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Falafel Pocket

Sandwiches

4 Servings (4 small falafel per person)

15 min

Ingredients:

🫘 3 cups chickpeas, cooked

🧅 1/4 cup onion

🧄 4 garlic cloves

🥔 1/4 cup potato, raw

🌿 1/3 cup parsley

🌿 1/4 cup cilantro

🧂 1 tbsp cumin

🧂 1 tsp baking powder

🛢️ 1-2 tbsp olive oil

🧂 salt to your taste

Features:

Meal Prep Friendly

Leftover Friendly

Features:

Meal Prep Friendly

Leftover Friendly

Nutrition:

*Nutrition info is an estimate and may vary with cooking methods and ingredients.

Instructions:

Prepare the Ingredients: Drain and rinse the cooked chickpeas. You can also use dried chickpeas that have been soaked overnight and then cooked until tender. Grate the raw potato using a box grater or food processor. Chop the parsley, cilantro, and onion finely. Mince the garlic.
Blend the Falafel Mixture: In a food processor, add the chickpeas, grated potato, onion, garlic, parsley, cilantro, harissa sauce, cumin, and salt. Pulse until everything is well combined, but not too smooth—it should still have some texture. Add the baking powder and pulse again to mix. Taste the mixture and adjust the seasonings as necessary (add more salt or harissa if you want more flavor).
Chill the Mixture: Transfer the falafel mixture to a bowl and refrigerate for at least 30 minutes. This helps the mixture firm up and makes it easier to shape into balls.
Shape the Falafel: After chilling, use your hands or a spoon to form the mixture into small balls or patties (about the size of a walnut).
Cook the Falafel: Heat olive oil in a frying pan over medium heat. Fry the falafel in batches, cooking for about 3-4 minutes per side, until golden brown and crispy on the outside. Alternatively, you can bake them at 375°F (190°C) for about 25 minutes, flipping halfway through.
Serve: Serve the falafel in pita bread or wraps, with a side of hummus, tahini, or a simple salad. You can also add your favorite toppings like cucumber, tomato, or pickled onions.

4 Servings (4 small falafel per person)

15 min

Ingredients:

🫘 3 cups chickpeas, cooked

🧅 1/4 cup onion

🧄 4 garlic cloves

🥔 1/4 cup potato, raw

🌿 1/3 cup parsley

🌿 1/4 cup cilantro

🧂 1 tbsp cumin

🧂 1 tsp baking powder

🛢️ 1-2 tbsp olive oil

🧂 salt to your taste

Features:

Meal Prep Friendly

Leftover Friendly

Instructions:

Prepare the Ingredients: Drain and rinse the cooked chickpeas. You can also use dried chickpeas that have been soaked overnight and then cooked until tender. Grate the raw potato using a box grater or food processor. Chop the parsley, cilantro, and onion finely. Mince the garlic.
Blend the Falafel Mixture: In a food processor, add the chickpeas, grated potato, onion, garlic, parsley, cilantro, harissa sauce, cumin, and salt. Pulse until everything is well combined, but not too smooth—it should still have some texture. Add the baking powder and pulse again to mix. Taste the mixture and adjust the seasonings as necessary (add more salt or harissa if you want more flavor).
Chill the Mixture: Transfer the falafel mixture to a bowl and refrigerate for at least 30 minutes. This helps the mixture firm up and makes it easier to shape into balls.
Shape the Falafel: After chilling, use your hands or a spoon to form the mixture into small balls or patties (about the size of a walnut).
Cook the Falafel: Heat olive oil in a frying pan over medium heat. Fry the falafel in batches, cooking for about 3-4 minutes per side, until golden brown and crispy on the outside. Alternatively, you can bake them at 375°F (190°C) for about 25 minutes, flipping halfway through.
Serve: Serve the falafel in pita bread or wraps, with a side of hummus, tahini, or a simple salad. You can also add your favorite toppings like cucumber, tomato, or pickled onions.