Green Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a bowl and cover with at least 3 inches cold water. Soak 12–24 hours in the refrigerator; drain and rinse well before using. Do not use canned chickpeas for best texture.

Process ingredients

In a food processor, add drained chickpeas, parsley, cilantro, dill, chopped onion, garlic, cumin, coriander, lemon zest, salt, and pepper. Pulse in 10–15 short bursts, scraping down sides, until mixture is finely ground but not a paste — it should hold together when pressed but still have some texture.

Bind and rest

Transfer mixture to a bowl. Stir in baking powder and 2–3 tablespoons flour (use chickpea flour to keep gluten-free) to bring mixture together. If mixture seems too dry, add up to 2 tablespoons cold water; if too wet, add another tablespoon of flour. Cover and refrigerate 30 minutes to firm up.

Shape falafel

Using a tablespoon or small scoop, form mixture into flattened balls about 1.5 inches across (yield ~20–24 falafel). Press gently to compact.

Fry falafel

Pour neutral oil into a skillet to a depth of about 1/4 inch (or heat oil in a heavy pot for deep frying). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of dough sizzles immediately. Fry falafel in batches, 2–3 minutes per side, until deep golden brown and crisp. Transfer to a paper towel-lined tray and keep warm in a low oven while finishing remaining falafel.

Alternative baking

To bake, preheat oven to 400°F (200°C). Place falafel on a parchment-lined sheet, brush lightly with oil, and bake 18–22 minutes, flipping halfway, until browned and firm.

Prepare grated vegetables: grate the beet and cucumber. Squeeze excess moisture from the grated cucumber using a fine mesh sieve or clean kitchen towel to avoid watery tzatziki.

Mix sauce: In a bowl, combine vegan yogurt, grated beet, drained grated cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt, and pepper. Stir until evenly pink and season to taste. Chill at least 20 minutes to let flavors meld.

Whisk tahini and lemon juice together in a small bowl. It will thicken; gradually add warm water, 1 tablespoon at a time, whisking until a smooth pourable sauce forms. Add minced garlic, maple syrup (if using), and salt. Adjust thickness with more warm water if necessary. Finish with lemon zest and taste for seasoning.

Assemble plates: Spoon a dollop of beet tzatziki onto each plate. Arrange warm falafel on top or beside the tzatziki. Drizzle tahini lemon sauce over the falafel and around the plate.

Garnish: Sprinkle with extra parsley leaves, a pinch of sumac or smoked paprika if desired, and a little extra lemon zest for brightness. Serve with lemon wedges.