Ingredients:

  • 1 cup (175g) dried chickpeas, soaked in cold water for 12-24 hours, drained and rinsed
  • 1 small onion, roughly chopped (about 1/2 cup chopped)
  • 4 cloves garlic, minced
  • 1/2 cup (packed) fresh parsley
  • 1/4 cup (packed) fresh cilantro (coriander)
  • 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (about 3 cups/700ml)
  • 1/4 cup (60ml) tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 clove garlic, minced
  • Pinch of salt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • 4 large flatbreads (pita bread, naan, or your favourite wrap)
  • 1/2 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/2 cup diced cucumbers
  • 1/4 cup pickled turnips (optional, but highly recommended!)

Instructions:

  1. Soak the chickpeas for 12-24 hours.
  2. Combine all falafel ingredients (except oil) in a food processor. Pulse until coarsely ground.
  3. Let the falafel mixture rest for at least 30 minutes in the refrigerator. This helps it bind.
  4. Roll the mixture into small, evenly sized balls or flatten into patties.
  5. Heat the vegetable oil in a deep fryer or pot to 350°F (175°C).
  6. Fry the falafel in batches until golden brown and crispy. Avoid overcrowding the fryer.
  7. Remove the falafel with a slotted spoon and drain on paper towels.
  8. Whisk together the tahini sauce and lemon-herb dressing ingredients in separate bowls.
  9. Warm the flatbreads in a dry skillet or microwave.
  10. Spread tahini sauce on the flatbread, add lettuce, tomatoes, cucumbers, pickled turnips (if using), falafel, and drizzle with lemon-herb dressing.
  11. Wrap tightly and serve immediately!