Crispy Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Refrigerate and soak for 12–24 hours until plump. Drain and rinse thoroughly before using.

Process ingredients

Drain the soaked chickpeas and add to a food processor with 1/2 cup chopped onion, 1/2 cup packed parsley, 1/4 cup packed cilantro, 3 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper, and 1.5 tsp salt. Pulse in 8–12 short bursts until the mixture is coarse and grainy but holds together when squeezed. Do not over-process into a paste.

Adjust binder

Transfer the mixture to a bowl. Stir in 1/2 tsp baking powder and 2 tbsp flour to bind. If the mixture is too wet, add 1 additional tablespoon flour. Cover and refrigerate for 30–60 minutes to firm up.

Form falafel

Using wet hands or a small ice-cream scoop, form the mixture into four equal balls (about 2.5–3 inches each) or slightly flattened patties for even frying. Place on a tray lined with parchment while heating the oil.

Heat oil

Pour approximately 1 cup vegetable oil into a heavy skillet (or enough to come 1/2 inch up the side). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of mixture sizzles immediately when added.

Fry falafel

Carefully add the four falafel to the hot oil without crowding. Fry 3–4 minutes per side, turning once, until deep golden brown and crisp. Adjust heat as needed to prevent burning while ensuring the interior cooks through.

Drain

Remove falafel with a slotted spoon and drain on a wire rack or paper towels for 1–2 minutes. Keep warm in a low oven (200°F/95°C) if making ahead.

Prepare cucumber

Peel, halve, and seed the cucumber if desired. Grate finely, then squeeze out excess liquid using a clean towel or cheesecloth until mostly dry (about 1–2 tablespoons liquid removed).

Combine

In a bowl, mix 1 cup Greek yogurt, the drained grated cucumber (about 1/2 cup), 1 minced garlic clove, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and chill at least 15 minutes for flavors to meld.

Combine base

In a small bowl or mini food processor, combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp finely chopped chipotle in adobo, 1 tbsp lemon juice, 1/4 tsp smoked paprika and 1/8 tsp salt.

Emulsify

With the processor running or whisking vigorously, slowly stream in 2 tbsp neutral oil until the aioli is smooth and slightly thickened. Taste and adjust chipotle for heat or lemon for brightness. Chill until ready to serve.

Arrange one warm falafel per portion (four total) on a plate. Spoon a dollop (about 2 tbsp) of tzatziki mast on one side and 1–2 tbsp chipotle toum aioli on the other. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately so falafel remain crisp. Optionally add mixed greens or pickles on the side.