Falafel Bites Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with cold water by at least 3 inches. Stir in 1/2 tsp baking soda. Soak at room temperature for 12–24 hours until chickpeas have roughly doubled and are soft but not mushy. Drain and rinse thoroughly.

Process mixture

Drain the soaked chickpeas well and transfer to a food processor. Add 1/2 chopped medium onion, 2 garlic cloves, 1/2 cup packed parsley, 1/4 cup cilantro (if using), 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp baking powder. Pulse in 10–15 short bursts, scraping down the bowl as needed, until the mixture is finely ground and holds together when squeezed but is not a paste. If the mixture seems too wet, add 1–2 tablespoons chickpea flour; if too dry and crumbly, add up to 1 tablespoon water.

Chill mixture

Transfer the falafel mixture to a bowl, cover, and refrigerate for 30 minutes to firm up. Chilling makes shaping easier and helps the falafel hold together while cooking.

Shape falafel

Scoop tablespoons of the chilled mixture and form into small patties or balls (about 1 to 1 1/4 inch diameter). You should get roughly 18–22 bites depending on size. Press gently to compact; avoid overworking.

Cook falafel (pan-fry)

Heat a large nonstick or cast-iron skillet over medium heat and add 3 tbsp oil. Once shimmering, add falafel in a single layer without crowding (work in batches). Cook 3–4 minutes per side until deep golden brown and crisp, lowering heat slightly if they brown too quickly. Transfer to a wire rack or paper towel-lined plate to drain. Alternatively, shallow fry in 1/2 inch oil in a skillet at 350°F (175°C) until golden, 3–4 minutes per side.

Keep warm

If cooking in batches, keep finished falafel in a low oven (200°F / 95°C) on a tray while you finish the rest to stay crisp.

Prepare cucumber: Peel (optional) and grate half a medium cucumber. Place grated cucumber in a fine mesh sieve or clean kitchen towel and squeeze out excess moisture until mostly dry. This prevents watery tzatziki.

Mix sauce: In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt, lemon, or garlic to preference. Chill for at least 15 minutes to let flavors meld.

Plate falafel bites on a serving platter, sprinkle with chopped parsley, and serve with tzatziki and lemon wedges for squeezing over. Falafel are best served warm and crisp.