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two warm half-pita pockets on one plain plate, each holding exactly two round golden-brown falafel balls with green herb-flecked interiors visible on one cut ball, diced tomato and cucumber and pale tahini sauce, without hummus, cheese or garnish
Rachel Kim

Falafel Pita Sandwich

Start with dried chickpeas and give them a full overnight soak; canned chickpeas are already cooked and won’t produce the same mixture. Dry the soaked beans well before pulsing them with the herbs, and stop while the mixture still has a fine, grainy texture. Chilling helps the balls hold together when they meet the oil. The finished falafel should be crisp outside and tender through the center, with enough room in each pita pocket for tahini sauce and chopped vegetables. Fry the whole batch before filling the bread so everyone gets a hot sandwich instead of waiting beside an empty pocket.
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Prep Time 13 hours
Cook Time 30 minutes
Total Time 13 hours 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup dried chickpeas about 200 g, not canned
  • 6 cups cold water for soaking
  • 1/2 small yellow onion roughly chopped
  • 2 garlic cloves
  • 1/2 cup packed parsley leaves
  • 1/2 cup packed cilantro leaves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp fine salt divided
  • 2 tbsp chickpea flour
  • 1/2 tsp baking powder
  • 6 cups neutral oil for frying
  • 1/3 cup tahini
  • 2 tbsp lemon juice
  • 3 tbsp cold water plus 1 tbsp if needed
  • 4 medium pita breads
  • 1 medium tomato finely diced and drained
  • 1/2 English cucumber finely diced

Method
 

  1. Cover dried chickpeas with the soaking water and refrigerate for 12 to 18 hours. Drain thoroughly and spread on a clean towel to dry; do not cook them before mixing.
  2. Pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander and 3/4 teaspoon salt in a food processor until finely chopped and cohesive when squeezed, scraping down several times without turning into a smooth paste.
  3. Mix in chickpea flour and baking powder. Refrigerate for 30 minutes, then shape into 16 equal balls, about 1 1/2 inches across, pressing firmly.
  4. Heat frying oil to 350°F in a heavy deep pot that is no more than half full. Fry four falafel at a time for 4 to 5 minutes, turning gently, until deeply golden and cooked through; split one to check that the center is hot and tender rather than raw and pasty.
  5. Keep cooked falafel on a rack in a 200°F oven while finishing four total batches. Stir tahini, lemon juice, 3 tablespoons cold water and remaining salt until smooth, adding the extra tablespoon water only if needed for a drizzling consistency.
  6. Wrap pitas in foil and warm in the oven for 5 minutes. Cut each across the middle to make eight half-pockets and open carefully.
  7. Put two hot falafel balls in each half-pocket with tomato, cucumber and tahini sauce. Serve two filled half-pitas per person immediately.