Falafel (v) 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 doubled in size. Drain and rinse thoroughly just before processing.

Prepare ingredients

Roughly chop 1 large onion and add to a food processor. Add 4 garlic cloves, 1 cup packed parsley, 1 cup packed cilantro and 2 tbsp dill (if using). Pulse until finely minced but not pureed, scraping down sides as needed.

Combine with chickpeas

Add the drained soaked chickpeas to the processor with the chopped herbs and aromatics. Pulse in 8–10 short bursts until mixture holds together when pressed but still has a slightly coarse texture. Avoid over-processing into a paste.

Season and bind

Transfer mixture to a bowl and stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp baking powder, 3 tbsp flour, 1.5 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne or paprika (if using). Mix well; if mixture feels very wet, refrigerate 30 minutes to firm up. Test by forming a small patty — it should hold its shape.

Form falafel

Using a cookie scoop or your hands, form mixture into balls or patties about 1.5 inches (roughly 18–20 per batch). Place on a tray and refrigerate 15–30 minutes to help them set.

Fry falafel

Heat 1–2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Carefully add falafel in batches without crowding and fry 3–4 minutes per side until deep golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Alternatively, for shallower frying, add enough oil to come halfway up the falafel and turn once.

Finish

Taste one and adjust salt if needed. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

In a small bowl, whisk 1/2 cup tahini with 3 tbsp fresh lemon juice and 1 minced garlic clove. The mixture may seize and thicken—whisk in cold water, 1 tbsp at a time (about 3 tbsp) until a smooth pourable consistency is reached. Season with 1/2 tsp salt. Adjust lemon, water or salt to taste. Finish with a drizzle of olive oil and chopped parsley if desired.

Serve warm falafel with tahini sauce, lemon wedges, sliced tomatoes or cucumber and pita bread. Stuff falafel in pita with sauce and vegetables or serve on a platter for dipping.