Signature Falafel (5 Pcs) Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with 4 cups cold water. Soak at least 12 hours or overnight until chickpeas have doubled and are tender but still firm. Drain and rinse thoroughly.

Prepare mixture

In a food processor, combine the drained soaked chickpeas, 1/2 cup chopped onion, 1/2 cup packed parsley, 1/4 cup packed cilantro, 1 tablespoon chopped dill (optional), 3 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon baking powder, 2 tablespoons flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon chili flakes (if using). Pulse in 8–12 short bursts until mixture is coarsely ground and holds together when pressed; avoid puréeing into a paste.

Rest and chill

Transfer mixture to a bowl, cover, and refrigerate for 30–60 minutes to firm up; this makes shaping easier and improves texture.

Shape falafel

Portion the chilled mixture into 5 equal pieces (about 2.5–3 tablespoons each). With slightly wet hands, gently shape each portion into a compact ball or flattened patty about 1.75–2 inches in diameter. Press firmly so they hold shape but are not overly compacted.

Heat oil

Pour 1/2 cup oil into a medium skillet to a depth of about 1/4 inch (or use a small pot for deep frying). Heat over medium-high until shimmering and a small breadcrumb sizzles immediately when dropped in (about 350°F/175°C).

Fry until golden

Carefully add falafel (work in one or two batches so they are not crowded) and fry 3–4 minutes per side, turning once, until deep golden brown and crisp. Adjust heat to maintain oil temperature. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Alternatively, bake at 400°F (200°C) for 18–22 minutes, turning halfway, brushing lightly with oil.

Finish

Let falafel rest 2–3 minutes so they set. Taste and adjust salt if needed. Keep warm until serving.

In a small food processor or blender combine 1/2 cup drained canned chickpeas, 2 tablespoons tahini, 1 tablespoon lemon juice, 1/2 minced garlic clove, 1 teaspoon olive oil, 1 tablespoon cold water and 1/4 teaspoon salt. Blend until smooth, scraping down sides. If too thick, add additional teaspoon increments of water until creamy. Adjust lemon and salt to taste.

Warm pita bread briefly in oven or on a skillet until soft and pliable.

Spread a generous spoonful of hummus on each plate or inside warmed pita. Arrange 5 falafel on top of hummus or tuck into pita pockets. Drizzle with 1 teaspoon olive oil, garnish with parsley leaves and serve with lemon wedges for squeezing.