Crispy Vegan Falafel with Two Dips and Quick-Pickled Vegetables

This falafel platter brings crisp, herb-flecked chickpea patties together with tangy quick pickles and two easy vegan dips. Soak dried chickpeas ahead for falafel that holds together well; canned chickpeas are too moist for this method. Serve the platter with warm pita and fresh tomatoes for a casual dinner or a generous appetizer.

Recipe at a glance

• Yield: About 18 falafel, serving 4
• Prep time: 25 minutes
• Soaking time: 12 to 18 hours
• Chilling time: 30 minutes
• Cook time: About 20 minutes
• Total time: About 13 hours 15 minutes, mostly hands-off

Ingredients

For the falafel

• 1 cup (about 200 g) dried chickpeas
• 1 small yellow onion, roughly chopped
• 3 garlic cloves
• 1 cup loosely packed fresh parsley leaves
• ½ cup loosely packed fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• 2 tablespoons chickpea flour, plus more if needed
• Neutral oil, such as canola or sunflower, for shallow-frying

For the lemon-tahini dip

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 small garlic clove, finely grated
• ¼ teaspoon salt
• 3 to 5 tablespoons cold water

For the herby dip

• ½ cup plain, unsweetened vegan yogurt
• 1 tablespoon chopped fresh dill or parsley
• 1 teaspoon lemon juice
• Pinch of salt

For the quick pickles

• 1 small cucumber, thinly sliced
• 1 small carrot, cut into thin ribbons or matchsticks
• ½ small red onion, thinly sliced
• ½ cup white vinegar or apple cider vinegar
• ½ cup water
• 1 tablespoon sugar
• 1 teaspoon kosher salt

To serve (optional)

• Warm pita
• Fresh tomato wedges

Instructions

1. Soak the chickpeas. Put the dried chickpeas in a large bowl and cover with several inches of cold water. Soak for 12 to 18 hours. They will swell considerably. Drain and rinse well; do not cook them.
2. Make the quick pickles. Add cucumber, carrot, and red onion to a heatproof bowl or jar. In a small saucepan, warm the vinegar, water, sugar, and salt, stirring just until the sugar and salt dissolve. Pour the brine over the vegetables. Let cool, then refrigerate for at least 30 minutes while you prepare the rest.
3. Mix the falafel. Pulse the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt in a food processor. Stop to scrape down the bowl as needed. The mixture should look like coarse, moist crumbs that clump when squeezed, not a smooth paste. Pulse in the baking powder and chickpea flour. If it still feels wet and loose, add another tablespoon of chickpea flour.
4. Chill and shape. Cover and refrigerate the mixture for 30 minutes. Shape it into about 18 balls or small patties, each roughly 1½ inches across. Press each portion firmly so it holds together; if the mixture cracks or crumbles, squeeze it again before shaping.
5. Stir together the dips. Whisk the tahini, lemon juice, garlic, and salt. Add cold water a tablespoon at a time until the dip is smooth and spoonable. In a separate bowl, stir together the vegan yogurt, herbs, lemon juice, and salt. Refrigerate both dips until serving.
6. Fry the falafel. Set a wire rack over a sheet pan or line a plate with paper towels. Pour neutral oil into a heavy skillet to a depth of about ½ inch and heat over medium to medium-high. The oil should shimmer; a small test piece should sizzle steadily without browning immediately. Fry falafel in batches without crowding the pan, turning once, until deeply golden and crisp on the outside, about 3 to 4 minutes per side. Cut one open to check that the center is hot and cooked through. Adjust the heat if the outsides darken too quickly. Transfer to the rack to drain.
7. Assemble the platter. Arrange the warm falafel with the drained pickled vegetables and bowls of both dips. Add warm pita and fresh tomato wedges, if using. Serve promptly while the falafel edges are crisp.

Tips, serving ideas, and storage

Make ahead: Soak the chickpeas overnight. The pickles can be made up to several days ahead and kept refrigerated in their brine. Mix the dips a day ahead. For the freshest texture, shape and fry the falafel just before serving; the shaped mixture can be covered and refrigerated for several hours.

Variation: For a little heat, add ¼ teaspoon cayenne to the falafel mixture. If you do not have chickpea flour, use a small amount of all-purpose flour, adding it gradually until the mixture shapes cleanly; this variation is not gluten-free.

Storage: Refrigerate leftover falafel and dips in separate airtight containers, and keep the pickles in their brine. FoodSafety.gov advises refrigerating perishable food within two hours; use refrigerated leftovers within 3 to 4 days. Rewarm falafel in a 375°F oven or toaster oven until hot, which helps restore some crispness.

Sources

• Food Safety Steps