Falafel Appetizer Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with plenty of water. Soak at least 12 hours or overnight until swollen. Drain thoroughly and pat dry with a towel before using.

Make falafel mixture

In a food processor, combine soaked and drained chickpeas, 1/2 cup chopped onion, 1/2 cup packed parsley, 1/4 cup packed cilantro, 3 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp chili flakes if using. Pulse until mixture is finely ground but not a paste — it should hold together when pressed but remain slightly coarse (about 20–30 short pulses).

Bind and rest

Transfer mixture to a bowl. Stir in 2 tablespoons flour (more if too wet) and 1/2 tsp baking powder. Taste and adjust seasoning. Cover and refrigerate 30–60 minutes — chilling firms the mixture and makes shaping easier.

Shape

With lightly wet or oiled hands or a small cookie scoop, form 6 even balls (about 1.5 inches / golf-ball size). Flatten slightly if preferred for quicker cooking.

Fry

Pour about 1 cup neutral oil into a heavy skillet to a depth of roughly 1/2 inch and heat over medium-high until oil registers 350°F (175°C) or small piece of mixture sizzles immediately. Fry falafel in batches without overcrowding — about 2–3 minutes per side — turning to brown evenly until deep golden and cooked through. Use a slotted spoon to transfer to a paper-towel-lined tray to drain.

Alternative: Bake

Preheat oven to 400°F (200°C). Place shaped falafel on a parchment-lined sheet, brush or spray lightly with oil, and bake 18–22 minutes, turning once, until golden and crisp. Baking will be slightly less crisp than frying but faster and lighter.

In a blender or food processor, combine 1/2 cup canned chickpeas, 1 tablespoon tahini, 1 tablespoon lemon juice, 1/2 tsp minced garlic, 1 teaspoon olive oil and 1/4 tsp salt. Blend while adding up to 1 tablespoon water as needed to reach a smooth, spreadable consistency. Taste and adjust lemon or salt. Transfer to a small serving bowl and drizzle with a few drops of olive oil.

Whisk together 2 tablespoons tahini and 1 tablespoon lemon juice; it will thicken. Gradually whisk in 2 tablespoons warm water until smooth and pourable. Stir in 1/2 tsp minced garlic and 1/4 tsp salt. Adjust water to achieve a drizzling consistency.

Warm 2 small pita breads by heating in a skillet or wrapping in foil and placing in a low oven for a few minutes. Slice open or serve whole.

Spread a spoonful of hummus inside or alongside the pita. Place 3 falafel pieces per pita (total 6 falafel for the appetizer plate), drizzle with tahini sauce, add pickled or sliced cucumbers, garnish with parsley leaves and serve with lemon wedges for squeezing.

Serve immediately while falafel are hot and crisp. Leftover falafel can be refrigerated in an airtight container up to 3 days and reheated in a hot oven or air fryer to crisp.