Crispy Herb Falafel with Tahini Dip

1. Soak Chickpeas

Begin by soaking 226.8 grams (0.5 pounds) of dried chickpeas in a large bowl filled with cold water overnight. This crucial step hydrates the chickpeas, making them easier to process and cook. By morning, you should notice the chickpeas have tripled in volume.

2. Drain and Rinse Chickpeas

Once soaked, drain and rinse the chickpeas thoroughly. Use a salad spinner to remove excess water, ensuring the chickpeas are dry enough to form a cohesive mixture later on.

3. Process Chickpeas and Herbs

Transfer the chickpeas to a food processor. Add 56.7 grams (2 ounces) of fresh herbs (cilantro, parsley, or mint), 6 sliced scallions, 2 minced garlic cloves, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, and 2 teaspoons of kosher salt. Pulse the mixture until the chickpeas are finely minced and the ingredients are well combined. The mixture should barely hold together when squeezed.

4. Chill Mixture

Transfer the chickpea mixture to a bowl, cover it, and refrigerate for 15 minutes. This brief chilling time helps the flavors meld and makes the mixture easier to handle.

5. Form Falafel Balls

Once chilled, use a tablespoon measure to scoop out portions of the mixture and shape them into balls. Place the formed falafel on a clean plate, ready for frying.

6. Fry Falafel

In a deep skillet or Dutch oven, pour in 0.473 liters (2 cups) of vegetable oil and heat it to 375°F. Carefully lower the falafel balls into the hot oil using a fork, cooking them for about 4 minutes. Flip the falafel halfway through to ensure they brown evenly on both sides.

7. Drain and Serve

Once the falafel is well browned and crispy, transfer them to a paper towel–lined plate to drain any excess oil. Serve immediately with tahini sauce, hummus, or zhug for a spicy kick.