Falafel is one of the world’s great vegetarian foods—crispy, golden-brown balls or patties made from ground chickpeas, fresh herbs, and warm spices. When done right, they’re crunchy on the outside and impossibly fluffy and green within, bursting with flavor from parsley, cilantro, and cumin.
Stuff them into warm pita with fresh vegetables and a generous drizzle of tahini sauce, and you have one of the most satisfying meals imaginable. This authentic recipe uses dried chickpeas (never canned!) and a blend of fresh herbs to create falafel that’s far superior to anything from a mix or freezer aisle.
Instructions
Soak the Chickpeas
Place the dried chickpeas in a large bowl and cover with cold water by at least 3 inches. Soak for 12-24 hours at room temperature. They will triple in volume. Drain well and pat dry before using.
Make the Falafel Mixture
In a food processor, combine the soaked, drained chickpeas, parsley, cilantro, dill (if using), garlic, onion, cumin, coriander, cayenne, salt, and pepper. Pulse until the mixture is finely ground but not pasty. It should resemble coarse sand and hold together when squeezed. Scrape down the sides as needed.
Add Baking Soda
Transfer the mixture to a bowl. Sprinkle the baking soda over the top and mix well. This will help the falafel become light and fluffy when fried.
Chill
Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours. Chilling helps the mixture hold together during frying.
Make the Tahini Sauce
While the mixture chills, whisk together all sauce ingredients in a small bowl. Add more water as needed to reach a pourable consistency. Set aside.
Shape the Falafel
Using your hands or a falafel scoop, form the chilled mixture into small balls or patties, about 1½ tablespoons each. If using, roll in sesame seeds to coat.
Heat the Oil
In a heavy-bottomed pot or deep fryer, heat about 3 inches of oil to 350°F (175°C). Use a thermometer to maintain temperature.
Fry the Falafel
Working in small batches to avoid overcrowding, carefully drop the falafel into the hot oil. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy on all sides.
Drain
Remove with a slotted spoon or spider strainer and drain on a wire rack (not paper towels—they’ll get soggy).
Serve
Serve warm in pita with tahini sauce, hummus, fresh vegetables, and pickles.
Pro-Tips for Falafel Perfection
- Never Use Canned Chickpeas: Canned chickpeas are too soft and will cause your falafel to fall apart during frying. You must start with dried chickpeas that have been soaked but not cooked.
- Don’t Overprocess: The mixture should be finely ground but not a paste. It should still have some texture.
- Chill Thoroughly: Chilling helps the mixture firm up and hold together during frying. Don’t skip this step.
- Test a Small Ball First: Fry one test falafel to check seasoning and texture. Adjust the mixture if needed.
- Maintain Oil Temperature: Use a thermometer and fry in small batches to keep the oil at a steady 350°F. Too cool = greasy falafel; too hot = burnt outside, raw inside.
- Drain on a Rack: Paper towels trap steam and make falafel soggy. A wire rack keeps them crispy.
- Make Ahead: You can form the falafel and refrigerate for up to 24 hours before frying. They also freeze well—freeze on a baking sheet, then transfer to a bag and fry from frozen, adding a minute or two to cooking time.
- Baking Option: For a healthier version, brush with oil and bake at 375°F for 25-30 minutes, flipping halfway. They won’t be as crispy but are still delicious.
These Authentic Falafel are crispy, fluffy, and absolutely perfect.
