Falafel Recipe

Place the dried chickpeas in a large bowl and cover with plenty of cold water. Soak overnight (8–12 hours) until the beans are tender and expanded. Drain well and pat dry.

Process the mixture

In a food processor, add the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, chili flakes, salt, and baking soda. Pulse until the mixture is coarse and holds together when pressed, being careful not to puree into a paste.

Incorporate binding

Transfer to a bowl and mix in flour or breadcrumbs, lemon juice, baking powder, and water as needed to help binding. The mixture should be cohesive and hold its shape.

With wet hands, shape the mixture into round or slightly flattened balls about 1¾ inches (4.5 cm) in diameter. Place on a tray; refrigerate 15–20 minutes to help firm up.

Frying

Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Fry falafel in batches for 3–4 minutes per side, until deeply golden and crisp. Drain on paper towels.

Serve immediately with tahini sauce, pita bread, and fresh vegetables such as cucumber, tomato, and lettuce.