My Favorite Falafel

My Favorite Falafel

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped fresh cilantro
1 tsp. salt
1/2 to 1 tsp. dried hot red pepper
4 cloves garlic
1 tsp. cumin
1 tsp. baking powder
4 to 6 Tbsp. flour
Soybean or vegetable oil for frying
Sliced tomato for garnish
Diced onion for garnish
Pita Bread or Garlic toasted sub buns

Tzatziki Sauce

2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.


Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

Place the drained, uncooked chickpeas and the onion in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic and cumin. Process until blended but not puréed.

Sprinkle in the baking powder and 4 Tbsp. of flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle Eastern markets.

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, and onion. Makes 5 servings.