Falafel Kebab (v+) Recipe

Prepare chickpeas

Drain the soaked chickpeas and pat them slightly dry with a towel. Do not use canned chickpeas — they are too soft for a crisp falafel texture.

Pulse ingredients

In a food processor, add the drained chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper and chili flakes (if using). Pulse in 1–2 second bursts until the mixture holds together but still has some texture (a coarse grainy consistency). Scrape down the bowl as needed.

Bind the mixture

Transfer the mixture to a bowl and sprinkle in the baking powder and 2 tablespoons of the flour. Mix well and test by pressing a small amount into a ball — it should hold shape. If too wet, add the remaining tablespoon of flour. Refrigerate the mixture, covered, for 30 minutes to firm up (this helps with frying).

Shape falafel

With lightly wet hands or a small scoop, shape the mixture into 8 evenly sized patties or oblong kebab shapes (about 8–10 per batch if smaller). Keep them compact but avoid over-compressing.

Cook falafel

Heat a large nonstick or cast-iron skillet over medium heat and add enough oil to coat the pan (about 2–3 tablespoons). When shimmering, add falafel in a single layer without crowding. Fry 3–4 minutes per side until deep golden and crisp, flipping gently. If falafel are browning too quickly, lower the heat and cover for a minute to ensure they cook through. Alternatively, shallow fry in a pan with 0.5 cm oil and drain on paper towels. For a lower-fat option, bake on a lined tray at 200°C (400°F) for 20–25 minutes, turning once, but frying gives best crispness.

If using store-bought hummus, stir in 1 tablespoon lemon juice and 1–2 teaspoons water or tahini to loosen and brighten the flavor. Taste and adjust salt or lemon. Warm slightly if you prefer (microwave 20–30 seconds). Reserve for assembly.

Toss the mixed salad leaves with 1 teaspoon olive oil and 1/4 teaspoon salt to lightly dress. Arrange cucumber slices, tomato and quick pickles so they are ready to load into the flatbreads. Chop remaining parsley for garnish.

Warm flatbreads or pitas in a dry skillet or oven until pliable and slightly charred at edges. Spread 2–3 tablespoons hummus down the center of each flatbread. Place 2 falafel patties (or 3 smaller ones) per bread, top with dressed leaves, cucumber, tomato and pickles. Finish with a squeeze of lemon, a drizzle of olive oil if using, and scatter parsley. Optionally fold into a kebab wrap or serve open-faced. Serve immediately while falafel are hot and crisp.