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.
Step-by-Step Instructions
Soak Chickpeas
Cover dried chickpeas with lots of water. Soak 24 hours. Drain well.
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).
Make Tahini Sauce
Whisk tahini, water, lemon juice, garlic, and salt until smooth. Add more water for drizzling consistency.
Heat Oil
Heat 2 inches of oil to 350°F (175°C).
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.
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).
