SUPERIOR FALAFEL SANDWICH

Ingredients

Falafel:

• 2 cups dry chickpeas 

• 3 cups water

• 1 white onion

• 3 cloves of garlic

• 1 Tbsp baking powder

• 1 Tbsp salt

• 1 Tbsp cumin powder

• 1 Tbsp coriander

• 2 tsp turmeric

• 1 tsp chili powder (optional)

• 1-3 Tbsp corn starch

• 1 Tbsp water

• 1 bunch cilantro

Tahini sauce:

• 2 cups yogurt

• 1 cup sesame paste

• 1 lemon

• 1 clove garlic

• Salt to taste
  

Toppings:

• Pickles

• shatta (pepper paste)

• parsley

• tomatoes

• cucumbers

• sumac

• lemon slices

Directions

Step 1

In a large bowl, soak dry chickpeas overnight (don’t rush this process by using canned, it will be worth the wait!). Once fully hydrated, the chickpeas will look puffed up. Drain and rinse soaked chickpeas.

Step 2

Transfer chickpeas to a food processor. Add onion, garlic, baking powder, salt, cumin, coriander, turmeric, chili powder, corn starch, water and cilantro. Pulse everything to a coarse-to-semifine consistency, occasionally scraping the sides. Check for consistency by pressing it with your fingertips. If it’s too lumpy, add a drop of water at a time. If it needs more bind, add corn starch, and continue to pulse, until it holds its shape. Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes. Remove the mix from the refrigerator to form patties. Take a Tbsp (or use small ice cream scoop) of mixture in your palm, press, and shape it into a patty. Form all patties and keep them aside on a plate.

Step 3

Preheat 3/4 inch oil in a cast iron skillet to 350-375 degrees. Once oil is hot, drop in pre shaped falafel patties. Fry for 3 1/2 - 4 minutes total. Once golden brown, transfer to rack to rest.

Step 4

In a medium mixing bowl, combine yogurt, sesame paste, garlic, juice of 1 lemon, and salt. Stir until smooth and loose sauce consistency.

Step 5

To assemble the sandwich, warm pita, add 3-4 falafels, gently press them down, add toppings of your choice, and spoon on a generous amount of Tahini sauce.