There are so many ways to enjoy falafels; this is a favorite.
Ingredients:
🫘 3 cups chickpeas, cooked
🧅 ¼ cup onion
🧄 4 garlic cloves
🥔 ¼ cup potato, raw
🌿 ⅓ cup parsley
🌿 ¼ cup cilantro
🫙 2 tbsp harrisa sauce
🧂 1 tbsp cumin
🧂 1 tsp baking powder
🛢️ 1-2 tbsp olive oil
🧂 salt to your taste
To a food processor, add the chickpeas, onion, garlic cloves, potato, parsley, cilantro, harrisa sauce, cumin, baking powder, and salt. Pulse until mixed well.
Scoop out about 2 tbsp of the mixture and gently form into small discs using your hands.
In a large pot, heat the oil, cook the falafels on each side for 5-7 minutes until golden. Serve in a toasted pita pocket with cucumbers, tomatoes, pickled cabbage, cilantro, and harrisa sauce. It will keep in an airtight container in the refrigerator for a week, or in the freezer for one month.
