Falafelito Recipe

Prepare chickpeas

Drain the soaked chickpeas and pat them dry with a clean towel. Do not use canned chickpeas — use fully dried, rehydrated chickpeas for the correct texture.

Process mixture

In a food processor add chickpeas, parsley, cilantro, chopped onion, garlic, cumin, coriander, black pepper, cinnamon and salt. Pulse in 8–12 short bursts until the mixture is coarsely ground and holds together when pressed. Scrape down sides as needed. Do not over-process to a paste; you want a slightly grainy texture.

Bind and rest

Transfer mixture to a bowl and stir in baking powder and flour. If the mixture feels too loose, add up to 1 more tablespoon flour. Cover and refrigerate for 30 minutes — this firms the mixture and makes shaping easier.

Shape falafel

Using damp hands or a small cookie scoop, form 12–16 golf-ball sized falafel (about 1.5 inches diameter) or slightly flattened patties. Place on a tray and chill for 10 minutes while heating oil.

Fry falafel

Heat neutral oil in a heavy skillet or pot to 175°C (350°F) or until a small piece of bread sizzles and browns in ~30 seconds. Fry falafel in batches, 3–4 at a time, turning gently, until deep golden brown and crisp, 3–4 minutes per side. Drain on a wire rack or paper towel. Alternatively, bake at 200°C (400°F) for 20–25 minutes, turning halfway, brushing lightly with oil.

Season

While still hot, sprinkle falafel lightly with a pinch of salt to enhance flavor.

In a bowl whisk the tahini with warm water until smooth and pourable. Add soy sauce, rice vinegar, sesame oil, chili oil, toasted sesame seeds and honey if using. Whisk until well combined and silky. Taste and adjust seasoning — add salt or more water to reach a drizzling consistency. Finally, stir in truffle oil sparingly (about 1/2 tsp) and taste; truffle oil is aromatic and should be noticeable but not overpowering.

If you prefer a spicier chilli note, stir in an additional 1/2 tsp chili oil or 1 tsp gochujang and thin with a little more warm water.

Warm pita breads briefly in an oven or skillet. Spread 1–2 tablespoons of the Truffle Chilli Goma sauce inside each pita or on the flatbread.

Place 3–4 falafel into each pita or on top of the flatbread. Add mixed greens, tomato slices, pickles and a few mint leaves if using.

Drizzle additional Truffle Chilli Goma over the falafel, finish with a squeeze of lemon, a sprinkle of toasted sesame seeds and extra black pepper or chilli oil to taste.

Serve immediately while falafel are hot and crisp.