Falafel Pita Sliders
May 15, 2019
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The secret to crisp, tender falafel is starting with soaked dried chickpeas instead of canned—dried chickpeas retain all their natural starch so the mixture can come together without any binders like egg or flour. You don’t even need to cook the chickpeas before blending. Why falafel patties instead of balls? The wide, flat surface area gets extra crisp when seared and baked, a lighter approach to shallow frying. Stuff into mini pita pockets with lettuce, tomato, and green onion, or load up as the Israelis do with a chopped cucumber, tomato, and parsley salad; pickled cabbage; and tahini sauce.
