I make homemade falafel gyros all the time once I discovered how easy they were to make and how well they stored. I used to only get to eat gyros whenever I found a good spot but my wallet never seemed to keep up with how frequently I wanted a gyro, take-out does add up after all. So in desperation, I discovered that making falafel without a deep fryer is possible and it tastes absolutely delicious. They’re a little healthier than take-out too because you only lightly fry them in your choice of oil.
They’re moist, flavorful and can be utilized in much more than just one dinner. I usually double the batch and freeze half so I can just easily warm them up throughout the week. I even like to fry a couple of them up just to heat them through and throw them on a Mediterranean salad for a healthier option. Depending on how much time you have or how much in advance you realized you wanted a gyro will determine if you use dried or canned chickpeas. Another versatile recipe that will be one of your favorites in no time.
- 1 cup dried or canned chickpeas
- 1/2 large red onion, roughly chopped (about 1 cup)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- vegetable oil for frying
- Chopped tomato for garnish
- Diced onion for garnish
- Tahini sauce
- Pita bread
First, grab a food processor or blender and set it up. If you’re using dried chickpeas you will want to place them in a pot, cover them with water, and let them soak overnight. For both options, you will need to drain the excess water either from the can or from the soak. Combine all of the dry ingredients into the food processor and combine until everything is evenly mixed but not pureed, there still needs to be some texture to the falafel. Cover with plastic wrap and let it sit in the refrigerator for a couple hours.
After the mixture has chilled for a couple hours form small balls and flatten them into round pucks. Heat the oil in a medium pan until it reaches a consistent 375 degrees F. Drop one falafel in as a tester, if it falls apart easily you’ll need to add more flower. Fry each piece until golden brown. I recommend only frying 6 balls at a time. If you’re freezing some, keep them in an airtight container.
While your falafel is frying, heat your oven to 350 and toast your pita bread for around 4-5 minutes, just enough time to give it a light crisp. Pile on the tahini sauce and layer on the falafel. Top with lettuce, tomato, cucumber, onion, and enjoy!