Falafel Recipe

Soak chickpeas

Place dried chickpeas in a large 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 doubled and very soft. Drain and rinse thoroughly before using.

Process base

In a food processor, add drained chickpeas, roughly chopped onion, parsley, cilantro, garlic cloves, ground cumin, ground coriander, 1 1/2 tsp salt, and black pepper. Pulse in short bursts until mixture is coarsely ground and holds together when squeezed—do not over-process to a paste. You should have a grainy, moist mixture.

Adjust and rest

Transfer mixture to a bowl. Stir in 2 tbsp flour and 1/2 tsp baking powder to bind. If mixture is too wet, add up to 1 more tbsp flour. Cover and refrigerate 30–60 minutes to firm up (chilling makes shaping easier).

Shape falafel

Using wet hands or a small ice-cream scoop (about 1.5 tbsp), portion the mixture and shape into rounds or flattened patties about 1.5–2 inches across. Place formed falafel on a tray lined with parchment.

Heat oil and fry

Pour vegetable oil into a deep pot or heavy skillet to a depth of about 2 inches. Heat to 350°F (175°C). Fry falafel in batches, being careful not to overcrowd, 3–4 minutes per side, turning once, until evenly deep golden brown and crisp. Use a slotted spoon to transfer to a paper-towel lined tray to drain and lightly season with a pinch of salt while hot.

Prepare garlic

Place 6 peeled garlic cloves and 1 tsp salt in a mortar and pestle or the bowl of a small food processor. Pound or pulse until a smooth paste forms, scraping down the sides frequently.

Emulsify

With the processor running on low, very slowly drizzle in the neutral oil in a thin, steady stream while continuing to process. Alternate small additions of lemon juice to help the emulsion. If the sauce becomes too thick or risks splitting, add 1 tbsp ice water. Continue until all oil is incorporated and sauce is fluffy and creamy. Taste and adjust salt or lemon if desired. (Total oil ~3/4 cup yields a thick, spreadable sauce.)

Rest

Transfer tarator to a bowl and refrigerate at least 15 minutes to let flavors meld. The sauce can be kept refrigerated for up to 5 days.

Prepare vegetables

Slice tomato and cucumber into thin rounds. If using whole pickled turnips, drain and cut into strips or bite-sized pieces.

Warm pitas

Warm pita breads briefly in a dry skillet over medium heat or in a 350°F (175°C) oven for 5 minutes until pliable and lightly warmed.

Assemble sandwiches

Spread 1–2 tablespoons of garlic tarator inside each warm pita or on flatbread. Add 2–3 falafel patties, a few slices of tomato and cucumber, and several pickled turnip pieces. Garnish with fresh parsley and squeeze a lemon wedge over top to taste. Serve immediately while falafel are hot and crisp.

Serving suggestion

Serve with extra tarator and lemon wedges on the side. Leftover falafel keep refrigerated up to 2 days and can be reheated in a 400°F oven for 8–10 minutes to re-crisp.