Falafel Recipe

Soak Chickpeas

In a large bowl, place the dried chickpeas and cover them with water. Allow them to soak overnight, or for at least 8 hours, until they are doubled in size.

Prepare Falafel Mixture

Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, baking soda, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper. Pulse until a coarse mixture forms, scraping down the sides as needed.

Chill Mixture

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 1 hour to help the mixture firm up.

Form Falafel Balls

Once chilled, use your hands to form small balls or patties from the mixture, about 1.5 inches in diameter.

Heat Oil

In a deep skillet or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).

Fry Falafel

Carefully drop the falafel balls into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove and drain on paper towels.

Combine Ingredients

In a small bowl, whisk together the tahini, minced garlic, lemon juice, water, and salt until smooth and creamy. Adjust the consistency with more water if needed.