Greek & Mediterranean · Free recipe
Falafel
Crisp, deep-golden fritters made from soaked chickpeas and fresh herbs, fluffy and green inside. A beloved Middle Eastern street food that shines stuffed in pita with tahini sauce.
Step 1
The day before, put the dried chickpeas in a large bowl and cover with 3 inches of water. Soak 18 to 24 hours; they will double in size. Do not cook them and do not use canned chickpeas, or the falafel will fall apart.
Step 2
Drain the soaked chickpeas well and pat them dry with a towel. They should be firm, not soft.
Step 3
Put the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and cayenne in a food processor.
Step 4
Pulse in short bursts, scraping down the sides, until the mixture looks like coarse, damp sand that holds together when pressed. Do not puree it into a paste.
Step 5
Transfer to a bowl, cover, and refrigerate at least 30 minutes so it firms up and is easier to shape.
Step 6
Just before frying, sprinkle the baking powder and flour over the mixture and stir them in; the baking powder makes the falafel light and fluffy.
Step 7
Scoop tablespoons of the mixture and squeeze firmly into small patties or balls about 1.5 inches wide. If they crack a lot, pulse the mix a bit more or add another spoon of flour.
Step 8
Pour the oil into a deep, heavy pot to a depth of about 2 inches and heat over medium-high to 350 F. Test with a pinch of the mix; it should sizzle steadily and rise to the surface.
Step 9
Carefully lower 4 to 5 falafel into the oil with a slotted spoon, without crowding. Fry 3 to 4 minutes, turning once, until deep golden brown and crisp all over.
Step 10
Lift them out with the slotted spoon and drain on a paper-towel-lined plate. Repeat with the rest, letting the oil return to 350 F between batches.
Step 11
Break one open to check: the inside should be moist, fluffy, and bright green, fully cooked with no raw doughy center.
Step 12
Serve hot, stuffed into warm pita with tomato, cucumber, and a drizzle of tahini sauce.
Tips from the test kitchen
- Soaked raw chickpeas are non-negotiable; canned or cooked ones turn to mush in the oil.
- Keep the oil steady at 350 F so the falafel cook through before the outside burns.
