At that point a few years ago, I soaked the chickpeas overnight, I cooked them for an hour, mashed them, etc… It’s such a process unless you’re mass producing falafel! The mix is the way to go…10 minutes and it is ready to cook. I bake them instead of frying them, partly for ease and partly for health. They get crispy and delicious.
1 package falafel mix
2 wheat pita pockets
2 cups lettuce
¼ cup feta cheese
Italian, Greek, or Balsamic salad dressing
3 tbs tahini
Prepare falafel mix with water (as package directs)
Bake at 375 degrees for 10 minutes on each side.
Chop lettuce, tomatoes, cucumbers and toss with feta and dressing.
Serve in pita, drizzled with tahini.
I’ve made these as appetizers like a slider in halved mini pitas. They’re always a hit and super easy to make. I definitely don’t think you need my instructions, BUT I think falafel is something that doesn’t always come to mind to make at home.