Falafel Kebab Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Refrigerate and soak for 12–24 hours. Drain thoroughly before using.

Process falafel mix

Drain soaked chickpeas and transfer to a food processor. Add 1/2 cup rough-chopped yellow onion, 1 cup packed parsley, 1/2 cup packed cilantro, and 3 garlic cloves. Pulse until coarsely ground but not puréed — the mixture should hold together when pinched. Scrape down the bowl as needed.

Season and bind

Add 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 1.5 tsp salt, 1/2 tsp black pepper, 1/4 tsp chili flakes, and 3 tbs all-purpose or chickpea flour to the processor. Pulse a few times until combined. The mixture should be slightly sticky and hold its shape; if too wet, add up to 1 more tablespoon flour. Taste a small piece (pan-fry a tiny bit) and adjust salt and spices.

Chill the mix

Transfer the falafel mixture to a bowl, cover, and refrigerate for 30–60 minutes — this firms the mixture and helps keep the patties from falling apart in the oil.

Form balls or patties

Using wet hands or a small ice-cream scoop, shape the mixture into 12 even balls (about 2 tbsp each) or flattened patties suitable for kebab-style sandwiches. Place on a tray lined with parchment.

Fry falafel

Pour about 1 cup neutral oil into a heavy skillet to a depth of roughly 1/2 inch and heat over medium-high to 350°F (175°C). Test with a small piece — it should sizzle and brown within 20–30 seconds. Fry falafel in batches, 3–4 at a time, without crowding, turning after 2–3 minutes until deep golden and crisp on both sides (about 4–6 minutes total). Transfer to a wire rack or paper towel-lined plate to drain. Alternatively, bake at 400°F (200°C) for 18–22 minutes, flipping once, brushing with oil.

Warm breads and prepare greens

Warm flatbreads or pitas in a dry skillet or oven for 2–3 minutes until pliable. Toss mixed salad leaves with 2 tbs olive oil and 1/4 tsp salt in a bowl to lightly dress them.

Assemble kebabs

Spread about 1/4 cup hummus evenly onto each warmed flatbread. Place 3 falafel balls or 2 patties down the center. Top with a handful of dressed salad leaves, a few slices of tomato, thin red onion, and a generous spoonful (about 1/4 cup) of pickles per kebab. Drizzle with tahini sauce if using (about 1–2 tbs). Sprinkle a pinch of sumac over the top for a lemony note if desired.

Finish

Fold or roll the flatbread around the filling (secure with parchment or foil if needed). Serve immediately with lemon wedges for squeezing over and extra hummus or tahini on the side.

If preparing ahead, reheat falafel briefly in a 375°F (190°C) oven for 5–7 minutes to restore crispness. Drizzle remaining olive oil over assembled kebabs only if you prefer a richer finish.