How to Make Your Crispy Fix with Falafel: The Ultimate Middle Eastern Street Food

WHAT YOU’LL NEED TO MAKE FALAFEL

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Begin by soaking the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water as necessary to keep the chickpeas covered (they will double or triple in size).

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Drain the chickpeas.

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Add the drained chickpeas to a food processor along with the scallions, garlic, herbs, salt, pepper, and spices.

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Process until the chickpeas are finely minced, scraping the bowl as necessary, 1 to 2 minutes. The mixture won’t be totally uniform; you want a slightly nubby texture but it should hold together when you pinch it between two fingers.

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Form the mixture into patties.

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Drain on paper towels.

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Serve warm with tahini or yogurt sauce. If you have leftover cooked falafel, you can refrigerate it for up to 3 days; reheat in a 325-degree oven for 10 to 15 minutes, or until heated through.

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