Falafel Recipe

Soaking

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Let soak for 12–24 hours at room temperature, stirring once or twice. Drain and rinse thoroughly. Do not use canned chickpeas; they are too soft and will make a paste instead of a coarse mixture.

Prep vegetables

Roughly chop 1/2 medium onion. Peel the garlic. Roughly chop parsley and cilantro and pack them into measuring cups so you have 1/2 cup parsley and 1/4 cup cilantro.

Process ingredients

In a food processor, add the drained soaked chickpeas in two handfuls for even processing (do not add any liquid). Pulse 6–10 times until chickpeas are coarsely ground — you want small bits, not a puree. Scrape down the bowl as needed.

Add aromatics & spices

Add the chopped onion, garlic, parsley, cilantro, 2 tsp cumin, 1 tsp coriander, 1/2 tsp black pepper, 1.5 tsp salt, and optional 1/4 tsp crushed red pepper to the food processor with the ground chickpeas. Pulse in 10–15 short bursts until mixture comes together but still has texture — it should hold when pressed between fingers but not be smooth.

Bind and rest

Transfer mixture to a bowl. Sprinkle 2 tbsp flour and 1/2 tsp baking powder over the mixture and add 1 tbsp lemon juice. Stir or fold to combine. If mixture seems dry and crumbly, add up to 2 tbsp cold water, 1 tsp at a time, until it holds together. Cover and refrigerate for 30–60 minutes to firm up; this helps the falafel hold their shape when frying.

Form falafel

Using wet hands or a small ice-cream scoop (about 1.5 tbsp–2 tbsp per falafel), take portions of the chilled mixture and form into balls or slightly flattened patties about 1.5 inches across. Press gently to compact; avoid overworking.

Optional dusting

If the exterior is sticky, lightly dust each falafel with 1–2 tsp of flour or fine breadcrumbs to help create an even crust when frying.

Heat oil

Pour 1–2 inches of neutral oil into a heavy skillet or saucepan (about 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of the mixture sizzles and rises slowly to the surface.

Fry in batches

Carefully add falafel in a single layer without overcrowding (6–8 at a time depending on pan). Fry, turning as needed, until evenly golden brown and crisp, about 3–4 minutes per side (6–8 minutes total). Use a slotted spoon to transfer to a paper towel–lined tray to drain. Maintain oil temperature; lower heat slightly if browning too quickly.

Oven-finish (optional)

For a lighter method, arrange shaped falafel on a parchment-lined baking sheet, lightly brush or spray with oil, and bake in a preheated 400°F (200°C) oven for 18–22 minutes, flipping halfway, until browned and firm.

Serve falafel warm with lemon wedges and tahini or yogurt sauce. They work well in pita with salad (lettuce, tomato, cucumber), pickles, and extra tahini drizzle. Leftover falafel keep in an airtight container in the refrigerator for up to 4 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.