Ingredients
Method
Preparation
- The night before, place chickpeas in a large bowl and cover them with water and 1 tablespoon of kosher salt per pound.
- Allow to soak overnight.
- Drain the chickpeas.
- In a food processor, puree the onion, garlic, and herbs until coarsely chopped.
- Add the drained chickpeas, salt, and spices to the processor.
- Process until the mixture is fine but not pureed.
- Form the mixture into walnut-sized balls.
Cooking
- Heat oil to 375°F in a frying pan.
- Fry 6 fritters at a time until golden brown, about 3 minutes per batch.
- Drain on paper towels.
Serving
- To serve, stuff a pita with tahini sauce, salad, and 3 to 4 falafel fritters.
- Top with additional salad, more tahini sauce, hot sauce, and pickles.
Make Tahini Sauce
- Whisk together tahini, minced garlic, lemon juice, salt, and enough water to achieve desired consistency.
Nutrition
Notes
For a gluten-free option, serve falafel without bread or use gluten-free pita. Ensure the chickpeas are soaked thoroughly for the best texture. If you encounter a sticky mixture, add a spoonful of flour to help bind it.