Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak refrigerated for 12–24 hours (they will double in size). Drain and rinse thoroughly before use. Do not use canned chickpeas; the texture will be too soft.

Prepare vegetables and herbs

Roughly chop the soaked and drained chickpeas if any large clumps remain. Coarsely chop onion, peel garlic, and measure parsley and cilantro. Keep everything damp but not wet — excess water will make the mixture pasty.

Pulse mixture

In a food processor (work in two batches if needed), combine chickpeas, parsley, cilantro, chopped onion, and garlic. Pulse 10–15 times in 1–2 second bursts until the mixture is finely ground but not a paste — it should hold together when pressed but still have some texture. Scrape down sides as needed.

Season and bind

Transfer the ground mixture to a bowl. Stir in 2 tsp salt, 1/2 tsp black pepper, 2 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp red pepper flakes or cayenne if using. Add 1 tsp baking powder and 3 tbsp all-purpose flour. Mix thoroughly. The baking powder lightens the texture and the flour helps bind. If the mixture is too wet, add 1 more tablespoon flour.

Rest the mixture

Cover and refrigerate for 30–60 minutes to firm up and allow flavors to meld. This makes shaping easier and improves texture.

Test and shape

Wet your hands slightly. Take about 1.5 tablespoons of mixture for small balls or 3 tablespoons for patties. Squeeze gently; the mixture should hold its shape. If it crumbles, add 1 teaspoon water; if it becomes mushy, add 1 tablespoon flour and refrigerate 15 minutes. Shape into uniform balls (roughly 1–1.5 inches) or flattened patties about 2 inches across and 3/4 inch thick.

Heat oil

Pour 3–4 cups neutral oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (enough for the falafel balls to float). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of the mixture into the oil — it should sizzle and rise steadily without burning immediately.

Fry falafel

Fry in small batches (do not overcrowd) for 3–4 minutes, turning as needed, until deep golden brown and crisp on all sides. Use a slotted spoon to transfer to a wire rack or paper towel–lined tray to drain. Maintain oil temperature between 320–355°F (160–180°C); reduce heat briefly if the oil is browning the falafel too quickly.

Keep warm

If making large quantities, keep cooked falafel warm in a single layer on a baking sheet in a 200°F (95°C) oven while frying remaining batches to preserve crispness.

Warm pita or flatbreads briefly in an oven or skillet. Spread tahini sauce or tzatziki inside, add 3–4 falafel balls or 2 patties, top with sliced tomato, cucumber, pickled turnips or pickles, and garnish with fresh parsley. Serve immediately while falafel are hot and crispy.

Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to crisp, or served at room temperature; they lose some crispness if refrigerated and not reheated.