Go Falafel is a beloved Manchester institution, known for its vibrant, fresh, and boldly spiced Middle Eastern street food. This recipe recreates that iconic experience at home: crisp, golden falafel balls with a fluffy, herb-flecked interior, served with cool, garlicky sauces and warm pita. The key is using dried chickpeas—not canned—which gives the falafel the perfect texture and prevents them from falling apart during frying.
Ingredients
- 1 lb (450 g) dried chickpeas (about 2 ½ cups)
- 1 large onion, roughly chopped (about 1 ½ cups / 190 g)
- 1 cup (30 g) fresh parsley, stems removed
- ½ cup (15 g) fresh cilantro, stems removed
- 4 cloves garlic, peeled
- 1 tbsp (8 g) ground cumin
- 1 tbsp (8 g) ground coriander
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (1 g) cayenne pepper (optional, for heat)
- 2 tbsp (16 g) all-purpose flour or chickpea flour, if needed
- Vegetable oil, for frying (about 3 cups / 710 ml)
- For serving: warm pita bread, sliced tomatoes, cucumber, pickled turnips, and hot sauce
For the Tahini Sauce
- ½ cup (120 g) tahini
- ¼ cup (60 ml) lemon juice
- 2 cloves garlic, minced
- ¼ cup (60 ml) cold water
- Salt, to taste
For the Garlic Yogurt Sauce
- 1 cup (240 g) plain Greek yogurt
- 1 clove garlic, minced
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) olive oil
- Salt and pepper, to taste
Instructions
- Soak the chickpeas: Place the dried chickpeas in a large bowl and cover with cold water by at least 3 inches (7.5 cm). Soak for 12–24 hours at room temperature. The chickpeas will roughly double in size. Drain and rinse them thoroughly before using.
- Make the falafel mixture: Add the soaked, drained chickpeas to a food processor along with the chopped onion, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and cayenne (if using). Pulse in short bursts until the mixture is finely ground and holds together when pinched. It should look like coarse sand, not a smooth paste. Scrape down the sides as needed.
- Rest the mixture: Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to shape.
- Shape the falafel: Using a falafel scoop or your hands, form the mixture into balls about 1.5 inches (4 cm) in diameter. If the mixture feels too wet to hold its shape, stir in 1–2 tablespoons of flour. If it feels too dry, add a teaspoon of water at a time.
- Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches (5 cm). Heat over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, a small piece of the mixture dropped in should sizzle and float to the surface immediately.
- Fry the falafel: Carefully lower the falafel balls into the hot oil in batches, being careful not to overcrowd the pot. Fry for 3–4 minutes, turning occasionally, until deeply golden brown and crisp on all sides. The internal temperature of the falafel should reach 165°F (74°C) as a safe minimum, though they will be well above this after frying.
- Drain: Use a slotted spoon to transfer the cooked falafel to a wire rack set over a baking sheet or a plate lined with paper towels. Let them drain while you fry the remaining batches.
- Make the sauces: While the falafel fry, whisk together all the tahini sauce ingredients in a small bowl, adding more water a tablespoon at a time until it is a pourable consistency. In another bowl, stir together the yogurt, garlic, lemon juice, olive oil, salt, and pepper for the garlic yogurt sauce.
- Serve: Serve the hot falafel immediately with warm pita, fresh vegetables, pickles, hot sauce, and the two sauces.
Tips
- Do not use canned chickpeas. Canned chickpeas are already cooked and contain too much moisture, which will cause the falafel to turn to mush and fall apart in the oil. Dried, soaked chickpeas are essential for the correct texture.
- Don’t over-process. The mixture should be grainy, not a smooth hummus. Over-processing will make the falafel dense and tough.
- Test one first. Fry a single small test ball before shaping all of them. If it falls apart, add a little more flour to the mixture. If it’s too dry, add a teaspoon of water.
- Keep the oil temperature steady. If the oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the falafel will absorb oil and become greasy. Use a thermometer and adjust the heat between batches.
Serving Suggestions
For the full Go Falafel experience, stuff warm pita bread with a few falafel balls, sliced tomato, cucumber, pickled turnips, and a drizzle of both tahini and garlic yogurt sauces. Add a spoonful of hot sauce for extra kick. Serve with a side of Israeli salad (diced cucumber, tomato, and onion with lemon and olive oil) and some crispy fries. The falafel also works great over a bed of hummus, or in a grain bowl with rice and roasted vegetables.
Variations
- Baked Falafel: For a lighter version, bake the shaped falafel on a parchment-lined baking sheet at 400°F (200°C) for 20–25 minutes, flipping halfway through, until crisp and golden. They won’t be as crunchy as fried, but they are still delicious.
- Spicy Harissa Falafel: Add 1–2 tablespoons of harissa paste to the falafel mixture for a smoky, spicy kick.
- Green Falafel: Increase the amount of parsley and cilantro by half and add a handful of spinach to the food processor for a brighter green color and more herbaceous flavor.
- Gluten-Free: Use chickpea flour or almond flour instead of all-purpose flour to bind the mixture.
Storage and Reheating
Cooked falafel are best eaten fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until heated through and crisp again. The microwave will make them soft and soggy, so it’s best to avoid it. The uncooked falafel mixture can be refrigerated for up to 24 hours before shaping and frying. You can also freeze the shaped, uncooked falafel balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Fry them from frozen, adding 1–2 minutes to the cooking time.
Frequently Asked Questions
Can I use canned chickpeas if I’m short on time? No, we strongly advise against it. Canned chickpeas are too moist and soft; they will not bind together properly and will fall apart in the fryer. The texture will be more like a dense hummus fritter, not a light and fluffy falafel. The 12-hour soak is non-negotiable for the classic result.
Why did my falafel fall apart in the oil? This is usually caused by one of three issues: using canned chickpeas, over-processing the mixture into a paste, or not letting the mixture rest in the fridge. The rest allows the starches to hydrate and bind everything together. If the mixture is still too wet, add a little flour.
Can I make the falafel mixture ahead of time? Yes, absolutely. You can prepare the falafel mixture and keep it in an airtight container in the refrigerator for up to 24 hours before shaping and frying. This is a great way to get ahead on a busy weeknight. You may need to drain off any excess liquid that accumulates on top before shaping.
What is the best oil for frying falafel? A neutral oil with a high smoke point is best. Vegetable, canola, sunflower, or grapeseed oil are all excellent choices. They won’t impart a strong flavor and can handle the high heat needed for a crispy exterior.
Are falafel gluten-free? Traditional falafel is naturally gluten-free, as it’s made from chickpeas, herbs, and spices. However, this recipe uses a little flour to help bind the mixture. To make it entirely gluten-free, simply swap the all-purpose flour for chickpea flour or a gluten-free all-purpose blend.
How do I make the falafel spicier? The easiest way is to add more cayenne pepper to the mixture. You can also add a finely chopped fresh chili, like a serrano or jalapeño, along with the onion. For a different kind of heat, serve the falafel with a spicy harissa or sriracha-based sauce.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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