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Falafel Pocket
Sandwiches
Ingredients:
- 500 g (3 cups) cooked chickpeas
- 60 g (¼ cup) onion
- 4 garlic cloves
- 60 g (¼ cup) potato, raw
- ⅓ cup parsley
- ¼ cup cilantro
- 2 tbsp harissa sauce
- 1 tbsp cumin
- 1 tsp baking powder
- 1–2 tbsp olive oil
- salt to your taste
Equipments:
20 minutes or less
Soy-Free
Nut-Free
Features:
20 minutes or less
Soy-Free
Nut-Free
Nutrition:
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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.
Falafel Pocket
4 Servings (4 Falafel)
Prep 15 min
Cook 15 min
Ingredients:
- 500 g (3 cups) cooked chickpeas
- 60 g (¼ cup) onion
- 4 garlic cloves
- 60 g (¼ cup) potato, raw
- ⅓ cup parsley
- ¼ cup cilantro
- 2 tbsp harissa sauce
- 1 tbsp cumin
- 1 tsp baking powder
- 1–2 tbsp olive oil
- salt to your taste
Features:
20 minutes or less
Soy-Free
Nut-Free
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.
