Falafel Recipe

Rinse 2 cups dried chickpeas under cold water, removing any debris. Place them in a large bowl and cover with at least 3–4 inches of cold water. Stir in 1/2 tsp baking soda. Soak for 12–24 hours at room temperature, stirring once or twice and adding water if needed so the chickpeas remain submerged. The chickpeas will double or triple in size.

After soaking, drain the chickpeas and rinse well. Do not cook the chickpeas — the traditional texture requires soaked, uncooked beans.

Rough chop and process

Roughly chop the onion and garlic if not already done. Add the drained chickpeas, chopped onion, garlic, packed parsley, packed cilantro, and dill (if using) to a food processor. Do not over-pack the processor; work in two batches if necessary so the machine can chop evenly.

Pulse the mixture in 1-second bursts until it is coarsely ground and holds together when pressed — you should have a mixture that is grainy but not pureed. Scrape down the sides as needed. Avoid turning it into a paste.

Transfer the chopped mixture to a bowl. Add cumin, coriander, black pepper, 1 1/2 tsp salt, baking powder, 2 tbsp flour, lemon zest (if using), and chili flakes or cayenne (if using). Mix thoroughly. The baking powder and flour help lighten and bind the mixture.

Test the consistency by squeezing a small handful; it should hold together. If it's too crumbly, add ice water 1 tablespoon at a time (up to about 2 tbsp) and mix. If it's too wet, add up to 1 more tablespoon flour or a teaspoon of flour at a time until it holds.

Cover the bowl and chill in the refrigerator for 30–60 minutes. Chilling firms the mixture and makes shaping easier.

Scoop the mixture using a 1.5-tablespoon cookie scoop or a heaping tablespoon. Shape into balls (about 1 to 1 1/4 inches) or small patties with slightly flattened tops. Work quickly or keep the mixture chilled to prevent sticking. Wet your hands lightly if needed to shape smoothly.

Place shaped falafel on a tray lined with parchment and refrigerate for 15 minutes while heating the oil. Alternatively, keep them chilled in the fridge until ready to cook.

Pour neutral oil into a deep, heavy pot or Dutch oven to reach a depth of about 2–3 inches (about 3–4 cups depending on vessel). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of mixture: it should sizzle and come up steadily but not burn immediately.

Fry the falafel in batches, being careful not to overcrowd the pot. Gently lower 6–8 pieces at a time and fry for 3–4 minutes, turning occasionally, until evenly deep golden brown and crisp. Adjust heat as necessary to maintain 325–350°F.

Use a slotted spoon to transfer cooked falafel to a plate lined with paper towels to drain. Drain briefly, then transfer to a wire rack to keep crisp while finishing remaining batches.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Brush or spray the falafel lightly with olive oil. Bake for 18–22 minutes, flipping once halfway through, until golden and crisp. Baking yields a drier, less deeply browned exterior but is lighter in oil.

For an air-fryer, preheat to 375°F (190°C). Arrange falafel in a single layer, spray lightly with oil, and cook 10–14 minutes, shaking or flipping halfway, until crisp and golden.

Warm pita or flatbreads. Stuff with falafel, lettuce, tomato, cucumber, and drizzle with tahini sauce or tzatziki. Serve immediately while falafel are hot and crisp.

Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven or air-fryer for best texture.