Falafel Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with about 3 cups hot water. Soak at room temperature for 8–12 hours or overnight until chickpeas have doubled in size and are soft but not falling apart. Drain thoroughly and pat dry with a clean towel or let air-dry in a colander for 15–30 minutes.

Prepare ingredients

Roughly chop 1/2 cup onion, measure herbs (1/2 cup parsley, 1/4 cup cilantro) and garlic (3 cloves). Have spices, flour, baking powder, and salt measured and ready.

Process mixture

In a food processor, add the drained chickpeas, chopped onion, parsley, cilantro, optional dill, garlic, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp chili or cayenne (if using). Pulse in 10–15 short bursts until the mixture is coarse and grainy but holds together when squeezed—do not over-process into a paste. Scrape down the bowl as needed.

Bind and rest

Transfer to a bowl and stir in 2 tablespoons flour and 1/2 teaspoon baking powder. Add 1 tablespoon lemon juice. If the mix feels too wet, add 1 more tablespoon flour. Cover and chill in the refrigerator for 30–60 minutes; this firms the mixture and makes shaping easier.

Form falafel

Use a tablespoon or small ice cream scoop to portion the mix (about 1.5 tablespoons each) and form into compact round patties or slightly flattened discs about 1 1/4 inch diameter. Place formed falafel on a tray and refrigerate 10 minutes if they feel soft.

Heat oil

Pour about 1 cup neutral oil into a 10–12 inch heavy skillet or saucepan to a depth of roughly 1/2 inch (enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of falafel sizzles immediately on contact.

Fry falafel

Fry falafel in batches without crowding, 3–4 minutes per side, turning once, until deep golden brown and crisp. Adjust heat as needed to maintain temperature. Use a slotted spoon to transfer cooked falafel to a plate lined with paper towels to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining batches.

Alternative: Bake

To bake instead of frying, preheat oven to 400°F (200°C). Brush or spray falafel with oil, place on a parchment-lined sheet, and bake 15–20 minutes, flipping once, until golden and slightly crisp. Baking yields a less oily, slightly drier falafel.

Tahini sauce (quick)

Whisk together 1/2 cup tahini with 1 tablespoon lemon juice, 2 tablespoons water (more as needed), and 1/4 teaspoon salt. The tahini will seize initially; continue whisking and add additional water 1 teaspoon at a time until a smooth, pourable sauce is achieved. Taste and adjust lemon, water, or salt.

Yogurt sauce (optional)

Mix 1/4 cup plain yogurt with a teaspoon lemon juice, a pinch of salt (about 1/8–1/4 tsp), and 1 teaspoon chopped fresh herbs if desired. Thin with 1 teaspoon water to desired consistency.

Warm 4 pitas or flatbreads briefly in a dry skillet or oven until pliable. If using pita pockets, open pockets gently.

Spread 1–2 tablespoons tahini sauce (or yogurt sauce) inside each wrap or on the flatbread. Layer shredded lettuce (about 1/2 cup per wrap), 2–3 falafel pieces, tomato slices, cucumber, and a few slices of red onion and pickles if using.

Drizzle additional tahini or yogurt sauce over the filling. Fold or roll the wrap, cut in half if desired, and serve immediately while falafel are warm and crisp.