Let's get started!
Nestled in a warm pita, and topped with crisp vegetables and a velvety tahini yogurt sauce.
parsley
shallot
salt
pepper
chickpeas
garlic
cilantro
cumin
coriander
cayenne pepper
lemon juice
olive oil
salt
yogurt
garlic
warm water
lemon juice
tahini
Rinse the chickpeas the night before and let it soak for 24 hours.
Dry the overnight soaked chickpeas with paper towels.
Combine garlic, shallot, parsley, cilantro, chickpeas, cumin, coriander, cayenne, salt, pepper, and lemon juice.
Pulse the ingredients until well combined and scrape the sides with a spatula.
Spoon the falafel mixture and form into small patties.
Place the falafel patties on the baking sheet.
Brush each falafel patty with olive oil.
Bake the patties and flip. Brush more olive oil on the flipped side. Bake until golden brown.
Make the tahini yogurt sauce.
Assemble the falafel pita sandwich and drizzle with tahini sauce.
Traditional falafel is made with dried chickpeas, not canned.