1. Mise en Place:

• Day Before: FIll a large bowl or pot with water. Add the chickpeas and soak overnight or for at least 8 hours.
• When chickpeas are finished soaking, drain and rinse them.
• Slice the tomato, cucumber and onion.
• Chop the parsley and cilantro.
• Mince the garlic.
• Measure out the oils and spices (cumin and coriander).
• Preheat the oven to 375 F if baking.

2. Create the Falafel Mixture:

• Add chickpeas, parsley, cilantro, onion, cumin, coriander, and garlic to the food processor. Add in any of the optional ingredients of your choice.
• Process until smooth, occasionally scraping down the sides of the container, until the ingredients are fully incorporated and the chickpeas are finely ground.
• Tip: The mixture will look dry at first but don’t worry! As you process it, it should become more moist and stick together like dough.

Create Falafel Discs

• Measure out 2–3 tbsp of chickpea mixture and shape into a disk, about ½ inch thick. Repeat with remaining mixture.
• Cook the falafel using one of the methods below: baking or cooking on the stove top.

Bake the Falafels:

• Add just enough canola oil to coat the baking sheet (about 2 T).
• Place falafels on the baking sheet and flip so that both sides have a thin coat of oil before they begin to cook.
• Bake for 15 minutes on one side. Then carefully flip and bake for another 10-15 minutes or until the falafels are a deep golden color on both sides.

Cook the Falafels on the Stovetop:

• In a medium skillet, heat oil over medium heat. Once the oil is hot, carefully place falafels in the skillet, then turn the heat to medium-low.
• Tip: Be sure to leave a little space between the falafels so that they are not overcrowded. You may have to cook them in two or three batches.
• Cover the skillet and cook for 5-10 minutes on each side, or until both sides are a deep golden color.

Serve:

• To serve, cut each pita bread into 2 half-moons.
• Open up the pocket and fill with 3 falafel and sliced tomato, cucumber, and onion.
• Drizzle with tahini sauce or plain yogurt.
• Enjoy!