Description
Savor the flavors of homemade falafel, crispy chickpea fritters served in warm pita bread with fresh vegetables. Paired with a zesty black olives harissa sauce, this Middle Eastern classic offers a delicious and healthy meal option that’s perfect for any occasion.
Ingredients
Scale
- 1 cup dried chickpeas (soaked overnight)
- 1 small onion, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying (vegetable or olive oil)
- 1/2 cup black olives, pitted and chopped
- 2 tablespoons harissa paste
- 1 tablespoon lemon juice
- Pita bread, for serving
- Fresh vegetables (lettuce, tomatoes, cucumbers) for garnish
Instructions
- Start by draining the soaked chickpeas and rinsing them under cold water to remove excess salt.
- In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until coarsely blended; the mixture should be chunky, not a smooth paste.
- Transfer the mixture to a bowl, cover with plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
- In a small bowl, combine the harissa paste, chopped black olives, and lemon juice. Mix well.
- Adjust seasoning to taste; add more harissa for spice or olive oil for a milder flavor.
- Set the harissa sauce aside to let the flavors develop.
- After resting, form the falafel mixture into small balls or patties, about the size of a golf ball.
- Heat about 2 inches of oil in a deep skillet over medium heat. Test the oil by dropping in a small piece of the mixture; it should sizzle and rise.
- Carefully place a few falafel balls into the hot oil, frying for 3-4 minutes on each side until golden brown and crispy. Use a slotted spoon to turn them gently.
- Remove cooked falafel and place on a plate lined with paper towels. Repeat with remaining mixture.
- Cut pita bread in half to create pockets.
- Stuff each pocket with 3-4 falafel balls.
- Top with a generous spoonful of the black olives harissa sauce.
- Add fresh vegetables like lettuce, sliced tomatoes, and cucumbers. Optionally, add pickles or radishes.
- Drizzle with extra lemon juice if desired.
Notes
- For a gluten-free option, ensure the pita bread is gluten-free.
- You can bake the falafel instead of frying for a healthier version; just brush them with oil and bake at 375°F (190°C) for about 25-30 minutes, flipping halfway through.
- Prep Time: 30 minutes
- Cook Time: 20 minutes