Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 12–24 hours in the refrigerator or at room temperature, until chickpeas have doubled in size. Do NOT use canned chickpeas; the mixture will be too wet.

Drain and prep

Drain the soaked chickpeas thoroughly and pat dry with paper towels. Transfer to a food processor in batches if needed.

Process ingredients

Add the chopped onion, garlic, parsley, cilantro, dill (if using), ground cumin, ground coriander, black pepper, cayenne or paprika, lemon zest (if using), and salt to the food processor with the drained chickpeas. Pulse 20–30 times in short bursts until mixture is coarsely ground and holds together when pressed. Do not over-process into a paste — texture should be grainy with small visible bits of herb and chickpea (about the texture of coarse sand).

Add binder

Transfer mixture to a bowl. Stir in 1–2 tablespoons flour and 1 teaspoon baking powder. Add 1–2 tablespoons cold water only if mixture seems dry. Mix thoroughly. The mixture should hold together when squeezed into a ball; if it is too wet, add up to 2 more tablespoons flour (or chickpea flour) and test again.

Chill

Cover the bowl and refrigerate for 30–60 minutes. Chilling firms the mixture and makes shaping easier.

Form falafel

Using wet hands or a falafel scoop, shape the mixture into balls or slightly flattened patties about 1.5 inches (3–4 cm) in diameter. Place shaped falafel on a tray lined with parchment. If mixture sticks, wet your hands slightly between each ball.

Heat oil

Pour oil into a deep, heavy pan or deep fryer to a depth of about 2–3 inches. Heat oil 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 without browning immediately.

Fry falafel

Fry falafel in batches, taking care not to overcrowd the pan. Cook 3–5 minutes per batch, turning as needed, until evenly golden brown and crisp. Use a slotted spoon to transfer cooked falafel to a wire rack or paper towels to drain excess oil.

Keep warm

Keep fried falafel warm in a low oven (200°F / 95°C) on a baking sheet while you finish remaining batches. Re-crisp briefly in hot oil for 15–30 seconds if needed before serving.

Assemble and serve

Arrange falafel on a platter with lemon wedges, herbs for garnish, and pickled vegetables or a simple salad. Serve with plain yogurt or tahini sauce on the side. Falafel can be served at room temperature as a cold appetizer; they will keep crisp for a short time but are best within a few hours of frying. Leftovers may be refrigerated and lightly reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.