Falafel Recipe

Soak chickpeas

Place dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator. Drain and rinse thoroughly before using.

Prepare falafel mix

In a food processor, combine drained soaked chickpeas, chopped onion, garlic, parsley, cilantro, ground cumin, ground coriander, kosher salt, and black pepper. Pulse in 1-second bursts until mixture is coarse but holds together when pressed — it should not be a smooth paste. Scrape down sides as needed.

Bind and rest

Transfer mixture to a bowl. Stir in baking powder and flour (or chickpea flour). If the mixture seems too wet, add up to 1–2 tablespoons more flour. Cover and refrigerate 30–60 minutes to firm up for easier shaping.

Shape falafel

Using a small scoop or tablespoon, form the mixture into 12–16 small balls or flattened patties (about 1.5 inches diameter). For a toasted exterior, optionally roll each in sesame seeds to coat.

Heat oil

Pour neutral oil into a heavy skillet or saucepan to a depth of about 1/2 inch, or prepare a deep fryer to 350°F (175°C). Heat over medium-high until shimmering and a small piece of the mix sizzles immediately.

Fry falafel

Fry in batches without crowding, 2–3 minutes per side for flattened patties or 3–4 minutes total for balls, turning as needed, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if needed while frying remaining batches.

Whisk together yogurt, tahini, lemon juice, minced garlic, and salt in a bowl. Add water 1 teaspoon at a time until sauce reaches a pourable, creamy consistency (~2 tablespoons). Taste and adjust salt or lemon as needed. Refrigerate until serving.

In a blender or food processor, combine drained roasted red peppers, smoked paprika, red chili flakes or harissa, lemon juice, olive oil, and salt. Blend until very smooth. Taste and adjust seasoning or heat level. Transfer to a serving bowl.

Warm flatbreads briefly in a dry skillet or oven (350°F/175°C for 3–5 minutes). Spread a spoonful of yogurt-tahini and a spoonful of spicy red pepper sauce on each flatbread.

Place mixed greens down the center, add sliced tomatoes and red onion, then arrange 3–4 falafel per flatbread (depending on size). Top with house-made pickles and an extra drizzle of either sauce. Finish with a squeeze of lemon if desired.

Serve immediately while falafel are hot and crisp. Provide extra sauces on the side.