Build-Your-Own Falafel Pita Bar

Recipe details

Yield

6 people

Prep time

35 minutes

Cook time

25 minutes

Total time

50 minutes

Ingredients

• 1½ cups dried chickpeas, soaked overnight in cold water, then drained
• 1 small yellow onion, roughly chopped
• 4 cloves garlic
• 1 cup fresh parsley, leaves and tender stems, roughly chopped
• ½ cup fresh cilantro, leaves and tender stems, roughly chopped
• 1½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp fine sea salt
• ½ tsp black pepper, freshly ground
• ¼ tsp cayenne pepper (optional, for heat)
• 1 tsp baking powder
• 2 tbsp olive oil (for brushing falafel)
• ½ cup tahini, well-stirred
• ¼ cup fresh lemon juice (from about 2 lemons)
• 1 clove garlic, minced (for tahini sauce)
• ½ tsp fine sea salt (for tahini sauce)
• ¼ to ½ cup cold water (to thin tahini sauce)
• 12 pockets pita bread (6-inch rounds)
• 2 medium cucumber, diced
• 3 medium ripe tomatoes, diced
• ½ head iceberg or romaine lettuce, shredded
• 1 cup pickled turnips, drained and sliced (store-bought or homemade)
• 1 lb boneless skinless chicken thighs, sliced into ½-inch strips (optional, for meat eaters)
• 1 tsp ground cumin (for chicken shawarma)
• 1 tsp smoked paprika (for chicken shawarma)
• ½ tsp ground turmeric (for chicken shawarma)
• ½ tsp garlic powder (for chicken shawarma)
• ½ tsp fine sea salt (for chicken shawarma)
• 1 tbsp olive oil (for grilling chicken)
• 1 lb ground lamb (optional, for meat eaters)
• 1 tsp ground cumin (for spiced lamb)
• ½ tsp ground coriander (for spiced lamb)
• ¼ tsp ground cinnamon (for spiced lamb)
• ½ tsp fine sea salt (for spiced lamb)
• ¼ tsp black pepper, freshly ground (for spiced lamb)
• 1 tbsp olive oil (for cooking lamb)

Instructions

1. Drain 1½ cups soaked dried chickpeas and pat them dry with a clean kitchen towel. Make sure they are as dry as possible so the falafel mixture holds together.
2. Add 1½ cups drained soaked chickpeas, 1 small yellow onion (roughly chopped), 4 cloves garlic, 1 cup fresh parsley (leaves and tender stems, roughly chopped), and ½ cup fresh cilantro (leaves and tender stems, roughly chopped) to the food processor. Pulse until the mixture is finely chopped and resembles coarse breadcrumbs, stopping to scrape down the sides as needed. It should hold together when pinched but not be a smooth paste.
3. Transfer the chickpea mixture to a large mixing bowl. Add 1½ tsp ground cumin, 1 tsp ground coriander, 1 tsp fine sea salt, ½ tsp black pepper (freshly ground), ¼ tsp cayenne pepper (if using), and 1 tsp baking powder. Stir everything together until evenly combined. Cover the bowl and refrigerate for at least 30 minutes (or up to overnight) to let the mixture firm up.
4. While the falafel mixture chills, make the tahini sauce. In a small mixing bowl, whisk together ½ cup tahini (well-stirred), ¼ cup fresh lemon juice, 1 clove garlic (minced), and ½ tsp fine sea salt. The sauce will seize up and look thick at first. Gradually whisk in ¼ to ½ cup cold water, a little at a time, until the sauce is smooth, pourable, and the consistency of heavy cream. Taste and adjust salt or lemon if needed. Set aside.
5. Dice 2 medium cucumbers and 3 medium ripe tomatoes, then place them in separate serving bowls.
6. Shred ½ head iceberg or romaine lettuce and place in a serving bowl.
7. Drain and slice 1 cup pickled turnips and place in a small serving bowl.
8. Preheat the oven to 400°F (200°C).
9. Line a baking sheet with parchment paper. Remove the falafel mixture from the fridge. Using damp hands, scoop about 2 tablespoons of the mixture and shape it into a small patty (slightly flattened, about 1½ inches wide). Place it on the prepared baking sheet. Repeat with the remaining mixture, spacing the patties about 1 inch apart. You should get about 20 to 24 falafel.
10. Brush the tops of the falafel patties lightly with 2 tbsp olive oil.
11. Bake the falafel for 25 minutes, flipping them halfway through, until golden brown and crisp on the outside. The edges should look slightly darker and the smell should be nutty and fragrant.
12. While the falafel bake, prepare the optional meat components if you are serving them. For chicken shawarma: slice 1 lb boneless skinless chicken thighs into ½-inch strips. In a bowl, toss the chicken with 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp ground turmeric, ½ tsp garlic powder, and ½ tsp fine sea salt.
13. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook, stirring occasionally, for 8 to 10 minutes, until the chicken is cooked through and the edges are golden and slightly charred. Transfer to a serving plate, cover with foil to keep warm, and set aside.
14. For spiced lamb: in a clean large skillet (or the same skillet after wiping it out), heat 1 tbsp olive oil over medium-high heat. Add 1 lb ground lamb and break it up with a wooden spoon. Sprinkle in 1 tsp ground cumin, ½ tsp ground coriander, ¼ tsp ground cinnamon, ½ tsp fine sea salt, and ¼ tsp black pepper (freshly ground). Cook, stirring often, for 8 to 10 minutes, until the lamb is browned and cooked through with crispy edges. Transfer to a serving bowl, cover with foil to keep warm, and set aside.
15. Wrap 12 pita pockets (6-inch rounds) in aluminum foil and warm them in the oven for the last 5 minutes of the falafel baking time, or warm them in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
16. Arrange the warm falafel, warm pita pockets, diced cucumbers, diced tomatoes, shredded lettuce, pickled turnips, and tahini sauce on a large table or counter. If serving the optional meat components, place the grilled chicken shawarma and spiced lamb on separate plates with serving utensils. Let everyone build their own pita by stuffing it with falafel and any toppings they like.