Falafel Recipe

Soak beans

Place the dried chickpeas and dried fava beans in a large bowl and cover with at least 3 inches (7–8 cm) of cold water. Refrigerate and soak for 12–24 hours (chickpeas must not be canned or cooked). Drain and rinse thoroughly before using.

Dry briefly

After draining, spread the soaked beans on a clean kitchen towel or paper towels and pat dry to remove excess surface moisture. You want them damp but not dripping.

Pulse beans and aromatics

In a food processor, work in batches if necessary. Add drained chickpeas and fava beans, chopped onion, garlic, parsley, cilantro, and dill (if using). Pulse 10–15 times in short bursts until the mixture is coarsely ground — it should hold together when pressed but not become a paste. Scrape down the sides between pulses.

Season and bind

Transfer the coarse mixture to a bowl. Add the salt, cumin, ground coriander, paprika, black pepper, crushed red pepper (if using), lemon zest (if using), baking powder, and flour. Mix thoroughly with a spoon or your hands. The mixture should be moist but firm enough to shape. If too wet, add up to 1 additional tablespoon of flour; if too dry, add 1–2 teaspoons of water.

Chill

Cover the bowl and refrigerate the falafel mixture for at least 30 minutes (up to 2 hours). Chilling helps the mixture firm up and hold shape while frying.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (5 cm). Heat the oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the falafel mix into the oil; it should sizzle and rise steadily without browning instantly.

Shape falafel

Using a small ice-cream scoop, spoon, or a falafel scoop, shape the mixture into rounded balls or slightly flattened patties about 1.5 inches (3–4 cm) across. Wet your hands lightly to prevent sticking. Place shaped falafel on a tray lined with parchment.

Fry in batches

Fry the falafel in batches without overcrowding the pan (6–8 at a time depending on pot size). Fry for 3–4 minutes per side, turning gently with a slotted spoon, until deep golden brown and crisp. Maintain oil temperature around 325–350°F (160–175°C); if it gets too hot, lower the heat so the centers cook without burning the exterior.

Drain

Use a slotted spoon to transfer cooked falafel to a cooling rack or paper towels to drain excess oil. Keep cooked falafel warm in a low oven (200°F / 95°C) while you finish frying the rest.

Serve the falafel hot with tahini sauce or yogurt, lemon wedges, chopped parsley, and warm pita. Falafel can be placed inside pita with salad (tomato, cucumber, pickles) and sauce, or served on a platter as an appetizer.

Leftovers: store cooled falafel in an airtight container for up to 3 days in the refrigerator. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.