Crazy falafel Granada Hills–style is a pita meal of crisp, herb-packed chickpea falafel with fresh vegetables and a creamy tahini sauce. This home version uses dried chickpeas soaked overnight, then blends and fries them for a tender center and crunchy exterior; falafel recipes vary by region and household, so adjust the herbs and toppings to taste.
Ingredients
- 1 cup (200 g) dried chickpeas, sorted and rinsed
- 4 cups (950 ml) cold water, for soaking
- ½ small yellow onion (about 75 g), roughly chopped
- ¾ cup (20 g) loosely packed fresh parsley leaves and tender stems
- ½ cup (15 g) loosely packed fresh cilantro leaves and tender stems
- 3 garlic cloves (about 9 g), peeled
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- ¾ teaspoon (4 g) fine salt, plus more to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon baking soda
- 1 tablespoon (8 g) all-purpose flour, plus up to 1 tablespoon (8 g) more if needed
- 4–6 cups (950 ml–1.4 L) neutral oil, for frying; use enough for a depth of about 1½ inches (4 cm)
- 4 medium pita breads (about 240 g total)
- 1 cup (150 g) diced tomato
- 1 cup (100 g) thinly sliced romaine lettuce
- ½ medium cucumber (about 150 g), diced
- ¼ cup (35 g) thinly sliced red onion
- ¼ cup (60 g) tahini
- 2 tablespoons (30 ml) lemon juice
- 3 tablespoons (45 ml) cold water, plus more as needed
- ¼ teaspoon fine salt, for the sauce
Instructions
- Soak the chickpeas. Put the dried chickpeas in a large bowl and cover with 4 cups (950 ml) cold water, leaving plenty of room for expansion. Cover and refrigerate for 12 hours. Drain well and pat dry. Do not use canned or cooked chickpeas here: their moisture makes the mixture soft and difficult to shape.
- Make the falafel mixture. Add the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, ¾ teaspoon salt, pepper, and baking soda to a food processor. Pulse in short bursts, scraping down the sides once or twice, until the mixture resembles coarse, moist sand and holds together when pressed. Avoid blending it into a smooth paste. Stir in 1 tablespoon (8 g) flour.
- Chill and prepare the sauce. Cover the falafel mixture and refrigerate for 30 minutes so it firms up. Meanwhile, whisk tahini, lemon juice, 3 tablespoons (45 ml) cold water, and ¼ teaspoon salt until smooth. It may thicken before loosening into a pourable sauce; whisk in additional water a teaspoon at a time if needed. Refrigerate until serving.
- Shape the falafel. Form the chilled mixture into 16 small patties, about 1½ inches (4 cm) across and ½ inch (1 cm) thick. If a test patty crumbles, mix in the remaining tablespoon of flour. If the mixture feels wet, chill it for another 10 minutes rather than adding a lot of flour, which can make the centers dense.
- Heat the oil. Pour oil into a heavy, deep skillet to a depth of about 1½ inches (4 cm). Heat over medium to medium-high until it reaches 350°F (175°C) on a thermometer. Keep the pan on a stable burner and leave room above the oil; never leave hot oil unattended.
- Fry in batches. Carefully lower four or five patties into the oil without crowding the pan. Fry for about 3 minutes per side, turning once, until deeply golden and crisp. Adjust the heat to keep the oil near 350°F (175°C), and transfer cooked falafel to a wire rack or paper-towel-lined plate. Repeat with the remaining patties. Let one cool briefly and break it open to check that the center is hot and cooked through before serving.
- Warm and fill the pitas. Warm the pita briefly in a dry skillet or microwave. Cut or open each pita pocket and divide the lettuce, tomato, cucumber, and red onion among them. Add four falafel patties per pita and spoon over tahini sauce. Serve the remaining sauce on the side.
Tips
- Use dried chickpeas, not canned. Overnight soaking gives the legumes time to hydrate while keeping the mixture firm enough to fry.
- Pulse rather than purée. A coarse texture helps the patties hold together and gives them a more appealing, less pasty center.
- Keep the oil temperature steady. If it is too cool, falafel can absorb oil; if it is too hot, the outside may brown before the middle cooks. Fry a single test patty first.
- For a gluten-free version, replace the all-purpose flour with chickpea flour and use gluten-free pita or serve the falafel over salad. The result may be slightly denser.
Serving Suggestions
Serve the stuffed pitas while the falafel is hot and crisp, with extra tahini sauce and lemon wedges. For a larger spread, add hummus, pickled turnips, olives, sliced radishes, or a chopped cucumber-tomato salad. A plate of falafel with rice, salad, and sauce also works well when you would rather skip the pita.
Variations
For a spicier batch, add ¼ teaspoon cayenne or one small seeded jalapeño to the food processor. For a more herb-forward flavor, increase the parsley or cilantro by a few tablespoons. If cilantro is unavailable, use additional parsley; it will taste less citrusy but still make a flavorful falafel. You can also make smaller, round falafel balls, though they may need an extra minute or two to cook through.
Storage and Reheating
Refrigerate cooked falafel and any leftover sauce or cut vegetables within 2 hours. Store components separately in covered containers; cooked falafel keeps for 3–4 days in the refrigerator. Reheat falafel in a 375°F (190°C) oven or air fryer until hot throughout and crisp again, usually 6–10 minutes depending on size. Leftovers should reach 165°F (74°C) when reheated, as checked with a food thermometer. Avoid microwaving if crispness matters. Uncooked mixture is best fried the day it is made; freeze cooked falafel in a single layer, then transfer to a freezer-safe container for up to 2 months.
Frequently Asked Questions
Can I use canned chickpeas?
No. Canned chickpeas are already cooked and hold more moisture, so the patties are likely to fall apart or turn soft. Dried chickpeas soaked overnight are the right choice for this recipe.
Why is my falafel breaking in the oil?
The mixture may be too wet, too finely blended, or not chilled enough. Drain and dry the soaked chickpeas thoroughly, pulse to a coarse texture, and chill the mixture. Add the extra tablespoon of flour only if a test patty still crumbles.
Can I bake these instead of frying?
Yes, though the texture will be less crisp and the patties may need a little extra shaping support. Brush or spray them lightly with oil and bake on a lined sheet at 400°F (205°C), turning once, until browned and hot through, about 20–25 minutes. Check a test patty before baking the whole batch.
Can I make the mixture ahead?
For the best texture, soak the chickpeas overnight and prepare the mixture on the day you plan to fry it. You can make the tahini sauce and chop the toppings a day ahead, keeping them covered and refrigerated.
What can I use instead of tahini?
Use plain Greek yogurt thinned with lemon juice and a little water, or a yogurt-free sauce made with olive oil, lemon, and garlic. These alternatives taste different from tahini, which has a distinctive toasted sesame flavor.
How do I know when falafel is done?
The exterior should be deep golden and crisp, and the center should be hot and cooked through rather than raw or pasty. Frying small patties at the stated oil temperature helps them cook evenly; cut one open after it cools briefly to check before serving.
Related
- Mutton Shami Kebab: Tender, Spiced Patties at Home
- Anzac Biscuit Images: A Golden Oat Biscuit Recipe
- Does Roasting Nuts Destroy Nutrients?
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).