Falafel Recipe

Rinse 2 cups dried chickpeas well and place 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 12–24 hours until chickpeas have doubled and are soft but still hold shape. Drain and rinse thoroughly before using.

Do not use canned chickpeas for authentic texture — canned are too soft and will make a pastey falafel.

Combine aromatics and herbs

In a food processor, add the drained soaked chickpeas, 1 cup packed parsley, 1/2 cup packed cilantro, 2 tbsp dill (if using), 1 roughly chopped yellow onion, and 4 garlic cloves. Pulse in 10–15 short bursts until mixture is coarse and grainy. Scrape down sides as needed — do not create a smooth purée.

Season and bind

Add 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp salt, 1/2 tsp black pepper, 1 tsp baking powder, 3 tbsp flour, and 1 tsp lemon zest to the processor. Pulse 6–10 more times until the mixture holds together when pinched but still has texture. If mixture is too wet, pulse in an additional tablespoon of flour. Taste a small raw bit for seasoning (optional) and adjust salt or spices.

Transfer the mixture to a bowl, cover, and chill in the refrigerator for 30–60 minutes. Chilling firms the mixture and helps the falafel hold shape during frying.

Line a tray with parchment. Scoop the chilled mixture using a 1.5 tbsp cookie scoop or two spoons and form into compact balls or flattened patties (about 1 1/4–1 1/2 inches diameter). Wet your hands slightly to prevent sticking. Place shaped falafel on the lined tray.

In a heavy skillet or Dutch oven, pour 2 cups vegetable oil and heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of mixture into the oil — it should sizzle and rise steadily.

Fry falafel in batches, taking care not to overcrowd the pan. Fry for 3–4 minutes per side, turning once, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate to drain briefly. If desired, drizzle a little extra-virgin olive oil over the falafel right after frying for shine and flavor.

For a lighter option, bake at 425°F (220°C) on a lightly oiled tray for 18–22 minutes, flipping once, until browned and crisp; brush lightly with oil before and after baking.

In a small bowl, whisk 1/2 cup white tahini with 2 tbsp fresh lemon juice and 1 minced garlic clove. The mixture will seize and thicken; slowly whisk in 3 tbsp water (more as needed) until you reach a smooth pourable consistency. Season with 1/4 tsp salt and adjust lemon, water, or salt to taste.

If sauce is too runny, add a little more tahini; if too thick, thin with water or lemon juice by teaspoonfuls.

Warm pita breads briefly in a dry skillet or oven. Spread a spoonful of tahini sauce inside each pita, add 3–4 falafel balls or patties, top with sliced cucumber and tomato if using, garnish with fresh parsley leaves and a squeeze of lemon wedge.

Serve immediately while falafel are hot and crisp. Leftover falafel keep refrigerated up to 3 days and can be reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.