FOR THE FALAFELS
- 1 cup soaked Annapoorna Brown Chana (chickpeas), drained
- 4 cloves garlic, roughly chopped
- 1 shallot, roughly chopped
- 2 tbsp. freshly chopped parsley
- 1 tsp. ground Annapoorna Cumin Seeds
- 1 tsp. Annapoorna Coriander Powder
- 3 tbsp. All-purpose Flour
- Kosher salt
- Freshly ground Annapoorna Black Pepper
- Vegetable oil, for frying
FOR YOGURT 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
FOR TAHINI SAUCE
- 1/2 c. tahini
- 1 garlic clove, minced
- 1 tbsp. lemon juice
- 2 tbsp. warm water (plus more as needed)
- Kosher salt
FOR SERVING
- Pitas
- Chopped lettuce
- Halved cherry tomatoes
- Thinly sliced cucumbers
- 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!
- Form mixture into falafel balls about 2″ in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
- In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
- Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
- To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.
- 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.)
- Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.
