Falafel is so satisfying to eat I don't know what it is. Well, maybe I do. Then again I'm biased because I absolutely love chickpeas and if you're reading this you probably are too!

The original recipe is said to have come out of Egypt. This was before it spread to the rest of North Africa and the Middle East where it is now a staple. I had my first encounter with falafel, folded into some pita bread with tomato, lettuce, cucumber, onion and sauce in New York City - I fell in love ever since!

Since they are on the dry side, it's a must that a sauce accompanies the falafel. I used tzatziki to compliment the refreshing cucumber and avocado salad, but tahini salad is another popular condiment you can use too.

The most important thing to know about this recipe is the use of dried beans.

Even though you soak them and they need to be drained beforehand, this helps with the integrity of the falafel balls versus using canned chickpeas. The same goes for hummus. I've read anecdotes of people drying canned peas in the oven if that is all they have, so it is not impossible.

Ingredients

2 cups dried chickpeas (soaked overnight then drained)

1/2 medium onion, finely minced

1 tablespoon roasted sriracha sesame seeds

2 tablespoons garlic, minced

1/2 cup parsley, finely chopped

1 tablespoon lemon juice

1 teaspoon coriander

1 small habanero, finely minced

1 tablespoon cumin

1/4 teaspoon salt

1 teaspoon black pepper

1 teaspoon chili powder

1 tablespoon paprika

1/2 teaspoon baking soda

1 egg (optional)

Salad:

1 large cucumber, thinly sliced and quartered

1 large avocado, sliced

3 teaspoons olive oil

1 teaspoon lemon juice

1/2 teaspoon salt

1 teaspoon black pepper

Tzatziki sauce

1 1/2 cups sprouts

Instructions

In a food processor, pulse the chickpeas, cumin, coriander, lemon juice, salt, pepper, chilli powder, paprika, parsley, onion, and garlic. A thick paste you can mold should form. If it seems too crumbly, add the egg to help bind everything together. 

You can bake or fry falafel depending on your preference. If you like a crunchy exterior, frying will make that happen! I used an air fryer and cooked the falafel balls at 400F for 15 minutes, flipping them halfway after spraying with olive oil. You can also bake them for 30 minutes, turning them over after 15 minutes. Roll your falafel into smoothened balls - about two scoops with a cookie scoop and your hands.

Prepare your salad. In a bowl, toss the cucumber, avocado and sprouts in the olive oil and lemon, season with salt and pepper. Layout the salad on each plate, and add 1-2 teaspoons of tzatziki on top. Set your cooked falafel on top of the tzatziki and eat immediately or warmed. 

Serves 2-3 people!

Tip: if your falafel base seems a bit wet and you struggle to form balls, bake in a 350F oven for about 5-7 minutes to dry it out a bit, but don't overcook.