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Falafel Gyros with Creamy Tahini Sauce

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These Falafel Gyros with Creamy Tahini Sauce are a delightful fusion of crispy falafel, fresh veggies, and a rich, nutty sauce. Perfect for a quick weeknight meal or a fun weekend feast!

Ingredients

Scale
  • 1 cup dried chickpeas (soaked in water for at least 8 hours or overnight)
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 3 tablespoons all-purpose flour (more as needed)
  • Vegetable oil for frying
  • 1/2 cup tahini
  • 1/4 cup warm water (more as needed)
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • Salt to taste
  • 1 tablespoon olive oil (optional)
  • 4 pita breads or flatbreads
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup sliced cucumber
  • 1/4 cup pickled red onions (optional)
  • Fresh herbs for garnish (parsley or cilantro)

Instructions

  1. Drain and rinse your soaked chickpeas. They should be soft but firm enough to hold together.
  2. In a food processor, add the soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, black pepper, and cayenne pepper (if using). Pulse until the mixture is coarse but holds together when pressed, about 15-20 seconds.
  3. Transfer the mixture to a bowl and stir in the flour. The mixture should be sticky but easy to shape. If too wet, add more flour a tablespoon at a time. Let it rest for 20-30 minutes to firm up while you prepare the sauce.
  4. In a small bowl, whisk together tahini, warm water, lemon juice, minced garlic, and salt. Adjust the consistency by adding more water if needed; it should be creamy but pourable.
  5. Once the mixture has rested, use your hands to form small balls or patties, about the size of a golf ball. This should yield around 12-15 pieces.
  6. In a deep skillet, heat about 2 inches of vegetable oil over medium heat until shimmering, about 350°F (175°C).
  7. Carefully add the falafel balls to the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes on each side until golden brown and crispy.
  8. While the falafel cools slightly, warm the pita bread in a dry skillet over medium heat for about 1 minute on each side, until soft and pliable.
  9. To assemble, spread a generous dollop of tahini sauce inside each pita, fill with shredded lettuce, diced tomatoes, cucumber slices, and falafel. Top with pickled red onions and fresh herbs for garnish before serving.

Nutrition

Keywords: Soak your chickpeas overnight for the best texture. Adjust the herbs and spices to your taste, and consider using a thermometer to maintain the oil's temperature for frying.

Find it online: https://homebitesia.com/falafel-gyros-with-creamy-tahini-sauce/