Falafel Street Style

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Crispy on the outside and herby-green on the inside, Israeli street-style falafel is built from soaked dried chickpeas, fresh parsley, and warm spices. Stuffed into a warm pita with tahini, crunchy salad, and pickled vegetables, it is the iconic handheld lunch sold from carts across Tel Aviv. This version leans bright, deeply aromatic, and fried until shatter-crisp, just like the corner stands do it.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 4 gSaturated Fat
• 72 gCarbs
• 14 gFiber
• 6 gSugar
• 22 gProtein
• 780 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 28 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the falafel mix

• 2 cups (400 g) dried chickpeas, soaked overnight and drained
• 1 large yellow onion, roughly chopped
• 5 garlic cloves, smashed
• 1 cup packed fresh parsley leaves
• 1 cup packed fresh cilantro leaves

Spices, binder & frying

• 2 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 3 cups (720 ml) neutral oil, for frying

For the tahini sauce

• 1/2 cup (120 g) well-stirred tahini
• 1 small garlic clove, grated
• 3 tablespoons fresh lemon juice
• 1/4 cup cold water, plus more as needed
• 1/2 teaspoon salt

For assembly

• 4 pita breads, warmed
• 1 cup finely diced English cucumber
• 1 cup finely diced ripe tomato
• 1/2 cup pickled cabbage or pickled turnips, drained
• 1 small red onion, thinly sliced
• Hot sauce or amba, to taste

Directions

1. Place the soaked chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, salt, black pepper, and cayenne in a food processor. Pulse in short bursts until the mixture looks like a coarse, textured paste, scraping down the bowl once; do not puree smooth.
2. Transfer to a bowl, cover, and chill for at least 1 hour so the flavors meld and the mixture firms up. Stir in the baking soda just before frying.
3. Make the tahini sauce: whisk tahini, grated garlic, lemon juice, salt, and 1/4 cup water until smooth and pourable, loosening with more water a tablespoon at a time if it seizes and thickens.
4. Heat 2 inches of oil in a heavy pot to 350°F (175°C). Form the falafel mix into 16 walnut-sized balls, packing firmly so they hold their shape in the oil.
5. Fry 6 to 8 balls at a time for about 3 to 4 minutes, turning gently, until deeply golden brown and crisp all over. Lift out with a slotted spoon onto a paper towel–lined tray.
6. Warm the pitas in a dry skillet for 30 seconds until they puff and turn pliable, then slice each open to form a pocket.
7. Spread the inside of each pita generously with tahini sauce, then tuck in 4 hot falafel balls.
8. Top with cucumber, tomato, pickled cabbage, red onion, and a few drops of hot sauce or amba. Serve immediately while the falafel is hot and crisp.

Cook’s Notes

• Always start with dried, soaked chickpeas; canned chickpeas are too wet and will make the falafel fall apart and taste pasty.
• Chilling the mix for at least an hour is essential; it hydrates the natural chickpea flour and helps the patties hold together in the oil.
• Keep the oil at 350°F (175°C); too cool and the falafel absorbs oil, too hot and they burn outside while staying raw inside.
• Warm the pitas in a dry skillet so they puff open cleanly without tearing when you slice them.
• Fry just before serving because falafel loses its crispness quickly once it sits.

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