The Jordanian Falafel King of Petticoat Lane Market | Street Food Stories

Soak chickpeas in water overnight, then drain.

Pulse soaked chickpeas in a food processor until coarsely ground.

Add onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper to the processor.

Pulse until combined, scraping down the sides as needed.

Transfer mixture to a bowl and refrigerate for 30 minutes.

Form mixture into small balls or patties.

Heat vegetable oil in a deep pan to 350°F.

Fry falafel in batches until golden brown, about 3-4 minutes per side.

Drain on paper towels.

Serve falafel in pita bread with tahini, lemon juice, tomatoes, cucumber, and lettuce.

Enjoy with your favorite dipping sauce.

Equipment Needed

Dietary

Allergens