Waipio Taro Falafel Recipe

Prepare taro and chickpeas

If using fresh taro, peel and cube, then steam or simmer until fork-tender (about 12–15 minutes). Drain well and mash roughly or allow to cool. If taro was cooked earlier, ensure it is drained and at room temperature. Drain soaked chickpeas thoroughly and pat dry.

Process mixture

In a food processor, pulse the drained chickpeas until coarsely ground but not paste-like. Add the cooled cooked taro, chopped onion, parsley, cilantro, garlic, cumin, coriander, salt and pepper. Pulse in 6–8 short bursts, scraping down sides as needed, until a coarse, slightly sticky mixture forms (it should hold together when pinched).

Adjust binder and shape

Transfer mixture to a bowl. Stir in baking powder and flour; if using, add the egg and combine. Mixture should be moist but formable — add up to 1–2 tbsp extra flour if too wet. Refrigerate 20–30 minutes to firm. Using wet hands, form into 12 equal patties or golf-ball-sized balls flattened slightly.

Cook falafel

Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Add patties in batches (do not overcrowd) and cook 3–4 minutes per side until deep golden brown and crisp. Transfer to a paper-towel-lined tray and keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Alternative: Bake

For a lighter option, preheat oven to 400°F (200°C). Place patties on a parchment-lined sheet, brush or spray lightly with oil, and bake 18–22 minutes, flipping halfway, until golden and crisp.

Prepare cucumber: grate the cucumber, place in a towel or fine sieve, and squeeze or press to remove excess water. Measure 1 cup drained cucumber.

Mix tzatziki: In a bowl combine the drained cucumber, Greek yogurt, chopped dill, minced garlic, lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust salt or lemon. Refrigerate at least 15 minutes for flavors to meld.

Combine ingredients: In a mixing bowl, add diced tomatoes, onion, cilantro, chopped jalapeño, lime juice, salt and pepper. Stir gently to combine. Let sit 10–15 minutes at room temperature to allow flavors to marry. Taste and adjust seasoning.

Warm flatbreads: Warm flatbreads or pitas in a hot dry skillet for 30–45 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Assemble: Lay warmed flatbread on a plate. Spread 1–2 tbsp of cucumber tzatziki down the center. Top with a handful (about 1/3 cup) of baby arugula, 2 taro falafel patties (or 3 smaller balls), and 2–3 tbsp house pico de gallo. Drizzle with a little olive oil and squeeze a lemon wedge over the top. Serve additional tzatziki and pico on the side.

To serve family style: Arrange falafel, bowls of tzatziki and pico, and warm flatbreads on a platter so diners can build sandwiches.