Falafel And Tahini Roll Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator. Drain and rinse well before using.

Process mixture

In a food processor, combine drained chickpeas, 1 cup chopped onion, parsley, cilantro, 4 garlic cloves, 2 tsp cumin, 1 tsp coriander, 2 tsp kosher salt and 1/2 tsp black pepper. Pulse in 10–15 short bursts until mixture is coarse and holds together when pressed—do not over-process into a paste.

Adjust & bind

Transfer mixture to a bowl. Stir in 3 tablespoons flour and 1/2 tsp baking powder. If mixture feels too wet, add 1 more tablespoon flour. Cover and refrigerate 30 minutes to firm up.

Form falafel

Using wet hands or a small ice cream scoop, form mixture into balls or flattened patties about 1 1/4–1 1/2 inches in diameter (makes ~20–24). Place on a tray and chill another 10 minutes if needed.

Fry falafel

Pour about 1 cup vegetable oil into a heavy skillet to a depth of about 1/2 inch and heat over medium-high until oil registers 350°F (175°C) or a small piece sizzles immediately. Fry falafel in batches, 3–4 minutes per side, turning gently, until deep golden and crisp. Remove to a paper-towel-lined tray to drain.

Alternative baking option

For a lighter option, preheat oven to 400°F (200°C). Place falafel on a parchment-lined baking sheet, brush lightly with oil, and bake 18–22 minutes, flipping once, until browned and crisp.

In a small bowl whisk together 1/2 cup tahini, 2 tablespoons lemon juice, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp ground cumin. The mixture may seize and become very thick; slowly whisk in 4 tablespoons warm water, a tablespoon at a time, until you reach a smooth, pourable sauce. Taste and adjust lemon, salt or water to desired consistency.

Warm breads

Warm 4 pitas or flatbreads briefly in a dry skillet or oven (about 1–2 minutes per side) until pliable.

Assemble rolls

Spread about 1–2 tablespoons tahini sauce down the center of each warmed pita. Place 4–6 falafel pieces (or 2–3 if using patties) on top of the sauce, then layer with shredded greens, tomato slices, cucumber, and pickled turnips if using. Drizzle an additional teaspoon of tahini and a few drops of hot sauce if desired.

Roll and serve

Fold one side of the pita over the filling and roll tightly to enclose (or fold like a wrap). Serve immediately while falafel is warm with extra tahini sauce on the side.