01 -
Soak dried chickpeas in water for at least 12 hours. Drain and rinse before use.
02 -
Add chickpeas to a food processor and pulse. Add garlic, onion, broccoli, coriander, parsley, cumin, coriander powder, pepper, and salt. Blend until well combined but not mushy.
03 -
Form the blended mixture into balls or patties using hands or a falafel press.
04 -
Heat oil and fry falafels until golden brown and crispy. Alternatively, bake at 200ºC/400ºF for 12–15 minutes per side.
05 -
Chop tomato, cucumber, and desired salad greens. Prepare tahini or preferred sauces.
06 -
Cut pita in half, spread hummus, add vegetables and falafels, drizzle with sauce, and serve with olives.