Amsterdam falafel Omaha-style is a home-cook’s take on crisp chickpea falafel served in warm pita with fresh vegetables and creamy tahini sauce. Falafel has roots across the Middle East, with regional and family variations; this version uses dried chickpeas for a tender, herb-filled center and a sturdy crust.
Ingredients
- 1 cup (200 g) dried chickpeas
- ½ medium yellow onion, roughly chopped, about ½ cup (75 g)
- ¾ cup (15 g) loosely packed fresh parsley leaves
- ½ cup (10 g) loosely packed fresh cilantro leaves
- 2 garlic cloves (about 6 g), peeled
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ½ teaspoon baking powder (2 g)
- 1 teaspoon fine salt (5 g), plus more to taste
- ¼ teaspoon black pepper (0.5 g)
- 1 tablespoon (8 g) all-purpose flour, plus up to 1 tablespoon (8 g) if needed
- 4 cups (950 ml) neutral frying oil, such as canola or sunflower oil
- 4 pita breads, about 7 inches (18 cm) each
- 1 medium tomato (about 150 g), diced
- 1 small cucumber (about 150 g), diced
- 1 cup (30 g) shredded lettuce
- ¼ small red onion (about 35 g), thinly sliced
- ½ cup (120 g) tahini
- 3 tablespoons (45 ml) fresh lemon juice
- ¼ cup (60 ml) cold water, plus more as needed
- ¼ teaspoon fine salt (1 g) for the sauce
Instructions
- Put the dried chickpeas in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak for 12 hours at room temperature, then drain and rinse well. Do not use canned or cooked chickpeas: their extra moisture makes the mixture prone to falling apart.
- Add the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, and pepper to a food processor. Pulse, scraping down the bowl as needed, until the mixture looks like coarse, moist crumbs that hold together when squeezed. Avoid blending it into a smooth paste. Stir in the baking powder and 1 tablespoon (8 g) flour.
- Shape the mixture into 16 balls or squat patties, about 1½ inches (4 cm) wide. If it feels too wet to hold its shape, mix in the extra tablespoon of flour. Place the pieces on a tray and refrigerate for 30 minutes so they firm up while you prepare the sauce and toppings.
- For the sauce, whisk the tahini, lemon juice, and ¼ teaspoon (1 g) salt in a small bowl. It will thicken at first; gradually whisk in the cold water until smooth and pourable. Add another teaspoon of water at a time if needed. Set aside.
- Pour the oil into a heavy, deep saucepan to a depth of about 1½ inches (4 cm), leaving plenty of room at the top. Heat over medium to 350°F (175°C), checking with a frying or instant-read thermometer. Prepare a wire rack over a tray, or line a plate with paper towels.
- Fry the falafel in batches of four or five, without crowding the pan. Cook for 3 to 4 minutes, turning once, until deep golden brown and crisp. Keep the oil near 350°F (175°C); allow it to return to temperature between batches. Lift the falafel out with a slotted spoon and drain on the rack. If a piece breaks apart, lower the heat briefly and add a little more flour to the remaining mixture.
- Warm the pitas in a dry skillet for about 30 seconds per side, or wrap them in foil and warm in a 300°F (150°C) oven for 8 minutes. Split or open each pita, add lettuce, tomato, cucumber, and red onion, then fill with four falafel pieces. Spoon over tahini sauce and serve promptly.
Tips
- Use dried chickpeas. Canned chickpeas are already hydrated and soft; the mixture will be too wet and can disintegrate during frying. Soaking is essential, but cooking the chickpeas is not.
- Check the texture before shaping. A handful should hold when squeezed but still look grainy. If it crumbles, pulse a little longer; if it feels sticky or loose, mix in flour a teaspoon at a time and chill it.
- Fry a test piece. Cook one falafel first to check seasoning and whether it stays intact. If it falls apart, add flour to the batch; if the outside browns too quickly, reduce the heat and let the oil settle near 350°F (175°C).
- Keep the oil safe and manageable. Use a deep, heavy pan and never fill it more than halfway. Lower falafel gently into the oil, keep water away from the hot pan, and do not leave the oil unattended.
Serving Suggestions
Serve the filled pitas with extra tahini sauce, lemon wedges, and pickled turnips or cucumbers. A chopped tomato-cucumber salad, hummus, or a bowl of lentil soup makes a satisfying side. For a platter, arrange falafel with pita wedges, lettuce, sliced vegetables, olives, and sauce so everyone can build a plate or wrap.
Variations
For a more strongly herbaceous batch, increase the parsley to 1 cup (20 g) and cilantro to ¾ cup (15 g). Add ¼ teaspoon (0.5 g) cayenne for heat, or a pinch of ground cardamom for a warmer spice note. If cilantro is unavailable, use an equal amount of parsley; the flavor will be less citrusy but the falafel will still work. For a gluten-free version, replace the all-purpose flour with rice flour or chickpea flour and serve with gluten-free pita or over salad. The coating may be slightly less crisp.
Storage and Reheating
Refrigerate cooked falafel and sauce separately within 2 hours of cooking. Keep the falafel in a covered container for 3 to 4 days and the tahini sauce for up to 5 days; stir the sauce and thin it with a little water if it thickens. Reheat falafel in a 375°F (190°C) oven or air fryer until hot and crisp, usually 6 to 10 minutes, turning once. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid reheating in a sealed container, and expect the crust to soften in a microwave. Freeze cooled falafel in a single layer, then transfer to a freezer-safe container for up to 2 months; reheat from frozen in the oven or air fryer until hot throughout.
Frequently Asked Questions
Can I use canned chickpeas?
No. They contain more moisture than soaked dried chickpeas and are already soft, so the falafel may fall apart in the oil. Use dried chickpeas soaked for 12 hours and drained well.
Can I make the mixture ahead?
Yes. Cover and refrigerate the shaped falafel or unshaped mixture for up to 24 hours. Keep it chilled, then shape if needed and fry directly from the refrigerator; do not leave the mixture at room temperature for an extended period.
Why did my falafel fall apart?
Common causes are using cooked chickpeas, a mixture that is too wet or coarsely processed, or oil that is not hot enough. Drain the soaked chickpeas thoroughly, pulse until the crumbs hold together when pressed, and check the oil with a thermometer.
Can I bake the falafel instead of frying it?
Yes, though the result is usually drier and less crisp. Brush the shaped pieces generously with oil and bake on a parchment-lined tray at 400°F (200°C) for about 25 minutes, turning halfway, until browned and hot through.
What can I use instead of tahini?
For a similar creamy sauce, use ½ cup (120 g) plain Greek yogurt with lemon juice, salt, and a little water. This changes the flavor and makes the sauce dairy-based; tahini is the traditional sesame option and is naturally dairy-free.
Is this recipe vegan?
Yes, as written, the falafel, tahini sauce, and vegetable fillings are vegan. Check the pita label if you need to avoid specific animal-derived ingredients.
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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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