Ingredients
Scale
- 1 cup dried chickpeas (soaked overnight) or 1 can (15 oz) chickpeas (drained and rinsed)
- 1/2 cup fresh parsley (finely chopped)
- 1/4 cup fresh cilantro (finely chopped)
- 1 small onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying (or olive oil for baking)
- 4 whole wheat pita breads
- Tahini sauce for serving
Instructions
- If using dried chickpeas, soak them overnight in water. Drain and rinse before use.
- In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until finely blended but not pureed.
- Form the mixture into small balls or patties and place on a parchment-lined tray.
- Heat oil in a deep pan over medium heat until it reaches about 350°F (175°C). Fry falafel balls in batches until golden brown, about 3 to 4 minutes per side.
- Warm pita bread in a skillet over low heat for 1-2 minutes on each side.
- Stuff pitas with falafel and your choice of fresh vegetables like lettuce, tomatoes, and cucumbers. Drizzle with tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying/Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pita with falafel filling
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg