Falafel Recipe

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator or at room temperature, stirring once or twice so they hydrate evenly. Do not use canned chickpeas.

After soaking, drain and rinse the chickpeas thoroughly. Pat dry with a clean kitchen towel or let drain in a colander for 15–20 minutes; they should be moist but not dripping.

In a food processor, add the drained chickpeas in batches if needed. Pulse 8–12 times until coarsely ground—mixture should hold together when pressed but not become a paste. Avoid over-processing into hummus-like texture.

Add the chopped onion, parsley, cilantro, dill (if using), garlic cloves, ground cumin, ground coriander, salt, and black pepper to the food processor with the ground chickpeas. Pulse in 6–10 short bursts until the herbs and aromatics are finely incorporated and the mixture is grainy and cohesive.

Transfer the mixture to a bowl. Add the flour, baking powder, and lemon juice (if using). Mix well with a spoon or your hands until combined. Test a tablespoon of mixture by forming a small ball and frying or pan-searing to check seasoning and texture.

If the test ball falls apart when fried, add up to 1–2 tablespoons more flour (or chickpea flour) and mix; if too dry, add 1 teaspoon water at a time. Once texture is right, cover and refrigerate the mixture for at least 30 minutes to firm up (up to 2 hours). Chilling helps the falafel hold together.

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches for shallow frying (or use a deep fryer set to 350°F / 175°C for deep frying). Heat the oil over medium-high heat until a small piece of the mixture sizzles and browns within 12–15 seconds (or use a thermometer to reach 350°F/175°C).

Using a falafel scoop or two spoons (or wet hands), form the mixture into balls or patties about 1 1/4 to 1 1/2 inches (3–4 cm) in diameter. Optional: roll each ball lightly in sesame seeds to coat the exterior for added texture and flavor.

Carefully add falafel to the hot oil in batches without overcrowding—leave space for them to brown. Fry 3–4 minutes per side, turning gently with a slotted spoon, until deep golden brown and crisp. For deep frying, cook 3–5 minutes total until evenly browned and cooked through.

Transfer cooked falafel to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F / 95°C) on a wire rack while you finish remaining batches.

Serve falafel hot with lemon wedges and tahini sauce or yogurt sauce. They can be served in pita bread with salad, pickles, and extra sauce, or on a platter as an appetizer.

Leftovers: Store cooled falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness, or re-fry briefly in hot oil.