Falafel Recipe

Soak beans

Place the dried chickpeas and dried fava beans in a large bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator, changing water once if soaking longer than 12 hours. Drain thoroughly and pat dry. Do not use canned/cooked chickpeas — recipe requires dried, soaked beans for correct texture.

Process mixture

In a food processor, add the drained chickpeas and fava beans in batches (do not overfill). Add the chopped onion, parsley, cilantro, dill (if using), and garlic. Pulse until a coarse, grainy but connected texture forms — similar to coarse wet sand. Scrape down bowl as needed. Avoid pureeing into a paste.

Season and bind

Transfer mixture to a bowl. Stir in ground coriander, ground cumin, black pepper, 1.5 tsp salt, baking powder, and 2 tablespoons flour. Mix thoroughly. The mixture should hold together when pressed; if too dry, add up to 1 tablespoon cold water; if too wet, add 1 tablespoon additional flour or a tablespoon of breadcrumbs.

Chill mixture

Cover and refrigerate the falafel mixture for 30–60 minutes. Chilling firms the mixture and helps form consistent patties or balls.

Form falafel

Using wet hands or a small scoop (about 2 tablespoons), form the mixture into balls or flattened patties about 1 1/2 inches in diameter. Place on a tray lined with parchment. If mixture cracks, it needs a bit more water; if it’s too sticky, refrigerate longer.

Heat oil

In a heavy skillet or shallow pan, heat about 1/2 to 3/4 inch of vegetable oil (or enough to come halfway up the sides of the falafel) over medium-high heat until it reaches 350°F (175°C) or a small piece of mixture sizzles and browns within 10–15 seconds.

Fry falafel

Carefully add falafel in batches without crowding. Fry 3–4 minutes per side, turning once, until deep golden brown and crisp. Adjust heat as necessary to prevent burning; aim to maintain oil temperature around 325–350°F (160–175°C).

Drain

Transfer cooked falafel to a paper towel-lined plate or rack to drain excess oil for a few minutes. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

While falafel chills or fries, whisk together the plain yogurt, lemon juice, olive oil, minced garlic, 1/4 tsp ground cumin, 1/4 tsp salt, and a pinch of freshly ground black pepper in a small bowl. Taste and adjust salt or lemon as desired. Refrigerate until ready to serve.

Warm pita breads. Assemble by spreading a spoonful of O.G. yogurt inside pita, add 3 falafel balls (or 2 patties), and top with sliced tomatoes, cucumber, and shredded lettuce. Serve extra yogurt sauce on the side.

Alternatively serve falafel on a platter with sauce for dipping.