Crispy Pan-Fried Falafel with Tahini Sauce

• Falafel
• 1 cup dried chickpeas, soaked (see step 1), not canned
• ½ small onion, roughly chopped
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 3 cloves garlic
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 1 cup fresh parsley, leaves and tender stems, packed
  Swaps for fresh parsley

  Instead of parsley

  • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
  • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
  • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

  More for parsley

• ½ cup fresh cilantro, leaves and tender stems, packed
  Swaps for fresh cilantro

  Instead of cilantro

  • Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
  • Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
  • Thai basil or mint: Half as much. Sweeter and more perfumed.

  More for cilantro

• 1 ½ tsp ground cumin
  Swaps for ground cumin

  Instead of cumin

  • Ground coriander: The same amount. Brighter and citrusy, less earthy.
  • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
  • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

  More for cumin

• 1 tsp ground coriander
• 1 tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ¼ tsp cayenne pepper
  Swaps for cayenne pepper

  Instead of cayenne pepper

  • Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
  • Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
  • Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.

  More for cayenne pepper

• ½ tsp baking powder
  Swaps for baking powder

  Instead of baking powder

  • Baking soda + cream of tartar: ¼ tsp baking soda + ½ tsp cream of tartar for each 1 tsp baking powder. Rises the same if you don't let the batter sit.
  • Baking soda + buttermilk or yogurt: ¼ tsp baking soda for each 1 tsp baking powder, and swap ½ cup of the recipe's milk for buttermilk or thinned yogurt. Good rise with a light tang.
  • Self-rising flour: Use it for the flour and leave out the baking powder and salt. Each cup has about 1½ tsp baking powder and ¼ tsp salt built in, so it only fits recipes close to that ratio.

  More for baking powder

• 2 tbsp all-purpose flour, plus more if needed
  Swaps for all-purpose flour

  Instead of all-purpose flour

  • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
  • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
  • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

  All 4 swaps for all-purpose flour

  Cooking for an allergy? Check every label.

• 1 cup vegetable oil, for frying
  Swaps for vegetable oil

  Instead of vegetable oil

  • Another neutral oil: The same amount. No difference.
  • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
  • Light olive oil: The same amount. "Light" olive oil tastes mild.

  All 4 swaps for vegetable oil

• Tahini sauce
• ⅓ cup tahini, stirred well ≈ 80 g
  Swaps for tahini

  Instead of tahini

  • Sunflower seed butter: The same amount. Sweeter and earthier; close in texture.
  • Cashew or almond butter: The same amount. Milder and sweeter.
  • Greek yogurt + a little sesame oil: The same amount of yogurt, plus a few drops of toasted sesame oil. Tangy and lighter; still tastes of sesame (skip the oil for a sesame allergy).

  More for tahini

  Cooking for an allergy? Check every label.

• 3 tbsp lemon juice
  Swaps for lemon juice

  Instead of lemon juice

  • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
  • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
  • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

  More for lemon juice

• 1 clove garlic, grated
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• ¼–⅜ cups water, cold
• ¼ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• To serve
• 4 pita breads
• tomatoes, cucumber and lettuce, chopped

Missing something? Tap Swaps next to an ingredient, or see all substitutions.