• Place an oven rack in the upper third of the oven and preheat to 425°F (220°C) (see note #2 for air fryer cooking instructions). Line a large baking sheet with parchment paper.

Falafel

• Drain the soaked chickpeas and transfer them to a food processor. Add the parsley, onion, garlic, scallions, lemon juice, cumin, coriander, salt and 1 tbsp of the olive oil. Pulse, scraping down the sides as needed, until the chickpeas form finely ground crumbs but are not yet completely puréed.
• Scoop 2-tbsp portions of the chickpea mixture (about the size of a ping-pong ball) and arrange them on the prepared baking sheet. (You should have about 20 balls.) Using your fingertips, gently flatten the balls into thick patties. Generously brush both sides of the patties with the remaining 3 tbsp olive oil. (It might seem like a lot of oil, but it ensures the falafel get golden brown and don’t dry out.) Bake for 15 minutes, until golden brown on the bottom. Flip and bake until golden brown on the other side, another 10 to 15 minutes.

Quick Pickled Red Cabbage

• In a medium heatproof bowl, combine the cabbage and salt. Using your hands, rub the salt into the cabbage (see note #3). Add the sugar, pepper, boiling water and white wine vinegar. Stir well to combine. Cover the bowl and let sit for at least 20 minutes to soften. (Refrigerate extra pickled red cabbage, in a jar with a tight-fitting lid, for up to 2 weeks.)

To Serve

• Arrange the falafel, tzatziki, cucumber and pickled red cabbage 4 in shallow bowls. Serve with pitas on the side.