Layla Falafel Westport is a beloved local spot known for its exceptionally crisp, fluffy, and herb-packed falafel. This recipe recreates that signature style at home: a deeply golden, crunchy exterior giving way to a tender, bright green interior. The key is using dried, soaked chickpeas (never canned) and a generous amount of fresh herbs, which together produce a texture and flavor that’s far superior to typical versions.
Ingredients
- 1 cup (200 g) dried chickpeas, soaked in cold water for 12–24 hours
- 1/2 cup (20 g) fresh parsley, roughly chopped
- 1/2 cup (20 g) fresh cilantro, roughly chopped
- 1/4 cup (10 g) fresh dill, roughly chopped (optional but recommended)
- 1 small onion, roughly chopped (about 1/2 cup / 80 g)
- 4 cloves garlic, peeled
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) baking soda
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) olive oil, plus more for frying
- 2–3 tbsp (16–24 g) all-purpose flour or chickpea flour, if needed
Instructions
- Drain and rinse the soaked chickpeas thoroughly. They should be plump and soft enough to split easily with a fingernail but not mushy. Pat them dry with a clean kitchen towel to remove excess moisture.
- In a food processor, combine the chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, baking soda, salt, pepper, lemon juice, and olive oil. Pulse in short bursts, scraping down the sides frequently, until the mixture is finely ground and holds together when pinched. It should look like coarse sand, not a paste. Do not over-process, or the falafel will become dense.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to shape.
- After chilling, test the mixture: form a small ball and gently squeeze. If it falls apart, stir in 1–2 tablespoons of flour until it holds together.
- Shape the mixture into small balls or patties, about 1.5 inches (4 cm) in diameter. You should get about 16–18 pieces.
- Pour about 2 inches (5 cm) of vegetable or canola oil into a heavy-bottomed pot or deep skillet. Heat over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, a small piece of the falafel mixture dropped into the oil should sizzle and rise to the surface immediately.
- Carefully slide the falafel into the hot oil, a few at a time, without overcrowding. Fry for 3–4 minutes, turning occasionally, until deep golden brown and crispy on all sides.
- Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining falafel. Serve hot.
Tips
- Soak the chickpeas fully: This is non-negotiable. Canned chickpeas are too wet and will make the mixture mushy and cause the falafel to fall apart in the oil. Soak dried chickpeas for at least 12 hours, up to 24 for best results.
- Don’t skip the chilling: The rest in the fridge firms up the mixture, making it much easier to shape and less likely to break apart during frying.
- Use a thermometer for oil: 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. 350°F (175°C) is the sweet spot.
- Make a test ball first: Fry one small piece to check the texture and seasoning. Adjust with more salt or flour before frying the whole batch.
Serving Suggestions
Serve the falafel hot inside warm pita bread with hummus, tahini sauce, chopped tomatoes, cucumbers, pickled turnips, and a sprinkle of sumac. For a plate, serve alongside tabbouleh, Israeli salad, and extra lemon wedges. A drizzle of hot sauce or a dollop of labneh also works beautifully.
Variations
- Baked falafel: Preheat your oven to 400°F (200°C). Brush the falafel balls with olive oil and bake for 20–25 minutes, flipping halfway, until golden and crisp. They won’t be as crunchy as fried, but they’re lighter.
- Spicy falafel: Add 1–2 chopped fresh chili peppers or 1/2 teaspoon of cayenne pepper to the food processor along with the other ingredients.
- Herb swap: If you don’t have cilantro, use all parsley. You can also add a handful of fresh mint for a different flavor profile.
- Gluten-free: Use chickpea flour or a gluten-free all-purpose blend instead of wheat flour to bind the mixture.
Storage and Reheating
Cooked falafel are best eaten immediately, but you can store leftovers 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 warmed through and re-crisped. You can also reheat in an air fryer at 375°F (190°C) for 5 minutes. Avoid microwaving, as it will make them soggy. Uncooked falafel mixture can be refrigerated for up to 2 days, or frozen for up to 3 months. Shape into balls, freeze on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding 1–2 minutes to the cooking time.
Frequently Asked Questions
Can I use canned chickpeas? No, canned chickpeas are too wet and soft. They will cause the falafel to fall apart in the oil and result in a dense, pasty texture. Dried chickpeas that have been soaked are essential for the correct texture.
Why did my falafel fall apart in the oil? Several reasons: the chickpeas were not soaked long enough, the mixture was too wet, or you didn’t chill it long enough. Make sure to squeeze out excess water from the soaked chickpeas and refrigerate the mixture for at least 30 minutes. If it still seems loose, add a tablespoon of flour.
Can I make the mixture ahead of time? Yes, the prepared falafel mixture can be stored in the refrigerator for up to 2 days. Just keep it in an airtight container and shape and fry when ready. You may need to add a little more flour if it releases liquid.
How do I know when the oil is hot enough without a thermometer? Drop a tiny piece of the mixture into the oil. If it sizzles immediately and floats to the top, the oil is ready. If it sinks and sits at the bottom, it’s not hot enough.
Can I freeze cooked falafel? Yes, cooked falafel freeze well. Let them cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer to a freezer bag. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. Olive oil has a lower smoke point and can impart a bitter taste if overheated.
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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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