Crispy Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches (about 6 cups) of cold water. Refrigerate and soak 12–24 hours until chickpeas have roughly doubled. Drain and rinse thoroughly.

Prepare mixture

In a food processor, add drained chickpeas, chopped onion (about 1 cup), 3 garlic cloves, packed parsley (1 cup), packed cilantro (1 cup), 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tbsp lemon juice. Pulse in 10–15 second bursts, scraping down the bowl as needed, until the mixture is finely ground and holds together when pressed. Do not over-process into a paste; you want a slightly coarse, grainy texture.

Adjust binder

Transfer mixture to a bowl. Stir in 1 tsp baking powder and 3 tbsp flour (or chickpea flour for gluten-free). If mixture seems too wet and won't form a ball, chill 30 minutes or add up to 1 additional tablespoon flour. Taste and adjust salt/spices as desired.

Shape falafel

With wet hands or using a small ice cream scoop, form mixture into balls or flattened patties about 1.5 inches (25–35 g each). Place formed falafel on a tray and chill in the fridge for 20–30 minutes to firm up; this helps them hold shape when frying.

Cook falafel

Heat 1/2 cup olive oil (or vegetable oil) in a large skillet over medium heat until shimmering. Add falafel in batches without crowding; fry 3–4 minutes per side, turning gently, until deep golden brown and crisp. Drain on a paper towel-lined plate. Alternatively, to bake: brush or spray patties with oil, place on a parchment-lined sheet, and bake at 200°C (400°F) for 18–22 minutes, flipping halfway, until golden and crisp.

Prepare cucumber

Peel, seed (if large), and grate about 1/2 cup cucumber. Place grated cucumber in a fine mesh sieve or clean kitchen towel, sprinkle with a pinch of salt, and press to remove excess water. Squeeze firmly so sauce won’t be watery.

Make sauce

In a bowl, whisk together 1 cup dairy-free thick yogurt, 2 tbsp tahini, 1 tbsp lemon juice, 1 finely minced garlic clove, 1 tbsp chopped fresh dill (or mint), 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the drained grated cucumber. Chill at least 15 minutes to let flavors meld.

Arrange warm falafel on a platter, spoon or serve vegan cucumber tzatziki alongside. Garnish with lemon wedges and scatter 1/4 cup fresh parsley leaves. Squeeze lemon over falafel before eating. Serve immediately.