Chef notes

Buffalo wings are one of my favorite foods. I actually have a framed photograph of wings that hangs above my bed! Half of my family lives in Israel, so Middle Eastern cuisine is also a big inspiration to me. This recipe is a combination of two of my favorite foods and it's a great weeknight meal that comes together in about 30 minutes. If you have a little more time, you can also bake the falafel.

Technique tip: The starch in this recipe provides the necessary crunch that the falafel otherwise wouldn't have due to the use of canned chickpeas rather than soaked chickpeas.

Swap option: Chives can be substituted for the fresh dill.

Ingredients

1 cup hot sauce (preferably Frank's)
1 cup (2 sticks) unsalted butter, cubed
2 (15-ounce) cans chickpeas, rinsed and dried
1 medium clove garlic, peeled and smashed
1 cup fresh flat-leaf parsley leaves, chopped
1 medium shallot (1 tablespoon minced, the rest roughly chopped)
4 teaspoons garlic powder, divided
1 teaspoon crushed red pepper flakes
2 teaspoons kosher salt and freshly ground pepper
1 cup cornstarch or potato starch, divided

1 teaspoon baking powder
2 cups neutral oil, for frying (grapeseed, avocado or vegetable oil)
1 cup full-fat greek yogurt
2 tablespoons freshly chopped dill
1 lemon (juice and zest)
2 medium whole dill pickles, thinly sliced into matchsticks
2 large carrots
Extra-virgin olive oil
6 pita breads, warmed, for serving

Fulfilled by

Preparation

Make the Buffalo sauce: In a small saucepan, combine hot sauce, butter and 2 teaspoons of garlic powder over medium heat, whisking occasionally until the butter melts and the mixture is smooth. Set aside.

Prepare a wire rack-lined baking sheet or paper towel-lined baking sheet.

Add drained chickpeas to the food processor and pulse until they reach the consistency of ground nuts. Pour into a large bowl.

In the same food processor, combine fresh garlic, 1/2 cup parsley, roughly chopped shallot (reserving the minced for later), 2 teaspoons of the garlic powder, crushed red pepper flakes, salt and pepper. Pulse until finely chopped, scraping down the sides of the processor as needed. Transfer to the bowl with the chickpeas and delicately toss with a rubber spatula to combine.

Sprinkle 1/2 cup cornstarch, baking powder, salt and freshly ground black pepper into the bowl and delicately mix until just combined. Do not press the mixture too hard or the falafel will lose its lighter texture. Portion and roll the dough into 1-ounce balls (about 2 tablespoons) and, using the palm of your hand, lightly flatten into pucks. (Optional: If the falafel is looking very moist, place the remaining 1/2 cup cornstarch into a shallow bowl and coat the falafel in the cornstarch. If the falafel is dry, this step is not necessary).

Heat about 2 inches of oil in a large cast iron skillet over medium-high heat until shimmering, about 2 minutes. Delicately lower the falafel balls into the oil, about an inch apart and fry 2 to 3 minutes on each side, or until golden brown. Remove from the oil and transfer to the prepared baking sheet to drain. Season with salt while still warm from frying.

Prepare the creamy dill sauce: In a medium bowl, combine the yogurt, 2 tablespoons of water, 1 teaspoon garlic powder, minced shallot (about 1 tablespoon), fresh dill, the zest of 1 lemon and the juice of half the lemon. Season with salt and pepper to taste.

Prepare the carrot salad: Using a vegetable peeler or a mandolin slicer, peel carrots lengthwise into long ribbons. Toss carrots, julienned pickles and remaining parsley together in a large bowl. Squeeze reserved lemon half over the top of the vegetables and season with salt and pepper. Drizzle with olive oil and toss to coat.

Plate and serve: Use a pastry brush to coat both sides of the falafel in Buffalo sauce. Serve immediately with warmed pita, creamy dill sauce and crunchy vegetables.