Falafel Recipe

Soak the legumes

Place the dried chickpeas and dried fava beans in a large bowl and cover with at least 3 inches (7–8 cm) of cold water. Soak in the refrigerator or at room temperature for 12–24 hours until fully plumped. Do not use canned beans.

Drain and rinse

Drain the soaked legumes and rinse thoroughly. Pat slightly to remove excess surface water but keep them moist.

Process mixture

In a food processor, add the drained chickpeas and fava beans in batches if needed. Add chopped onion, garlic cloves, fresh parsley, fresh cilantro, ground cumin, ground coriander, baking soda, sea salt, black pepper and chili flakes (if using). Pulse in 1-second bursts until mixture is coarsely ground and holds together when pressed. Scrape down sides as needed. The texture should be grainy but able to be formed; avoid processing into a smooth paste.

Adjust binder and texture

If the mixture is too wet and doesn't hold, add 1–2 tablespoons of all-purpose or chickpea flour and pulse to combine. If it's too dry, add up to 1 tablespoon ice water and pulse. Taste a small pinch (raw) for seasoning and adjust salt and spices.

Rest the mixture

Cover the bowl and refrigerate the falafel mixture for 30–60 minutes to firm up. This helps prevent falling apart during frying.

Form falafel

Using wet hands, a small ice-cream scoop, or a tablespoon, portion the mixture into walnut-to-golf-ball sized balls (about 1 to 1 1/4 inches / 2.5–3 cm). Press lightly into slightly flattened rounds if preferred. Place on a tray lined with parchment.

Heat oil

In a heavy skillet or deep pot, pour vegetable oil to a depth of about 1 1/2 inches (3–4 cm). Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of the mixture sizzles and rises immediately. If you don't have a thermometer, maintain a steady medium heat so falafel browns without burning.

Fry falafel

Carefully lower falafel balls into the hot oil in batches, do not overcrowd. Fry for 3–4 minutes per side, turning gently with a slotted spoon or spider, until evenly golden brown and crisp outside. Total fry time should be about 4–6 minutes depending on size. Adjust heat as needed to avoid over-browning.

Drain

Remove falafel with a slotted spoon and drain on a wire rack set over a baking sheet or on a plate lined with paper towels for 1–2 minutes. Keep warm in a low oven (200°F / 95°C) if cooking in batches.

Mix tahini and lemon

In a bowl, combine the tahini and fresh lemon juice. Whisk until thickened; it may seize into a paste—that's normal.

Add garlic and water

Stir in the minced garlic and a pinch of salt. Gradually whisk in cold water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency (about 3 tablespoons total). If too thin, add a bit more tahini; if too thick, add water a teaspoon at a time.

Finish and season

Whisk in olive oil (optional) and adjust salt and lemon to taste. Stir in chopped parsley or cilantro for freshness. Keep chilled until ready to serve.

Arrange warm falafel on a platter with lemon wedges, pickles, and pita or flatbreads. Spoon tahini sauce over falafel or serve it in a small bowl for dipping. Serve immediately so falafel stay crisp.