Rating: 3.75 stars
16 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
  • 16 Ratings

Tuck falafel into a pita with lettuce and tomato. Serve with coriander sauce for dipping.

Everyday Food, May 2012

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Credit: Johnny Miller

Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse chickpeas and edamame until roughly chopped. Add parsley, cumin, and 2 teaspoons salt; process until mixture is finely chopped and holds its shape when squeezed. Shape mixture into 20 balls.

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  • Line a rimmed baking sheet with paper towels. In a medium straight-sided or cast-iron skillet, heat 1 inch oil over medium-high. Fry falafel, turning occasionally, until deep golden brown and crisp, about 10 minutes. With a slotted spoon, transfer falafel to towels; season with salt.

  • In a small bowl, combine sour cream, mayonnaise, coriander, and cayenne. Season with salt and serve with falafel.

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Reviews

16 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0