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Ingredients
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Falafel mixture
Tahini sauce
For frying & serving
Method
Falafel mixture
soak beans
Place 2 cups dried organic garbanzo beans in a large bowl and cover with at least 3 inches of cold water. Stir in 1 tsp baking soda. Soak at room temperature for 12–24 hours until beans have doubled and are very soft. Drain and rinse thoroughly.
prepare ingredients
After draining, pat the beans dry with a clean towel or let them drain in a colander for 10 minutes. Roughly chop the onion and measure out parsley, cilantro, garlic and spices so they are ready for processing.
pulse mixture
In a food processor, combine the drained beans, 4 peeled garlic cloves, chopped onion, 1 cup packed parsley, 1/2 cup packed cilantro, 2 tsp ground cumin, 1 tsp ground coriander, 1.5 tsp kosher salt, and 1/2 tsp black pepper. Pulse in 10–12 short bursts until the mixture is coarse and grainy but holds together when pinched. Do not purée into a paste; small visible bits are desirable.
bind
Transfer mixture to a bowl. Stir in 3 tbsp all-purpose flour and 1/2 tsp baking powder. If the mixture feels too wet to form, refrigerate 30 minutes to firm up, or add another 1 tbsp flour. Taste a small pinch and adjust seasoning if needed.
shape falafel
Use a small cookie scoop or a tablespoon to portion the mixture (about 1.25 tbsp each, or 20–24 pieces). Roll gently between palms to form slightly flattened balls about 1.5 inches across. Place on a tray lined with parchment and chill in the refrigerator for 20–30 minutes to help them hold their shape.
Tahini sauce
While falafel chills, make the sauce. In a small bowl, whisk 1/2 cup tahini with 3 tbsp fresh lemon juice until it thickens and lightens in color. Add 1 minced garlic clove, 3 tbsp cold water (add more 1 tsp at a time if too thick), 1/2 tsp kosher salt, and 1 tbsp olive oil if using. Whisk until smooth and creamy. Taste and adjust lemon or salt. Cover and refrigerate until ready to serve.
Frying & serving
heat oil
Pour about 1½–2 cups neutral oil into a heavy skillet or saucepan to a depth of roughly 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer, or until a small breadcrumb sizzles and rises steadily when dropped in.
fry falafel
Working in batches (do not overcrowd), carefully add falafel balls to the hot oil and fry for 3–4 minutes, turning as needed so all sides brown evenly. They should be deep golden and crisp outside and cooked through. Use a slotted spoon to transfer to a paper towel–lined rack to drain. Keep cooked falafel warm in a low oven (200°F / 95°C) on a tray while you finish remaining batches.