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Falafel Lunch Recipe

Inspired by Saray II Turkish Restaurant

Time2h

Serves4

Make Falafel Lunch Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Falafel Mixture

1 cup Dried chickpeas

1 cup Fresh parsley, chopped

1 cup Fresh cilantro, chopped

1 medium Onion, chopped

3 cloves Garlic cloves, minced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Baking powder

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Flour (all-purpose or chickpea flour)

2 tbs Water

Frying

2 cups Tuscany sunflower oil

Serving

4 pieces Pita bread

1 cup Tahini sauce

2 cups Fresh vegetables (lettuce, tomatoes, cucumbers)

Method

Falafel Preparation

1

Soak Chickpeas

Place dried chickpeas in a bowl and cover with water. Let them soak overnight (at least 8 hours) until they are tender.

2

Blend Ingredients

Drain and rinse the soaked chickpeas. In a food processor, add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarsely blended but not pureed.

3

Form Falafel Balls

Transfer the mixture to a bowl, add flour and water, and mix until combined. Form small balls (about 1 to 1.5 inches in diameter) and place them on a baking sheet.

Frying

4

Heat Oil

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

5

Fry Falafel

Carefully drop falafel balls into the hot oil, working in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.

Serving

6

Assemble Lunch

Warm pita bread in a skillet or microwave. Place 2-3 falafel balls in each pita, add fresh vegetables, and drizzle with tahini sauce. Serve immediately.