Falafel Pita Sandwich with Tahini Sauce

Steps

1. 1

   Soak the chickpeas

   • Put the dried chickpeas in a large bowl and cover with the cold soaking water (about 6 cups / 1.4 L).
   • They will roughly double in size, so use a bowl with plenty of room.
   • Leave at cool room temperature for 8–12 hours or overnight.
   • Drain in a colander and shake off as much water as you can.

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   Ready when: Chickpeas are plump, about double in size, and a cut-open chickpea is evenly pale with no hard white core

   Tip: Never boil or cook the chickpeas first. Cooked chickpeas make dense, mushy falafel that fall apart in the oil.

2. 2

   Prep herbs and aromatics

   • Spread the drained chickpeas on a clean kitchen towel and pat them dry.
   • Check that the parsley and cilantro are completely dry, blotting if needed.
   • Cut the onion into rough chunks and peel the garlic.
   • Measure the cumin, coriander, salt, black pepper, cayenne, baking powder, flour and sesame seeds into a small bowl and stir together.

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   Ready when: Chickpeas and herbs feel dry to the touch, not dripping

3. 3

   Grind the falafel mix

   • Add the onion and garlic to the food processor and pulse 5–6 times until finely chopped.
   • Add the parsley and cilantro and pulse 5 times more.
   • Add half the chickpeas and pulse 8–10 times, then add the rest.
   • Scrape down the sides and pulse in 1-second bursts until the mixture looks like coarse sand or couscous, about 15–20 pulses total.
   • Add the spice mixture and pulse 3–4 times just to combine.

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   Ready when: Mix is speckled green, grainy like coarse sand, and holds together when a spoonful is squeezed in your fist; it should not be a smooth paste

   Tip: Over-processing gives a gummy, dense falafel. Stop as soon as the mix clumps when pressed.

4. 4

   Make the tahini sauce

   • In a small bowl, whisk the tahini, lemon juice, grated garlic and sauce salt.
   • The mixture will seize into a thick, pale paste.
   • That's normal.
   • Whisk in the ice-cold water 1 tablespoon at a time until smooth.
   • Keep adding until the sauce is creamy and pourable, like heavy cream, about ⅓ cup (80 ml) total.
   • Taste and add a pinch of salt or squeeze of lemon if needed.

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   Ready when: Sauce is smooth, light beige and flows slowly off the whisk in a ribbon

   Tip: Add the water slowly. If you pour it all in at once the sauce can look split before it comes back together.

5. 5

   Chill the mixture

   • Transfer the falafel mix to a bowl, cover and refrigerate for 30 minutes.
   • Meanwhile, slice the tomatoes into ¼-inch (6 mm) slices, sprinkle lightly with salt, and cut the pickled turnips into ½-inch (1.25 cm) batons.
   • Set the sauce aside at room temperature.

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   Ready when: Mix feels cool and slightly firmer, and clumps easily when pressed

6. 6

   Shape the falafel

   • With damp hands, scoop a heaping 2 tablespoons (about 35 g) of mix and press firmly between your palms into a 1¾-inch (4.5 cm) ball, or flatten slightly into a thick disc.
   • Place on a plate.
   • You should get about 20.
   • Press firmly so there are no cracks.

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   Ready when: Each ball is smooth, compact and holds together when gently squeezed

   Tip: If the mix crumbles and won't hold, stir in the extra 1 tablespoon flour and a spoonful of cold water, then reshape.

7. 7

   Heat the frying oilOven 360°F / 180°C

   • Pour the oil into the pot to a depth of about 2 inches (5 cm), at least 2 inches below the rim.
   • Heat over medium-high heat until a thermometer reads 350–360°F (175–180°C), about 8 minutes.
   • Adjust the heat to hold that temperature.

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   Ready when: Thermometer reads 350–360°F (175–180°C); a pinch of mix sizzles steadily right away

   Tip: Oil that is too cool makes greasy, falling-apart falafel; too hot browns the outside before the center cooks.

8. 8

   Fry in batchesOven 350°F / 175°C

   • Fry one test falafel first for 3–4 minutes.
   • If it holds together, continue.
   • Otherwise, stir 1 tablespoon flour into the mix.
   • Lower 6–7 falafel into the oil with a spider skimmer, without crowding.
   • Fry 3–4 minutes, turning once or twice, until deep golden brown.
   • Lift out to the wire rack.
   • Let the oil return to 350°F (175°C) between batches.
   • Break one open to check: the center should be bright green and fluffy, not raw or pasty.

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   Ready when: Crust is deep golden brown and crisp, sounds hollow when tapped, and the inside is moist, green and cooked through

   Tip: Lower the falafel in gently and don't move them for the first 30 seconds, or the crust can break.

9. 9

   Warm the pitas

   • Heat a dry skillet over medium heat.
   • Warm each pita for 20–30 seconds per side until soft and pliable with a few light brown spots.
   • Stack in a clean towel to keep warm and steamy.

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   Ready when: Pitas are hot, soft and flexible, and puff slightly

   Tip: Don't toast them crisp or they will crack when folded.

10. 10

    Assemble and serve

    • Cut each pita about one-third of the way across to open a pocket (or leave whole and fold).
    • Spoon in 1 tablespoon of tahini sauce, then tuck in 3 tomato slices, a few pickled turnip batons and 5 falafel, lightly broken open with a fork.
    • Add more tahini sauce and a few more turnips.
    • Serve immediately while the falafel are hot and crisp, with extra sauce for dipping.

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    Ready when: Sandwich is full but closes without tearing and the falafel are still hot

    Tip: Pour the sauce in first and last so it coats the bread and keeps the falafel from drying out.