Ingredients:

  • 2 cups dried chickpeas (approximately 400g)
  • 1 cup fresh parsley, stems removed
  • 0.5 cup fresh cilantro, stems removed
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp chickpea flour
  • 0.5 tsp baking soda
  • 0.25 cup grapeseed oil for shallow frying (estimated absorption)
  • 0.5 cup tahini paste
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, finely grated
  • 4 tbsp ice-cold water
  • 6 Greek-style pita breads
  • 2 cups shredded romaine lettuce
  • 1 cup diced Persian cucumbers
  • 1 cup halved cherry tomatoes
  • 0.5 cup thinly sliced red onions

Instructions:

  1. Soak dried chickpeas in water for 12–24 hours until doubled in size. Drain and pat thoroughly dry.
  2. In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, and spices until the mixture resembles coarse sand.
  3. Transfer mixture to a bowl and refrigerate for at least 30 minutes to firm up.
  4. Prepare the shawarma sauce by whisking tahini, lemon juice, grated garlic, and ice-cold water until creamy.
  5. Stir baking soda and chickpea flour into the falafel mixture. Form into small balls or patties.
  6. Heat oil in a skillet to 350°F (175°C) and fry falafel for 3–4 minutes until golden brown.
  7. Warm pitas in a dry skillet, then assemble by layering tahini sauce, 3-4 falafel pieces, and fresh vegetables.