What is falafel made of?

Falafel is a classic Middle Eastern dish of ground and spiced chickpeas or fava beans. The little gems of crispy patties are often piled into a warm pita and served with all sorts of fresh veggie toppings and creamy sauces. When seasoned and cooked well, the crispy exterior of the falafel opens to a soft, almost fluffy, highly flavorful and herbaceous center.

Can I use canned chickpeas instead of starting with dried chickpeas?

I have not made this recipe with canned chickpeas, but my previous experience tells me you could do it, if you are flexible in adding flour or chickpea flour to the falafel mix to keep it together while cooking. Just be willing to make a tester patty or two and taste and adjust for seasoning and texture.

Can I make the falafel mixture spicier?

You know it! Adding more fresh jalapeno or red pepper would give you an extra kick. And of course we have dried cayenne or red pepper flakes as an option.

What do I do if my falafel mixture won't stay in a ball or patty?

If your mixture feels too wet, add a tablespoon or two of regular or self rising flour to the mixture. (Chickpea flour or gluten-free flour will also work!) Mix well and make a test patty to ensure you have the texture you need.

What can I serve on the pitas with the falafel?

I like making a tray of toppings and condiments so everyone can personalize their wraps. My tray usually includes arugula, halved cherry tomatoes, thin sliced red onion, fresh herbs and feta cheese. And of course, my Greek yogurt-based shawarma sauce with creamy tahini . Hot sauce is always on the dinner table! Other topping options include sliced Persian cucumbers, Alton Brown's homemade tzatziki sauce , and hummus.

What goes well with falafel and falafel gyros?

There are literally dozens of options - I covered most of them in this post . But my go-to sides include spicy garlic hummus , Jerusalem salad , Middle Eastern yellow rice and shawarma sauce.

How to store leftover falafel?

To store, transfer cooked falafels to an airtight container and keep in the refrigerator for up to 3 days. Falafels can be frozen for up to 3 months. Reheat by thawing and warming in the microwave until just heated through. Or pop into a convection oven for 4-5 minutes.

Homemade Falafel Gyros Recipe

Description

Make this delicious and wildly popular street food in your own kitchen! Perfect for a meatless Monday, meal prep Sunday, or backyard party with friends.

Ingredients

Scale

1 1/2 cups dried chickpeas, soaked overnight

1 cup fresh flat leaf parsley

1 cup cilantro

1 large yellow onion, large diced

8 garlic cloves, minced or grated

1 fresh jalapeno, seeded and large diced

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons coarse sea salt

2 teaspoons ground black pepper

1 teaspoon baking powder

1/4 cup neutral oil, for sautéing

For serving:

6 warm pita bread

Shawarma Sauce

Arugula, Red onions

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Instructions

To begin, combine soaked garbanzo beans, fresh parsley and cilantro, large diced onion and jalapeno, minced garlic, coriander, cumin, salt and pepper to the bowl of a food processor.
Pulse the food processor until the mixture is fairly uniform and crumbly in texture, but not a paste. Transfer the mixture to a medium bowl and refrigerate for at least 30 minutes.
Heat 1/4 cup of neutral oil in a sauté pan or large skillet over medium heat. Prepare one baking sheet with a layer of parchment paper. Scoop falafel mixture onto the parchment paper in your desired shape. A two-tablespoon metal scoop would be ideal. I used a one-tablespoon measurement and created rounded scoops, equaling about 2 tablespoons with it.
Once the oil is hot, gently add the chickpea falafels into the oil, being careful not to crowd the pan. Cook for about 3-4 minutes per side, monitoring and rotating the patties in the pan to achieve even golden brown color.
Prepare a second sheet pan with a layer of paper towels. Once the falafels are cooked through, carefully transfer to the paper towels to drain any excess oil. Continue cooking in batches until complete.
To serve, warm a fluffy pita and layer with crispy falafels, lettuce, tomato, red onion and lots of creamy shawarma sauce.

Prep Time: 45
Cook Time: 25
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean