Falafel is a Middle Eastern classic: crispy, golden chickpea fritters spiced with garlic, cumin, coriander, and fresh herbs. Served hot with a nutty, lemony tahini dip, these make the ultimate finger food, mezze platter addition, or snackable bite.
Place dried chickpeas in a large bowl and cover with plenty of cold water.
Soak overnight (12–18 hours). They will triple in size.
Drain and rinse before using.
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper.
Pulse until mixture is finely ground and holds together when pressed (like wet sand).
Transfer to a bowl and stir in baking powder and flour.
Cover and refrigerate for 30 minutes to firm up.
Using damp hands or a small scoop, shape mixture into small balls (about 1–1 ½ inches).
Place on a tray lined with parchment.
Heat 2–3 inches of oil in a pan to 350°F (175°C).
Fry falafel in batches, about 3–4 minutes, turning occasionally, until deep golden brown and crisp.
Remove with slotted spoon and drain on paper towels or a wire rack.
In a small bowl, whisk together tahini, lemon juice, garlic, and salt.
Slowly whisk in cold water, a tablespoon at a time, until smooth, creamy, and pourable.
Arrange falafel balls on a platter with tahini dip in the center.
Garnish with chopped parsley, sesame seeds, or a drizzle of olive oil.
Crunchy twist: Add a sprinkle of sesame seeds to the falafel balls before frying.
Baking option: Place falafel on a greased baking sheet, brush with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Extra dip: Serve with hummus, harissa yogurt, or a fresh cucumber-tomato salad.
Meal idea: Stuff falafel into pita pockets with lettuce, tomato, cucumber, and tahini drizzle.
Drink: Mint lemonade, hibiscus iced tea, or crisp Sauvignon Blanc.
Side: Tabouleh, pickled turnips, or warm pita bread.
Occasion: Mezze platters, street food-inspired dinners, or party bites.
20 servings