If you’re reading this, my guess is you’ve probably had a falafel before. These hearty, golden-brown chickpea fritters have gained popularity in the U.S. in recent years, and you can see them popping up in fast casual sandwich spots and Middle Eastern restaurants alike. But once you make falafel (which means “pepper” in Arabic) from scratch, you’ll never go back to store-bought. I like to serve these crunchy yet moist goodies with warm pita, tangy Tahini Dressing (here), herbs, and a sprinkling of Kabis Lefet (Pickled Turnips with Beet and Garlic). Good luck having time to wrap them up in pita, though, they usually get snapped up way before that!
You will need to start this recipe a few days in advance, as the chickpeas must soak for 48 hours. 
MAKES 6 SERVINGS (45 TO 50 FRITTERS)
2 cups dried chickpeas
3 teaspoons baking soda
6 garlic cloves
2 medium yellow onions
1½ teaspoons sea salt
1 teaspoon freshly ground black pepper
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1½ teaspoons sweet paprika
½ teaspoon cayenne pepper
½ teaspoon crushed red pepper flakes
4 cups vegetable oil, for frying
Two days before you plan to serve the falafel, place the dried chickpeas in a large mixing bowl and cover generously with cold water. Stir in 1 teaspoon of the baking soda, cover and set aside at room temperature to soak overnight. The baking soda will soften the chickpeas and balance the acid levels.
The following morning, drain the chickpeas, rinse, and return to the bowl. Cover completely with cold water, add 1 teaspoon of baking soda and soak overnight once again.
The next morning drain the chickpeas from the water, rinse, and lay out on paper towels or on a large, clean kitchen towel to thoroughly dry the chickpeas. You should have about 4½ to 5 cups. Make sure they are completely dry to make well-formed falafel.
While the chickpeas are drying, finely mince the garlic and onions in a food processor. Add the chickpeas in two batches and finely grind into a coarse meal, pausing periodically to scrape down the sides of the food processor bowl. Test the consistency by forming a small ball in the palm of your hand and squeezing it together. The ground chickpeas should be grainy and stick together with no lumps.
Transfer the falafel mixture to a large mixing bowl, add all the salt, black pepper, cumin, coriander, paprika, cayenne, and red pepper flakes and mix well. If necessary, run a fork throughout the mixture to blend the spices evenly. Then, sprinkle in the remaining 1 teaspoon baking soda and fluff the mixture with a fork; this will help the falafel to rise. Set aside.
Line a baking sheet with parchment paper. Line a second baking sheet with paper towels. Set both baking sheets aside. Pour the vegetable oil into a large, deep frying pan, and place over medium heat until the oil registers between 350°F and 375°F on a deep-fry thermometer and begins to sizzle.
Meanwhile, using your hands, roll the falafel mixture into 1 tablespoon-size balls and gently press down to flatten slightly. Transfer the falafel to the parchment paper–lined baking sheet. Using a slotted spoon or skimmer, carefully lower and release the falafel balls into the hot oil and fry in batches of five to six at a time, submerging them completely in the hot oil. Let them settle into the oil, untouched, for 1 minute and then carefully turn them over and fry for 1 minute more, or until golden brown and crispy on the outside. Using a slotted spoon or handheld strainer, immediately remove the falafels and transfer to the paper towel–lined baking sheet to drain excess oil. Cover with aluminum foil to keep the falafel hot. Make sure the oil temperature remains constant throughout the frying, checking it periodically.
Serve hot with your choice of Lebanese accompaniments.
Get ready to get your falafel fix on! My falafel fritters are feisty, flavor-filled, and will have you falling for more and more. Here’s how to make my famous falafel street-food star wrap right at home!
Split one, warmed, large pita bread pocket into two halves. Take one half, place about 4 to 6 falafel fritters straight across and above the edge of the bread that is closest to you. Slightly open the falafel fritters by squeezing them with your fingertips. Spoon Tahini Dressing (see here) on top of the falafels, then layer finely diced tomatoes, scallions, Persian cucumbers, radishes, pickled turnips (see here), chopped fresh parsley and mint leaves, then finish with more tahini sauce. Roll the pita bread over once to completely enclose the toppings, bring in the sides of the bread, then tightly roll the rest of the pita to create a wrapped sandwich. You can wrap a thick napkin or paper towel around the bottom half of the falafel wrap to keep it together.