Uncle Falafel Salzburg is a beloved street-food staple in the Austrian city, known for its exceptionally crispy exterior and fluffy, herb-flecked interior. This recipe recreates that iconic falafel at home using dried chickpeas (soaked, not cooked) for the perfect texture, and a blend of fresh parsley, cilantro, and warm spices. The result is a deeply flavorful, golden-brown falafel that’s far superior to any mix—and it’s surprisingly simple to make.
Ingredients
- 1 cup (200 g) dried chickpeas (not canned)
- 1/2 cup (50 g) fresh parsley, roughly chopped
- 1/2 cup (50 g) fresh cilantro, roughly chopped
- 1 small onion, roughly chopped (about 3/4 cup / 100 g)
- 4 cloves garlic, smashed
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2 g) baking soda
- 1 teaspoon (6 g) salt
- 1/4 teaspoon (1 g) black pepper
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) olive oil (for the mixture)
- Vegetable oil, for frying (about 2 cups / 500 ml)
- For serving: pita bread, hummus, tahini sauce, pickled vegetables, fresh tomato and cucumber salad
Instructions
- Place the dried chickpeas in a large bowl and cover with cold water by at least 2 inches (5 cm). Soak for at least 8 hours or overnight. Drain well before using.
- In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, black pepper, lemon juice, and olive oil. Pulse until the mixture is coarsely ground—it should look like fine breadcrumbs, not a paste. Scrape down the sides as needed. The mixture should hold together when pinched; if too dry, add 1-2 teaspoons of water, but do not over-process.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes (or up to 24 hours). This helps the falafel hold together during frying.
- Shape the mixture into small balls or patties, about 1.5 tablespoons (20 g) each. You should get about 16-18 falafel.
- In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry 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 crispy on all sides. The internal temperature of the falafel should reach 160°F (71°C) as checked with a food thermometer (USDA FSIS safe minimum for ground meat mixtures).
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining falafel, letting the oil return to temperature between batches.
- Serve warm in pita with hummus, tahini, and fresh vegetables.
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 coarse, not smooth. Over-processing will make the falafel dense and gummy.
- Chill the mixture: Refrigerating for at least 30 minutes helps the flavors meld and makes the mixture easier to shape.
- Maintain oil temperature: If the oil is too hot, the outside burns before the inside cooks; too cool, and the falafel absorbs oil and becomes greasy. Keep it at 350°F (175°C).
Serving Suggestions
Serve the falafel hot, tucked into warm pita bread with a generous spread of hummus, a drizzle of tahini sauce, and a handful of fresh parsley. Add pickled turnips, sliced cucumber, tomato, and a sprinkle of sumac for a classic Middle Eastern touch. For a lighter meal, serve the falafel over a salad of mixed greens, tomatoes, and red onion with a lemon-tahini dressing.
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 golden and crisp. Note that they won’t be as crispy as fried.
- Spicy falafel: Add 1-2 chopped fresh chili peppers or 1/2 teaspoon of cayenne pepper to the mixture for heat.
- Herb swap: If you don’t have cilantro, use all parsley, or add a handful of fresh mint or dill for a different flavor profile.
- Gluten-free: This recipe is naturally gluten-free. Just ensure your spices and baking soda are certified gluten-free if needed.
Storage and Reheating
Cooked falafel are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°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 to restore crispiness. Avoid microwaving, as it will make them soggy. Uncooked falafel mixture can be refrigerated for up to 24 hours before frying.
Frequently Asked Questions
Can I use canned chickpeas? No, canned chickpeas are too soft and moist; they will cause the falafel to fall apart during frying. Dried chickpeas that have been soaked overnight are essential for the correct texture.
Why did my falafel fall apart in the oil? This usually happens if the mixture is too wet, if it wasn’t chilled long enough, or if the oil temperature is too low. Make sure to drain the soaked chickpeas well, and don’t skip the chilling step. Also, ensure the oil is at 350°F (175°C) before adding the falafel.
Can I freeze falafel? Yes, you can freeze uncooked falafel. Shape them, place on a baking sheet lined with parchment paper, and freeze until solid. Then transfer to a freezer bag. Fry from frozen, adding 2-3 minutes to the cooking time. Cooked falafel can also be frozen for up to 3 months, but they may lose some crispiness.
How do I make the falafel spicier? Add 1-2 finely chopped fresh green chilies or 1/2 teaspoon of cayenne pepper to the food processor along with the other ingredients. You can also serve with a spicy harissa or sriracha sauce.
Can I make the mixture ahead of time? Absolutely! The falafel mixture can be prepared and refrigerated for up to 24 hours before shaping and frying. This actually improves the flavor and helps the falafel hold together.
What’s the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. Avoid olive oil for deep frying, as it has a lower smoke point and will 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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