Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 tsp baking soda. Soak overnight (8–12 hours) until chickpeas have doubled and are soft but not falling apart. Drain well and pat dry.

Process mixture

In a food processor, combine the drained soaked chickpeas, 1 cup chopped onion, 4 garlic cloves, 1 cup packed parsley, 1/2 cup packed cilantro, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper and 1.5 tsp salt. Pulse in 10–15 short bursts, scraping down the sides as needed, until mixture is finely ground and holds together when pressed but not smooth like a paste. Avoid over-processing into a puree.

Bind and rest

Transfer mixture to a bowl and fold in 3 tbs flour and 1/2 tsp baking powder. If using, stir in 2 tbs sesame seeds. Cover and refrigerate 30–60 minutes to firm up; this makes shaping easier.

Shape patties

Form the mixture into small patties or balls about 1 1/2 inches (use a tablespoon or small ice-cream scoop) and press slightly to flatten. You should get about 18–22 falafel depending on size.

Shallow fry

Pour 3/4 cup neutral oil into a large skillet to create a 1/4–1/2 inch shallow layer and heat over medium until shimmering (about 350°F / oil should sizzle when a piece of mixture is added). Fry falafel in batches, 3–4 minutes per side, until deeply golden and crisp. Adjust heat to prevent burning. Transfer to a wire rack or paper towels to drain and season immediately with a little extra salt and lemon if desired.

In a food processor combine 1 cup cooked/drained chickpeas, 2 tbs tahini, 2 tbs lemon juice, 1 minced garlic clove, 1 tbs olive oil, 2 tbs cold water and 1/2 tsp salt. Blend until smooth, adding extra water 1 tsp at a time if needed to reach a creamy consistency. Taste and adjust salt or lemon. Transfer to a bowl and drizzle with a little olive oil and sprinkle 1/4 tsp smoked paprika to garnish.

Combine 1 cup rinsed rice, 1.5 cups water, 1/4 tsp salt and 1 tbs butter or oil in a small saucepan. Bring to a boil, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

In a bowl toss together 1 cup diced tomato, 1 cup diced cucumber, 1/4 cup thinly sliced red onion and 1/4 cup chopped parsley. Dress with 1 tbs olive oil, 1 tbs lemon juice and salt and pepper to taste. Mix gently and chill briefly if desired.

Arrange warmed rice on plates, add a portion of salad and 3–4 falafel per person. Spoon hummus on the side or underneath the falafel. Serve with lemon wedges for squeezing over the falafel and rice.