Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas 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 with paper towels.

Process ingredients

In a food processor, combine soaked/drained chickpeas, 1 chopped onion, parsley, cilantro, dill (if using), 4 garlic cloves, 2 tsp cumin, 1 tsp coriander, 1 tsp black pepper and 2 tsp salt. Pulse in 10–15 short bursts until mixture is coarse and holds together when pressed. Do not over-process into a paste; texture should be grainy.

Add binders

Transfer mixture to a bowl. Stir in 1 tsp baking powder and 3 tbs flour (or chickpea flour). If mixture feels too wet to form, add an additional 1 tbs flour. Cover and refrigerate 30–60 minutes to firm up — this helps shape and fry evenly.

Form falafel

Using a small scoop or wet hands, form mixture into 1 1/4–1 1/2 inch balls (or flattened patties) and place on a tray. Lightly press to ensure they hold together but remain airy.

Fry falafel

Pour 1–2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high until oil reaches 350°F (175°C) or a small piece of mixture sizzles gently. Fry falafel in batches, 3–5 minutes per side, turning once, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray. Keep warm in a 200°F (95°C) oven if frying multiple batches.

While falafel chills in the fridge, whisk 1/2 cup tahini with 3 tbs lemon juice, 1 minced garlic clove, and 1/2 tsp salt. The mixture may thicken — gradually whisk in warm water, 1 tbs at a time, until a smooth, pourable sauce (about 3 tbs total). Taste and adjust lemon or salt to preference. If too bitter, add a pinch of sugar or additional water to smooth.

Place thinly sliced red onion in a bowl. Sprinkle 1/4 tsp salt and 2 tsp ground sumac over the onions and toss to coat. Let sit 10–15 minutes to soften and develop flavor.

Cut lemon into wedges and wash parsley leaves. Keep parsley for garnish.

Arrange hot falafel on a platter. Spoon tahini sauce over or serve on the side. Top with sumac onions and garnish with parsley. Serve with lemon wedges and flatbread or pita (ordered separately).