Crispy Homemade Falafel Recipe: Perfect for Pita Sandwiches

Alright, gather ’round, folks! Let’s talk about something that makes my tummy sing: falafel. You know, those little fried balls of goodness? Yeah, those! I used to think making them was like, super hard. But guess what? It’s not! I figured it out, and now I’m gonna share the secret with you. Get ready for the crispiest, tastiest falafel that’ll make your pita sandwiches the star of the show!

Table of Contents

The Magic of Homemade Falafel

Falafel is like a tiny party in your mouth. It’s got this crunchy outside and a soft, yummy inside. Plus, it’s packed with stuff that’s good for you, like chickpeas and herbs. And when you stuff it in a pita with some veggies and sauce? Oh boy, it’s like a flavor explosion!

Getting the Chickpeas Right

Okay, first things first: chickpeas. You gotta use dried chickpeas, not the canned kind. Why? Because dried chickpeas make the falafel hold together better and taste way better. You need to soak them overnight, like, at least 12 hours. It’s like giving them a long bath. They get all soft and ready to become falafel.

Now, some people say you gotta cook the chickpeas before you make falafel. But nope! That’s a no-no. We’re gonna use them raw. It’s the secret to that perfect texture. Trust me on this one.

The Herb and Spice Mix

Next up, the herbs and spices. This is where the magic happens. You need parsley, cilantro, and some garlic. And don’t forget the spices! Cumin and coriander are must-haves. A little bit of chili powder for a kick? Yes, please!

Now, here’s a little tip: chop everything up really fine. Like, super tiny. It’ll make the falafel mix smoother and taste better. You don’t want big chunks of parsley getting in your way, trust me.

Forming and Frying the Falafel

Alright, time to mix everything together. Put the soaked chickpeas, herbs, spices, and a little bit of flour in a food processor. Whiz it all up until it’s a smooth, but still a little chunky, mix. You don’t want it to be like baby food, okay?

Now, here’s the fun part: forming the falafel balls. Grab a little bit of the mix and roll it into a small ball. You can make them as big or as small as you want. I like mine about the size of a golf ball.

Time to fry! Heat some oil in a pan. Not too hot, or they’ll burn. You want them golden brown and crispy on the outside. Fry them until they float and look nice and brown. Take them out and put them on a paper towel to soak up the extra oil.

The Perfect Pita Sandwich

Okay, you’ve got your crispy falafel. Now, let’s make the perfect pita sandwich. Grab a pita bread and warm it up a little. Stuff it with your falafel, some lettuce, tomatoes, cucumbers, and maybe some red onion.

And don’t forget the sauce! Tahini sauce is the classic choice. It’s made with sesame paste, lemon juice, and garlic. It’s creamy and tangy and perfect for falafel. You can also use hummus or some yogurt sauce. It’s your sandwich, so make it how you like it!

Here’s the recipe all in one place:

Ingredient	Amount	Notes
Dried Chickpeas	1 cup	Soaked for 12+ hours
Parsley	1/2 cup	Finely chopped
Cilantro	1/4 cup	Finely chopped
Garlic	3 cloves	Minced
Cumin	1 teaspoon	Ground
Coriander	1 teaspoon	Ground
Chili Powder	1/2 teaspoon	Optional
Flour	2-3 tablespoons	All-purpose or chickpea flour
Oil	For frying	Vegetable or canola
Pita Bread	As needed	Warm
Lettuce	As needed	Shredded
Tomatoes	As needed	Sliced
Cucumbers	As needed	Sliced
Red Onion	As needed	Thinly sliced
Tahini Sauce	As needed	Sesame paste, lemon juice, garlic, water
Hummus/Yogurt Sauce	As needed	Optional

Instructions:

Soak chickpeas for 12+ hours.
Chop herbs and mince garlic.
Combine chickpeas, herbs, spices, and flour in a food processor.
Pulse until mixture is combined but still a little chunky.
Form mixture into small balls.
Fry in hot oil until golden brown.
Warm pita bread and fill with falafel, veggies, and sauce.
Enjoy!

Tips and Tricks for Falafel Perfection

Don’t overmix the chickpea mixture. You want it to be a little chunky, not completely smooth.
Use enough oil for frying. The falafel should float in the oil.
Don’t overcrowd the pan. Fry the falafel in batches so they cook evenly.
Keep the fried falafel warm in a low oven if you’re not serving them right away.
Experiment with different herbs and spices. You can add mint, dill, or even a little bit of cinnamon.
Make your own tahini sauce. It’s way better than the store-bought stuff.
Add a little bit of baking soda to the mix for a lighter falafel.

FAQ: Falafel Fun

Q: Can I bake the falafel instead of frying them?

A: You can, but they won’t be as crispy. They’ll be more like baked chickpea balls. But if you want to, bake them at 375°F for about 20-25 minutes.

Q: Can I freeze the falafel?

A: Yep! You can freeze them after you form them into balls. Just put them on a baking sheet and freeze them solid. Then, put them in a freezer bag. You can fry them straight from frozen.

Q: What’s the best way to warm up pita bread?

A: You can warm it up in a pan, in the oven, or even in the microwave. Just don’t overdo it, or it’ll get hard.

Q: What if my falafel falls apart when I fry them?

A: That means your mixture is too wet. Add a little bit more flour and try again. And make sure the oil is hot enough.

Q: How do I make my tahini sauce less bitter?

A: Use good quality tahini and add a little bit of honey or maple syrup to sweeten it up. Also, don’t use too much lemon juice.

Q: Can I add other vegetables to the falafel?

A: Yes, you can add some finely chopped onions or carrots to the mix. Just don’t add too much, or they won’t hold together.

And there you have it! Now go forth and make some amazing falafel! Your pita sandwiches will thank you. And if you mess up, don’t worry, even I burn a few balls now and again, its all part of the fun. Enjoy!