Falafel Recipe

Soak chickpeas: place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Refrigerate and soak 12–24 hours. Drain and rinse well before using.

Prepare falafel mix: in a food processor, combine the drained chickpeas, 1 medium yellow onion (quartered), 4 garlic cloves, 1 cup packed parsley, 1/2 cup packed cilantro, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp baking powder, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 3 tbsp chickpea flour. Pulse in 10–15 short bursts until mixture is finely ground and holds together when pressed but not pureed — texture should be coarse and slightly grainy.

Rest mixture: transfer mixture to a bowl, cover, and refrigerate 30–60 minutes to firm up. If mixture feels too wet after chilling, add an additional tablespoon of chickpea flour.

Form falafel: with wet hands or a small ice-cream scoop, shape mixture into balls or flattened patties about 1.5 inches (makes ~18–20 falafel). Place on a tray while you heat oil.

Heat oil: pour 1 cup neutral oil into a heavy skillet (or use a deep pot) to reach about 1/2–3/4 inch depth. Heat over medium heat until oil registers 350°F (175°C) or a small piece of falafel sizzles immediately and browns gently.

Fry falafel: working in batches to avoid crowding, fry falafel 3–4 minutes per side until deep golden brown and crisp. Adjust heat as needed to prevent burning. Transfer to a paper towel–lined tray to drain.

Alternative baking method: preheat oven to 400°F (200°C). Brush or spray a baking sheet with oil, place falafel 1/2 inch apart, bake 18–22 minutes, flipping once, until crisp and browned.

Make brine: in a small saucepan, combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp kosher salt and 1 tsp ground sumac. Bring to a simmer, stirring to dissolve sugar and salt; then remove from heat.

Pickle onions: place thinly sliced 1 medium red onion in a heatproof jar or bowl. Pour hot brine over onions, pressing them down so fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 2 hours) before serving.

Blend zhoug: in a food processor or blender combine 1 cup packed cilantro, 1/2 cup packed parsley, 1 roughly chopped green chile (seeded for less heat if desired), 2 garlic cloves, 1/2 tsp ground cumin, 2 tbsp lemon juice, 1/4 cup olive oil and 1/2 tsp salt. Pulse until a coarse sauce forms, scraping down the bowl as needed. Add up to 1 tbsp water to loosen to a sauce consistency. Taste and adjust salt, lemon, or chiles.

Prepare vegetables: thinly slice or dice 1 cucumber and dice 1 medium tomato. Rinse and spin/dry 2 cups arugula and set aside. Reserve 1/4 cup cilantro leaves for garnish.

Warm bread: lightly warm 4 pitas or flatbreads in a dry skillet or oven 2–3 minutes so pliable.

Assemble: open a warm pita or lay flatbread on a plate. Spread 1–2 tbsp tahini sauce if using, add a handful of arugula, a few spoonfuls of diced cucumber and tomato, 3–4 falafel balls, a tablespoon of pickled onions, a drizzle of zhoug (about 1 tbsp), and garnish with cilantro leaves. Repeat for remaining servings. Serve with lemon wedges to squeeze over.