Oasis Falafel is a beloved Middle Eastern staple, known for its crispy exterior, fluffy interior, and vibrant herbs. This Iowa City-inspired version brings together the classic flavors of chickpeas, garlic, and warm spices, served with fresh vegetables and a tangy tahini sauce. It’s a satisfying, protein-packed meal that works for lunch, dinner, or even a hearty snack.
Ingredients
- 1 cup (200 g) dried chickpeas, soaked overnight (do not use canned)
- 1/2 cup (80 g) chopped onion
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (5 g) salt
- 1/4 tsp (1 g) 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, chopped tomatoes, cucumbers, pickled turnips, and hot sauce
Instructions
- Drain the soaked chickpeas and pat them dry with a kitchen towel. They should be slightly moist but not wet.
- In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, pepper, lemon juice, and olive oil. Pulse until the mixture is coarsely ground—it should hold together when pressed but still have some texture. Do not overprocess into a paste.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold together during frying.
- After chilling, stir in the flour until well combined. If the mixture 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.
- In a deep skillet or pot, heat about 2 inches (5 cm) of oil to 350°F (175°C). Use a thermometer to maintain the temperature.
- Carefully drop a few falafel into the hot oil, making sure not to overcrowd the pan (about 4-5 at a time). Fry for 3-4 minutes per side, until deep golden brown and crispy. The internal temperature should reach 165°F (74°C) for food safety, though falafel is plant-based; this ensures thorough heating.
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining falafel.
- Serve warm in pita bread with tahini sauce, fresh vegetables, and pickles.
Tips
- Soak, don’t cook: Use dried chickpeas that have been soaked overnight. Canned chickpeas are too wet and will cause the falafel to fall apart. Soaking for 12-24 hours is ideal.
- Chill the mixture: The resting time in the fridge is crucial. It firms up the mixture, making it easier to shape and less likely to crumble in the oil.
- Don’t overprocess: Pulse the mixture in short bursts. You want a coarse texture, not a smooth paste. Overprocessing can make the falafel dense and tough.
- Test the oil: If the oil is too hot, the outside will burn before the inside cooks. If too cool, the falafel will absorb oil and become greasy. Use a thermometer for best results.
Serving Suggestions
Serve the falafel in warm pita bread with a generous drizzle of tahini sauce, and add fresh tomatoes, cucumbers, and pickled turnips for crunch. A side of Israeli salad or hummus with pita chips complements the meal. For a lighter option, serve over a bed of greens with a lemon-tahini dressing.
Variations
- Baked falafel: For a healthier version, bake the falafel at 400°F (200°C) for 20-25 minutes, flipping halfway. They won’t be as crispy but are still delicious.
- Spicy falafel: Add a chopped jalapeño or a teaspoon of harissa paste to the mixture for a kick of heat.
- Herb-forward: Increase the parsley and cilantro to 1/2 cup (30 g) each for a greener, more aromatic falafel.
- Gluten-free: Use chickpea flour instead of all-purpose flour 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 heated through. You can also reheat in an air fryer at 350°F (175°C) for 3-4 minutes. Uncooked falafel mixture can be frozen for up to 3 months; shape into balls, freeze on a baking sheet, then transfer to a freezer bag. Fry 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 make the falafel fall apart. Use dried chickpeas that have been soaked overnight for the best texture.
Why did my falafel fall apart in the oil? This usually happens if the mixture is too wet or not chilled enough. Make sure to drain the chickpeas well, chill the mixture for at least 30 minutes, and add the flour to bind. Also, handle the falafel gently when placing them in the oil.
Can I make the mixture ahead of time? Yes, you can prepare the falafel mixture up to 24 hours in advance and keep it covered in the refrigerator. This actually improves the flavor as the spices meld.
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 can be used but has a lower smoke point and may burn.
How do I make tahini sauce? Combine 1/4 cup (60 ml) tahini, 2 tablespoons (30 ml) lemon juice, 1 clove minced garlic, and 2-3 tablespoons (30-45 ml) water. Whisk until smooth, adding more water for a thinner consistency. Season with salt to taste.
Can I freeze cooked falafel? Yes, cooked falafel freezes well. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat from frozen in the oven or air fryer.
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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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