About this recipe

Crispy on the outside, tender and herbaceous on the inside — this is the real-deal falafel made the traditional way with dried chickpeas (never canned!). Packed with fresh parsley, cilantro, garlic, and warm spices, these golden fritters are everything a great falafel should be. Serve in pita with tahini sauce, fresh veggies, and pickles for the ultimate street-food experience at home.

Instructions

1. 1

   The night before (or at least 8 hours ahead): Place the dried chickpeas not — soaked overnight in cold water in a large mixing bowl and cover with at least 3 inches of cold water. They will roughly triple in size. Let soak at room temperature for 8–12 hours. Drain and rinse well before using. Do NOT use canned chickpeas not — soaked overnight in cold water — they are too wet and will cause the falafel to fall apart.

2. 2

   Add the drained soaked chickpeas not — soaked overnight in cold water, flat-leaf parsley, cilantro, small yellow onion, and garlic to a food processor. Pulse 10–15 times until the mixture is finely ground and resembles coarse, damp sand. Scrape down the sides as needed. Do not over-process into a paste — you want some texture.

3. 3

   Add the cumin, coriander, cardamom (if using), cayenne pepper, kosher salt, and black pepper. Pulse another 5–8 times to combine. The mixture should hold together when you squeeze a small amount in your palm. If it's too wet or crumbly, don't worry — we'll fix that next.

4. 4

   Transfer the mixture to a mixing bowl. Add the baking powder, flour, and sesame seeds (if using). Stir well with a whisk or your hands until fully combined. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes — this is key for the falafel to hold together during frying.

5. 5

   While the mixture chills, make the tahini sauce (see below). Also line a baking sheet or large plate with parchment paper for draining the fried falafel.

6. 6

   Pour the neutral oil such as vegetable or canola, for frying into a medium heavy-bottomed pot or skillet to a depth of about 3 inches. Heat over ^[medium-high heat] until the oil reaches ![350°F]. Use a meat thermometer for accuracy — oil that's too cool makes greasy falafel; too hot burns the outside before the inside cooks.

7. 7

   Using a falafel scoop, a small ice cream scoop, or two spoons, portion the chilled mixture into balls or patties about 1.5 inches in diameter (roughly 1.5 tablespoons each). You should get about 16–18 pieces. Handle gently — don't compress too hard.

8. 8

   Working in batches of 5–6, carefully lower the falafel into the hot oil using a slotted spoon. Fry for 3–4 minutes, turning once or twice, until deep golden brown all over. Maintain the oil temperature at ![350°F] between batches. Transfer to the parchment paper-lined plate.

9. 9

   Taste the first batch and adjust seasoning if needed — you can add a pinch more kosher salt or spice to the remaining mixture before shaping and frying the rest.

10. 10

    In a medium mixing bowl, whisk together the tahini well-stirred, lemon juice about 1 large lemon, minced garlic, and kosher salt. The mixture will seize and look thick — that's normal. Slowly whisk in the cold water, a tablespoon at a time, until the sauce is smooth, creamy, and pourable. Taste and adjust with more lemon juice about 1 large lemon or kosher salt as needed.

11. 11

    Serve the hot falafel immediately in warm pita bread warmed with a generous drizzle of tahini sauce, medium tomatoes sliced or, small cucumber, shredded lettuce, and pickled turnips. Alternatively, serve on a plate as part of a mezze spread with hummus, tabbouleh, and olives.