Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches (7–8 cm) of cold water. Soak for 12–24 hours in the refrigerator or at room temperature, stirring once. Drain and rinse thoroughly before using. Do not use canned chickpeas — dried are required for texture.

Prepare herbs and aromatics

Roughly chop the onion. Pick and roughly chop enough fresh parsley and cilantro to measure 1 cup each packed. Peel the garlic cloves.

Process mixture

Drain the soaked chickpeas and transfer to a food processor. Add the chopped parsley, chopped cilantro, roughly chopped onion, garlic cloves, ground cumin, ground coriander, smoked paprika, salt, black pepper, and optional red pepper flakes. Pulse in 6–10 short bursts until the mixture is finely ground but not pureed — it should hold together when pressed but still be slightly coarse. Scrape down the bowl as needed. If the mixture seems too dry and isn't coming together, add 1–2 tablespoons ice water and pulse again.

Add binder

Transfer the processed mixture to a bowl and stir in the baking powder and 2 tablespoons all-purpose flour (add more, 1 teaspoon at a time, only if mixture is too wet). Cover and refrigerate for 30–60 minutes to firm up — this helps the falafel hold shape when frying.

Form falafel

Using wet hands or a small scoop (about 1.5 tablespoons to 2 tablespoons per falafel), form the chilled mixture into compact balls or slightly flattened patties about 1.5 inches (3–4 cm) wide. Place formed falafel on a tray lined with parchment. If mixture is sticky, wet your hands between each shaping or dust with a little flour.

Heat oil

Pour about 1½–2 cups neutral oil into a heavy skillet or medium pot to a depth of about 1.5 inches (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or when a small piece of the mixture sizzles and rises immediately.

Fry falafel

Fry falafel in batches, careful not to crowd the pan. Fry 3–5 minutes per side, turning gently, until deep golden brown and crisp. Use a slotted spoon to remove and transfer to a paper-towel-lined plate to drain. Maintain oil temperature between 325–350°F (160–175°C); reduce heat slightly if they brown too quickly. Repeat with remaining falafel and replenish oil as needed.

Alternative baking or air-frying

For a lighter version, place formed falafel on a parchment-lined baking sheet, lightly brush or spray with oil, and bake at 400°F (200°C) for 18–22 minutes, flipping halfway, until golden. Or air-fry at 375°F (190°C) for 12–15 minutes, shaking once, until crisp.

Warm pita breads briefly in a dry skillet or oven. Assemble falafel in pitas with sliced cucumber, tomato, pickles, and a generous drizzle of tahini sauce or yogurt. Squeeze fresh lemon over the falafel just before serving.

To make a simple tahini sauce: whisk 1/2 cup tahini with 3 tablespoons lemon juice, 2–3 tablespoons cold water (add until desired thickness), 1 small crushed garlic clove, and 1/4 tsp salt. Adjust consistency and seasoning. Serve on the side.