Layla’s Falafel Recipe

Preparation and Assembly

1. 1

   Prepare the Falafel Mixture

   Soak the dried chickpeas in water overnight. Drain and rinse them. In a food processor, combine chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms. Refrigerate for 30 minutes.

2. 2

   Fry the Vegetables

   In a deep frying pan, heat vegetable oil over medium heat. Fry the sliced eggplants until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels. Next, fry the cauliflower florets until golden brown, about 5-6 minutes. Drain on paper towels.

3. 3

   Form and Fry the Falafel

   Shape the falafel mixture into small balls or patties. In the same frying pan, fry the falafel on medium heat until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.

4. 4

   Assemble the Sandwich

   Warm the pita bread and place the crispy falafel inside. Top with fried eggplants, cauliflower, and smother with Layla’s famous garlic dip. Serve immediately.