Falafel

Don’t let a fear of deep-frying keep you from making this herby falafel recipe. The process is less intimidating than you might expect and yields perfectly seasoned golden brown falafel that’s naturally gluten-free and fit for a party—even if you choose to eat them all yourself throughout a week’s worth of lunches.

Falafel is all about a balance of textures. That starts with dried chickpeas or garbanzo beans that are soaked but uncooked. This is not—we repeat, not—the time to use canned chickpeas. Grinding soaked dried beans is absolutely key to achieving the right consistency. You are looking for a coarse texture similar to ground nuts. If the chickpeas are too finely chopped, the falafel will be dense; if they’re ground too roughly, the falafel will be hard and brittle, explains Molly Baz (watch her make this recipe), and they may fall apart. While this recipe goes for the ping-pong-ball-shaped falafel, you could easily patty them out instead. You should also consider the recipe a base for riffing: Trade the herbs for mint or dill. No jalapeño on hand? A pinch of cayenne will wake things up. Mix up the spices to suit your tastes—try adding ground coriander or caraway, or swap the individual measurements for a blend like baharat.

Since the cooking time is relatively short, you’ll want to assemble any other elements you plan to serve alongside before you start frying. Originally paired with a Shredded Cabbage Salad With Pomegranate and Tomatoes and Spiced Green Tahini Sauce in a pita sandwich, you could, of course follow suit. Or, you could serve as a party appetizer with tzatziki for dipping. Assemble a hummus plate with a few falafel balls and a bulgur salad dressed with olive oil, lemon juice, and pomegranate. Or toss a few falafel on top of a big-crunch Greek salad.

If you prefer baked instead of fried falafel, try this large format falafel cake.