Falafel Hut Santa Rosa–style falafel is a home-cooked take on crisp, herb-filled chickpea patties served in a pita or as part of a Middle Eastern-inspired plate. This version uses dried chickpeas, fresh herbs, and warm spices for a tender center and browned exterior; it is a general restaurant-inspired recipe, not a claim to reproduce a specific restaurant’s formula.
Ingredients
- 1 cup (200 g) dried chickpeas, soaked overnight in plenty of water
- ½ small yellow onion (about 75 g), roughly chopped
- ¾ cup (15 g) loosely packed fresh parsley leaves and tender stems
- ½ cup (10 g) loosely packed fresh cilantro leaves and tender stems
- 3 garlic cloves (about 9 g), peeled
- 1 teaspoon (5 g) fine salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon baking soda
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper, optional
- 1 tablespoon (8 g) all-purpose flour or chickpea flour, plus more only if needed
- 4 to 6 cups (950 ml to 1.4 L) neutral oil, such as canola, for frying; use enough for a depth of about 1½ inches (4 cm)
- 4 pita breads (about 240 g total), to serve
- 1 cup (150 g) chopped tomato and cucumber, to serve
- ½ cup (120 g) tahini sauce or plain yogurt sauce, to serve
- Pickled turnips or sliced red onion, optional, to serve
Instructions
- Put the dried chickpeas in a large bowl and cover with at least 3 inches (8 cm) of cold water. Soak for 12 to 13 hours, then drain and rinse well. Do not cook the chickpeas first: canned or boiled chickpeas hold too much moisture for this mixture and can make the falafel fall apart.
- Put the drained chickpeas, onion, parsley, cilantro, garlic, salt, cumin, coriander, baking soda, black pepper, and cayenne, if using, in a food processor. Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped and holds together when pressed. It should resemble coarse couscous, not a smooth paste. Process in batches if your machine is small.
- Transfer the mixture to a bowl and stir in 1 tablespoon (8 g) flour. Cover and refrigerate for 30 minutes. This short chill helps the mixture firm up and makes shaping easier.
- Shape the mixture into 16 balls or squat patties, each about 1½ inches (4 cm) across. Press firmly enough to make each piece hold together, but do not compact it into a dense ball. If a test piece crumbles, mix in another 1 teaspoon flour; if the mixture feels wet, chill it for 15 minutes before shaping.
- Pour oil into a deep, heavy saucepan or Dutch oven to a depth of about 1½ inches (4 cm). Set a thermometer in the oil and heat it to 350°F (175°C) over medium heat. Keep the pot no more than halfway full, and never leave hot oil unattended.
- Fry the falafel in batches of four or five, leaving space between pieces. Cook for about 3 to 4 minutes, turning once if needed, until deeply golden and crisp. Adjust the burner to keep the oil near 350°F (175°C); crowded falafel lowers the temperature and can turn greasy. Lift out with a slotted spoon and drain on a wire rack or paper towels. Let one piece cool slightly and check that the center is hot and cooked through; repeat with the remaining mixture.
- Warm the pitas briefly in a dry skillet or microwave. Fill each with falafel, chopped tomato and cucumber, sauce, and any optional pickles or onion. Serve while the falafel is crisp.
Tips
- Start with dried chickpeas. They give the mixture the firm texture needed for frying. Canned chickpeas are convenient but too soft and wet for this particular method.
- Keep the texture coarse. Over-processing turns the mixture pasty, producing heavy falafel. Stop when the particles are small and the mixture clumps when squeezed.
- Check the oil temperature. A deep-fry thermometer is useful. Oil that is too cool encourages greasy patties; oil that is too hot browns the outside before the center is ready.
- Use a substitute thoughtfully. If cilantro is unavailable, replace it with the same amount of parsley; the flavor will be milder and less citrusy. Chickpea flour can replace all-purpose flour for a gluten-free option, provided the rest of the meal is also gluten-free.
Serving Suggestions
Serve the falafel in warm pita with chopped tomato and cucumber, tahini sauce, and pickled turnips for a satisfying sandwich. For a plate, arrange the patties with hummus, a crisp lettuce or cabbage salad, rice, and lemon wedges. A simple tahini sauce can be made by whisking ¼ cup (60 g) tahini with 2 tablespoons (30 ml) lemon juice, 2 tablespoons (30 ml) cold water, and a pinch of salt; add water a teaspoon at a time until pourable.
Variations
For a more herb-forward flavor, increase the parsley to 1 cup (20 g) while keeping the cilantro amount the same. Add ½ teaspoon ground paprika for a warmer, slightly smoky note, or omit the cayenne for a mild batch. To bake instead of fry, brush shaped patties generously with oil and bake on a lined tray at 425°F (220°C) for 20 to 25 minutes, turning once; they will be drier and less evenly crisp than fried falafel. For an air fryer, lightly oil the patties and cook in a single layer at 375°F (190°C) for about 12 to 15 minutes, turning halfway, checking early because appliance times vary.
Storage and Reheating
Refrigerate cooked falafel within 2 hours in a covered container and use within 3 to 4 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8 to 12 minutes, or in an air fryer for about 4 to 6 minutes, until crisp and heated through. USDA guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. A microwave warms them quickly but softens the crust. Freeze cooked falafel in a single layer until firm, then transfer to a freezer-safe container for up to 2 months; reheat from frozen in a 375°F (190°C) oven until hot throughout.
Frequently Asked Questions
Can I use canned chickpeas?
No, not with these proportions. Canned chickpeas are already cooked and contain more moisture, so the mixture may crumble or become pasty. Use dried chickpeas soaked overnight for the best structure.
Why are my falafel falling apart?
The mixture may be too wet, too coarsely chopped, or insufficiently chilled. Drain the soaked chickpeas thoroughly, pulse until the particles are fine enough to clump, and chill before shaping. Add flour a teaspoon at a time only if a test piece still will not hold together.
Can I prepare the mixture in advance?
Yes. Keep the covered mixture refrigerated for up to 24 hours, then shape and fry it. If liquid has collected, drain it off and stir the mixture before shaping. For longer storage, freeze shaped uncooked patties on a tray, then store them frozen; fry from frozen over slightly lower heat and allow extra cooking time, checking that they are hot through.
Can I make the falafel gluten-free?
Use chickpea flour instead of all-purpose flour and serve with gluten-free sides or bread. Check packaged sauces and spices for cross-contact or added gluten if that is a concern.
How do I know when falafel is done?
The outside should be browned and crisp, and the center should be hot and set rather than raw or pasty. Frying time varies with the size of the pieces and the oil temperature, so cook a test piece first and cut it open to check.
Can I make smaller or larger falafel?
Yes, but keep the pieces similar in size so they cook evenly. Smaller pieces fry more quickly; larger ones need longer and are more likely to brown before the center cooks. Keep the oil near 350°F (175°C) and check a sample piece before serving.
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