Falafel House Buffalo-style falafel pairs crisp chickpea patties with tangy, spicy Buffalo sauce and a cool, creamy dressing. This meat-free twist is served in pita or as a platter; the recipe uses dried chickpeas for a sturdy texture and includes a practical shortcut if you only have canned.
Ingredients
- 1 cup dried chickpeas (200 g), soaked overnight in plenty of water
- ½ small yellow onion, roughly chopped (about ½ cup / 75 g)
- ½ cup loosely packed fresh parsley leaves (15 g)
- ½ cup loosely packed fresh cilantro leaves (15 g)
- 3 garlic cloves (about 9 g), peeled
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ¾ teaspoon fine salt (4 g), plus more to taste
- ¼ teaspoon baking soda (1 g)
- 2 tablespoons all-purpose flour (16 g), plus 1 tablespoon (8 g) if needed
- 4 cups neutral frying oil (950 ml), or enough for a 1½-inch (4 cm) depth in a heavy pot
- ⅓ cup cayenne-style hot sauce (80 ml)
- 3 tablespoons unsalted butter (42 g)
- ½ cup plain Greek yogurt (120 g)
- 2 tablespoons mayonnaise (30 g)
- 1 tablespoon lemon juice (15 ml)
- ¼ teaspoon garlic powder (1 g)
- 4 pita breads (about 240 g total), warmed
- 1 cup shredded lettuce (50 g)
- 1 medium tomato (about 150 g), diced
- ½ small cucumber (about 100 g), diced
Instructions
- Cover the dried chickpeas with at least 3 inches (7.5 cm) of cold water and soak for 12 hours. Drain very well and pat dry. Do not cook the chickpeas before blending; dried, soaked beans help the falafel hold together and fry crisp. Discard the soaking water.
- Put the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, baking soda and 2 tablespoons flour in a food processor. Pulse, scraping down the bowl as needed, until the mixture is finely chopped and holds together when pinched, but is not a smooth paste. If it seems too wet to shape, mix in the extra tablespoon of flour.
- With damp hands, shape the mixture into 16 small patties, about 1½ inches (4 cm) wide and ½ inch (1 cm) thick. Arrange them on a tray. Let them rest in the refrigerator for 20 minutes while you prepare the sauces and toppings; chilling helps the patties keep their shape.
- For the cool dressing, stir together the yogurt, mayonnaise, lemon juice and garlic powder in a small bowl. Season with a pinch of salt and set aside. In a small saucepan over low heat, melt the butter, then whisk in the hot sauce until smooth. Keep the Buffalo sauce warm, but do not let it boil.
- Pour oil into a heavy Dutch oven or deep, sturdy pot to a depth of about 1½ inches (4 cm). Heat over medium to 350°F (175°C), checking with a thermometer. Fry the falafel in batches without crowding the pot, turning once, for about 3 to 4 minutes total per batch, until deeply golden and crisp. Keep the oil near 350°F (175°C); let it return to temperature between batches. Transfer falafel to a wire rack or paper towels and let excess oil drain. Since these patties contain no meat or eggs, no meat or egg safe-temperature target applies; cook until hot through and crisp, and do not taste raw mixture.
- Brush or toss the hot falafel lightly with Buffalo sauce. For a milder finish, serve the sauce on the side instead. Warm the pita, then fill with lettuce, tomato, cucumber, falafel and a generous spoonful of the yogurt dressing. Serve promptly while the outside is crisp.
Tips
- Use dried chickpeas that have only been soaked, not canned or boiled. Canned beans contain more moisture and can make the mixture soft; if substituting, drain and dry 1½ cups (about 250 g) canned chickpeas very thoroughly and expect a softer, less traditional texture. Add flour a tablespoon at a time, only as needed.
- Do not over-process the mixture. A coarse, crumbly texture makes a lighter falafel; a smooth paste can turn dense or gummy. If you do not own a food processor, finely chop the herbs and onion and mash the chickpeas in small batches.
