Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
Equipment
- Food processorAlternative: High-speed blender
- Large skilletAlternative: Non-stick frying pan
- Mixing bowl
★ = Essential
Instructions
Drain and rinse Canned chickpeas. Add to food processor with Yellow onion, Garlic cloves, Fresh parsley and Ground cumin. Pulse until coarse paste forms.
Processing falafel mixture✓ Checkpoint: Mixture holds together when squeezed but still has textureForm mixture into 12-16 small patties. Pan-fry in oil over medium heat 3-4 minutes per side until golden and crisp.
Frying falafel✓ Checkpoint: Deep golden brown crust with green herb specks visibleWhisk Tahini with lemon juice, garlic, salt and water until smooth and pourable.
Making tahini sauce✓ Checkpoint: Sauce coats spoon but still drizzles easily
Nutrition
(per serving)
480
Calories
18g
Protein
52g
Carbs
22g
Fat
12g
Fiber
Storage
Refrigerator: 4 days
Freezer: 2 months
Store falafel and sauce separately. Reheat falafel in oven at 180°C for 8 minutes.
Reheating: Avoid microwave to keep falafel crisp. Warm pita separately.
Variations
- Spicy Falafel Wraps: Add 1 tsp chili flakes and cayenne to falafel mixture
- Extra Vegetable Wrap: Add shredded lettuce, tomato and cucumber inside each pita
- Baked Falafel Option: Bake patties at 200°C for 20 minutes instead of frying
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