Step 1

1 To start this recipe, we’ll soak the dried chickpeas and raw cashews separately to get that perfectly fluffy falafel and creamy sauce

Step 2

2 Place the chickpeas in a medium container and cover with 4 cups of water

Step 3

3 Place the cashews in a small container and cover with 2 cups of water

Step 4

4 Cover both and let them sit for 10 to 12 hours

Step 5

5 When the cashew soak is complete, blend that sauce: Drain the nuts and throw them into a blender along with the cilantro, water, lemon juice, salt and cayenne pepper, if using

Step 6

6 Whiz it all up until a creamy sauce forms

Step 7

7 A high-speed blender is the quickest tool for the job, but a standard blender works, too; it just takes a few minutes longer

Step 8

8 You’ll need to eyeball it to get to a creamy consistency; you may need to add an extra tablespoon or two of water

Step 9

9 Taste, and add another pinch of salt, as needed

Step 10

10 Transfer to a container, cover and refrigerate until serving

Step 11

11 You should have about 1 1/3 cups

Step 12

12 On to the falafel: Warm the garlic in a medium (dry) skillet over medium heat, flipping it once or twice, until just browned, about 2 minutes total

Step 13

13 Transfer to a food processor, along with the red onion, carrot, cilantro stems and parsley

Step 14

14 Process until finely chopped, about 10 seconds

Step 15

15 Scrape down the sides of the bowl

Step 16

16 Drain the soaked chickpeas and add them to the food processor, along with the cumin and salt

Step 17

17 Process for about 20 seconds total, stopping and scraping down the bowl a few times, until a crumbly dough forms

Step 18

18 Take a heaping tablespoon of the dough and use your hands to form it into a disk about 2 inches in diameter and just under 1/2-inch thick

Step 19

19 Falafel dough is crumbly (not like the consistency of cookie dough), so don’t be alarmed

Step 20

20 It takes a little pressing to stay together

Step 21

21 Repeat to make 24 disks, placing them on a baking sheet

Step 22

22 Because you will be pan-frying and not deep-frying, the flat disk shape will help the falafel get cooked through

Step 23

23 Heat the oil in the same skillet you used for the garlic, over medium-high heat

Step 24

24 Place a crumb from a falafel disk in the oil, and once it starts to sizzle, the oil is ready

Step 25

25 Fry about 8 falafel at a time, for 2 to 3 minutes on each side, until they are lightly browned all over

Step 26

26 We like using chopsticks to flip them, and we do it carefully to avoid spattering oil

Step 27

27 Transfer the cooked falafel to a plate

Step 28

28 Add a bit more oil to keep the bottom of the skillet covered for the next batch

Step 29

29 Once the falafel are done, you can eat them immediately, or refrigerate or freeze them

Step 30

30 To serve: Stuff each of the pita halves with 3 falafel, cucumber slices, red onion, spinach and tomatoes

Step 31

31 Dollop with enough cilantro-cashew sauce to cover the filling, and some harissa, if using