Falafel

Ingredients

2 cups dried chickpeas

1/2 tsp baking soda

1 cup fresh parsley leaves, stems removed

3/4 cup fresh cilantro leaves, stems removed

1/2 cup fresh dill, stems removed

1 small onion, quartered

7–8 garlic cloves, peeled

Salt, to taste

1 tsp ground black pepper

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp cayenne pepper, to taste (optional)

1 tsp baking powder

2 tbsp toasted sesame seeds

Neutral oil (such as canola or vegetable), for frying

Preparation

1. The day before: place the dried chickpeas and baking soda in a large bowl. Cover with cold water by at least 2 inches — the chickpeas will double in size as they soak. Soak for at least 18 hours. When ready, drain completely and pat dry. Do not use canned or pre-cooked chickpeas; they will make the falafel dense and fall apart when fried.

2. Add the drained chickpeas, parsley, cilantro, dill, onion, garlic, salt, pepper, cumin, and coriander to the bowl of a food processor fitted with a steel blade. Pulse in 40-second bursts, scraping down the sides between pulses, until the mixture is finely ground and cohesive but not completely smooth — it should have some texture, not be a paste. This typically takes 3–4 pulses.

3. Transfer the mixture to a container and cover tightly. Refrigerate for at least 1 hour and up to overnight. Chilling is not optional — it firms the mixture and prevents the falafel from falling apart during frying.

4. Just before frying, add the baking powder and sesame seeds to the mixture and fold to combine. Do not add the baking powder earlier — it loses its leavening power if mixed in too soon.

5. Using a falafel scoop or two spoons, portion the mixture into balls or patties about 1 1/2 inches in diameter and 1/2 inch thick. Wet your hands lightly between each piece to prevent sticking. Place on a parchment-lined plate and do not stack.

6. Fill a medium heavy-bottomed saucepan with neutral oil to a depth of 3 inches. Heat over medium-high heat until the oil reaches 375°F — a small piece of the mixture dropped in should sizzle immediately and rise to the surface. Working in batches of 4–6, carefully lower the falafel into the oil and fry until deeply golden brown and crispy all over, 3–4 minutes. Do not crowd the pan. Adjust the heat as needed to maintain the oil temperature between batches.

7. Transfer the fried falafel to a paper towel-lined plate. Season immediately with a pinch of salt.

8. Serve hot. Eat on their own alongside hummus and tahini, or stuff into pita with arugula, sliced tomato, cucumber, and a generous drizzle of tahini.