Real falafel is green. And crispy. And fluffy. And nothing like the dry, brown pucks you’ve had. The secret? Use dried chickpeas (not canned). One bite and you’re in Cairo or Tel Aviv. Let’s fry.
Ingredients
Makes about 20 falafel balls.
For the Falafel:
- 1 cup (200g) dried chickpeas (not canned), soaked 24 hours
- ½ cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- ¼ cup fresh dill (or more parsley)
- 1 small onion, quartered
- 4 cloves garlic
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp cayenne (optional)
- 1 tsp baking powder
- 2 tbsp flour or chickpea flour
For Frying:
- Vegetable oil (for deep frying)
For Tahini Sauce:
- ¼ cup tahini
- ¼ cup water
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt
Step-by-Step Instructions
Step 1: Soak Chickpeas
- Cover dried chickpeas with lots of water. Soak 24 hours. Drain well.
Step 2: Make Falafel Mix
- In a food processor, pulse soaked chickpeas, parsley, cilantro, dill, onion, and garlic until finely ground (not puréed — texture is key).
- Add salt, pepper, cumin, coriander, cayenne, baking powder, and flour. Pulse to combine.
- Refrigerate for 30–60 minutes (helps hold shape).
Step 3: Make Tahini Sauce
- Whisk tahini, water, lemon juice, garlic, and salt until smooth. Add more water for drizzling consistency.
Step 4: Heat Oil
- Heat 2 inches of oil to 350°F (175°C).
Step 5: Shape & Fry
- Scoop falafel mix using a scoop or spoon. Roll into 1-inch balls.
- Gently drop into hot oil. Fry 3–4 minutes until deep brown and crispy.
- Drain on paper towels.
Step 6: Serve
- Stuff into warm pita with tahini, tomato, cucumber, and pickles. Or just eat straight off the tray.
Summary
Prep Time: 20 min + soak + chill | Cook Time: 15 min | Total: 35 min + overnight
Yield: 20 falafel | Difficulty: Medium
Storage Notes
Uncooked falafel mix: Fridge 2 days. Cooked falafel: Fridge 3 days, freeze 3 months. Reheat in oven or air fryer at 375°F for 5–7 minutes. Never microwave (soggy sadness).
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