Falafel Recipe

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 at room temperature, stirring once or twice. Drain and rinse well before using. Do NOT use canned chickpeas for best texture.

Prepare mixture

Drain the soaked chickpeas thoroughly and pat dry with paper towels. In a food processor, combine chickpeas, 1 cup chopped onion, 1 cup packed parsley, 1 cup packed cilantro (if using), 4 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp black pepper, 1/4 tsp cayenne (if using), and 2 tsp salt. Pulse in 10–20 short bursts, scraping down the bowl as needed, until mixture is finely ground but not a paste — it should hold together when squeezed but still be slightly coarse.

Adjust binders

Transfer mixture to a bowl. Sprinkle 1/4 tsp baking soda (if using), 1 tsp baking powder, and 2 tbsp flour over the top and mix well. Refrigerate the mixture for 30–60 minutes to firm up; chilling helps shape and prevents fall-apart patties.

Form falafel

With wet hands or using a 1.5 tablespoon scoop, form the mixture into compact balls or flattened patties about 1.5 inches across. If mixture is too loose, add up to 1 more tablespoon flour. Place shaped falafel on a tray lined with parchment and chill 15 minutes for best results.

Heat oil

Pour 2 cups vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of the mixture sizzles and rises to the surface immediately.

Fry falafel

Working in batches (do not overcrowd), fry falafel 6–8 at a time for 3–4 minutes, turning occasionally, until deep golden brown and crisp. Use a slotted spoon to transfer to a plate lined with paper towels to drain. Sprinkle with a little salt while hot.

Bake or shallow-fry alternative

For a lighter method: preheat oven to 425°F (220°C). Brush or spray a baking sheet with oil, place falafel spaced apart, brush tops with oil, and bake 18–22 minutes, turning once, until golden. Or shallow-fry in 2–3 tbsp oil in a skillet, pressing to brown both sides 3–4 minutes per side.

Serve

Serve falafel hot with lemon wedges and a sprinkle of sesame seeds if desired. Falafel can be placed in pita bread with salad, pickles, and the yogurt-tahini sauce.

In a small bowl, whisk together 1 cup plain yogurt, 3 tbsp tahini, 2 tbsp lemon juice, and 1 minced garlic clove until smooth. If the tahini seizes or the mixture is very thick, whisk in 1–2 tbsp water until you reach a pourable sauce consistency.

Season with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting lemon or salt as desired. Stir in 1 tsp olive oil if using. Garnish with 1 tbsp chopped parsley and a light drizzle of olive oil when serving.

Refrigerate sauce up to 3 days. Stir before serving; add a splash of water to loosen if it thickens.