel are still hot and crisp. Leftovers keep in the fridge for a couple days; reheat in a toaster oven to keep them crunchy. Enjoy, and don’t forget to taste and tweak the seasoning next time you make them.