- Cook Time
- Prep Time
- 1 pound dried chickpeas
- 3 cups chopped onions
- 1 cup (firmly packed) mixed fresh flat-leaf parsley and mint leaves
- 1/4 cup flour
- 8 cloves garlic, coarsely chopped
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 tablespoon baking powder
- 1/2 teaspoon cayenne
- Vegetable oil, for frying and brushing
- 8 pita breads
- Sesame seeds
- Chopped lettuce, tomatoes and cucumbers, for serving
- Tahini sauce (see tip)
Place the chickpeas in a large bowl and add enough water to cover by 3 inches. Refrigerate overnight. Drain.
In a large bowl, mix the chickpeas, onions, herbs, flour, garlic, coriander, cumin, baking powder, cayenne and 1 tbsp. salt. Working in two batches, transfer to a food processor and pulse into a coarsely textured paste. Transfer to a bowl. Cover and chill at least 1 hour or overnight. Form rounded tablespoons of the mixture into balls. Flatten slightly into about 1/2-inch-thick disks; place on a baking sheet.
Pour 3/4 inch of oil into a large skillet; heat over medium until a deep-fry thermometer registers 350 degrees . Working in batches, fry the falafel, turning occasionally, until deep golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.
Heat a griddle or a large nonstick skillet over medium-high. Brush the pitas with oil; sprinkle with sesame seeds. Cook until browned, about 1 minute per side. Slice in half and open pita pockets; serve with the falafel, lettuce, tomatoes, cucumbers and tahini sauce.