Falafel Fixation Recipe

Soak chickpeas

Rinse 2 cups dried chickpeas and place them in a large bowl. Cover with at least 3 inches of cold water and stir in 1/2 tsp baking soda. Soak at room temperature for 12 to 18 hours until they have doubled in size and are tender but still firm. Drain well and pat dry with a towel.

Prepare ingredients

Roughly chop the onion and the green bell pepper so they can process easily. Roughly chop the parsley and cilantro (if using).

Process mixture

In a food processor, add the drained chickpeas in batches (do not overfill). Add the chopped onion, garlic, green bell pepper, parsley, and cilantro. Pulse until coarsely ground — mixture should hold together when pressed but still be slightly grainy. Scrape down the bowl as needed. Transfer to a mixing bowl.

Season and bind

To the chickpea-herb mixture, add 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp black pepper, 1/4 tsp cayenne, and 2 tsp kosher salt. Add 2 tbsp all-purpose flour and 1/2 tsp baking powder. Mix thoroughly with a spoon or your hands. Taste a small pinch (cook one tiny piece in a nonstick pan if desired) and adjust salt or spices. The mixture should hold its shape when formed; if too loose, add 1 tbsp more flour at a time.

Chill

Cover the bowl and refrigerate the mixture for 30 to 60 minutes — this firms the mixture and helps the falafel hold their shape when frying.

Using a small ice cream scoop or a spoon, portion the mixture into roughly 1.5-inch balls or slightly flattened patties (about 1.5 tablespoons per falafel). Wet your hands slightly to prevent sticking. If using, roll each formed falafel lightly in sesame seeds to coat the exterior.

Heat oil

Pour about 3 cups neutral oil into a deep skillet or pot to achieve a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of the mixture sizzles and rises slowly to the surface.

Fry falafel

Fry the falafel in batches, making sure not to overcrowd the pan. Cook for 3 to 4 minutes per side, turning gently, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined baking sheet to drain. Keep finished falafel warm in a low oven (200°F / 95°C) if needed.

Alternative baking method

For a lower-fat option, preheat oven to 425°F (220°C). Place shaped falafel on a parchment-lined baking sheet, brush or spray lightly with oil, and bake 18–22 minutes, flipping halfway, until crisp and golden.

Whisk together 1/2 cup tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, 1/4 tsp kosher salt, and 1/4 tsp ground cumin. The mixture will seize and thicken; gradually whisk in 2 tbsp water (or more, as needed) until the sauce reaches a smooth, pourable consistency. Adjust seasoning to taste.

Warm pita bread briefly in the oven or a skillet. Assemble by opening pita pockets or layering flatbread, spreading tahini sauce inside, adding 3–4 falafel per pita, then topping with sliced tomato, cucumber, and red onion. Garnish with fresh parsley leaves. Serve immediately.