FALAFEL BALLS OR PATTIES

• 1, 19 oz can chickpeas, drained, rinsed, patted dry

• ½ cup onions, rough chop

• 4 cloves garlic, rough chop

• ½ cup fresh parsley (more to taste)

• ½ cup fresh cilantro (more to taste)

• 1 teaspoon cumin

• 1 teaspoon coriander

• salt & pepper, to taste

• 1-2 teaspoons red pepper flakes

• 2 tablespoons tahini paste

• 2-4 tablespoons all-purpose flour

TOPPINGS

• 2 medium tomatoes, sliced or diced

• 4 mini cucumbers (unpeeled) sliced or diced

• ½ red or white onions, thinly sliced

• 1-2 cups romaine lettuce, shredded

• 1-2 dill pickles, thinly sliced

• Hummus

• Tahini sauce

• Tzatziki 

• 6 pitas or flatbread

1. Make the Falafel Mixture

   1. Drain, rinse, and pat dry a can of chickpeas.

   2. Place the onions, garlic, parsley, and cilantro into the bowl of a food processor and pulse until chopped.

   3. Add the chickpeas, cumin, coriander, salt, and pepper, and pulse until the desired consistency is achieved (chunky or smooth). Stopping to scrape down the sides and bottom of the food processor as necessary. Don't overprocess.

   4. Taste and adjust seasonings and herbs as per your preference.

   5. Stir in the red pepper flakes, tahini and flour* and mix together - adding flour 1 tablespoon at a time as needed until the mixture sticks together when formed into a ball. 

   6. Cover the bowl and pop into the fridge for ~60 minutes until chilled.

2. Shape the Falafel (balls or patties)
   Using a cookie scoop or your hands, shape the chickpea mixture to form balls (around the size of ping pong balls) or slightly larger and flatter to form patties.

3. Prepare Toppings 

   1. While the falafel is chilling, make the tahini sauce, tzatziki sauce, and/or hummus. If using store-bought, skip this step.

   2. Slice, chop, or dice veggies while the falafel mixture is chilling.

4. Choose Falafel Cooking Method

   1. BAKE

      • Preheat oven to 400º F

      • Drizzle a tablespoonful (or more to taste) of oil onto a parchment-lined baking sheet. Roll the falafel balls/patties through to lightly coat on both sides. Or mist with cooking spray.

      • Skip if baking the falafel oil-free.

      • Bake for ~20-25 minutes* until golden and crisp. Gently flip the balls halfway through. *Time will vary depending on size of falafel (ball/patty) and how deeply golden you prefer the crust.

   2. AIR FRYER

      • Preheat air fryer to 370º F

      • Place a single layer of falafel in the basket of an air fryer leaving room between each. Lightly spray with cooking spray or brush with oil.

      • Cook for 12-15 minutes* at 370º F (turning halfway through) until deep golden. *How long to cook falafel in the air fryer will vary depending on size of the falafel ball/patty and the type of air fryer.

   3. PAN FRY

      • Heat a large non-stick skillet over medium heat with enough oil to cover the bottom of the pan. Once the oil is hot, add the falafel balls/patties and cook for 3-4 minutes until golden. Flip and cook the other side for 3 or 4 minutes. Remove to a paper towel-lined plate.

      • Pan fried falafel are delicate when hot, use a slotted spoon or frying pan flipper to handle them. They will firm up as they cool.

5. Serve Falafel
   Right before serving, warm the pita pockets on the stove in a dry pan, in a 300º oven for a few minutes or in the microwave for ~15 seconds.
   
   Slice in half, slather with hummus, fill with falafel balls and veggies of choice. Drizzle with tahini and tzatziki. Enjoy!!