Falafel Express Latham-style falafel is a quick home version of the crisp chickpea fritters served in pita or as part of a Middle Eastern-style platter. This recipe uses canned chickpeas for convenience, with fresh herbs, garlic, and warm spices; the texture is softer than traditional falafel made from soaked dried chickpeas, but chilling the mixture and frying in small batches helps it hold together and brown well.
Ingredients
- 2 cans chickpeas, 15 oz (425 g) each, drained and rinsed thoroughly
- 1 small yellow onion, about 4 oz (115 g), roughly chopped
- 3 garlic cloves, peeled
- 1 cup loosely packed fresh parsley leaves (25 g)
- ½ cup loosely packed fresh cilantro leaves (15 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ½ teaspoon paprika (1 g)
- ¾ teaspoon fine salt (4 g), plus more to taste
- ¼ teaspoon black pepper (0.5 g)
- ½ teaspoon baking powder (2 g)
- ¼ cup all-purpose flour (30 g), plus 1–2 tablespoons (8–15 g) if needed
- 2 tablespoons lemon juice (30 ml)
- 4 cups neutral frying oil (950 ml), or enough for a 1-inch (2.5 cm) depth in a heavy pan
- For serving: 4 pita breads, about 6 inches (15 cm) each; 1 cup (240 g) tahini sauce or plain yogurt sauce; and salad vegetables as desired
Instructions
- Drain the chickpeas well, then spread them on a clean towel and pat dry. Removing surface moisture matters because canned chickpeas contain more water than soaked, uncooked chickpeas and a wet mixture can fall apart or splatter in hot oil.
- Put the onion, garlic, parsley, and cilantro in a food processor. Pulse until finely chopped, scraping down the bowl once. Add the chickpeas, cumin, coriander, paprika, salt, pepper, baking powder, flour, and lemon juice. Pulse in short bursts until the mixture is coarse and holds together when pressed; do not purée it into a smooth paste. If your processor is small, work in batches and combine the mixture in a bowl.
- Test a tablespoon of mixture by squeezing it firmly. If it crumbles, add flour 1 tablespoon (8 g) at a time. If it seems wet or sticky, add another tablespoon of flour. Cover and refrigerate for 30 minutes so the mixture firms up. This chilling time is included in the total.
- Shape the mixture into 16 small patties, about 1½ inches (4 cm) wide and ½ inch (1.25 cm) thick. Press each firmly so there are no loose edges; small, slightly flattened patties cook more evenly than large balls in this canned-chickpea version.
- Pour the oil into a heavy skillet to a depth of about 1 inch (2.5 cm). Heat over medium to medium-high until it reaches 350°F (175°C), checking with a thermometer. If you do not have one, add a small pinch of mixture: it should sizzle steadily without browning immediately. Do not fill the pan more than halfway with oil, and keep water away from hot oil.
- Fry the patties in batches, leaving space between them, for about 3–4 minutes per side until deeply golden and hot through. Keep the oil near 350°F (175°C); if it gets too hot, the outside can darken before the center warms. Transfer the cooked falafel to a wire rack or a paper-towel-lined plate. Allow about 10 minutes of active frying for each batch; total cook time is about 20 minutes for two batches. No meat or egg is used in this recipe, so a USDA minimum internal temperature does not apply.
- Serve warm with pita, tahini or yogurt sauce, and vegetables. Let the oil cool completely before disposing of it; do not pour it down the sink.
Tips
- Dry chickpeas thoroughly. Excess moisture is the most common reason canned-chickpea falafel breaks up. If the mixture remains soft after chilling, add flour a little at a time rather than adding more liquid.
- Keep the texture coarse. A few visible chickpea pieces help the patties hold their shape. Over-processing makes a dense, pasty mixture.
- Use dried chickpeas for a firmer traditional texture. Replace the canned chickpeas with 1 cup (200 g) dried chickpeas, soaked in plenty of cold water for 18–24 hours and drained very well. Do not boil them; cooked chickpeas make the mixture too soft. This change requires advance soaking and makes a firmer, more classic-style falafel.
- Make a small test patty. Fry one before shaping the rest. If it breaks, mix in a little flour and chill again; if it tastes flat, adjust salt or spices before frying the remaining mixture.
Serving Suggestions
For falafel sandwiches, tuck three or four patties into warm pita with tahini sauce, chopped tomato, cucumber, lettuce, and pickled turnips or onions. A squeeze of lemon brightens the rich, crisp fritters. For a platter, serve them with hummus, tabbouleh or a simple parsley-and-tomato salad, olives, and warm flatbread. A yogurt sauce made with plain yogurt, lemon, minced garlic, and a pinch of salt is an easy alternative to tahini.
Variations
Add ¼ teaspoon (0.5 g) cayenne or a pinch of red-pepper flakes for heat, or use fresh dill in place of some of the cilantro for a different herbal note. For a gluten-free version, substitute chickpea flour or a certified gluten-free all-purpose blend for the flour, beginning with the same amount and adding more only if the mixture needs it. To bake, brush the shaped patties generously with oil and bake on a parchment-lined tray at 425°F (220°C) for about 20–25 minutes, turning once; baked falafel will be less evenly crisp than fried. An air fryer also works: brush or spray the patties with oil and cook in a single layer at 375°F (190°C) for about 12–16 minutes, turning halfway, depending on the appliance.
Storage and Reheating
Refrigerate cooked falafel within 2 hours in a covered container and use within 3–4 days. Reheat in a 375°F (190°C) oven or air fryer for 6–10 minutes, turning once, until hot throughout; microwaving is quicker but softens the crust. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C), checked with a food thermometer. Uncooked patties can be refrigerated, covered, for up to 24 hours before frying. To freeze, freeze cooked patties in a single layer, then transfer to a sealed freezer container for up to 2 months; reheat from frozen in the oven until hot, checking for 165°F (74°C).
Frequently Asked Questions
Why is my falafel falling apart?
Usually the chickpeas or herbs were too wet, the mixture was over-processed, or the patties were not pressed firmly. Pat the chickpeas dry, keep the mixture coarse, chill it, and add flour a tablespoon at a time if a test patty still crumbles.
Can I use canned chickpeas?
Yes. They make this recipe faster, though the mixture is softer and less traditional than one made with soaked, uncooked dried chickpeas. Dry them thoroughly and keep the patties small.
Can I prepare the mixture ahead?
Yes. Cover and refrigerate it for up to 24 hours, then shape and fry. If liquid collects, drain it off and adjust the mixture with a small amount of flour before cooking.
Can I fry falafel in a shallow pan?
Yes. A 1-inch (2.5 cm) depth of oil is enough for these flattened patties. Fry in batches and avoid crowding, which cools the oil and can make the crust greasy.
How do I know when the oil is ready?
A thermometer reading of 350°F (175°C) is the most reliable guide. Without one, a small piece of mixture should sizzle steadily when added. If it browns almost immediately, lower the heat; if it barely bubbles, let the oil heat longer.
Can I make these without a food processor?
Yes, but it takes more effort. Mash the chickpeas coarsely with a sturdy potato masher, chop the onion, garlic, and herbs very finely, and mix everything by hand until it holds together when squeezed.
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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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