Crispy Herbed Falafel with Lemony Tahini and Pickled Onions

Quick Recipe Version (TL;DR)

• Yield: Serves 4 (makes 20–24 falafel bites)
• Prep Time: 1 hour 15 minutes (includes 30 minutes chilling)
• Cook Time: 20 minutes
• Total Time: 13 hours 35 minutes (includes 12-hour soak)

Quick Ingredients

• 1 1/2 cups dried chickpeas (300 g) + 1/2 tsp baking soda (for soaking)
• 1 small onion, 4 garlic cloves
• 1 cup parsley, 1/2 cup cilantro, 2 tbsp dill
• 2 tsp cumin, 1 1/2 tsp coriander, 1/4 tsp cardamom, 1/4 tsp cayenne, 1 1/2 tsp fine salt, 1/2 tsp black pepper, 1 tsp lemon zest
• 3 tbsp chickpea flour, 1 tsp baking powder, 2 tbsp sesame seeds
• Neutral oil for frying (about 3 cups)
• Tahini sauce: 1/2 cup tahini, 1/3 cup lemon juice, 1 small garlic clove, 1/2 tsp salt, 1 tbsp olive oil, 1/4–1/2 cup ice water
• Quick pickled onions: 1 red onion, 1/2 cup cider vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt
• 2 cups sliced cucumbers, fresh mint/parsley, lemon wedges

Do This

• 1. Soak chickpeas 12–24 hours in water with 1/2 tsp baking soda; drain very well.
• 2. Pickle onion: combine vinegar, water, sugar, salt; add onion and rest 30 minutes.
• 3. Whisk tahini, lemon juice, garlic, salt, oil; whisk in ice water until smooth and pourable.
• 4. Pulse chickpeas, onion, garlic, herbs, spices, zest to a coarse, fluffy crumb (not a paste).
• 5. Mix in chickpea flour, baking powder, sesame; chill 30 minutes.
• 6. Shape 1-tbsp balls; fry at 350°F/177°C for 3–4 minutes until deep golden.
• 7. Serve with cucumbers, lemony tahini, and pickled onions; garnish herbs. Air fryer: 400°F 8–10 min; Oven: 425°F 16–20 min.

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Why You’ll Love This Recipe

• Ultra-crispy outside, tender green-herbed interior that stays light and fluffy.
• Classic falafel technique with soaked dried chickpeas for the best texture and flavor.
• Bright lemony tahini, cool cucumbers, and zingy pickled onions for perfect contrast.
• Fry for maximum crunch, or use air fryer/oven options for a lighter approach.

Grocery List

• Produce: 1 small yellow onion, 1 red onion, 1 head garlic, flat-leaf parsley, cilantro, dill (optional), lemons, cucumbers, fresh mint (optional)
• Dairy: None
• Pantry: Dried chickpeas, tahini, olive oil, neutral frying oil, apple cider vinegar, sugar, fine sea salt, black pepper, ground cumin, ground coriander, ground cardamom (optional), cayenne (or chili flakes), baking powder, baking soda, chickpea flour (or all-purpose), sesame seeds

Full Ingredients

Falafel Bites

• 1 1/2 cups dried chickpeas (300 g), soaked 12–24 hours
• 1/2 tsp baking soda (for soaking)
• 1 small yellow onion, roughly chopped (about 150 g)
• 4 garlic cloves (16–20 g), roughly chopped
• 1 cup packed flat-leaf parsley leaves (30–35 g)
• 1/2 cup packed cilantro leaves (15–20 g)
• 2 tbsp chopped fresh dill (optional)
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/4 tsp ground cardamom (optional)
• 1/4 tsp cayenne (optional, to taste)
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp finely grated lemon zest
• 3 tbsp chickpea flour (24–30 g), plus 1 tbsp more if needed
• 1 tsp baking powder
• 2 tbsp sesame seeds, plus more for rolling (optional)
• Neutral oil for frying (about 3 cups/720 ml) or for brushing/basting if baking/air-frying

Lemony Tahini Sauce

• 1/2 cup tahini (120 g)
• 1/3 cup freshly squeezed lemon juice (80 ml)
• 1 small garlic clove, finely grated
• 1/2 tsp fine sea salt
• 1 tbsp extra-virgin olive oil
• 1/4–1/2 cup ice water (60–120 ml), as needed to thin

Quick Pickled Onions

• 1 medium red onion, very thinly sliced (about 180 g)
• 1/2 cup apple cider vinegar (120 ml)
• 1/2 cup water (120 ml)
• 1 tbsp sugar
• 1 tsp fine sea salt
• Optional: 1/2 tsp black peppercorns, pinch red pepper flakes, strip of lemon zest

For Serving

• 2 cups sliced Persian or English cucumbers (about 200 g)
• Fresh mint and/or parsley leaves
• Lemon wedges
• Warm pita or flatbread (optional)

Step-by-Step Instructions

Step 1: Soak the chickpeas

Rinse the dried chickpeas and place them in a large bowl. Cover with at least 3 inches (7–8 cm) of cool water and stir in 1/2 tsp baking soda. Soak for 12–24 hours until the chickpeas have swelled significantly. Drain very well and pat dry with a clean towel. Do not use canned chickpeas for this recipe; soaked dried chickpeas are essential for a light, crisp falafel that holds together.

