Old Town Falafel is a classic Middle Eastern street food: crisp, golden chickpea patties seasoned with herbs and spices, typically served in warm pita with fresh vegetables and a tangy sauce. This recipe delivers the authentic texture and flavor of the traditional version—light and fluffy inside, deeply crunchy outside—using dried chickpeas and a handful of pantry staples. It’s a genuinely useful guide for making falafel at home, with clear steps and practical tips for success.
Ingredients
- 1 cup (200 g) dried chickpeas (not canned), soaked overnight
- 1/2 cup (60 g) fresh parsley, chopped
- 1/2 cup (60 g) fresh cilantro, chopped
- 1/2 medium onion, roughly chopped (about 1/2 cup / 60 g)
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1–2 tbsp all-purpose flour (if needed, for binding)
- Vegetable oil for frying (about 2 cups / 500 ml)
Instructions
- Soak the dried chickpeas in plenty of cold water for at least 8 hours or overnight. They will double in size. Drain well and pat dry with a clean towel.
- In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is ground but not pureed—it should look like coarse sand and hold together when pressed. Scrape down the sides as needed.
- 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: press a small amount between your hands—if it falls apart, add 1–2 tablespoons of flour and mix well.
- Shape the mixture into small patties or balls, about 1.5 inches (4 cm) in diameter. You should get about 12–16 falafel.
- In a deep, heavy pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). If you don’t have a thermometer, drop a tiny piece of the mixture into the oil—it should sizzle and float to the surface.
- Carefully slide a few falafel into the hot oil, without crowding. Fry for 3–4 minutes per side, turning gently, until deep golden brown and crisp. The internal temperature of the falafel should reach 165°F (74°C) for safety, though they are typically cooked until crisp and hot throughout.
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining falafel.
- Serve warm in pita with tahini sauce, hummus, or your favorite toppings.
Tips
- Use dried chickpeas, not canned: Canned chickpeas are too wet and will make the falafel fall apart. Dried soaked chickpeas are essential for the right texture.
- Don’t over-process: If you puree the mixture, the falafel will be dense and heavy. Pulse until it’s the texture of coarse meal.
- Chill the mixture: The resting time is not optional—it makes the mixture firmer and easier to shape, and it improves the flavor.
- Adjust consistency: If the mixture seems too dry, add a teaspoon of water at a time. If too wet, add a little flour. The goal is a mixture that holds together without being sticky.
Serving Suggestions
Serve the falafel in warm pita bread with sliced tomatoes, cucumbers, red onion, and a drizzle of tahini sauce or hummus. Add pickled turnips or hot sauce for extra flavor. You can also serve them over a salad with lemon-tahini dressing, or as part of a mezze platter with baba ganoush and tabbouleh.
Variations
- Baked falafel: For a lighter version, brush the patties with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They won’t be as crispy, but they’re still delicious.
- Spicy falafel: Add 1–2 chopped fresh chili peppers or 1/2 teaspoon of cayenne pepper to the mixture.
- Herb swap: If you don’t have cilantro, use all parsley, or try fresh mint for a different flavor profile.
- Gluten-free: Replace the all-purpose flour with chickpea flour or rice flour to make the falafel gluten-free.
Storage and Reheating
Cooked falafel can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until heated through. You can also reheat in an air fryer at 350°F (175°C) for 3–4 minutes. For longer storage, freeze the cooked falafel on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven at 375°F (190°C) for 10–12 minutes.
Frequently Asked Questions
Can I use canned chickpeas? No, canned chickpeas are too moist and will cause the falafel to fall apart during frying. Stick with dried chickpeas that have been soaked overnight.
Why did my falafel fall apart? This usually happens if the mixture is too wet, or if it wasn’t processed enough to bind together. Make sure to drain the soaked chickpeas well, and pulse until the mixture holds together when pressed. Chilling the mixture also helps.
Can I make the mixture ahead of time? Yes, you can prepare the falafel mixture and refrigerate it for up to 24 hours. Shape and fry when ready.
Can I freeze uncooked falafel? Absolutely. Shape the patties, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Fry from frozen, adding a couple of extra minutes to the cooking time.
What’s the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or sunflower oil. Avoid olive oil, as it burns at high temperatures.
How do I know the oil is hot enough? If you have a thermometer, aim for 350°F (175°C). Without one, drop a small piece of the mixture into the oil—if it sizzles and rises to the surface, the oil is ready.
Related
- Chicken Broth Concentrate: How to Make It
- Pretzel Con Queso: Soft Pretzels with Cheese Dip
- Street Food Pakoras: Crispy Onion Fritters
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).