These homemade Falafels are easy to make at home and so flavorful. They're perfect stuffed in a Pita wrap with vegetables and homemade Tahini sauce.
Add all falafel ingredients to a food processor and blend until just combined, scraping the sides down back into the mixture occasionally. You may need to do this in batches. Don't over-mix as you want to maintain a firm mixture.
Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour. (Overnight works too.)
Use a small cookie scoop to scoop out balls of equal size and place them on a baking sheet or large cutting board. Use the back of a spoon to press the balls down to form patties. They will be soft, this is expected.
Flash freeze the falafel for 10 minutes before frying.
Fill a skillet (preferably cast iron) with enough oil to cover about a quarter of the falafel. Preheat over medium-high heat.
Once the oil is heated, carefully place a test falafel into the oil, to ensure the temperature is right. The oil should be around 350-375 degrees and the falafel should begin to bubble almost immediately, but not too intensely.
Fry the falafel in batches of 4, keeping the rest in the freezer until ready to be fried. Fry the first side for approximately 1 minute and 30 seconds. Use a slotted spatula to carefully loosen it from the bottom and flip it.
Fry for another minute or until the reverse side is brown and crisp. Remove from the pan and place on a paper-towel lined plate to absorb excess oil.
Serve in a pita pocket, drizzle with tahini sauce, and add your favorite additions. (Lettuce, tomatoes, black olives, onions, cucumbers, avocados, Feta, etc.)