This recipe brings together two Middle Eastern street-food icons—crispy, herb-packed falafel and juicy, spiced chicken shawarma—on one platter. The falafel is made from dried chickpeas (not canned) for the right texture, while the shawarma uses a boldly seasoned yogurt marinade that tenderizes the chicken and creates a deeply flavorful crust when roasted. Both are surprisingly simple to make at home, and the components can be prepped ahead for an easy weeknight feast.
Ingredients
- For the falafel:
- 1 ½ cups (285 g) dried chickpeas, soaked overnight (do not use canned)
- 1 small onion, roughly chopped (about ¾ cup / 120 g)
- 4 garlic cloves
- 1 cup (30 g) fresh parsley, stems removed
- ½ cup (15 g) fresh cilantro, stems removed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp baking powder
- 2 tbsp (15 g) all-purpose flour or chickpea flour
- Vegetable oil for frying (about 2 cups / 500 ml)
- For the shawarma:
- 2 lbs (900 g) boneless, skinless chicken thighs
- ½ cup (120 g) plain Greek yogurt
- 3 tbsp (45 ml) lemon juice
- 3 garlic cloves, minced
- 1 tbsp (15 ml) olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp salt
- ½ tsp black pepper
- For serving:
- 6 pita breads, warmed
- 2 cups (300 g) chopped tomatoes and cucumbers
- 1 cup (240 ml) tahini sauce or garlic sauce
- Pickled turnips or pickles (optional)
Instructions
- Soak the chickpeas: Place the dried chickpeas in a large bowl, cover with water by 2 inches (5 cm), and soak for 12–24 hours. They will double in size. Drain well before using.
- Marinate the chicken: In a bowl, mix the yogurt, lemon juice, garlic, olive oil, cumin, paprika, turmeric, cinnamon, cloves, salt, and pepper. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 12 hours.
- Make the falafel mixture: In a food processor, combine the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until the mixture is coarsely ground—like fine breadcrumbs, not a paste. You may need to do this in batches. Transfer to a bowl, add the baking powder and flour, and mix well. Cover and refrigerate for 30 minutes.
- Preheat the oven for shawarma: Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment.
- Roast the chicken: Place the marinated chicken thighs on the prepared baking sheet in a single layer. Roast for 25–30 minutes, until the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum for poultry). Let rest for 5 minutes, then slice thinly.
- Fry the falafel: While the chicken roasts, heat about 2 inches (5 cm) of vegetable oil in a deep skillet or pot to 350°F (175°C). Shape the falafel mixture into 1.5-inch (4 cm) balls or patties. Fry in batches without crowding, about 4–5 minutes per batch, until deep golden brown and cooked through. Drain on paper towels.
- Warm the pita: Warm the pita breads in the oven or a dry skillet for 1–2 minutes per side.
- Assemble: Slice the pita open (or use as a wrap). Fill with sliced shawarma, falafel (or serve on the side), fresh tomatoes and cucumbers, and a generous drizzle of tahini sauce. Add pickles if desired.
Tips
- Use dried chickpeas for falafel—not canned. Canned chickpeas are too wet and will make the falafel fall apart. Soaking dried chickpeas overnight gives the right texture.
- Don’t over-process the falafel mixture. It should be crumbly but hold together when pressed. Over-processing creates a paste that makes dense, heavy falafel.
- Adjust the shawarma spice blend to your taste. If you don’t have cinnamon or cloves, just use extra cumin and paprika. The yogurt marinade is key for tenderness.
- Make the falafel mixture ahead. You can prepare it and refrigerate for up to 24 hours before frying. It actually improves the flavor.
Serving Suggestions
Serve the falafel and shawarma on a large platter with warm pita, fresh chopped salad (tomatoes, cucumbers, red onion), and a bowl of tahini sauce or garlic sauce. Add a side of hummus, baba ghanoush, or tabbouleh for a fuller meal. For a lighter option, serve over a bed of rice or in a grain bowl.
Variations
- Beef or lamb shawarma: Substitute the chicken with thinly sliced beef or lamb (like sirloin or leg). Marinate the same way, but cook to 145°F (63°C) for medium-rare (or 160°F / 71°C for ground meat) and let rest 3 minutes.
- Baked falafel: For a lighter version, brush the falafel with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They will be less crispy but still delicious.
- Vegan shawarma: Use extra-firm tofu or seitan instead of chicken. Marinate and roast as directed; tofu will be ready in 20 minutes. Omit the yogurt and use a plant-based yogurt or just lemon juice and olive oil.
- Spicy harissa sauce: Stir 1–2 tbsp harissa paste into the tahini sauce for a spicy kick.
Storage and Reheating
Store leftover falafel and shawarma separately in airtight containers in the refrigerator for up to 4 days. The falafel will lose crispness; reheat them in a 375°F (190°C) oven for 5–7 minutes or in an air fryer. The shawarma can be reheated in a skillet over medium heat or in the microwave until hot (165°F / 74°C). The tahini sauce will keep for up to 1 week refrigerated. You can also freeze cooked falafel for up to 3 months—reheat directly from frozen in the oven.
Frequently Asked Questions
Can I use canned chickpeas for falafel? No, canned chickpeas are too wet and will cause the falafel to fall apart during frying. You need dried chickpeas that have been soaked overnight. If you only have canned, you can try adding more flour, but the texture will be denser and less authentic.
Why did my falafel fall apart in the oil? The mixture was likely too wet or not processed enough. Make sure the chickpeas are well-drained, and pulse until the mixture holds together when pressed. Also, chilling the mixture for 30 minutes before frying helps it bind.
Can I grill the shawarma instead of roasting? Yes, you can grill the chicken over medium-high heat for 5–7 minutes per side, or until it reaches 165°F (74°C). Grilling adds a nice smoky flavor. Let it rest before slicing.
What is tahini sauce, and can I substitute it? Tahini sauce is made from sesame paste, lemon juice, garlic, and water. You can substitute with a garlic yogurt sauce (mix Greek yogurt, garlic, lemon, and salt) or a simple lemon-garlic vinaigrette.
Can I make this gluten-free? Use gluten-free pita or serve over rice. For the falafel, substitute the all-purpose flour with chickpea flour or omit it entirely—the baking powder and chilling should be enough to bind.
How do I know when the chicken is done? Use an instant-read thermometer inserted into the thickest part of the thigh. It should read 165°F (74°C) (USDA FSIS safe minimum for poultry). Never rely on color alone.
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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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