Ingredients

1 FOR FALAFELS

1 can Chickpeas [15 oz drained]

4 teaspoons Garlic [minced]

1 Shallot [chopped]

2 tablespoons Parsley [chopped]

1 teaspoon Cumin

1 teaspoon Coriander

2 tablespoons Flour

1/4 teaspoon Salt

1/8 teaspoon Pepper

3 cups Oil [saffron for frying]

1 FOR SAUCE

1/2 cup Tahini Sauce

1/2 teaspoon Garlic Powder

2+ tablespoons Water [warm]

1 FOR SERVING

8 Pitas

1 cup Chopped Lettuce

1 cup Cherry Tomatoes [halved]

1 cup Cucumbers [sliced and halved]

1/2 cup Pepperoncinis

1/2 cup Humus

Preparation

  1. In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend until mixture resembles a thick paste.

  2. Form mixture into falafel balls.

  3. In a shallow pot, heat 1” vegetable oil.

  4. Fry falafels until golden, then transfer to a paper towel-lined plate.

  5. Make sauce: In a small bowl, whisk together tahini, garlic powder, and warm water. Season with salt.

  6. Serve falafels in pita with lettuce, tomatoes, humus, and cucumber and drizzle with sauce.