Laffa Falafel Recipe

Soak and drain chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator, then drain thoroughly and pat dry with paper towels. Do not use canned chickpeas.

Pulse ingredients

In a food processor, combine soaked drained chickpeas, 1 cup roughly chopped onion, 1 cup packed parsley, 1 cup packed cilantro, and 4 garlic cloves. Pulse in short 1-second bursts until a coarse, grainy mixture forms — it should hold together when pinched but not be a paste. Scrape the bowl as needed.

Season and bind

Transfer mixture to a bowl and stir in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp baking powder, 1.5 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (optional). If the mix is too wet and won’t hold its shape, fold in up to 1/4 cup all-purpose or chickpea flour a tablespoon at a time until it forms a scoopable consistency.

Chill

Cover and refrigerate the mixture for 30–60 minutes to firm up. Chilling helps the falafel hold shape during frying.

Form falafel

Using a 1/4-cup scoop or your hands, form the mixture into small patties or balls about 1.5–2 inches in diameter. Place on a parchment-lined tray and chill briefly if necessary.

Fry

In a heavy skillet or shallow pot, heat about 1 cup vegetable oil over medium-high heat to 350°F (175°C) or until a small piece of batter sizzles and browns gently. Fry falafel in batches, careful not to overcrowd, 3–4 minutes per side until deep golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining batches.

Whisk together 1/2 cup plain Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1/2 teaspoon minced garlic, 2 tablespoons water (add more to reach desired consistency), 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust lemon or salt. Refrigerate until ready to assemble.

Prepare vegetables

Thinly slice 1 cucumber, 1 tomato, and 1/2 red onion. Toss cucumber, tomato and chopped 1/4 cup parsley with 1/4 tsp salt. Let sit 10 minutes, then drain any excess liquid.

Optional quick pickle

For extra tang, pour 1/2 cup quick pickling brine (equal parts water and vinegar with 1 tsp sugar and pinch of salt, warmed to dissolve) over the sliced red onion and cucumber. Let sit at least 10 minutes.

Warm laffa

Warm 4 laffa breads in a hot, dry skillet, oven (350°F/175°C for 5–7 minutes), or wrapped in foil on a grill until pliable and warm. Brush lightly with 1 tablespoon olive oil if desired.

Assemble wraps

Spread 1–2 tablespoons of tahini yogurt sauce down the center of each warmed laffa. Place 3–4 falafel balls (or patties) per wrap, add a handful of the cucumber-tomato-onion salad, and extra chopped parsley. Drizzle more sauce and squeeze a lemon wedge over each. Fold or roll laffa around the fillings.

Serve

Serve immediately while falafel are hot and laffa is warm. Offer extra sauce and lemon wedges at the table.