You may recognize falafel from the menu of your favourite Middle Eastern restaurant, where the fried chickpea balls are served on mezze platters or stuffed into pita. Here, we give it a grilled treatment and serve the chickpea patties with a fresh salad. The texture of the flame-licked falafels are crispy on the outside and tender inside, with an earthy, herbaceous flavour profile. All finished with a tahini-based sauce, with a homemade barbecue twist.
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Pan handling
If you fret about your foods, such as burgers and fish, cementing themselves to the grill grates or crumbling into the flames below, consider using a flat cast iron grill pan placed on the grill grate. It can handle high heat and will still give foods a desired sear but with less risk of “BBQ drama.”
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This recipe was originally published in the June 2025 issue of alive magazine.