Falafel (1 Piece) Recipe

Soak chickpeas (advance step)

Cover dried chickpeas with plenty of water and soak 8–12 hours or overnight. Drain thoroughly before using. (If using canned chickpeas, drain and rinse, but note texture will be softer and yield may be different.)

Place soaked, drained chickpeas, parsley, cilantro, chopped onion, and garlic into a food processor. Pulse until mixture is coarsely ground and holds together when pinched. Do not over-process into a paste; aim for a grainy, slightly coarse texture.

Add ground cumin, ground coriander, salt, black pepper, baking powder and flour to the processor. Pulse a few more times to combine. The mixture should hold together but not be wet; if it feels too wet, add an additional small pinch of flour or pulse briefly to firm texture.

Transfer mixture to a bowl, cover and refrigerate 30–60 minutes to firm up. This makes shaping easier and helps final texture.

After chilling, form a single falafel ball sized to yield one piece: about 1.5–2 inches (approximately 1 heaping tablespoon of mixture). Wet your hands slightly and shape into a compact ball or small patty.

Heat a small skillet over medium heat and add about 1/2 tablespoon olive oil. When oil is hot but not smoking, add the falafel and fry 2–3 minutes per side until deep golden and crisp. Adjust heat as needed so exterior browns without burning and interior cooks through. Alternatively, bake at 375°F (190°C) for 15–18 minutes, flipping once, brushing lightly with oil.

Remove falafel to a paper towel–lined plate to drain briefly.

Warm the small pita briefly in a dry skillet or toaster oven until pliable (about 30–60 seconds each side). If using a pocketed pita, open gently to create a pocket.

Combine diced tomato, cucumber and shredded lettuce in a small bowl. Toss with lemon juice, a pinch of salt and a crack of black pepper. Taste and adjust seasoning.

Spread the yogurt or tzatziki inside the pita or on top of the pita. Place the hot falafel piece inside, add a spoonful of the salad mixture and drizzle any extra yogurt on top.

Serve immediately while falafel is warm and the pita is pliable.