Operation Falafel is a popular Middle Eastern restaurant chain known for its crispy, flavorful falafel and fresh ingredients. While the exact contact number for each location varies, this recipe recreates their signature falafel at home—crispy on the outside, fluffy on the inside, and packed with herbs and spices. It’s a reliable, crowd-pleasing recipe that works for weeknight dinners or party appetizers.
Ingredients
- 1 cup (200 g) dried chickpeas (do not use canned)
- 1/2 cup (60 g) chopped yellow 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 (for the mixture)
- Vegetable oil, for frying (about 2 cups / 500 ml)
Instructions
- Soak the dried chickpeas in cold water for at least 8 hours or overnight. They will double in size. Drain well and pat dry.
- In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, pepper, lemon juice, and olive oil. Pulse until the mixture is finely ground but not pasty—it should hold together when pressed. You may need to scrape down the sides.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold together during frying.
- Using a falafel scoop or your hands, shape the mixture into small balls or patties, about 1.5 inches (4 cm) in diameter. You should get about 16 falafel.
- Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain the temperature.
- Carefully drop a few falafel into the hot oil, without crowding. Fry for 3–4 minutes, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C) as a safe minimum for chickpea-based foods (though not a USDA meat standard, this ensures proper doneness).
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining falafel.
- Serve warm with tahini sauce, pita, and fresh vegetables.
Tips
- Use dried chickpeas, not canned. Canned chickpeas contain too much moisture and will make the falafel fall apart.
- If the mixture feels too wet, add a tablespoon of chickpea flour or breadcrumbs. If too dry, add a teaspoon of water at a time.
- Chilling the mixture is essential—it firms up and makes shaping easier. Don’t skip this step.
- For a healthier version, you can bake the falafel at 400°F (200°C) for 20–25 minutes, flipping halfway, but they won’t be as crispy.
Serving Suggestions
Serve the falafel in warm pita bread with hummus, tahini sauce, chopped tomatoes, cucumbers, and pickled turnips. You can also serve them over a salad with lemon-tahini dressing, or as part of a mezze platter with baba ganoush, tabbouleh, and olives.
Variations
Add a pinch of cayenne or a chopped chili for heat. Swap the parsley and cilantro for mint or dill for a different flavor. For a gluten-free version, use chickpea flour instead of breadcrumbs. You can also make mini falafel sliders with slider buns and tzatziki sauce.
Storage and Reheating
Cooked falafel can be refrigerated in an airtight container for up to 4 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 10 minutes, or until hot and crispy. You can also freeze uncooked falafel balls on a baking sheet, then transfer to a freezer bag. They will keep for up to 3 months. Fry them directly from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
Can I use canned chickpeas? No, canned chickpeas are too soft and moist, causing the falafel to fall apart. Use dried chickpeas that have been soaked overnight.
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 soaked chickpeas well and refrigerate the mixture for at least 30 minutes.
Can I air-fry falafel? Yes, brush the falafel with a little oil and air-fry at 375°F (190°C) for 12–15 minutes, shaking the basket halfway. They won’t be as golden but will be crispy.
How do I get the contact number for a specific Operation Falafel location? The best way is to search online for the official Operation Falafel website or use a search engine like Google Maps to find the phone number of the nearest branch. Contact numbers may vary by location.
Can I make falafel ahead of time? Yes, you can prepare the mixture and shape the balls a day in advance. Keep them covered in the fridge and fry when ready.
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 burn.
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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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