This recipe recreates the beloved falafel from The Falafel Guy in Sea Point, Cape Town—crispy on the outside, fluffy and herb-flecked on the inside, served with fresh salads and creamy tahini sauce. It works because the dried chickpeas are soaked, not cooked, which gives the falafel the perfect texture that holds together during frying. This version brings that iconic street-food flavor to your home kitchen with simple, accessible ingredients.
Ingredients
- 1 cup (200 g) dried chickpeas (do not use canned)
- 1/2 cup (80 g) onion, roughly chopped
- 1/2 cup (20 g) fresh parsley, stems removed
- 1/2 cup (20 g) fresh cilantro, stems removed
- 3 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (16 g) all-purpose flour (or chickpea flour for gluten-free)
- Vegetable oil for frying (about 2 cups / 500 ml)
For the Tahini Sauce
- 1/2 cup (120 g) tahini
- 1/4 cup (60 ml) lemon juice
- 1/4 cup (60 ml) water (plus more if needed)
- 1 clove garlic, minced
- 1/4 teaspoon salt
For Serving
- 4 pita breads
- 1 cup (150 g) chopped tomatoes
- 1 cup (150 g) chopped cucumber
- 1/2 cup (40 g) shredded red cabbage
- Pickled turnips (optional)
Instructions
- Soak the chickpeas: Place the dried chickpeas in a large bowl and cover with cold water by at least 2 inches (5 cm). Soak for 8-12 hours at room temperature. The chickpeas will triple in size. Drain and rinse well before using.
- Make the falafel mixture: In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, pepper, and lemon juice. Pulse until the mixture is finely ground but not a paste—it should look like coarse sand. You may need to scrape down the sides a few times.
- Add the flour: Sprinkle the flour over the mixture and pulse 2-3 times just to combine. The mixture should hold together when pressed between your fingers. If it seems too wet, add another tablespoon of flour; if too dry, add a teaspoon of water.
- Chill the mixture: Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold together during frying.
- Shape the falafel: Using your hands or a falafel scoop, form the mixture into 1.5-inch (4 cm) balls or patties. You should get about 12-14 falafel.
- Heat the oil: In a deep, heavy-bottomed pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a kitchen thermometer to maintain the temperature.
- Fry the falafel: 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. The internal temperature of the falafel should reach 165°F (74°C) for food safety, as they contain chickpeas and are fully cooked when fried to this temperature.
- Drain: Remove the falafel with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining mixture.
- Make the tahini sauce: In a small bowl, whisk together the tahini, lemon juice, water, garlic, and salt until smooth. Add more water a tablespoon at a time if the sauce is too thick. It should be pourable but not watery.
- Assemble: Warm the pita breads in a dry skillet or oven. Stuff each pita with falafel, chopped tomatoes, cucumber, shredded cabbage, and pickled turnips if using. Drizzle generously with tahini sauce.
Tips
- Use dried chickpeas, not canned: 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 ground but still have tiny pieces of chickpea visible. If you process it into a paste, the falafel will be dense and heavy.
- Chill the mixture: The 30-minute rest in the fridge is not optional—it helps the mixture firm up and prevents the falafel from breaking apart in the oil.
- Maintain oil temperature: If the oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the falafel will absorb oil and become greasy. Keep it at 350°F (175°C).
Serving Suggestions
Serve the falafel immediately while they’re hot and crispy. Besides pita sandwiches, you can serve them over a bed of hummus with a drizzle of olive oil, or alongside a fresh Israeli salad and pickled vegetables. For a lighter option, serve them on a large platter with tahini sauce, chopped parsley, and lemon wedges on the side.
Variations
- Baked falafel: To bake instead of fry, preheat your oven to 375°F (190°C), place the falafel on a lightly oiled baking sheet, and brush the tops with oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy. They won’t be as crunchy as fried, but they’re still delicious.
- Spicy falafel: Add 1-2 chopped green chilies or 1 teaspoon of red pepper flakes to the food processor along with the other ingredients for a spicy kick.
- Herb variation: Swap some of the parsley for fresh mint or dill for a different flavor profile.
- Gluten-free: Use chickpea flour or almond flour instead of all-purpose flour to make the falafel gluten-free.
Storage and Reheating
Cooked falafel will keep in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 10-12 minutes, or until heated through and crispy again. Avoid microwaving, as it will make them soggy. You can also freeze cooked falafel for up to 3 months—place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat from frozen in a 375°F (190°C) oven for 15-20 minutes. The uncooked falafel mixture can also be frozen for up to 1 month; thaw in the refrigerator before shaping and frying.
Frequently Asked Questions
Can I use canned chickpeas?
No, canned chickpeas are too soft and wet, which will cause the falafel to fall apart during frying. Dried chickpeas that have been soaked overnight are essential for the right texture.
Why did my falafel fall apart in the oil?
This usually happens if the mixture is too wet, not chilled enough, or if the oil isn’t hot enough. Make sure to squeeze out any excess water from the soaked chickpeas, chill the mixture for at least 30 minutes, 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 in the refrigerator for up to 24 hours before frying. Just make sure to cover it tightly. You may need to add a little more flour if it becomes too wet after sitting.
Is there a way to make this oil-free?
Yes, you can bake the falafel as described in the variations section. They won’t be as crispy, but they will be healthier. You can also air-fry them at 375°F (190°C) for 12-15 minutes, spraying with a little oil halfway through.
What can I substitute for tahini?
If you don’t have tahini, you can make a simple sauce with Greek yogurt, lemon juice, garlic, and salt. Or, blend 1 cup of plain yogurt with 1 tablespoon of olive oil, 1 clove garlic, and a pinch of salt. The flavor will be different but still delicious.
Can I freeze the cooked falafel?
Yes, cooked falafel freeze very well. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They will keep for up to 3 months. Reheat in the oven as described above.
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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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