Annapoorna Organic, KL


Homemade Falafel

Freshly prepared wrap cut in half and wrapped in parchment paper, served on a round wooden board with pickles, cherry tomatoes, and fresh herbs, accompanied by a bowl of dipping sauce.



  • 1/2 c. Greek yogurt
  • Juice of 1 lemon
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. freshly chopped dill
  • Kosher salt
  • Freshly ground Annapoorna Black Pepper


  • 1/2 c. tahini
  • 1 garlic clove, minced
  • 1 tbsp. lemon juice
  • 2 tbsp. warm water (plus more as needed)
  • Kosher salt


  • Pitas
  • Chopped lettuce
  • Halved cherry tomatoes
  • Thinly sliced cucumbers
  1. In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!
  2. Form mixture into falafel balls about 2″ in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
  3. In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
  4. Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
  5. To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.
  6. To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
  7. Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.

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