Petra Falafel Elmhurst is a beloved Middle Eastern street food classic, featuring crispy, golden chickpea patties served in warm pita with fresh vegetables and tangy sauce. This recipe captures the authentic flavors of the famous Elmhurst, Queens, version, using dried chickpeas for the perfect texture and a blend of herbs and spices for that irresistible taste. It’s a genuinely useful guide that brings the iconic New York City falafel experience right to your home kitchen.
Ingredients
- 1 cup (200 g) dried chickpeas, soaked overnight
- 1/2 cup (75 g) chopped onion
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
- For serving: pita bread, tahini sauce, chopped tomatoes, cucumbers, pickled turnips, hot sauce
Instructions
- Drain the soaked chickpeas and pat them dry with paper towels. They should be plump but not mushy.
- In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, black pepper, and cayenne if using. Pulse until the mixture is finely ground but not pureed—it should hold together when pressed but still have some texture.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold together during frying.
- Just before frying, stir in the baking soda. This will make the falafel light and airy.
- Heat about 2 inches (5 cm) of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain the temperature.
- Shape the falafel mixture into small balls or patties, about 1.5 inches (4 cm) in diameter. You can use a falafel scoop or your hands.
- Carefully drop a few falafel into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy on all sides.
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining mixture.
- Serve immediately in warm pita bread with tahini sauce, fresh vegetables, and pickles.
Tips
- Use dried chickpeas: Canned chickpeas are too wet and will make the falafel fall apart. Soaking dried chickpeas overnight is essential for the right texture.
- Don’t over-process: The mixture should be coarse, not a smooth paste. Over-processing will result in dense, tough falafel.
- Chill the mixture: Refrigerating the falafel mixture for at least 30 minutes helps it bind together and makes it easier to shape.
- Test the oil: Drop a small piece of the mixture into the oil. If it sizzles and floats to the surface, the oil is ready. If it sinks, the oil is too cool.
Serving Suggestions
Serve the falafel hot, stuffed into warm pita bread with a generous drizzle of tahini sauce, and topped with chopped tomatoes, cucumbers, pickled turnips, and a dash of hot sauce. For a complete meal, add a side of Israeli salad, hummus, and baba ghanoush. Falafel also works well over a grain bowl with rice or quinoa.
Variations
- Baked falafel: For a lighter version, brush the falafel with olive oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crisp and golden.
- Spicy falafel: Add a chopped fresh chili pepper or an extra teaspoon of cayenne to the mixture for a fiery kick.
- Herb-forward: Increase the parsley and cilantro to 1/2 cup (30 g) each for a brighter, more herbaceous flavor.
- Gluten-free: This recipe is naturally gluten-free as long as you use gluten-free pita bread or serve the falafel on a salad.
Storage and Reheating
Cooked falafel can be stored in an airtight container in the refrigerator 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 and crispy. You can also reheat in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make the falafel soggy. For longer storage, freeze cooked falafel on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven or air fryer.
Frequently Asked Questions
Can I use canned chickpeas? No, canned chickpeas are too moist and will cause the falafel to fall apart during frying. Dried chickpeas that have been soaked overnight are essential for the right texture.
Why are my falafel falling apart? This can happen if the mixture is too wet, if you over-processed it, or if the oil is not hot enough. Be sure to drain the chickpeas well, pulse the mixture only until it’s coarse, and maintain the oil at 350°F (175°C).
Can I make the falafel mixture ahead of time? Yes, you can prepare the mixture and keep it refrigerated for up to 24 hours before frying. Just stir in the baking soda right before shaping and frying.
How do I make tahini sauce? Combine 1/2 cup (120 ml) tahini, 1/4 cup (60 ml) lemon juice, 2 minced garlic cloves, 1/4 teaspoon salt, and 2-3 tablespoons (30-45 ml) cold water. Whisk until smooth, adding more water if needed for a pourable consistency.
Can I freeze uncooked falafel? Yes, shape the falafel and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to the cooking time.
Is falafel vegan? Yes, this recipe is completely vegan, using only plant-based ingredients. Just be sure your pita bread and tahini sauce are also vegan.
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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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