Street food… it’s found everywhere and in many different forms: Thailand, the Middle East, China, Italy, Japan, Vietnam and most other countries have their version of street food. Whether is it sweet desserts, kabobs, pizza, meat on a stick or falafel wrapped in a pita, street food is everywhere and so delicious! It’s one of the best ways to eat while traveling because it’s authentic, cheap and accessible. I decided to make my own version of a delicious form of Middle Eastern street food: falafel (aka. a chickpea patty that is fried and served with a tangy yogurt sauce in a warm pita).
My favorite part of a falafel patty is the abundance of flavor and spices in each bite. Thanks to the fresh herbs and slightly spicy sauce a falafel will satisfy all your senses.
Chop onion and garlic in a food process until just chopped. Set aside. Then blend chickpeas, cilantro, parsley, and spices until just chopped.
Combine both mixtures back in the food processor with baking soda, an adobo pepper, lemon juice and flour and pulse until mixture just comes together.
Add more flour until the mixture is not too sticky but do not over mix or the patties will be gummy.
It should come together in a ball once enough flour has been added.
Refrigerate for 1 hour. Scoop out desired size and form into a small patty.
Fry in canola oil until patties are browned on each side.
Serve in a warm pita with some lettuce topped with the spicy yogurt sauce.
Disclaimer: The pita I grabbed didn’t open into pockets but it was still delicious.
I love the contrast of a crunchy outside and a creamy middle
These falafel can be served a ton of different ways: in pitas, on sandwiches, atop salads, alone as a snack or even in place a meat balls with pasta.
1/2 white onion
4 cloves garlic
2 cups canned chick peas (drained and rinsed)
1 adobo chili (sauce also if you like it spicy)
1/2 tsp baking powder
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tbsp cumin
approx 1/2 cup of flour (more or less depending on stickiness)
juice of 1 lemon
1 cup fresh parsley
1 cup fresh cilantro
1/2 cup plain yogurt
1 adobo chili plus some sauce
1/4 cup tahini paste
In a food processor pulse onions and garlic until just chopped. Set aside. Pulse chickpeas, cilantro, parsley, cumin, chili powder, lemon juice, salt, pepper until just chopped. Add onion mixture back in as well as adobo pepper, flour and baking powder and mix until just combined. DO NOT OVER MIX or patties will be too gummy.
Chill mixture for 1 hour. In the meantime whisk yogurt, adobo chili plus sauce, salt, pepper, lemon juice and tahini paste to create the sauce. Form into patties of desired size and fry in a pan with canola oil over medium heat until patties are browned on each side ( about 3 minutes per side). Transfer to a paper towel.
Serve with yogurt sauce or as desired.