House of Falafel is a beloved Middle Eastern street food classic: crisp, golden chickpea fritters with a fluffy, herb-flecked interior. This recipe delivers that authentic texture and flavor at home, using dried chickpeas (not canned) for the right bite, and a mix of fresh parsley, cilantro, and garlic. Serve them in pita with tahini sauce and pickled vegetables for a satisfying, plant-based meal.
Ingredients
- 1 cup (200 g) dried chickpeas (see note)
- 1/2 cup (60 g) chopped fresh parsley
- 1/2 cup (60 g) chopped fresh cilantro
- 1/2 medium yellow onion, roughly chopped (about 1/2 cup / 75 g)
- 4 cloves garlic, peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 tbsp all-purpose flour (optional, for binding)
- Vegetable oil, for frying (about 2 cups / 500 ml)
Instructions
- Place the dried chickpeas in a large bowl and cover with cold water by 2 inches (5 cm). Soak at room temperature for at least 12 hours or overnight. Drain well before using.
- In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is finely ground but not pasty—it should look like coarse sand and hold together when pressed. If it seems too wet, add the flour and pulse briefly.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes (this helps the falafel hold together).
- Using your hands or a small scoop, form the mixture into 1.5-inch (4 cm) balls or patties, gently pressing to compress. You should get about 16 falafel.
- Pour the oil into a deep, heavy pot to a depth of 2 inches (5 cm). Heat over medium-high until a small piece of the mixture sizzles immediately when dropped in (about 350°F / 175°C).
- Carefully drop 4-5 falafel into the hot oil, without crowding. Fry for 3-4 minutes per side, turning gently, until deep golden brown and cooked through. The internal temperature should reach 160°F (71°C) as a safe minimum for ground chickpea mixtures, though they are typically crisp before that.
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining falafel. Serve hot.
Tips
- Do not use canned chickpeas; they contain too much moisture and will cause the falafel to fall apart during frying. Dried chickpeas are essential for the right texture.
- If the mixture seems too dry, add a teaspoon of water at a time until it holds together. If too wet, add a tablespoon of flour.
- Chilling the mixture is not optional—it firms up the batter and prevents the falafel from crumbling in the oil.
- To test the oil temperature without a thermometer, drop a small piece of the mixture in; it should bubble immediately and rise to the surface within a few seconds.
Serving Suggestions
Serve hot falafel in warm pita bread with chopped tomatoes, cucumbers, lettuce, and a drizzle of tahini sauce or hummus. Add pickled turnips or pickles for a tangy crunch. Falafel also works well over a salad with a lemon-tahini dressing.
Variations
- Baked falafel: Instead of frying, brush the falafel with oil and bake at 375°F (190°C) for 20-25 minutes, flipping halfway. They will be less crisp but lower in fat.
- Spicy: Add 1-2 chopped fresh chili peppers or 1/2 tsp cayenne pepper to the mixture.
- Herb-forward: Increase the parsley and cilantro to 3/4 cup (90 g) each for a greener, more aromatic falafel.
- Fava bean mix: Substitute half the chickpeas with dried split fava beans (soaked overnight) for a more traditional Egyptian-style falafel (ta’amiya).
Storage and Reheating
Cooked falafel keeps in the refrigerator for up to 4 days in an airtight container. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10 minutes, or until heated through. They can also be reheated in an air fryer at 350°F (175°C) for 5-7 minutes. For longer storage, freeze uncooked falafel patties on a baking sheet, then transfer to a zip-top bag and freeze for up to 3 months. Fry from frozen, adding 1-2 minutes to the cooking time.
Frequently Asked Questions
Why are my falafel falling apart? The most common cause is using canned chickpeas or not draining the soaked chickpeas well. Also, make sure to pulse the mixture until it holds together, and chill it before frying.
Can I make falafel without a food processor? Yes, you can mash the chickpeas with a fork or potato masher, but it will be more labor-intensive and the texture will be coarser. A food processor gives the best, most consistent texture.
Can I use chickpea flour instead of dried chickpeas? No, chickpea flour will not produce the same texture. This recipe relies on the structure of soaked, ground chickpeas.
How do I know the oil is hot enough? Use a kitchen thermometer for accuracy—350°F (175°C) is ideal. If the oil is too cool, the falafel will absorb oil and become greasy; if too hot, they will brown too quickly and remain raw inside.
Can I make the mixture ahead of time? Yes, the uncooked falafel mixture can be refrigerated for up to 24 hours. Shape and fry just before serving.
Are falafel gluten-free? The basic recipe is gluten-free if you omit the optional flour. Use a gluten-free flour blend if you need a binder.
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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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