Falafel is a beloved Middle Eastern street food made from ground chickpeas (or fava beans) mixed with herbs and spices, shaped into balls or patties, and deep-fried until golden and crisp. This recipe delivers a crunchy exterior with a fluffy, flavorful interior, and it works perfectly in pita bread with fresh vegetables and tahini sauce. While there are many regional variations, this version uses dried chickpeas for the best texture and authentic taste.
Ingredients
- 1 cup (200 g) dried chickpeas (or 2 cups / 400 g canned, drained and rinsed)
- 1/2 cup (40 g) fresh parsley, roughly chopped
- 1/2 cup (30 g) fresh cilantro, roughly chopped
- 1/4 cup (40 g) onion, roughly chopped
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) baking powder (only if using canned chickpeas)
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) lemon juice
- 1–2 tbsp (15–30 ml) water (if needed)
- Vegetable oil for frying (about 2 cups / 500 ml)
Instructions
- Soak the chickpeas: Place the dried chickpeas in a large bowl and cover with water by 2 inches. Soak for 12–24 hours in the refrigerator. Drain and rinse well before using. (If using canned chickpeas, skip this step and pat them dry with paper towels.)
- Blend the mixture: In a food processor, combine the soaked chickpeas (or canned), parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is finely ground but not pureed—it should hold together when pressed. If using canned chickpeas, add the baking powder and lemon juice at this stage. If the mixture seems dry, add 1–2 tablespoons of water, one at a time, until it just comes together.
- Rest the mixture: Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to shape.
- Shape the falafel: Using your hands or a small ice cream scoop, form the mixture into balls about 1.5 inches (4 cm) in diameter. You should get about 16–18 falafel. Gently press each ball to flatten slightly into a patty shape.
- Heat the oil: 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 kitchen thermometer to check the temperature.
- Fry the falafel: Carefully place 4–5 falafel into the hot oil, making sure not to overcrowd. Fry for 3–4 minutes per side, or until deep golden brown and crispy. The internal temperature of the falafel should reach 165°F (74°C) as a safe minimum, though they are typically cooked through by the time they are golden. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with the remaining falafel.
- Serve: Serve hot with pita bread, hummus, tahini sauce, and fresh vegetables.
Tips
- Use dried chickpeas for best texture: Canned chickpeas contain more moisture, which can make the falafel dense or fall apart. If using canned, be sure to dry them thoroughly and add baking powder to lighten the texture.
- Don’t skip the resting time: Chilling the mixture helps it bind together, so the falafel won’t crumble during frying. If you’re in a hurry, you can freeze the shaped falafel for 15 minutes instead.
- Test the 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) for best results.
- Make a gluten-free version: This recipe is naturally gluten-free, but if you’re sensitive to cross-contamination, use certified gluten-free spices and check your baking powder.
Serving Suggestions
Serve falafel in warm pita bread with sliced tomatoes, cucumbers, red onion, and a generous drizzle of tahini sauce or hummus. Add pickled turnips or hot sauce for extra flavor. Falafel also works well as a salad topper, served over greens with a lemon-tahini dressing. For a mezze platter, pair with baba ganoush, tabbouleh, and olives.
Variations
- Fava bean falafel: In Egypt, falafel (ta’amiya) is often made with split fava beans instead of chickpeas. Substitute the chickpeas with 1 cup (200 g) dried split fava beans, soaked overnight. The flavor is earthier and the texture slightly denser.
- Baked falafel: For a lighter version, bake the shaped falafel at 400°F (200°C) for 20–25 minutes, flipping halfway, until crisp and golden. They won’t be as crunchy as fried, but they’re still delicious.
- Spicy falafel: Add 1–2 chopped fresh chili peppers or 1/2 teaspoon cayenne pepper to the mixture for a kick of heat.
- Herb-packed falafel: Increase the parsley and cilantro to 1 cup (80 g) each for a greener, more aromatic falafel.
Storage and Reheating
Leftover falafel 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 8–10 minutes, or until heated through and crispy. You can also reheat in an air fryer at 350°F (175°C) for 5–6 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze cooked falafel in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven or air fryer, adding a few extra minutes.
Frequently Asked Questions
Can I use canned chickpeas instead of dried? Yes, you can, but the texture will be softer and may fall apart more easily. To compensate, dry the chickpeas thoroughly, add 1/2 teaspoon baking powder, and chill the mixture well before frying. Some cooks also add a tablespoon of chickpea flour to help bind.
Why did my falafel fall apart in the oil? This usually happens when the mixture is too wet or not processed enough. Make sure to drain the soaked chickpeas very well, and pulse the mixture until it holds together when squeezed. Also, don’t skip the resting time in the fridge—it helps the mixture firm up.
Can I make falafel without a food processor? Yes, you can mash the chickpeas with a fork or potato masher, but it will be more labor-intensive and the texture will be chunkier. A food processor gives the best, most uniform texture. If using a blender, work in small batches and add a little water to help it blend, but be careful not to over-process.
How do I know when the oil is hot enough? Use a deep-fry thermometer to check the temperature reaches 350°F (175°C). If you don’t have one, drop a small piece of the mixture into the oil—if it sizzles and rises to the surface immediately, the oil is ready.
Are falafel healthy? Falafel is a good source of plant-based protein and fiber, and it’s typically vegetarian and gluten-free. However, because it’s deep-fried, it’s higher in fat and calories. Baking or air-frying reduces the fat content significantly.
Can I freeze the uncooked falafel mixture? Yes, you can freeze the shaped, uncooked falafel on a baking sheet until solid, then transfer to a freezer bag. Fry them directly from frozen, adding 1–2 minutes to the cooking time. This is a great make-ahead option for quick meals.
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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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