Falafel Recipe

Soak the 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 at room temperature, stirring once or twice and draining and replenishing water if left longer than 12 hours. Do NOT use canned chickpeas — they are too soft.

Drain and dry

After soaking, drain the chickpeas thoroughly and spread them on a clean kitchen towel or paper towels to remove excess surface moisture for 10–15 minutes. Excess water will make the mixture too wet.

Process ingredients

In a food processor, combine the drained chickpeas, chopped onion, parsley, cilantro (and dill if using), garlic cloves, ground cumin, ground coriander, crushed red pepper (if using), salt and black pepper. Pulse in 1-second bursts, scraping down the bowl as needed, until the mixture is coarse and grainy but holds together when pressed. Do not over-process into a paste — you want small visible bits.

Add binder and rest

Transfer the mixture to a bowl and stir in the baking powder and 3 tablespoons flour. Taste a small pinch and adjust salt/spices if needed. Cover and refrigerate for 30–60 minutes; chilling firms the mixture and helps it hold shape.

Form the falafel

Using wet hands or a cookie scoop (about 1.5 tablespoons to 2 tablespoons per falafel), form the chilled mixture into compact balls or flattened patties about 1 to 1 1/4 inches thick. If the mixture is too loose, add 1 more tablespoon of flour and chill 10 minutes and re-shape.

Heat the oil

Pour vegetable oil into a heavy pot or skillet to a depth of about 1 1/2 inches (roughly 2–3 cups depending on pan size). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of mixture — it should sizzle and rise steadily without burning immediately.

Fry the falafel

Working in batches (do not overcrowd), gently lower the shaped falafel into the hot oil and fry for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer cooked falafel to a wire rack or paper towels to drain. Maintain oil temperature around 325–350°F (165–175°C); reduce heat slightly if browning too fast.

Alternative: Bake

To bake instead of fry: preheat oven to 400°F (200°C). Place falafel on a parchment-lined baking sheet lightly brushed with oil. Brush or spray tops with a little oil and bake 18–22 minutes, flipping once, until golden and crisp. Texture will be slightly less crisp than frying.

Serve hot with lemon wedges and tahini or yogurt sauce. Falafel can be served in pita bread with salad and pickles or on a platter as a hot starter. If making ahead, re-crisp in a 350°F (175°C) oven for 5–8 minutes before serving.