Directions

1. 1

   Wash your hands thoroughly with soap and warm water before beginning preparation.

2. 2

   Place the dried chickpeas in a large pot and cover with 3 cups of water. Soak overnight (at least 8 hours), or use the quick-soak method: bring to a boil, remove from heat, cover, and let sit for 2 hours.

3. 3

   Drain the soaked chickpeas and return them to the pot with fresh water. Bring to a boil, then reduce heat and simmer, partially covered, for about 2 hours until the chickpeas are very tender. Add more water as needed to keep them submerged. Drain completely when done.

4. 4

   While the chickpeas are cooking, heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing gently for 5 to 7 minutes, stirring occasionally, until both are soft and fragrant.

5. 5

   Transfer the cooked chickpeas to a large bowl or food processor. Add the sautéed garlic and onion mixture, chopped parsley, salt, lemon juice, and hot pepper sauce. Mash or process until the mixture reaches a smooth, paste-like consistency. The texture should hold together when shaped but still be somewhat crumbly.

6. 6

   Dust your hands lightly with flour to prevent sticking. Scoop about 1/4 cup of the chickpea mixture into your palm and gently form it into an oval patty. Place on a plate and repeat with remaining mixture. You should have approximately 8 to 10 falafel pieces.

7. 7

   Gently roll each falafel oval in the flour to coat all sides lightly and evenly. Shake off any excess flour.

8. 8

   Heat the remaining oil in your skillet over medium-high heat until shimmering and hot. Carefully place the floured falafel into the hot oil, working in batches to avoid crowding the pan. Fry for about 4 to 5 minutes, turning gently once or twice, until each piece is golden brown on all sides. The exterior should be crispy and deep golden. Drain on paper towels as they finish.

9. 9

   While the falafel is frying, prepare the yogurt sauce by combining the plain yogurt with the second chopped onion in a small bowl. Stir until well combined. Set aside.

10. 10

    Warm the pita breads gently in a skillet or oven to soften them slightly, about 1 to 2 minutes. This makes them easier to open and more pleasant to eat.

11. 11

    Carefully open each pita bread pocket. Place 2 to 3 warm falafel pieces inside each pocket, then generously spoon the yogurt sauce over them. Add tomato slices and lettuce leaves if desired. Serve immediately while the falafel is still warm and crispy.