Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak at room temperature for 12–24 hours until they have doubled and are tender but still firm. Drain thoroughly and pat slightly dry.

Prepare ingredients

Roughly chop 1 large onion and peel 4 garlic cloves. Wash and roughly chop the parsley, cilantro, and optional dill. If using lemon zest, zest 1 lemon and set aside.

Process mixture

In a food processor, add the drained soaked chickpeas in batches if needed, chopped onion, garlic, parsley, cilantro, and dill. Pulse until mixture is coarsely ground — it should hold together when pressed but not be a smooth paste. Scrape down the bowl as needed to ensure even texture.

Season and bind

Transfer mixture to a bowl and stir in 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp salt, 1 tsp ground black pepper, and optional 1 tsp chili flakes and 1 tsp lemon zest. Add 1 tsp baking powder. Mix well. If the mixture is too wet and won't hold shape, stir in up to 2 tbsp flour (all-purpose or chickpea) 1 tbsp at a time until it holds together when formed into a ball.

Chill

Cover the bowl and refrigerate for 30–60 minutes. Chilling firms the mixture and makes shaping easier.

Form falafel

Wet your hands slightly or use a small ice cream scoop to portion the mixture. Form into balls or flattened patties about 1.5 inches (3–4 cm) wide. Place shaped falafel on a tray lined with parchment. Keep them uniform in size for even cooking.

Heat oil

For deep frying: pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep pan to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of mixture — it should sizzle immediately and brown in about 2–3 minutes. For shallow pan-frying: heat 2 tbsp olive oil in a skillet over medium heat and brown in batches, flipping once (requires more time and occasional re-oiling).

Fry falafel

Carefully lower 6–8 falafel at a time into the hot oil, avoiding overcrowding. Fry for 3–4 minutes, turning occasionally until deep golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined tray. If shallow frying, cook 3–4 minutes per side until crisp and cooked through; add more oil as needed.

Keep warm

If making large batches, keep cooked falafel on a baking sheet in a single layer in a 200°F (95°C) oven to stay warm and crisp while you finish frying the rest.

Prepare accompaniments

Warm pita or flatbreads briefly in the oven or skillet. Slice tomato and cucumber and arrange lettuce, pickles, and lemon wedges. Stir tahini sauce (thin with water and lemon juice to taste if too thick) or whisk yogurt sauce until smooth.

Assemble

To serve, spread tahini or yogurt sauce inside a warm pita, add 2–3 falafel, top with tomato, cucumber, pickles, and greens. Squeeze lemon over and serve immediately while falafel are hot and crisp.

Storage

Store cooled falafel 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 restore crispness. You can also freeze shaped raw falafel (on a tray) for 1–2 hours, then transfer to a bag and freeze up to 2 months; deep-fry or bake from frozen (add extra 1–2 minutes frying time).