Falafel Plate Recipe

Soak chickpeas

Place 1.5 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 12–24 hours in the refrigerator or at room temperature. Drain and rinse well before use.

Process mixture

In a food processor, combine soaked and drained chickpeas, 0.5 cup chopped onion, 0.5 cup packed parsley, 0.25 cup packed cilantro, 2 garlic cloves, 1 tsp ground cumin, 0.5 tsp ground coriander, 1 tsp salt, 0.5 tsp black pepper and 0.125 tsp cayenne (if using). Pulse in 10–15 short bursts until mixture is coarsely ground and holds together when pressed — do not puree into a paste. Scrape down bowl as needed.

Bind and rest

Transfer mixture to a bowl. Stir in 2 tbsp all-purpose flour, 1 tsp baking powder, and 2 tbsp cold water. If mixture is too wet to shape, add up to 1 more tablespoon flour. Cover and refrigerate for 30–45 minutes to firm up, which helps form neat balls and improves texture.

Shape falafel

Using wet hands or a small cookie scoop (about 1 1/2 inch), form the mixture into 4 evenly sized balls (you can make 4 larger or a few extra smaller falafel; recipe yields four large pieces). Flatten each slightly into a thick patty about 1/2–3/4 inch thick so they cook evenly.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or small pot to a depth of roughly 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30–45 seconds.

Fry falafel

Carefully add the 4 shaped falafel to the hot oil without crowding. Fry 2–3 minutes per side, turning once, until deep golden brown and crisp. Adjust heat to maintain a steady sizzle but avoid burning. Use a slotted spoon to transfer to a paper-towel-lined plate to drain.

Optional oven finish

If you prefer less oil, preheat oven to 375°F (190°C). After frying just 1 minute per side to set crust, transfer to a baking sheet and finish in the oven 8–10 minutes until cooked through and crisp.

Arrange mixed greens or shredded lettuce on a serving plate. Place the 4 falafel pieces on top or alongside greens.

Add 0.5 cup sliced tomato, 0.5 cup sliced cucumber and 0.25 cup pickled turnips or pickles around the falafel for color and contrast.

Drizzle 0.25 cup tahini sauce or tzatziki over the falafel or serve on the side for dipping. Garnish with 1 tbsp chopped fresh parsley and place 2 lemon wedges on the plate.

Serve immediately while falafel are hot and crisp. Squeeze lemon over falafel to taste before eating.