Falafel Recipe

Rinse 2 cups dried chickpeas under cold water. Place in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 tsp baking soda. Soak at room temperature for 12–24 hours, stirring once or twice and adding water if needed so chickpeas remain submerged. They will roughly double in size.

After soaking, drain and rinse the chickpeas well. Do not cook them; use them raw but well-drained — this is important for proper texture.

Process herbs and aromatics

In a food processor work bowl, add the drained raw chickpeas, 1 1/2 cups packed fresh parsley, 1/2 cup cilantro (if using), 1/2 cup chopped green bell pepper, 3/4 cup chopped yellow onion, and 4 garlic cloves. Pulse several times until everything is coarsely chopped — mixture should be grainy but hold together when pinched. Scrape down sides as needed.

Add spices and binders

Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground black pepper, 2 tsp salt, 1 tsp baking powder, 3 tbsp flour (all-purpose or chickpea), and 1 tbsp lemon juice to the processor. Pulse and then run the processor for 15–30 seconds to combine. If the mixture seems too dry, add up to 2 tbsp cold water, 1 tbsp at a time. If it becomes too wet, add another 1 tbsp flour. The final texture should be cohesive but still slightly coarse — it should hold its shape when formed into a ball or patty.

Transfer the mixture to a bowl, cover, and refrigerate for 30–60 minutes. Chilling firms the mixture and helps prevent falafel from falling apart during frying.

Heat neutral oil in a heavy-bottomed skillet, Dutch oven, or deep saucepan to 350°F (175°C). If you don't have a thermometer, heat oil over medium and test with a small pinch of mixture — it should sizzle and rise gently without burning immediately.

Use a falafel scoop or tablespoon to portion the mixture (about 1.5 tablespoons to 2 tablespoons per falafel, or form into slightly flattened golf-ball-sized patties). Wet your hands lightly to prevent sticking and press firmly so they hold together.

Carefully slide falafel into the hot oil, frying in batches so they have room (do not overcrowd). Fry for 3–4 minutes per side, turning gently as needed, until deep golden brown and crisp. Total frying time per batch is about 6–8 minutes depending on size. Maintain oil temperature around 325–350°F; lower heat results in greasy falafel and higher heat can burn exterior before cooking through.

Use a slotted spoon to transfer cooked falafel to a wire rack or paper towel–lined plate to drain. While still hot, sprinkle lightly with extra salt to taste.

Serve falafel warm with tahini sauce or vegan yogurt, lemon wedges, chopped parsley, and pickles or fresh tomatoes. Falafel can be served in pita or flatbread with salad and sauce, or plated as an appetizer.

Leftovers: store cooled falafel in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes or in an air fryer for 3–5 minutes.