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Street Food

Falafel B’Pita

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30 min (plus overnight soaking)
Prep
20 min
Cook

Ingredients

  • 400 g (2 cups) dried chickpeas, soaked overnight
  • 1 onion, roughly chopped
  • 4 cloves garlic
  • 1 handful fresh parsley
  • 1 handful fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp baking powder
  • Vegetable oil, for frying
  • 4 pita breads, tahini sauce and chopped salad, for serving

Method

  1. Drain the soaked chickpeas well and pulse in a food processor with onion, garlic, parsley, cilantro and cumin until finely ground but not pureed.
  2. Transfer to a bowl, stir in baking powder, and refrigerate for at least 30 minutes.
  3. Heat oil to 180°C (350°F) in a deep pot.
  4. Shape the mixture into small balls or patties.
  5. Fry in batches for 3–4 minutes until deeply golden and crisp; drain on paper towels.
  6. Stuff into warm pita with chopped salad and tahini sauce, and serve immediately.

Introduction: Deep-fried chickpea balls stuffed into pita with salad and tahini, falafel is one of Israel's most iconic and widely eaten street foods, sold from countless stands and enjoyed as a quick, affordable meal any time of day.

Cultural Background: Deep-fried chickpea balls stuffed into pita with salad and tahini, falafel is one of Israel's most iconic and widely eaten street foods, sold from countless stands and enjoyed as a quick, affordable meal any time of day.

Tips: Use dried, soaked chickpeas rather than canned; canned chickpeas contain too much moisture and will cause the falafel to fall apart when frying.

Variations: A green, herb-heavy version is common, while other recipes add a pinch of coriander seed for extra warmth. Naturally vegetarian and vegan.

Storage: Refrigerate uncooked shaped falafel for up to 1 day; fried falafel is best eaten fresh.

Reheating: Reheat fried falafel in a hot oven for a few minutes to restore some crispness.

FAQs:

Q: Why did my falafel fall apart while frying?

A: The mixture was likely too wet; using well-drained soaked (not canned) chickpeas and chilling the mixture helps it hold together.

Q: Can falafel be baked instead of fried?

A: Yes, bake at 220°C (425°F) for about 20 minutes, turning halfway, for a lighter version.

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