Falafel Recipe

Soak chickpeas

Rinse 2 cups dried chickpeas well. Place them in a large bowl and cover with at least 6 cups cold water. Soak at room temperature for 12–24 hours (they will roughly double in size). Drain and rinse thoroughly before using.

Do not use canned chickpeas

Use only dried, soaked chickpeas. Canned chickpeas are too soft and will make a mushy mixture that won't hold or become properly crisp.

Pulse the dry ingredients

After draining the soaked chickpeas, transfer them to a food processor in batches if necessary. Add chopped onion, garlic, parsley, cilantro, ground cumin, ground coriander, black pepper, coarse salt, and lemon juice. Pulse in 8–12 short bursts, scraping down the bowl as needed, until the mixture is coarsely ground and holds together when pressed. It should be grainy, not a smooth purée.

Adjust texture and bind

Transfer the processed mixture to a bowl. Stir in 2 tablespoons flour and 1 teaspoon baking powder. If using, sprinkle 1/4 teaspoon baking soda and mix. The mixture should be moist but hold its shape when formed into a ball. If it's too wet, add up to 1 additional tablespoon flour; if too dry, pulse briefly with 1–2 teaspoons water.

Rest (recommended)

Cover the bowl and refrigerate for 30–60 minutes to firm up the mixture — this makes shaping easier and improves texture.

Shape falafel

Using wet hands or a small ice-cream scoop (about 1.5 tablespoons to 2 tablespoons per falafel), form the mixture into compact balls or slightly flattened patties (about 1 to 1.5 inches diameter). Place shaped falafel on a tray lined with parchment.

Heat oil

Pour about 1–1.5 inches of vegetable oil into a heavy skillet or pot (roughly 2–3 cups depending on pan size). Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a breadcrumb sizzles and browns in 10–15 seconds. If you don't have a thermometer, maintain a steady medium-high heat; oil should shimmer but not smoke.

Fry in batches

Carefully add falafel in batches without crowding (4–6 at a time depending on pan). Fry 3–4 minutes per side, turning gently, until evenly deep golden brown and crisp. Use a slotted spoon to transfer cooked falafel to a tray lined with paper towels to drain.

Keep warm

If making large batches, keep cooked falafel warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing the rest.

Season and serve

While still warm, sprinkle falafel lightly with flaky sea salt or extra coarse salt to taste. Optionally brush very lightly with a bit of olive oil for sheen. Serve immediately in pita bread or flatbreads with tahini sauce, chopped salad, pickles, and extra lemon wedges.

Storage

Cool completely, then store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness. Uncooked shaped falafel can be frozen on a tray until firm, then transferred to a bag and fried from frozen (add 1–2 minutes frying time).