Falafel / Fried Ground Vegetables Recipe

Soak chickpeas

Place dried chickpeas in a large bowl and cover with at least 2 inches of cold water. Soak for 8–12 hours (overnight). Drain and rinse thoroughly before using.

Process ingredients

Drain soaked chickpeas well and pat slightly dry with paper towels. In a food processor, pulse the chickpeas in batches until coarsely ground — mixture should hold together when pressed but not be a smooth paste. Transfer to a bowl. Pulse together onion, parsley, cilantro, mint (if using), and garlic until finely chopped and evenly distributed. Add the herbs/onion mix to the chickpeas.

Season and bind

To the chickpea-herb mixture add ground cumin, ground coriander, baking powder, salt, pepper, flour, and lemon juice. Mix thoroughly (use your hands or a spoon) until a coarse, slightly sticky mixture forms. If mixture feels too wet to shape, add 1–2 tablespoons more flour; if too dry, add a teaspoon of water. Cover and refrigerate 20–30 minutes to firm up.

Shape falafel

Use wet hands or a small scoop to form mixture into balls or patties about 1 1/4 inches (about 1.5 tablespoons or 20–25 g) each. Place shaped falafel on a tray lined with parchment. Test one piece by frying a small amount to confirm it holds together; adjust flour if needed.

Fry falafel

In a deep skillet or pot, heat vegetable oil to 350°F (175°C) — about medium-high heat. Carefully add falafel in batches without overcrowding and fry 3–4 minutes, turning occasionally, until deep golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined tray. Keep warm in a 200°F (95°C) oven if making multiple batches.

Prepare cucumber: grate the seeded cucumber, then place grated cucumber in a fine mesh sieve or clean towel and squeeze out excess moisture until mostly dry.

Mix sauce: In a bowl combine Greek yogurt, drained cucumber, minced garlic, chopped dill or mint, lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust salt, lemon, or garlic. Refrigerate at least 30 minutes to let flavors meld.

Assemble: Arrange lettuce leaves on a platter. Place 2 falafel per leaf (or 3 small), add a slice of tomato and a little red onion. Spoon 1–2 tablespoons tzatziki over each, drizzle optional hot sauce, and garnish with a lemon wedge.

Storage and reheating: Leftover falafel keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp. Tzatziki keeps 2–3 days refrigerated.