Falafel Recipe

Soak chickpeas

Place dried chickpeas in a large bowl and cover with 6 cups cold water. Soak at room temperature for 12–24 hours until they double in size. Drain and rinse well before using.

Process mixture

In a food processor, combine drained chickpeas, chopped onion (reserve 1–2 tablespoons for texture if desired), parsley, cilantro, dill (if using), garlic, cumin, coriander, black pepper, 1.5 tsp salt, and lemon juice. Pulse in 10–15 short bursts until mixture is finely ground but not pureed — it should hold together when pressed but still have some texture.

Adjust binder

Transfer mixture to a bowl. Stir in flour and baking powder. If the mixture seems too wet to shape, refrigerate for 30 minutes; if still loose, add up to 1 more tablespoon flour. Taste and adjust salt and spices as needed.

Shape falafel

Using a small cookie scoop or tablespoon, portion about 1.5 tablespoons (makes roughly 16–18 falafel). Roll gently between palms into tight balls or flatten slightly into patties (about 1.5 inches diameter). Place on a tray lined with parchment and chill in refrigerator 20–30 minutes to firm.

Fry falafel

Pour vegetable oil into a heavy skillet or pot to a depth of about 1.5 inches and heat to 350°F (175°C). Test with a small pinch of mixture — it should sizzle. Fry falafel in batches (do not overcrowd) 3–4 minutes per side, turning gently with a slotted spoon, until deep golden brown and crisp. Drain on a wire rack or paper towels. Alternatively, shallow-fry with less oil, or bake at 400°F (200°C) for 20–25 minutes, turning halfway, until browned.

In a small bowl, whisk together tahini, black lime powder, lemon juice, maple syrup (or honey), and salt. Add warm water, 1 tablespoon at a time, whisking until sauce reaches a smooth, pourable consistency (about 2 tablespoons total). Adjust acidity/salt to taste. Keep at room temperature.

Grate the peeled, seeded cucumber and squeeze out excess moisture using a clean towel or paper towels until mostly dry. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir until smooth. Chill at least 15 minutes to let flavors meld.

Warm pita or flatbread briefly in oven or on a skillet. Spread a spoonful of black lime tahini inside, add 3–4 falafel, a dollop of tzatziki, tomato slices, some red onion, and parsley. Serve with lemon wedges and extra tahini or tzatziki on the side.