Olive falafel is a beloved variation of the classic Middle Eastern chickpea fritter, where briny, chopped green olives are folded into the mixture for a salty, tangy punch. This recipe captures the essence of the version popular in Middletown, NY, where local delis serve these crispy, herb-flecked patties in warm pita with fresh veggies and tahini. It works beautifully because the olives add moisture and flavor, while the chickpea base stays light and tender—perfect for a weeknight dinner or a party appetizer.
Ingredients
- 2 cups (300 g) dried chickpeas, soaked overnight (or 3 cups / 480 g canned, rinsed and drained)
- 1/2 cup (60 g) pitted green olives, finely chopped (about 12 large olives)
- 1/2 cup (20 g) fresh parsley, chopped
- 1/4 cup (10 g) fresh cilantro, chopped
- 1 small onion, roughly chopped (about 1/2 cup / 75 g)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda (if using dried chickpeas)
- 1 teaspoon salt (adjust to taste, olives are salty)
- 1/2 teaspoon black pepper
- 1/4 cup (30 g) all-purpose flour or chickpea flour, plus more if needed
- Vegetable oil for frying (about 2 cups / 480 ml)
Instructions
- If using dried chickpeas, soak them in plenty of water overnight (8–12 hours). Drain and rinse well. If using canned, rinse and drain thoroughly and pat dry with paper towels.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is coarsely ground—it should hold together when pinched, but not become a paste. You may need to scrape down the sides.
- Transfer the mixture to a large bowl. Add the chopped olives and baking soda (if using dried chickpeas). Mix well. Add the flour, 1 tablespoon at a time, until the mixture is firm enough to shape into balls without sticking. It should be slightly sticky but manageable.
- Cover and refrigerate the mixture for 30 minutes (this helps it hold together). If you’re in a hurry, you can skip this, but it’s worth it.
- While the mixture chills, heat about 2 inches (5 cm) of oil in a deep skillet or pot to 350°F (175°C). Use a thermometer for accuracy.
- Shape the mixture into 12–14 balls, each about 1.5 inches (4 cm) in diameter. Flatten slightly into patties if desired.
- Fry the falafel in batches, without crowding, for 3–4 minutes per side, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C) as a safe minimum, though they are typically crisp at this point. Drain on paper towels.
- Serve hot with pita, tahini, and fresh vegetables.
Tips
- Use dried chickpeas for best texture: Canned chickpeas work in a pinch, but they contain more moisture, so you’ll need extra flour. The falafel may be denser. If using canned, skip the baking soda.
- Don’t over-process: The mixture should be coarse, not smooth. Over-processing makes the falafel tough and pasty.
- Chill the mixture: Chilling helps the falafel hold together during frying. If it’s too sticky to shape, add a little more flour.
- Adjust salt carefully: Olives are salty, so start with less salt and taste the raw mixture (a tiny bit) to adjust.
Serving Suggestions
Serve the olive falafel in warm pita bread with sliced cucumber, tomato, red onion, and a drizzle of tahini sauce or hummus. They also work well over a salad with lemon-tahini dressing, or as part of a mezze platter with baba ganoush, tabbouleh, and pickled vegetables.
Variations
- Baked version: For a lighter option, bake the falafel at 375°F (190°C) for 20–25 minutes, flipping halfway, until crisp and golden. Brush with oil before baking.
- Spicy kick: Add 1/2 teaspoon of cayenne pepper or a chopped jalapeño to the mixture for heat.
- Herb swap: Replace cilantro with mint or dill for a different flavor profile.
- Olive variety: Kalamata olives add a richer, more intense flavor, while Castelvetrano olives are milder and buttery.
Storage and Reheating
Store cooked falafel 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 5–7 minutes, or until heated through. You can also reheat in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze uncooked or cooked falafel for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use canned chickpeas instead of dried? Yes, but the texture will be softer and you’ll need to add more flour (about 1/4 cup / 30 g extra) to bind. The falafel may be less crisp and more likely to fall apart, so handle gently.
Why did my falafel fall apart in the oil? This usually happens if the mixture is too wet or not chilled. Make sure to drain canned chickpeas very well, and chill the mixture for at least 30 minutes. Also, don’t skip the flour—it acts as a binder.
Can I make the mixture ahead of time? Absolutely. You can prepare the mixture up to 24 hours in advance and keep it covered in the fridge. Shape and fry when ready.
Are olive falafels gluten-free? They can be if you use chickpea flour or a gluten-free all-purpose blend instead of wheat flour. The rest of the ingredients are naturally gluten-free.
How do I know when the oil is hot enough? Use a deep-fry thermometer; it should read 350°F (175°C). If you don’t have one, drop a small piece of the mixture into the oil—it should sizzle and float to the surface immediately.
Can I freeze the falafel? Yes. Freeze uncooked falafel on a baking sheet, then transfer to a zip-top bag. Fry from frozen, adding 1–2 minutes to the cooking time. Cooked falafel can also be frozen and reheated in the oven.
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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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