Falafel – Veggie patties and health!





The reason I made Pita bread in my last post was to enjoy these lovely Falafels with Tahini! So now you know how I made the pita, let’s get on with these wonderful little veggie patties. In this recipe I deep-fried them, but you can also bake them. Some time soon I will post a recipe with the baked version. For now this is my take on Falafel and Pita pockets filled with Falafel and Tahini.

Recipe at :- https://acupcakeforlove.wordpress.com/2015/09/22/home-made-whole-wheat-pita-bread/

Before I get to the recipe, I would like to tell you that you can use canned chickpeas that have been boiled too. I just used dry chickpeas and soaked them over night so they are ready to be boiled the next morning.

Ingredients: –

  1. Chick peas – 1 + ½ cup (Boiled and cooled)
  2. Garlic – 5 -6 cloves (washed and skin removed)
  3. Coriander leaves – ¼ cup (fresh and stem removed)
  4. Parsley – ½ cup (fresh and stock removed)
  5. Onions – 1 (medium cut into four halves)
  6. Spring onions – 4 (finely chopped)
  7. Sesame Seeds – 1tsp
  8. Coriander Seeds – 1 tsp
  9. Cumin Seeds – 1tsp
  10. Red Chili Powder – 1 tsp
  11. Baking Soda – ¼ tsp
  12. Pepper –1/2 tp
  13. Salt – to taste
  14. Whole Wheat flour – 2tbsp
  15. Lemon Juice – juice from 1 lime
  16. Oil – enough to fry (depends on the size of your dish)


Instructions: –

  1. In the bowl of your food processor, add all ingredients from 1 to 12.
  2. On low process till the chickpeas has crumbled and the ingredients have combined well
  3. Then add whole wheat flour, salt and lemon juice
  4. Run the processor till the mixture combines well
  5. Turn off the processor and touch the mixture to see if it will hold to form a ball (I recommend that you run the processor only for a few seconds at a time, if the chickpeas is worked for too long, it becomes runny and will not hold shape)
  6. Finally when the mixture does hold shape empty into a bowl. Let the mixture rest in the fridge for a few hours ( I leave them over night)
  7. When you are ready to make the falafel, in a wok or deep dish, heat oil on a medium flame
  8. Slowly make patties with the chickpeas mixture
  9. Gently deep fry the patties making sure you do not toss them around or they might fall apart
  10. Once they are nice and golden take them out of the oil and set aside to cool down


 Tahini Sauce

Ingredients: –

  1. Sesame Seeds – ½ cup
  2. Oil – ½ cup (I used olive oil)
  3. Salt – a pinch


Instructions: –

  1. Toast the sesame seeds in a heavy bottom pan. Do not wait for them to turn brown. Make sure you stir continuously to prevent them from burning
  2. Once you know they are roasted evenly, take it off the pan and let it cool
  3. After it has cooled down add oil and toasted sesame seeds in a mixer bowl and processor at high-speed till nice and pasty
  4. Then add salt to the mixture (add more if required)
  5. Process well and pour into a clean bowl ( make sure these is no moisture in the bowl, this will ensure that the tahini last longer)

To assemble the Pita Pocket

  1. Tear the pita into half ( keeping one side attached)
  2. Then add two Falafel patties to the pita pockets
  3. Fill with fresh onions, tomatoes, parsley leaves and Tahini sauce
  4. Enjoy!!!

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