These patties, which you drop onto heated oil on a sheet pan, have advantages all their own. First of all, they start with canned chickpeas, which means you save the usual 12 to 24 hours you would need to soak dried ones. Second, making them into flat falafel pucks instead of little balls saves you tons of time shaping and gains you more crispy surface area, which, let’s face it, is what falafel’s all about. Well, that and all the yummy stuff you get to drizzle on top. I do tahini, which is just sesame in another form, and how it’s done all over the Middle East.
¼ cup extra virgin olive oil
1 (15-ounce) can chickpeas, drained but not rinsed
1/2 cup coarsely chopped onion
¼ cup all purpose flour, plus more as needed
5 cloves roughly chopped garlic
½ cup packed fresh parsley leaves and tender stems
½ cup packed fresh cilantro leaves and tender stems
1 tablespoon sesame seeds
1 ½ teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon freshly ground black pepper
¼ teaspoon chili flakes
2 large tomatoes, cored and diced
2 large Persian cucumbers, diced
2 tablespoons chopped parsley
+ extra virgin olive oil and fresh lemon juice to taste
+ kosher salt and freshly ground black pepper to taste
¼ cup pure tahini paste
3 tablespoons warm water
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
+ butter lettuce leaves, sliced sour pickles and red onion slices, for serving
Gluten-free but grainy AF? Sign me up.
Cheesy, salty, creamy.
Meet me at the Greek.