Falafel is always better fresh from the pan, and with the mix made ahead, it’s weeknight easy. To avoid crumbling, make sure the oil is shimmering, and resist the urge to nudge, until the patties are good and crusty.
What You Get
What You’ll Need
Hot sauce (optional)
Makes 3 servings
Active Time: 20 minutes
Total time: 20 minutes
Shape the falafel mix into 6 to 9 patties, about ½-inch thick, and set them on a plate near the stove. Line another plate with paper towels.
In a nonstick frying pan over medium heat, warm ¼ cup olive oil. When the oil shimmers, working in batches if necessary, add the falafel patties and fry until dark golden and crusty, turning once, 3 to 4 minutes per side. Using a spatula or slotted spoon, transfer the patties to the plate. Sprinkle the patties with salt while still warm.
Meanwhile, add a splash of water to the tahini dressing and whisk to loosen, if necessary. Place the kale in a bowl, drizzle with the tahini dressing, add a pinch of salt, and toss to coat. Dice the tomato. Toast a few pieces of pita bread.
To build the wraps, place the pita on plates, and fill with the falafel, dressed kale, and tomato. Drizzle with yogurt and hot sauce, if using, and serve warm.