How to make Falafel

Why cooks start here

Falafel is cooked the way southeastern street food cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

Falafel, a beloved staple of southeastern Turkish street food, finds its way into homes where it's crafted with a personal touch. Here, the salt is measured by intuition, and the oil is not spared, ensuring each bite is as rich and satisfying as the last. This recipe captures the essence of how a Turkish family might prepare it, making it a shared delight at any table. Each falafel is a crispy, golden sphere with a tender, herby interior, bursting with the earthy notes of cumin and fresh parsley. The chickpeas provide a hearty base, while onion and garlic add layers of flavor, creating a perfect harmony in every mouthful. Generosity in seasoning is key, allowing the falafel to shine on its own.