Falafel (4pc) Recipe

Soak

Place 1 cup dried chickpeas in a large bowl and cover with at least 3 cups cold water. Soak at room temperature for 8–12 hours or overnight until chickpeas have doubled in size and are pliable (do not use canned chickpeas).

Drain

Drain and rinse the soaked chickpeas thoroughly in a colander. Pat slightly dry with paper towels — they should be moist but not dripping.

Process Ingredients

In a food processor, add the drained chickpeas, 1/2 cup packed parsley, 1/4 cup packed cilantro, 1/2 cup chopped yellow onion, 3 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground black pepper, 1.25 tsp salt, and optional 1/4 tsp red pepper flakes. Pulse in 8–12 short bursts, scraping down the bowl as needed, until mixture resembles coarse sand and holds together when pressed. Do not over-process into a paste.

Add Binders

Transfer mixture to a bowl. Stir in 1/2 tsp baking powder, 3 tbsp flour (or chickpea flour) and 1 tbsp lemon juice until combined. The mixture should be cohesive but slightly grainy; if too wet, add up to 1 more tablespoon flour. Taste and adjust salt or spices.

Chill

Cover and refrigerate the mixture for 30–60 minutes to firm up — this helps the patties hold shape during frying.

Form Patties

Use a small cookie scoop or tablespoon to portion about 2 tablespoons of mixture per falafel (aim for roughly 1.5–2 inch balls). For 4 pieces, portion evenly into 4 balls. Press each lightly between your palms to form a compact round patty or slightly flattened ball. Wet hands if mixture sticks.

Heat Oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or saucepan to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of mixture — it should sizzle and rise slowly.

Fry

Carefully lower the 4 falafel patties into the hot oil in a single layer without crowding (fry in batches if needed). Fry 2–3 minutes per side, turning gently, until deep golden brown and crisp all over. Use a slotted spoon to turn and remove.

Drain

Transfer fried falafel to a paper towel–lined plate to drain for 1–2 minutes. For best texture, serve immediately while hot and crisp.

Serve the 4 falafel with lemon wedges and tahini or yogurt sauce on the side. They can be served in pita, on a salad, or as an appetizer. Leftover cooked falafel can be refrigerated up to 2 days and reheated in a 375°F oven for 8–10 minutes to re-crisp.