Falafel (with Tahini) Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Refrigerate and soak for 12–24 hours until chickpeas have expanded and are soft but still hold shape. Do not use canned chickpeas.

Drain and rinse

Drain the soaked chickpeas and rinse well. Pat lightly dry with a kitchen towel or let air-dry for 15–30 minutes; excess surface moisture will make the mixture too wet.

Process mixture

In a food processor, add the drained chickpeas, roughly chopped onion (about 1 cup), packed parsley (1 cup), packed cilantro (1 cup), dill if using (1/4 cup), 4 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne or paprika. Pulse in 10–12 short bursts, scraping the bowl between pulses, until the mixture is finely ground but not pureed — it should hold together when pressed but still be slightly coarse.

Adjust texture and season

Transfer mixture to a bowl. Sprinkle in 1 tsp baking powder and 3 tablespoons flour, then mix by hand until evenly combined. If the mixture feels too wet to form balls, add up to 1 additional tablespoon flour. Taste a small pinch (optional) by microwaving a tiny patty for 20–30 seconds to adjust salt and spices.

Chill

Cover the bowl and refrigerate the mixture for 30–60 minutes to firm up; this helps the falafel hold shape during frying.

Shape falafel

Using a small ice-cream scoop or tablespoon, portion the mixture into 1.5–2 tablespoon-sized balls (about 1–1.5 inches diameter) and gently flatten slightly into patties or keep round. Place formed falafel on a tray lined with parchment.

Heat oil

Pour about 1/2 to 1 inch of neutral oil into a heavy skillet or 2 cups into a medium saucepan; heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of mixture into the oil — it should sizzle and rise slowly.

Fry falafel

Fry in batches without overcrowding. Gently add falafel and cook 3–4 minutes per side, turning once, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Maintain oil temperature between batches; reduce heat if browning too quickly or increase if oil cools.

Finish and serve

Serve hot or warm with lemon wedges. Optionally serve inside pita, with salad, pickles, and tahini sauce (below).

Combine tahini and lemon

In a small bowl, whisk together 1/2 cup tahini and 3 tablespoons fresh lemon juice. The mixture may seize and thicken — this is normal.

Thin and season

Gradually whisk in cold water, 1 tablespoon at a time (about 3 tablespoons total), until you reach a smooth, pourable consistency. Stir in 1 minced garlic clove and 1/2 teaspoon kosher salt. Taste and adjust lemon, salt, or water to preference.

Finish

Transfer to a serving bowl and drizzle with 1 teaspoon olive oil and sprinkle with chopped parsley or za'atar if desired. Serve alongside hot falafel.