Crispy Falafel Pita Pockets with Lemon Tahini

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 2 (15-oz) cans canned chickpeas
• 1 cup packed fresh parsley
• 1/2 cup packed fresh cilantro
• 1/2 medium yellow onion
• 3 cloves garlic
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp baking powder
• 3 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup neutral oil for frying
• 4 pita breads
• 1/3 cup tahini
• 3 tbsp fresh lemon juice
• 3–4 tbsp water
• 1/2 English cucumber
• 2 roma tomatoes
• 2 cups shredded romaine

Instructions

1. 1Drain and rinse the chickpeas thoroughly, then pat them very dry with paper towels; excess moisture makes falafel fall apart.
2. 2In a food processor pulse the chickpeas, parsley, cilantro, roughly chopped onion, garlic, cumin, coriander, baking powder, flour, salt, and pepper until a coarse, paste-like mixture forms that holds when squeezed—about 20–25 short pulses. Do not purée smooth.
3. 3Transfer the mixture to a bowl, cover, and refrigerate 20 minutes so it firms up and is easier to shape.
4. 4Scoop 2-tablespoon portions and gently form into 12–small patties about ½-inch thick; place them on a plate.
5. 5Heat ¼ inch of neutral oil in a large skillet over medium heat until it shimmers (about 350°F). Fry the falafel in batches 3–4 minutes per side until deep golden and crisp; drain on a paper-towel-lined plate.
6. 6While the falafel cook, whisk tahini, lemon juice, salt, and enough water to make a pourable sauce the consistency of heavy cream.
7. 7Warm the pitas in a dry skillet 30 seconds per side or wrap in a damp towel and microwave 20 seconds, then cut each in half to form pockets.
8. 8Dice the cucumber and tomatoes. Stuff each pita half with shredded romaine, a few falafel, cucumber, tomato, and a generous drizzle of lemon tahini. Serve immediately while the falafel are still crunchy.