Eli falafel Shanghai is a falafel-style dish of seasoned chickpeas, herbs, and spices, fried until crisp and served with a creamy sauce and fresh accompaniments. The name may refer to a particular Shanghai-style falafel rather than one standardized regional recipe, so this practical home version keeps the chickpea fritters classic and adds a bright, easy tahini sauce.
Ingredients
- 1 cup (200 g) dried chickpeas, picked over and rinsed
- ½ small yellow onion, roughly chopped (about ½ cup/75 g)
- ¾ cup (25 g) loosely packed fresh parsley leaves and tender stems
- ½ cup (15 g) loosely packed fresh cilantro leaves and tender stems
- 3 garlic cloves, peeled
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ½ teaspoon fine salt (3 g), plus more to taste
- ¼ teaspoon baking soda (1 g)
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
- 2 tablespoons (16 g) all-purpose flour, plus up to 1 tablespoon (8 g) if needed
- 4 cups (950 ml) neutral frying oil, or enough for a 2-inch (5 cm) depth in a heavy pot
- ⅓ cup (80 g) tahini
- 2 tablespoons (30 ml) fresh lemon juice
- 2–4 tablespoons (30–60 ml) cold water
- ¼ teaspoon salt (1.5 g) for the sauce, or to taste
- 4 pita breads (about 8 oz/225 g total), for serving
- 2 cups (100 g) shredded lettuce
- 1 medium tomato, diced (about 1 cup/180 g)
- ½ medium cucumber, diced (about 1 cup/150 g)
Instructions
- Soak the chickpeas in plenty of cold water for 12–18 hours; they will expand, so use a large bowl and cover them by at least 3 inches (7.5 cm). Drain and rinse well. Do not substitute canned chickpeas: they are too wet and tend to make the falafel fall apart.
- Put the drained chickpeas, onion, parsley, cilantro, and garlic in a food processor. Pulse in short bursts, scraping down the bowl as needed, until the mixture resembles coarse, damp crumbs. Stop before it becomes a smooth paste.
- Add the cumin, coriander, salt, baking soda, pepper, and 2 tablespoons flour. Pulse briefly to distribute. Squeeze a little mixture in your hand: it should hold together when pressed but still look textured. If it crumbles, mix in the remaining tablespoon flour. Cover and chill for 15 minutes while you make the sauce.
- Whisk the tahini, lemon juice, and salt in a small bowl. It will thicken at first. Whisk in cold water, 1 tablespoon at a time, until the sauce is smooth and pourable. Taste and adjust the salt or lemon.
- Pour the oil into a heavy, deep pot to a depth of about 2 inches (5 cm), leaving plenty of room at the top. Heat over medium to 350°F (175°C), checking with a deep-fry thermometer. Meanwhile, shape the chickpea mixture into 16 balls or small patties, about 1½ inches (4 cm) across, pressing firmly so they hold their shape.
- Fry the falafel in batches of 4–5, without crowding the pot, for 3–4 minutes per batch. Turn once if needed, cooking until the outside is deep golden brown and the centers are hot and cooked through. Keep the oil near 350°F (175°C), adjusting the heat between batches. Move the falafel to a wire rack or a paper-towel-lined plate and season lightly with salt.
- Warm the pita briefly in a dry skillet or oven. Fill with lettuce, tomato, cucumber, falafel, and tahini sauce, or serve everything on a platter for diners to assemble.
Tips
- Use dried chickpeas. They should be soaked but not cooked before processing. Canned chickpeas add excess moisture and make the mixture more likely to break apart in the oil.
- Keep the texture coarse. A fine paste can make dense falafel. Pulse rather than running the processor continuously, and scrape the sides so the herbs and chickpeas are evenly chopped.
- Check the oil temperature. Oil that is too cool leads to greasy falafel; oil that is too hot browns the outside before the middle cooks. Fry a single test piece first and adjust the heat.
- Make it gluten-free. Replace the all-purpose flour with chickpea flour or a certified gluten-free all-purpose blend. Add it a teaspoon at a time, only if the mixture needs help holding together.
Serving Suggestions
Serve the falafel warm in pita with lettuce, tomato, cucumber, and tahini sauce. For a platter, add hummus, pickled turnips or cucumbers, olives, and lemon wedges. A simple chopped salad or rice makes the meal more substantial. Keep the sauce separate until serving so the crisp coating does not soften.
Variations
For a lightly spicy version, add ¼ teaspoon cayenne or a finely chopped green chile to the processor. For a deeper, earthier flavor, increase the cumin by ½ teaspoon. You can also shape the mixture into flatter patties; they cook more quickly and are easier to fit into sandwiches. If tahini is unavailable, stir lemon juice and a little water into plain yogurt for a different, tangier sauce. This is a substitute, not a close match: it lacks tahini’s roasted sesame flavor.
Storage and Reheating
Refrigerate cooked falafel within 2 hours, in a covered container, for 3–4 days. For the best texture, reheat on a baking sheet in a 375°F (190°C) oven or toaster oven for about 8–12 minutes, turning once, until hot throughout; leftovers should reach 165°F (74°C). An air fryer also works at 350°F (175°C) for about 4–6 minutes. Microwaving is safe but softens the crust. 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 until piping hot.
Frequently Asked Questions
Can I use canned chickpeas?
No. Canned chickpeas are already cooked and hold too much moisture for this uncooked mixture, so the falafel may be soft or fall apart during frying. Dried chickpeas soaked overnight give the right structure.
Why is my falafel falling apart?
The mixture may be too wet, too coarsely chopped, or not pressed firmly enough when shaped. Drain soaked chickpeas thoroughly, pulse until the crumbs cling when squeezed, and add a little flour only if necessary. Chilling the shaped mixture for 15–30 minutes can also help.
Can I make the mixture ahead?
Yes. Cover and refrigerate the mixture for up to 24 hours, then shape and fry it. If it releases moisture while chilling, stir it well and add a small amount of flour only if it no longer holds together.
Can I bake the falafel instead of frying?
Yes, though the result is generally less crisp. Brush or spray shaped patties generously with oil and bake on a parchment-lined tray at 425°F (220°C) for about 20–25 minutes, turning halfway, until browned and hot through. Do not expect the same crust as deep-frying.
How do I know the oil is ready without a thermometer?
A thermometer is the most reliable method. If you do not have one, a small pinch of mixture should sizzle steadily and rise to the surface without turning dark immediately; test cautiously and keep the pot attended. Never leave hot oil unattended or add water to an oil fire.
Is falafel traditionally from Shanghai?
Falafel is widely associated with Middle Eastern cuisines, with regional and family variations in ingredients and serving style. “Eli falafel Shanghai” does not identify a universally standardized traditional recipe, so this version uses familiar chickpea falafel with fresh vegetables and tahini sauce.
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