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Crisp, freshly fried falafel are perfect wrapped in tender pita bread.


Appears in July-August 2022

2 hours 50 minutes active, plus soaking

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Across Amman, Jordan, we tasted numerous versions of falafel and concluded that perfection entails a combination of three things: a crisp, beautifully burnished crust without any greasiness; an interior that has a light and tender texture; and bold but well-balanced seasonings that complement the earthiness of the chickpeas. To develop our own recipe, we borrowed techniques from home cooks as well as professionals who taught us their methods and formulas, but we also came up with a few tricks of our own. Namely, we add both salt and baking soda to the water for soaking the dried chickpeas to help tenderize both the interiors and exteriors of the legumes. For varied texture in the processed chickpea mixture, we finely grind half in the food processor before tossing in the remainder and pulsing only until the second addition is finely nubby. This results in fried falafel that hold together but have crisp, lacy exteriors. Additional baking soda plus baking powder provides leavening, yielding falafel that are practically airy. Parsley and cilantro bring fresh herbal flavor, and baharat, an all-purpose Middle Eastern seasoning blend, lends complex spiciness. Baharat can be purchased at larger supermarkets, or use our recipe to make your own. To form the falafel and drop them into the oil, you will need a 1¾-inch (2-tablespoon) spring-loaded ice cream/dough scoop. Our favorite way to eat falafel is to stuff them into fresh pita bread along with slices of ripe tomato, cucumber and onion, then drizzle on lemony tahini sauce.

Makes about 25



Don’t try to shortcut the soaking time for the chickpeas. They require at least 12 hours at room temperature to soften properly. After processing the chickpeas with the other ingredients, be sure to chill the mixture for at least 1 hour or up to 3 hours; this helps ensure the falafel hold together during frying. When adding portions of the mixture into the hot oil for frying, hold the scoop just above the surface of the oil to avoid splashing. Finally, don’t overcrowd the pot during frying, which will result in greasy falafel.

2 hours

50 minutes active, plus soaking

Debbie A.
August 22, 2022
Even though the recipe was not mixed correctly, I was able to hack it by adding a little extra baking soda just before frying, it was really wonderful.
Sherri H.
August 3, 2022
I didn't read the recipe fully, so I ended up refrigerating the dough for 8 hours instead of the 3 hours in the recipe. The balls held together well, so maybe the longer refrigeration helped. We loved this recipe: the falafel wasn't dry and the tahini sauce worked well to complement the flavors.
Robert I.
August 3, 2022
I have searching in vain for a recipe that has all the specifics on how to successfully make falafel until now! This recipe has all the tips and tricks needed to make the best falafel I've ever made/had. I now feel like I can make this regularly without wondering if I'll end up with falafel bits floating in the oil. Thank you!!!
Norma M.
July 27, 2022
Husband likes Falafel
Just made these for dinner knowing my husband might look at me cross-eyed wondering what they were, but he really enjoyed them on pita with the sauce, mint, tomatoes and avocado. etc. The dough is wet but the falafel cooked up perfectly. I ended up with 30, so I am experimenting with freezing some leftover falafel and sauce.
Jaclyn G.
July 21, 2022
crispy outside soft inside
finally made a falafel that was edible!

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