Falafel (5 Pieces) Recipe

Soak the dried chickpeas in plenty of cold water overnight (at least 8 hours). Use about 3 cups water; chickpeas will expand. Do not use canned chickpeas — the mixture must be from dried, soaked chickpeas for correct texture.

Drain the soaked chickpeas and pat slightly dry with paper towels. Transfer to a food processor.

Roughly chop the onion and add to the food processor with parsley, cilantro, and garlic. Pulse several times until mixture is finely chopped but not pureed; you want a coarse, grainy texture.

Add ground cumin, ground coriander, black pepper, salt, and sesame seeds (if using). Pulse to combine evenly.

Add baking powder and flour. Pulse 6–10 times until mixture holds together when pressed between your fingers. If mixture is too wet and not holding, add up to 1 more tablespoon flour; if too dry, pulse briefly with 1 teaspoon water. Do not over-process — avoid turning it into a paste.

Transfer the mixture to a bowl, cover, and refrigerate 30–60 minutes — chilling firms it and makes shaping easier.

Prepare a baking sheet lined with paper towel or a wire rack set over a tray. Pour oil into a deep saucepan or skillet to a depth of about 1.5–2 inches (enough for shallow-deep frying).Heat oil to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small bit of mixture into oil — it should sizzle and rise slowly without burning immediately.

Wet your hands slightly (prevents sticking). Portion the chilled mixture into five even balls (about 2–2.5 tablespoons each) and flatten slightly into patties about 1/2 inch thick. If desired, press a pinch of extra sesame seeds onto the outside of each patty for texture and appearance.

Carefully lower 2–3 patties into the hot oil without overcrowding. Fry, turning occasionally, until deep golden brown and crisp, about 3–4 minutes per side (total 6–8 minutes), adjusting heat to maintain temperature. Use a slotted spoon to transfer to the prepared tray to drain. Repeat with remaining patties.

Allow the falafel to rest 2–3 minutes after frying so internal steam settles. They will crisp slightly as they cool.

Serve the five falafel hot with lemon wedges and a small bowl of yogurt or tahini sauce. Optionally place in pita bread with salad, pickles, or drizzle sauce over the patties.

Leftover falafel can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 190°C (375°F) oven for 8–10 minutes to re-crisp.