Green Falafel Recipe

Soak chickpeas

Place dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 tsp baking soda. Soak 12–24 hours at room temperature until they have doubled in size and are pliable but not mushy. Drain and rinse well.

Pulse mixture

Transfer drained chickpeas to a food processor. Add cilantro, parsley, chopped onion, 4 garlic cloves, ground coriander (dania), cumin, black pepper, 1.5 tsp salt, and cayenne if using. Pulse in 10–15 short bursts, scraping down the bowl as needed, until mixture is coarse and holds together when pressed. Do not over-process into a paste.

Bind and rest

Add flour and baking powder to the mixture and pulse a few times to incorporate. Test by pressing a small piece together — it should hold its shape. If too wet, add 1/2 tbsp more flour. Transfer to a bowl, cover, and refrigerate 30–60 minutes to firm up.

Shape

Heat oil in a heavy saucepan or skillet to 350°F (175°C) — a thermometer is best. Using a tablespoon or small scoop, form approximately 24 small falafel balls or flattened rounds, pressing each tightly to ensure they won't fall apart when frying. Thread each onto a toothpick or skewer for passed-appetizer service, if desired (leave ~1" of skewer exposed).

Fry

Fry falafel in batches, 3–5 minutes per side, turning gently until deep golden brown and crisp. Maintain oil temperature between 325–350°F (160–175°C) for even cooking. Do not overcrowd. Drain on paper towels and season immediately with a light sprinkle of salt.

Prepare avocado: halve, pit, and scoop avocado flesh into a medium bowl. Mash with a fork until mostly smooth but slightly chunky.

Mix base: Add 1/2 cup Greek yogurt to the mashed avocado along with the finely diced cucumber, 1 minced garlic clove, chopped dill, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until combined and taste — adjust salt or lemon as needed. Keep chilled until ready to assemble.

Whisk tahini, warm water, and 1 tbsp lemon juice together in a small bowl until creamy and pourable. Stir in 1 minced garlic clove and 1/4 tsp salt. If too thick, add 1 tsp more warm water at a time until a smooth drizzle consistency is reached. Finish with 1 tsp olive oil on top.

Assemble for passing: Spoon a small dollop (about 1/2 tsp) of avocado tzatziki onto a small passing spoon or onto a napkin-lined tray. Spear each warm falafel onto the prepared toothpick or small skewer and rest it over the tzatziki so guests can pick up both components together.

Drizzle and finish: Lightly drizzle garlic tahini over the top of each falafel just before serving (about 1/2 tsp per falafel). Sprinkle a few parsley leaves on each for color and place lemon wedges on the tray for guests to squeeze if desired.

Serve immediately so falafel remain crisp. Leftover tzatziki and tahini can be refrigerated up to 48 hours; reheat falafel briefly in a 350°F (175°C) oven for 5–7 minutes to crisp before serving.