Falafel Pocket
Sandwiches
Middle Eastern-Inspired
Ingredients:
- 500 g (3 cups) cooked chickpeas
- 60 g (¼ cup) onion
- 12 g (4) garlic cloves
- 60 g (¼ cup) potato
- ⅓ cup parsley
- ¼ cup cilantro
- 30 ml (2 tbsp) harissa sauce
- 6 g (1 tbsp) cumin
- 4.7 g (1 tsp) baking powder
- 1–2 tbsp olive oil
- salt to your taste
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Pulse the mixture in the food processor rather than blending it smooth — falafel needs some texture to hold together and stay tender inside instead of turning dense and pasty.
Instructions:
- Prep the Ingredients: Drain and rinse 500 g (3 cups) cooked chickpeas. Grate 60 g (¼ cup) raw potato. Finely chop parsley, cilantro, and onion. Mince the garlic.
- Blend the Mixture: In a food processor, add chickpeas, grated potato, onion, garlic, parsley, cilantro, 2 tbsp harissa sauce, 1 tbsp cumin, and salt. Pulse until well combined but still with some texture. Add 1 tsp baking powder and pulse again.
- Chill the Mixture: Refrigerate for at least 30 minutes to firm up.
- Shape and Cook: Form into small balls or patties. Heat 1–2 tbsp olive oil in a pan over medium heat. Fry in batches for 3–4 minutes per side until golden brown and crispy. Alternatively, bake at 190°C (375°F) for 25 minutes, flipping halfway.
- Serve: Serve in pita bread or wraps with hummus, tahini, or a fresh salad.
Notes: Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The cooked chickpeas adds plant protein and a creamy, satisfying texture. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The potato adds heartiness and a creamy texture once cooked.
Falafel Pocket
Ingredients:
- 500 g (3 cups) cooked chickpeas
- 60 g (¼ cup) onion
- 12 g (4) garlic cloves
- 60 g (¼ cup) potato
- ⅓ cup parsley
- ¼ cup cilantro
- 30 ml (2 tbsp) harissa sauce
- 6 g (1 tbsp) cumin
- 4.7 g (1 tsp) baking powder
- 1–2 tbsp olive oil
- salt to your taste
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The cooked chickpeas adds plant protein and a creamy, satisfying texture. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The potato adds heartiness and a creamy texture once cooked.
Prep:
Pulse the mixture in the food processor rather than blending it smooth — falafel needs some texture to hold together and stay tender inside instead of turning dense and pasty.
Instructions:
- Prep the Ingredients: Drain and rinse 500 g (3 cups) cooked chickpeas. Grate 60 g (¼ cup) raw potato. Finely chop parsley, cilantro, and onion. Mince the garlic.
- Blend the Mixture: In a food processor, add chickpeas, grated potato, onion, garlic, parsley, cilantro, 2 tbsp harissa sauce, 1 tbsp cumin, and salt. Pulse until well combined but still with some texture. Add 1 tsp baking powder and pulse again.
- Chill the Mixture: Refrigerate for at least 30 minutes to firm up.
- Shape and Cook: Form into small balls or patties. Heat 1–2 tbsp olive oil in a pan over medium heat. Fry in batches for 3–4 minutes per side until golden brown and crispy. Alternatively, bake at 190°C (375°F) for 25 minutes, flipping halfway.
- Serve: Serve in pita bread or wraps with hummus, tahini, or a fresh salad.
