Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with cold water by at least 3 inches. Refrigerate and soak 12–24 hours until swollen and soft but not falling apart. Drain thoroughly and pat dry with paper towels.

Process ingredients

In a food processor, add the drained soaked chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, salt, black pepper, and cayenne (if using). Pulse in 10–15 short bursts, scraping down the bowl as needed, until mixture is coarse and holds together when pinched — similar to coarse wet sand. Avoid overprocessing into a paste.

Add binders

Transfer mixture to a bowl. Stir in baking powder and 3 tablespoons flour. If the mixture feels too dry to hold together, add up to 1 tablespoon cold water; if too wet, add another tablespoon of flour. Mix well and chill covered in the refrigerator for 30–60 minutes to firm up (helps with shaping and frying).

Form falafel

Using wet hands or a small ice-cream scoop, form 1–1 1/4 inch balls or flattened patties (about 1–1.5 tablespoons of mixture each). Place formed falafel on a tray lined with parchment. Keep them chilled until ready to fry.

Heat oil

Pour 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet (oil should be 2–3 inches deep). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of mixture — it should sizzle and rise steadily.

Fry falafel

Working in batches (do not crowd), gently lower falafel into hot oil. Fry 3–4 minutes per batch, turning once, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. If oil temperature falls, raise heat slightly; if browning too fast, lower heat.

Keep warm

If making large quantities, keep finished falafel on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish frying remaining batches.

Blend hummus

In a blender or food processor, combine 1 cup drained canned chickpeas, 3 tablespoons tahini, 2 tablespoons lemon juice, 1 clove garlic, 2 tablespoons olive oil, 2 tablespoons water (or reserved chickpea liquid), 1/2 teaspoon salt, and 1/4 teaspoon cumin (if using). Process until very smooth, scraping down sides and adding an extra tablespoon of water if needed to reach desired creamy consistency.

Adjust seasoning

Taste and adjust salt, lemon, or garlic as desired. Transfer hummus to a serving bowl and drizzle with a little olive oil and a sprinkle of paprika or chopped parsley if desired.

Assemble plates or sandwiches

Spread a generous layer of hummus on pita or plate. Arrange hot falafel on top or tuck into pita with sliced tomato, cucumber, pickles, and fresh parsley. Serve immediately while falafel are crisp.