Falafel Recipe

Soak chickpeas

Place 1.5 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak overnight or for 12–24 hours until swollen and soft but not falling apart. Drain well and pat dry with paper towels.

Prepare herb-garlic mixture

In a food processor, add drained chickpeas, 3 garlic cloves, 1 chopped onion, 1 cup packed parsley, 1/2 cup packed cilantro, and 2 tbsp chopped dill. Pulse until mixture is finely minced but not pureed—mixture should hold together when pressed but still be coarse. Scrape down sides as needed.

Season and bind

Add 1.5 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbsp lemon juice, 1 tbsp lemon zest, 2 tbsp cold water, 2 tbsp all-purpose flour, and 1/2 tsp baking powder to the food processor. Pulse a few more times to combine. If the mixture is too wet, add up to 1 more tablespoon flour; if too dry, add 1 tablespoon water. The final texture should be moist and hold a shape when formed.

Chill the mixture

Transfer the falafel mixture to a bowl, cover, and refrigerate for 30–60 minutes. Chilling firms the mixture so falafel hold shape and develop a better crust.

Form falafel

Using wet hands or a small ice-cream scoop (about 1.5 tablespoons per falafel), form mixture into balls or slightly flattened patties, about 1 1/4-inch diameter. Place formed falafel on a tray lined with parchment. Keep them chilled until ready to fry.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (or enough to come 1/2 inch up the pan). Heat over medium-high until oil reaches 325–350°F (or test by dropping a small piece of mixture — it should sizzle and rise slowly).

Fry falafel

Fry in batches without crowding, 3–4 minutes per side, turning once, until deep golden brown and crisp. Adjust heat to maintain oil temperature. Transfer cooked falafel to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F / 90°C) if needed.

In a bowl, whisk 1/2 cup tahini with 2 tbsp lemon juice, 1 minced garlic clove, and 1/2 tsp salt. The mixture will seize and thicken. Gradually add 3 tbsp warm water, whisking until smooth and creamy. If too thick, add additional water 1 tsp at a time (up to 1 tbsp) to reach desired drizzling consistency. Stir in 1 tsp olive oil if using. Taste and adjust salt and lemon.

Warm pita or flatbreads briefly in a dry skillet or oven. Spread a spoonful of tahini sauce inside each pita, add 3–4 falafel, top with cucumber, tomato, parsley and pickles if using. Serve immediately with extra tahini sauce on the side.