Fluffy Falafel in Warm Pita with Citrus Cucumber Salad
Fluffy inside, shatter-crisp edges, stacked in warm pita
A first-time-foolproof falafel patty from dried chickpeas, served in hot pita with a quick citrus-cucumber salad.
Shopping list
- 250 g dried chickpeas
- 4 cloves garlic
- 1 cup flat-leaf parsley, packed
- 4 medium green onion
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1.5 L neutral oil for frying
- 2 medium ripe tomato
- 1 medium cucumber
- 1/2 small red onion
- 1 lemon
- 2 tbsp extra-virgin olive oil
- 1/2 tsp extra ground cumin for the salad
- 1/2 tsp extra sea salt for the salad
- 4 pieces pita bread, leavened
Ingredients
- 250 g Chickpeas dried, soaked 12 hours then boiled 40 min until soft but holding shape
- 4 cloves Bulb garlic crushed
- 1 cup Flat-leaf parsley packed, stems included
- 4 medium Green onion trimmed
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Smoked paprika
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1.5 L Neutral oil such as vegetable or canola, for frying
For the salad and flatbread
- 2 medium Tomato ripe, diced
- 1 medium Cucumber halved and sliced
- 1/2 small Red onion thinly sliced
- 1 Lemon juiced
- 2 tbsp Olive oil extra virgin
- 1/2 tsp Ground cumin
- 1/2 tsp Sea salt
- 2 tbsp Flat-leaf parsley chopped
- 4 pieces Pita bread leavened, baked fresh or frozen
Method
-
5 min
Blitz the boiled chickpeas, garlic, parsley, and green onion in a food processor until coarsely chopped, not a smooth paste.
-
2 min
Add the baking powder, baking soda, cumin, coriander, paprika, salt and pepper; pulse 20 seconds to combine.
-
6 min
Chill the paste for 10 minutes while you cut the tomatoes, cucumber and onion, and slice the pita warm.
-
4 min
Using 60 g of mixture, roll into tight 5 cm balls or patties and set on a towel for 5 minutes.
-
8 min
Heat 1.5 L oil in a deep pot to 175 C; fry 8 falafel at a time for 3 minutes each side until deep gold.
Tip Use a slotted spoon and a wire rack; the rack keeps the bottom from steaming.
-
3 min
Whisk the lemon juice, olive oil, cumin and salt for the salad; toss the cut vegetables with it.
-
1 min
Rest the falafel on a wire rack 1 minute, then serve in warm pita with the salad and extra parsley.
Timing
- T-35 min
- Blend the chickpea mixture to a coarse paste.
- T-20 min
- Form the falafel and let them rest while oil heats.
- T-8 min
- Fry or bake the falafel until deep golden.
- T-3 min
- Slice the flatbread and plate the salad.
Chef's tips
- Drain the boiled chickpeas completely and pat them dry before blending; any moisture makes the mix collapse when frying.
- Use dried chickpeas, not canned, so the texture stays fluffy; if you must use canned, pulse rather than blend to avoid a paste.
- Rest the formed balls on a clean kitchen towel for 10 minutes so they set up and hold their shape in the hot oil.
- Fry at 175 C; if the oil spits and the batches brown before the centre cooks, lower the heat to 160 C.
Swap it
- Baked falafel
- Press into an oiled 23 cm round tin, bake at 200 C for 20 minutes, flip, and bake 10 minutes more.
- Canned chickpeas
- Blitz 250 g drained canned chickpeas with the herbs and spices; the mix will be coarser and needs an extra pinch of salt.
- Hummus sauce
- Swirl a thin layer of smooth hummus over the platter instead of the tangy tomato salad for creamier contrast.
Per serving
- Fibre
- 6 g
- Protein
- 11 g
- Fat
- 14 g
Approximate, per serving.