Traditional Falafel from Chickpeas

Rinse the dried chickpeas under running cold water and soak the sorted grains in a bowl with lukewarm water, ensuring they are submerged at least 5 cm below the surface.

Let the chickpeas swell at room temperature for at least 12 hours, ideally overnight. they should triple in volume and be firm but no longer glassy inside when cut.

Thoroughly drain the chickpeas through a sieve and let them drip dry. you can also pat them dry with a clean towel, as excess water would cause the falafel to fall apart when frying.

Peel the onion and cut it into quarters, peel the garlic, rinse the parsley and coriander, and roughly chop them including the tender stems.

In a blender with sharp blades, place the raw soaked chickpeas, onion, garlic, fresh herbs, cumin, ground coriander, hot paprika, salt, and pepper.

Pulse everything into a coarser paste resembling wet sand. the mixture should not be too fine, or the falafel will lose its typical texture. If necessary, scrape down the sides of the bowl with a spatula.

Transfer the finished mixture to a bowl and mix in the all-purpose flour. Add the baking soda just before frying to ensure the falafel rises nicely.

Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the mixture to shape better.

From the chilled mixture, shape wet hands or a scoop into balls about 3 cm in diameter, or lightly flatten them into patties.

You can coat the finished balls in sesame seeds for added crunch and a nutty flavor.

In a deep pot or fryer, heat sunflower oil to 170-180 °C. you can tell the correct temperature when a piece of the mixture is dropped in and immediately starts bubbling and quickly rises to the surface.

Fry the falafel in smaller batches for 3-4 minutes until they develop a dark golden-brown crispy crust. do not turn them too early, or they may fall apart.

Remove the finished balls with a slotted spoon and let them drain on paper towels.

In a small bowl, mix tahini paste with freshly squeezed lemon juice. the mixture will initially thicken and tighten, don’t be alarmed.

Gradually add cold water while whisking continuously until you achieve a smooth creamy consistency resembling yogurt.

Add the pressed garlic, salt to taste, and let the sauce rest for 10 minutes to allow the flavors to meld.

Warm the pita breads in a dry pan or in the oven for 1-2 minutes to soften them and make them easy to open.

Slice the tomatoes, cucumber, and red onion into thin slices, and tear the lettuce into smaller pieces.

Fill the pita pockets with fresh vegetables, insert 3-4 hot falafel balls, and generously drizzle with tahini sauce.

Serve immediately while the falafel is crispy. it tastes best warm right after frying.

Combine lukewarm water with sugar and instant yeast and let sit for about 10 minutes until foam forms on top - a sign that the yeast is active and your pita will puff up beautifully.

Sift all-purpose flour into a large bowl, add salt and two tablespoons of olive oil. Pour in the activated yeast mixture and start mixing. Then knead by hand or with a stand mixer for 8-10 minutes until smooth and slightly elastic. Dust lightly with flour as needed so the dough does not stick.

Coat the bowl and the dough surface with the remaining tablespoon of olive oil, cover with a kitchen towel, and let rise in a warm spot for about 60 minutes until doubled in size.

Preheat the oven to 250-260 degrees C and heat a baking tray inside at the same time. Prepare a sheet of parchment paper for quick transfer of the rounds onto the hot tray.

Divide the risen dough into 4 equal pieces. Briefly knead each piece and roll out into a round about 16-18 cm in diameter and 4-5 mm thick. Make sure the rounds are evenly rolled and free of cracks - otherwise the pocket will not form.

Let the shaped rounds rest on the parchment paper for another 10 minutes. Then quickly slide them with the paper onto the hot tray in the oven. Bake for 3-4 minutes until the pitas puff up significantly. Once the pocket forms and the bread turns golden, bake for 1 more minute. Right after pulling from the oven, cover the pitas with a towel - they will stay tender.

Serve warm or at room temperature. Soft pita is great with hummus, falafel, gyros, or stuffed as you like. You can cut or gently tear the pitas before serving.