Go Falafel Stockton is a beloved local spot known for its crispy, herb-packed falafel and fresh, vibrant toppings. This recipe recreates that iconic Stockton-style falafel at home: deeply golden and crunchy on the outside, tender and fluffy within, thanks to a secret combination of dried chickpeas, fresh herbs, and warm spices. Serve it in warm pita with creamy tahini sauce and crunchy vegetables for a truly satisfying meal.
Ingredients
- 1 cup (200 g) dried chickpeas (not canned), soaked overnight
- 1/2 cup (20 g) fresh parsley, roughly chopped
- 1/2 cup (20 g) fresh cilantro, roughly chopped
- 1/4 cup (30 g) red onion, roughly chopped
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) baking soda
- 1 tsp (6 g) salt
- 1/4 tsp black pepper
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil, plus more for frying
- 2 tbsp (16 g) all-purpose flour (or chickpea flour for gluten-free)
- For serving: pita bread, tahini sauce, pickled turnips, sliced tomatoes, cucumbers, and red onion
Instructions
- Soak the dried chickpeas in plenty of cold water overnight (at least 12 hours). Drain well and pat dry with a kitchen towel. The chickpeas must be completely dry before blending.
- In a food processor, combine the soaked chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, baking soda, salt, pepper, lemon juice, and olive oil. Pulse until the mixture is finely ground but not pasty—it should look like coarse sand and hold together when squeezed. Scrape down the sides as needed.
- Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes (or up to overnight). This helps the flavors meld and makes the mixture easier to shape.
- After chilling, stir in the flour until fully incorporated. The mixture should be moist but not sticky. If it feels too wet, add a little more flour; if too dry, add a teaspoon of water.
- Shape the mixture into small balls or patties, about 1.5 inches (4 cm) in diameter. You should get about 16 falafel.
- Pour about 2 inches (5 cm) of vegetable oil into a heavy-bottomed pot or deep skillet. Heat over medium-high until a small piece of the mixture sizzles immediately when dropped in (about 350°F / 175°C).
- Carefully drop the falafel into the hot oil in batches, without crowding. Fry for 3–4 minutes per side, turning occasionally, until deeply golden brown and crispy all over. The internal temperature should reach 160°F (71°C) as a safe minimum for ground chickpea mixtures (though chickpeas are plant-based, this ensures thorough cooking).
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining falafel.
- Serve immediately in warm pita with tahini sauce, pickles, and fresh vegetables.
Tips
- Use dried chickpeas, not canned: Canned chickpeas are too wet and will make the falafel fall apart. Soaking dried chickpeas overnight is essential for the right texture.
- Don’t over-process: The mixture should be coarse, not a smooth paste. Over-blending will result in dense, heavy falafel.
- Chill the mixture: Chilling helps the falafel hold together during frying. If you’re short on time, at least 15 minutes in the freezer works.
- Test the oil temperature: If the oil is too hot, the outside will burn before the inside cooks; if too cool, they’ll absorb oil and be greasy. Use a thermometer for best results.
Serving Suggestions
Serve the falafel hot inside warm pita bread, drizzled with tahini sauce and stuffed with sliced tomatoes, cucumbers, red onion, and pickled turnips. Add a squeeze of lemon and a sprinkle of sumac for extra brightness. For a platter, arrange the falafel over a bed of hummus, with Israeli salad, olives, and warm flatbread on the side.
Variations
- Baked falafel: For a lighter version, brush the falafel with olive oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until crisp.
- Spicy falafel: Add 1–2 chopped fresh chili peppers or 1/2 teaspoon of cayenne pepper to the mixture for a kick.
- Herb swap: Use mint or dill instead of cilantro for a different flavor profile.
- Gluten-free: Replace the all-purpose flour with chickpea flour or cornstarch to make the falafel gluten-free.
Storage and Reheating
Cooked falafel can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes until crisp. You can also freeze uncooked falafel patties on a parchment-lined tray, then transfer to a zip-top bag and freeze for up to 3 months. Fry or bake from frozen, adding a couple of minutes to the cooking time.
Frequently Asked Questions
Can I use canned chickpeas? No, canned chickpeas are too moist and will cause the falafel to fall apart during frying. Dried chickpeas that have been soaked overnight are essential for the right texture.
Why did my falafel fall apart in the oil? This usually happens if the mixture is too wet, not chilled long enough, or the oil isn’t hot enough. Make sure the chickpeas are well-drained, chill the mixture for at least 30 minutes, and fry at 350°F (175°C).
Can I make the falafel mixture ahead of time? Yes, you can prepare the mixture up to 24 hours in advance and keep it covered in the refrigerator. Shape and fry when ready.
How do I make tahini sauce? Simply whisk together 1/2 cup (120 ml) tahini, 1/4 cup (60 ml) lemon juice, 1 clove garlic (minced), and enough cold water to reach a pourable consistency. Season with salt to taste.
Are falafel healthy? Falafel is a good source of plant-based protein and fiber, especially when baked. Frying adds calories, but you can bake them for a lighter option.
Can I freeze cooked falafel? Yes, freeze cooked falafel in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven or air fryer until hot and crisp.
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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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