Falafel Recipe
Herbed chickpea fritters, tahini, preserved lemon
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Ingredients
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Falafel
Tahini Sauce
Preserved Lemon & Garnish
Method
Falafel
- 1
Soak chickpeas
Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator or at room temperature, changing water once if soaking longer than 12 hours. Do not use canned chickpeas—falafel requires drained, uncooked soaked beans.
- 2
Drain and dry
Drain the soaked chickpeas thoroughly and pat dry with kitchen towels or paper towels. Excess moisture will make the mixture too loose.
- 3
Pulse ingredients
In a food processor, combine the drained chickpeas, 1 cup packed parsley, 1/2 cup packed cilantro, 1/4 cup chopped dill (if using), 1 roughly chopped yellow onion, and 4 garlic cloves. Pulse in 8–12 short bursts, scraping down the bowl as needed, until the mixture is coarse and evenly broken down but not pureed. It should hold together when pressed but still have small visible pieces.
- 4
Season and bind
Transfer the mixture to a bowl and stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp baking powder, 2 tsp sea salt, 1/2 tsp black pepper, and 3 tbsp flour (or chickpea flour). Mix thoroughly. If the mixture feels too dry, add 1–2 tbsp cold water; if too wet, add 1 tbsp more flour. Cover and refrigerate 30 minutes to firm up (optional but recommended).
- 5
Form falafel
Use a small ice cream scoop or tablespoon to portion about 1.5 tablespoons of mixture per falafel (or ~22–28 g) and roll gently between your palms to form a ball or flattened patty about 1–1.5 inches across. Place on a tray while you heat the oil.
- 6
- 7
Fry falafel
Fry falafel in batches without crowding, 3–4 minutes per side, turning once, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. If baking is preferred, preheat oven to 400°F (200°C), place patties on a parchment-lined sheet, brush with oil and bake 18–22 minutes, flipping halfway.
- 8
Finish
While still hot, lightly press each falafel and sprinkle a pinch of flaky salt. Keep warm in a low oven (200°F / 95°C) while you prepare sauce and garnish.
Tahini Sauce
- 9
Mix sauce
In a small bowl, whisk together 1/2 cup tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove and 1/2 tsp salt. The mixture will seize and thicken—gradually whisk in 3–4 tbsp warm water until you reach a smooth pourable consistency (about 3–4 tbsp; up to 4 tbsp). Taste and adjust salt or lemon.
- 10
Finish
Stir in 1 tsp olive oil if using. If sauce separates, whisk to recombine. Keep at room temperature until serving.
Preserved Lemon & Garnish
- 11
- 12
Garnish and serve
Arrange falafel on a platter, drizzle or dollop tahini sauce over them, sprinkle chopped preserved lemon and 2 tbsp chopped fresh parsley, and finish with 1 tbsp toasted sesame seeds if using. Serve immediately with lemon wedges, pita bread, or salad as desired.