Ingredients

1 cup dried chickpeas

1/2 small white onion, coarsely chopped

4 garlic cloves, coarsely chopped

1/4 cup fresh cilantro, coarsely chopped

1/4 cup fresh parsley, coarsely chopped

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 cup all-purpose flour

Vegetable oil, for frying (6 to 8 cups)

Tahini sauce, for serving

Instructions

Step 1: In a large bowl, cover the dried chickpeas with cold water by at least 2 inches. Cover and refrigerate overnight to soak.

Step 2: Drain the chickpeas well and pat them dry. Transfer to a food processor and pulse until the chickpeas are roughly broken down but not pureed.

Step 3: Add the onion, garlic, cilantro, parsley, salt, baking powder, coriander, and cumin to the food processor. Pulse until the mixture is finely chopped and combined but not pasty.

Step 4: Sprinkle the flour over the mixture and pulse just until incorporated.

Step 5: Using a 1-ounce cookie scoop or two spoons, portion the mixture into 1-inch balls (about 2 tablespoons each). Roll each ball between your hands, lightly squeezing to compress and form a smooth, compact shape.

Step 6: In a large heavy pot, pour vegetable oil to a depth of 2 inches. Heat over high until a deep-fry or candy thermometer reads 350°F (175°C).

Step 7: Working in batches of 6 to 7, gently lower the falafel balls into the hot oil. Fry for 2 to 3 minutes, turning as needed, until deeply browned on all sides.

Step 8: Remove falafel with a slotted spoon and place them on a wire rack set over a baking sheet to drain and cool slightly.

Step 9: Serve the falafel warm with tahini sauce on the side.

Tips & Variations

To ensure crispy falafel, make sure the chickpeas are well drained and patted dry before processing.

For a milder flavor, reduce the garlic to 2 cloves or adjust spices to taste.

You can bake falafel at 375°F (190°C) for about 25 minutes, turning halfway, for a healthier alternative.

Serve falafel in pita bread with fresh vegetables like cucumber, tomato, and pickles for a classic presentation.

FAQs

Can I use canned chickpeas instead of dried?

It’s best to use dried chickpeas soaked overnight because canned chickpeas are too soft and will result in a mushy falafel that does not hold together well.

How do I prevent falafel from falling apart while frying?

Make sure the chickpea mixture is not overly processed and has some texture. Adding the flour and baking powder helps bind the mixture. Also, do not overcrowd the frying pot as this lowers the oil temperature and makes the falafel greasy and prone to breaking.