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Falafel cracks crispy under the teeth while remaining green and tender inside, the color coming from fresh herbs. Israel claims falafel now as its national street food, though the dish travels across the Levantine arc. The Israeli version tends toward lighter, crunchier falafel than some neighbors' versions. Served in a pitta with hummus, tahini, fresh tomato, and cucumber, it's what you grab when hungry and hurried. Despite contested origins, falafel means Israel to the world now—universally recognized, deeply entwined with Israeli identity and cuisine.
Drain and rinse the soaked chickpeas. Pat them dry with a paper towel.
In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is finely ground but not pureed. The mixture should be slightly coarse.
Add the ground cumin, ground coriander, baking powder, salt, black pepper, and cayenne pepper (if using). Pulse a few more times to combine.
Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.
Heat about 2 inches (5 cm) of vegetable oil in a deep pan or skillet over medium heat.
Using your hands or a falafel scoop, form the mixture into small balls or patties (about 1 inch / 2.5 cm in diameter).
Carefully drop the falafel into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes, turning occasionally.
Remove the falafel from the oil with a slotted spoon and drain on paper towels.
Serve the falafel warm, in pita bread with hummus, tahini, and your choice of vegetables (such as tomatoes, cucumbers, and lettuce). Enjoy with a side of Israeli salad or as part of a larger Middle Eastern meal.
Dried chickpeas create a lighter, fluffier falafel. Canned chickpeas are too moist and dense, resulting in heavy, oily falafel. The soaking is essential—it's worth planning ahead for this dish.
Baking powder creates lightness and extra crispiness in the exterior. It's particularly important when using dried chickpeas, making Israeli-style falafel distinctly crunchy and airy.
Baked falafel is drier and less authentically textured, though still edible. If frying oil isn't available, lightly spray with oil and bake at 375°F for 20 minutes, turning halfway. Fried remains superior.
Chilling firms up the mixture, making it easier to shape without falling apart in the oil. The resting time also allows spices to fully permeate the chickpeas, deepening flavor.
Warm in pitta with hummus spread inside, topped with Israeli salad (diced tomato, cucumber, onion, parsley), tahini drizzle, and hot sauce. It's meant to be wrapped and eaten by hand, juice running down your arms.