Falafel Gyro is a Greek-style light meal. Homemade falafel has crisp texture and a savory and herbaceous flavor. Paired with fresh Jerusalem salad and vegan tzatziki sauce. If you want vegan Greek food, this is the recipe you can’t miss out on!
Soak dried chickpeas in cold water for at least 20 hours or if you don’t have the time, you can simply boil them in hot water for 20 minutes then leave them with a lid on for an hour then drain. That’s what I always do because I forgot to soak them in advance.
Drain chickpeas well. Place in food processor, add chopped scallion, parsley (leaves only), cilantro (conriander), ground coriander, cumin, cinnamon, salt, and pepper. Blitz for 2 to 3 minutes on high.
Scoop up the mixture and shape into balls (or dome, disc or torpedo), place on a plate. You should be able to make around 22-24, about 2.5cm / 1″ wide balls out of this recipe.
Pour 1 cup of oil in a skillet or large pan( at least 3″ depth). Heat on medium-high around 180 – 190C / 355F. Use a tong to place falafel balls into the hot oil and cook in batches for around 4 minutes, flip around by using a tong until golden brown and crusty on the outside. Drain on paper towels. Keep repeating the process with remaining falafel.
Fill each pita bread with 3-4 patties. Divide tomato slices, lettuce, and thinly sliced red onion evenly among pita pockets, and drizzle evenly with sauce( the sauce here I used is our homemade vegan tzatziki sauce or lemon herb tahini). For the falafel sandwich, you can serve them both warm or cold. Enjoy!