Falafel Balls Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 6 cups cold water. Soak at room temperature 12–24 hours until chickpeas have doubled in size. Drain and rinse well. Do not use canned chickpeas.

Prepare aromatics

Roughly chop onion, garlic, parsley, and cilantro so they process evenly.

Pulse ingredients

In a food processor, add drained chickpeas (work in batches if needed), chopped onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper and chili flakes (if using). Pulse in 1-second bursts, scraping sides, until mixture is coarsely combined and reaches a coarse, grainy texture — not a paste. It should hold together when pressed but still have small bits visible (about 20–30 one-second pulses).

Adjust binder

Transfer mixture to a bowl. Stir in 1 tsp baking powder and 3 tbsp flour. If mixture seems too wet and won’t hold when pressed, add an extra tablespoon of flour. If too dry, pulse once more with 1–2 tsp water. Mix thoroughly and refrigerate covered for 30–60 minutes to firm up.

Form balls

Use a small cookie scoop or tablespoon to portion about 1.25 tablespoons (roughly 18–22 g) of mixture per falafel — or form slightly larger, golf-ball-size falafels if desired (about 1.5 tbsp). Roll between palms to form compact balls or slightly flattened patties (flatter patties fry more evenly). Place on a tray lined with parchment. Chill 10 minutes if mixture is still soft.

Heat oil

Pour about 3–4 cups neutral oil into a heavy pot or deep skillet to reach 2–3 inches depth. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of mixture; it should sizzle and rise steadily without browning instantly.

Fry falafel

Fry falafel in batches (do not overcrowd) for 3–4 minutes per batch, turning once, until evenly golden brown and crisp. Maintain oil temperature around 325–350°F (160–175°C); reduce heat if browning too quickly. Use a slotted spoon to transfer cooked falafel to a paper towel-lined tray to drain.

Finish and keep warm

If cooking many batches, keep finished falafel in a single layer on a baking sheet in a 200°F (95°C) oven to stay crisp while you finish frying remaining batches.

Serve falafel warm with tahini or yogurt sauce, lemon wedges, fresh parsley and pita or over salad. To make a quick tahini sauce: whisk 1/2 cup tahini with 2–3 tbsp lemon juice, 2–3 tbsp water to thin, 1 small minced garlic clove, and salt to taste.