- Check frying temperature with a thermometer. Oil that is too cool can soak into the patties, while oil that is too hot can brown the outside before the center warms. Fry a single test patty first and adjust the heat if it falls apart or darkens too quickly.
- For a less spicy Buffalo sauce, use less hot sauce and add a little melted butter; for more heat, increase the hot sauce gradually. If you need a gluten-free version, use a certified gluten-free flour and serve with gluten-free flatbread or as a bowl.
Serving Suggestions
Serve the falafel in warm pita with the lettuce, tomato, cucumber and yogurt dressing, with extra Buffalo sauce at the table. For a platter, arrange the patties over chopped greens with sliced vegetables, pita wedges and dressing for dipping. Celery sticks and carrot sticks make a familiar Buffalo-style side, while rice or roasted potatoes turn the meal into a more substantial plate. Keep the cool dressing separate until serving so the falafel stays crisp.
Variations
To make a Buffalo falafel bowl, skip the pita and serve the patties over rice, shredded cabbage or greens with the vegetables and dressing. For a dairy-free version, use a plant-based butter and unsweetened plant-based yogurt and mayonnaise; the dressing will taste slightly different, so season it to taste. A tahini dressing is another dairy-free option, though it brings a nuttier flavor that is less like a classic creamy Buffalo pairing.
You can also serve the falafel without tossing it in sauce and offer Buffalo sauce as a dip, which preserves more of its crunchy crust. For a milder, less tangy variation, replace half the hot sauce with additional melted butter. Avoid adding wet ingredients directly to the chickpea mixture, since excess moisture makes shaping and frying harder.
Storage and Reheating
Refrigerate cooked falafel within 2 hours in a shallow, airtight container. Store the falafel, Buffalo sauce and yogurt dressing separately for best texture; cooked falafel keeps for 3 to 4 days in the refrigerator. Reheat falafel in a 375°F (190°C) oven or air fryer for about 6 to 10 minutes, turning once, until crisp and hot throughout. Leftovers should reach 165°F (74°C) when reheated, checked with a food thermometer. Avoid microwaving if you want to retain the crisp exterior.
Uncooked shaped patties can be refrigerated, covered, for up to 24 hours before frying. For longer storage, freeze them in a single layer, then transfer to a freezer-safe container for up to 2 months. Fry from frozen over slightly lower heat so the centers warm before the surfaces brown, allowing extra time and checking that they are hot through. Do not leave cooked falafel at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make falafel with canned chickpeas?
Yes, but the result is softer and more prone to falling apart than falafel made with soaked dried chickpeas. Drain canned chickpeas thoroughly, pat them dry, pulse rather than puree, and add flour only until the mixture can be shaped. Fry one test patty before cooking the batch.
Why did my falafel fall apart in the oil?
The mixture may be too wet, too coarse to bind, or insufficiently chilled. Drain and dry the soaked chickpeas well, pulse until the mixture holds when squeezed, and chill shaped patties for 20 minutes. Keep the oil at about 350°F (175°C) and avoid turning the patties too early.
Can I bake or air-fry the falafel?
Yes. Brush shaped patties generously with oil and bake on a lined, preheated tray at 400°F (200°C) for about 20 to 25 minutes, turning once. In an air fryer, arrange them in a single layer, brush with oil and cook at 375°F (190°C) for roughly 12 to 16 minutes, turning halfway. They will be less evenly crisp than deep-fried falafel.
Is this recipe very spicy?
The heat depends on the hot sauce you choose and how much you use. The stated amount gives a noticeable Buffalo-style kick; serve the sauce on the side or start with half the quantity for a milder result. The yogurt dressing also softens the heat.
Can I make the components ahead?
Yes. Prepare the dressing and Buffalo sauce up to 2 days ahead and refrigerate them separately. The soaked chickpeas can be drained and refrigerated for up to a day before blending. Shape the patties up to 24 hours ahead, keep them covered and chilled, and fry shortly before serving for the best crispness.
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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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