Step 2: Make quick pickled onions

In a small saucepan or heatproof jar, combine the vinegar, water, sugar, and salt. Stir until dissolved (lightly warm the mixture to speed dissolution if desired, then cool). Add the sliced red onion and optional spices. Press onions down so they’re submerged. Let stand at room temperature for 30 minutes, then refrigerate until needed.

Step 3: Whisk the lemony tahini sauce

In a bowl, whisk tahini, lemon juice, grated garlic, salt, and olive oil. The mixture may seize and thicken; whisk in ice water a little at a time until smooth, creamy, and pourable, about the consistency of heavy cream (1/4 to 1/2 cup water). Adjust salt or lemon to taste and chill.

Step 4: Pulse the falafel mixture

To a food processor, add the drained chickpeas, onion, garlic, parsley, cilantro, dill, cumin, coriander, cardamom, cayenne, salt, pepper, and lemon zest. Pulse in short bursts until the mixture looks like fine, even crumbs with no large pieces, scraping the bowl as needed. It should hold together when pinched but should not form a paste. Add chickpea flour, baking powder, and sesame; pulse just to combine. Taste and adjust salt if needed.

Step 5: Chill and shape

Transfer the mixture to a bowl, cover, and chill for 30 minutes to hydrate and firm. With damp hands or a 1-tbsp scoop, form compact 1 to 1 1/4-inch balls or 1/2-inch patties, about 20–24 pieces. If you like, roll some in extra sesame seeds. Place on a parchment-lined tray.

Step 6: Fry (or air-fry/bake) until crisp

Fry (best crunch): Heat 2 inches (5 cm) of neutral oil in a Dutch oven to 350°F/177°C. Fry falafel in batches without crowding, turning as needed, 3–4 minutes total until deep golden brown. Drain on a rack or paper towel and immediately sprinkle with a pinch of salt. Keep warm in a 250°F/120°C oven while you finish remaining batches.

Air fryer: Preheat to 400°F/200°C. Lightly oil the basket. Mist falafel with oil and cook 8–10 minutes, flipping at 5 minutes, until well browned and crisp.

Oven: Preheat to 425°F/220°C. Brush a lined sheet with 1–2 tbsp oil. Arrange falafel, brush tops with oil, and bake 16–20 minutes, flipping at 10 minutes. Broil 1–2 minutes if you want deeper color.

Step 7: Sauce and serve

Arrange falafel on a platter with sliced cucumbers. Drizzle generously with lemony tahini sauce, add piles of pickled red onions, and shower with fresh mint or parsley. Serve with lemon wedges (and warm pita if using). Eat right away while hot and crisp.

Pro Tips

• Drain and dry the soaked chickpeas thoroughly; excess moisture can make falafel dense or cause splattering in hot oil.
• Pulse to a coarse crumb, not a paste. Over-processing leads to heavy falafel.
• Chill the mixture so the chickpea flour hydrates and the mix binds better for clean shaping and frying.
• Use a thermometer and maintain 340–360°F (171–182°C) oil; too cool equals greasy falafel, too hot burns before the center warms.
• Test one falafel first. If it cracks, pulse mixture a bit finer or add 1 more tbsp chickpea flour.

Variations

• Half-and-half falafel: Replace 1/2 cup chickpeas with 1/2 cup soaked split fava beans for a classic flavor twist.
• Spicy green falafel: Add 1–2 tbsp harissa or 1 minced jalapeño to the mix; finish with a sprinkle of sumac or Aleppo pepper.
• Gluten-free coating: Roll shaped falafel in fine cornmeal or more chickpea flour before frying for extra crunch.

Storage & Make-Ahead

Refrigerate cooked falafel in an airtight container up to 4 days; re-crisp in a 375°F/190°C oven or air fryer for 8–10 minutes. Freeze cooked falafel up to 2 months; reheat from frozen at 375°F/190°C for 12–15 minutes. You can also freeze the raw, shaped falafel on a tray, then transfer to a bag and fry/bake from frozen, adding 2–3 minutes. Tahini sauce keeps 1 week refrigerated. Pickled onions keep 2 weeks. Sliced cucumbers are best fresh.

Nutrition (per serving)

Approximate values: 630 calories; 20 g protein; 53 g carbohydrates; 38 g fat; 13 g fiber; 780 mg sodium. Values will vary based on cooking method and oil absorption.