Falafel Recipe

Soak chickpeas

Rinse 2 cups dried chickpeas under cold water. Place them in a large bowl and cover with at least 3 inches (about 8 cm) of cold water. Soak for 12–24 hours at room temperature, stirring once or twice. Drain and rinse well before using. Do not use canned chickpeas — the texture will be too soft.

Process mixture

In a food processor, combine the drained soaked chickpeas, 1 medium chopped onion, 3 garlic cloves, 1/2 cup parsley, and 1/2 cup cilantro. Pulse in 20–30 short bursts until mixture is finely ground but not a paste — it should hold together when pressed but still have some texture. Scrape down bowl as needed.

Season and bind

Transfer the ground mixture to a bowl. Stir in 1 tsp kosher salt, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper, 1/4 tsp cayenne, 1 tsp baking powder, and 2 tbsp all-purpose flour. Mix thoroughly. If the mixture seems too wet, refrigerate for 30 minutes to firm up; if still too wet, add up to 1 additional tablespoon flour.

Shape falafel

Using wet hands or a small ice cream scoop (about 1.5 tbsp to 2 tbsp capacity), form the mixture into compact balls or flattened patties about 1.5 inches (3–4 cm) across. Place formed falafel on a tray. For best results, refrigerate shaped falafel for 30–60 minutes to help them hold shape during frying.

Heat the oil

Pour about 3–4 cups neutral oil into a deep, heavy pot or deep-fryer and 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 float to the top steadily without browning instantly.

Fry falafel

Fry falafel in batches, taking care not to overcrowd the pot. Gently lower 6–8 pieces at a time and fry 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Maintain oil temperature between 330–360°F (165–182°C) for even cooking; adjust heat as needed.

Optional oven finish (less oil)

For a lighter option, place shaped falafel on a parchment-lined baking sheet, brush or spray lightly with oil, and bake at 400°F (200°C) for 15–20 minutes, turning once, until crisp and golden. Baking will produce a slightly different texture than deep-frying.

Warm pitas if using. Serve falafel hot with lemon wedges and your choice of plain yogurt, tahini sauce, sliced tomato, cucumber, and pickles. To assemble a sandwich: spread sauce inside pita, add 3–4 falafel, veggies, and a squeeze of lemon. Falafel are best eaten within a few hours of frying; to reheat, crisp briefly in a 375°F (190°C) oven for 5–7 minutes.