Pro! Ein: Chickpea Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl. Cover with at least 3 inches of cold water and stir in 1/2 tsp baking soda. Soak at room temperature for 12–24 hours until chickpeas are plump and doubled in size. Drain and rinse well. Do not use canned chickpeas.

Prepare aromatics and herbs

Roughly chop 1 medium onion. Peel 3 garlic cloves. Lightly pack 1 cup parsley and 1/2 cup cilantro (stems OK if tender).

Process falafel mixture

Drain the soaked chickpeas thoroughly and transfer to a food processor in batches if needed. Add the chopped onion, garlic, parsley, cilantro, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika (optional), 1.5 tsp salt, 1/2 tsp black pepper, and pulse until the mixture is coarsely ground and holds together when pressed. Scrape down sides as needed. Do not over-process into a paste — you want a coarse, slightly grainy texture.

Adjust binding

Transfer mixture to a bowl and stir in 1/2 tsp baking powder and 3 tbsp flour (or chickpea flour) to help bind. If the mixture is too wet to form balls, add up to 1–2 additional tablespoons of flour. Refrigerate the mixture, covered, for 30–60 minutes to firm up; this improves shape retention when frying.

Form falafel

Using wet hands or a small ice cream scoop (about 1.5 tbsp per falafel), form the mixture into compact balls or slightly flattened patties, each about 1 1/4 inch in diameter. Place on a tray and chill briefly if necessary to firm before frying. You should get about 18–24 falafel depending on exact size. Adjust size for 4 servings.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or medium pot to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of falafel dropped in sizzles and browns within 45–60 seconds. Maintain temperature between 325–350°F for even cooking.

Fry falafel

Fry falafel in batches without crowding — 6–8 at a time depending on pan size. Cook 3–4 minutes per side, turning once, until deep golden brown and crisp. Use a slotted spoon to transfer cooked falafel to a plate lined with paper towels to drain. If oil darkens or smokes, lower the heat and strain if necessary.

Alternative: Bake or air-fry

For a lighter version, preheat oven to 400°F (200°C). Brush or spray falafel lightly with oil and bake on a parchment-lined sheet for 18–22 minutes, turning once halfway, until crisp and golden. For air-fryer: preheat to 375°F (190°C) and cook 10–12 minutes, shaking halfway.

Serve

Serve falafel hot with lemon wedges and tahini or yogurt sauce. Place 3–4 falafel into pita or on lettuce, add sauce and fresh vegetables as desired. Leftovers keep refrigerated up to 3 days; reheat in a hot oven or air-fryer to restore crispness.