Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 8–24 hours at room temperature, then drain and rinse thoroughly. Do not use canned chickpeas for this recipe (they’re too soft).

Process ingredients

In a food processor, add the soaked and drained chickpeas, 1/2 cup chopped yellow onion, 1 cup packed parsley, 1/2 cup packed cilantro, and 4 garlic cloves. Pulse until coarsely ground — the mixture should hold together when pressed but not be a smooth paste (about 20–30 short pulses). Scrape down the bowl as needed.

Season and bind

Add 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground black pepper, 1.5 tsp salt, 1/2 tsp baking powder, and 3 tbs flour to the food processor. Pulse 6–8 times to combine. If the mixture is too wet, add up to 1 additional tablespoon flour. The mixture should be slightly coarse and able to form balls.

Chill mixture

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the mixture and helps with shaping.

Shape falafel

Scoop about 2 tablespoons of mixture and form into a compact ball or flattened patty (roughly 1.5–2 inches diameter). Repeat until all mixture is shaped. Place shaped falafel on a tray and refrigerate briefly if needed to keep shape.

Heat oil

Pour 1½–2 cups vegetable oil into a deep skillet or pot to a depth of about 1 inch. Heat over medium-high heat until oil reaches 350°F (175°C) or a small piece of mixture sizzles and rises immediately to the surface.

Fry falafel

Working in batches (do not overcrowd), carefully lower falafel into the hot oil and fry for 3–4 minutes, turning occasionally, until deeply golden brown and crisp. Use a slotted spoon to transfer cooked falafel to a paper towel-lined tray to drain. Maintain oil temperature between batches; reduce heat slightly if browning too fast.

Finish and keep warm

If desired, finish falafel in a preheated 350°F (175°C) oven for 5 minutes to ensure they are warm through. Keep on a rack in the oven until serving.

Combine ingredients

In a food processor, combine 1 cup drained canned chickpeas, 3 tbs tahini, 2 tbs lemon juice, 1 garlic clove, 2 tbs extra-virgin olive oil, 1/2 tsp salt, and 1/4 tsp ground cumin (if using).

Process to smooth

Process on high until smooth, scraping down the sides as needed. With the processor running, add up to 2 tbs cold water, one tablespoon at a time, until desired creamy consistency is reached. Taste and adjust salt, lemon, or tahini as needed.

Serve

Transfer hummus to a serving bowl, drizzle with a little olive oil and a pinch of cumin or paprika if desired.

Prep accompaniments

Warm 4 pita breads briefly in the oven or on a skillet. Slice 1 tomato, 1/2 cucumber, and thinly slice 1/4 cup red onion. Arrange vegetables and lemon wedges on a platter.

Assemble

Spread 2–3 tablespoons hummus inside each pita or on a plate. Add 3–4 falafel balls (or 2 patties), top with sliced tomato, cucumber, red onion, and a drizzle of tahini sauce or a spoonful of yogurt. Garnish with fresh parsley leaves and a squeeze of lemon.

Serve immediately

Serve while falafel are hot and hummus is fresh. Leftover falafel keep refrigerated up to 3 days and reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.