Falafel King Boulder: Crispy Chickpea Falafel at Home

Falafel King Boulder is a Boulder-style take on falafel: crisp, herb-filled chickpea patties served in pita or on a platter with cool sauce and fresh vegetables. This home version uses dried chickpeas soaked overnight, which gives the falafel a better texture than canned beans; seasonings and accompaniments can be adjusted to suit your taste.

Ingredients

1 cup dried chickpeas (200 g), picked over and rinsed
½ small yellow onion (about 75 g), roughly chopped
¾ cup loosely packed parsley leaves (20 g)
½ cup loosely packed cilantro leaves and tender stems (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 more if needed
1 tablespoon lemon juice (15 ml)
4 to 6 cups neutral oil for frying (950 ml to 1.4 L), or enough for a depth of about 1½ inches (4 cm)
4 pita breads (about 240 g total), for serving
1 cup plain yogurt (245 g), for a quick sauce
1 tablespoon tahini (15 g), optional
1 tablespoon water (15 ml), plus more as needed for the sauce
1 small cucumber (about 150 g), diced or sliced
1 medium tomato (about 150 g), diced
½ small red onion (about 50 g), thinly sliced

Instructions

Put the dried chickpeas in a large bowl and cover with at least 3 inches (8 cm) of cold water. Soak for 12 hours or overnight; they will expand considerably. Drain, rinse, and spread them on a clean towel. Pat them dry. Do not cook the chickpeas before blending: falafel made with soaked, uncooked beans holds together and fries with a pleasantly coarse interior.
In a food processor, combine the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, baking soda, flour, and lemon juice. Pulse, scraping down the bowl as needed, until the mixture resembles coarse, damp crumbs and holds together when squeezed. Avoid blending it into a smooth paste. If it crumbles when pressed, pulse a little longer; if it seems wet or loose, mix in another tablespoon (8 g) of flour.
Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes. This rest firms the mixture and makes shaping easier. Meanwhile, stir the yogurt, tahini if using, and water together in a small bowl. Add more water a teaspoon at a time until the sauce is spoonable, then season with salt to taste. Prepare the cucumber, tomato, and red onion.
Shape the chilled mixture into 16 small balls or thick patties, each about 1½ inches (4 cm) across. Press firmly enough that there are no loose cracks, but do not compact them into hard balls. If a piece breaks apart as you shape it, return it to the bowl and work in a little more flour.
Pour oil into a heavy, deep pot to a depth of about 1½ inches (4 cm). Set a wire rack over a rimmed baking sheet or line a plate with paper towels. Heat the oil over medium heat to 350°F (175°C), checking with a deep-fry thermometer. Fry in batches of four or five so the oil temperature does not drop sharply. Cook each batch for about 3 to 4 minutes, turning once, until deeply golden and crisp. Move the falafel to the rack or towels and let the oil return to temperature before frying the next batch.
Warm the pita briefly in a dry skillet or microwave. Fill each pita with falafel, cucumber, tomato, and red onion, then spoon over the yogurt sauce. Alternatively, serve the falafel on a platter with the pita and toppings alongside.

Tips

Use dried chickpeas, not canned. Canned beans contain more moisture and make soft falafel that can fall apart in hot oil. If dried chickpeas are unavailable, choose another falafel recipe designed for cooked beans rather than swapping them in one-for-one.
Dry the soaked beans well. Excess water makes the mixture loose and can cause oil to splatter. A coarse texture is right; if the mixture looks puréed, it may become dense rather than light.
Fry a test piece first. If it breaks apart, stir in a little flour and chill the mixture again. If it browns before the center is hot, lower the oil slightly; keep the oil near 350°F (175°C) for crisp, even cooking.
Be careful around hot oil. Use a deep, stable pot and lower falafel gently with a slotted spoon. Never leave heated oil unattended, and keep water away from the pot.

Serving Suggestions

For a pita sandwich, add shredded lettuce or cabbage, pickled turnips, cucumber, tomato, and a generous spoonful of yogurt-tahini sauce. For a platter, serve the falafel with warm pita, chopped salad, hummus, and lemon wedges. A simple tahini sauce also works: whisk tahini with lemon juice, a pinch of salt, and enough cold water to make it pourable. The patties are best soon after frying, while their edges are crisp.

Variations

Spicier falafel: Add ¼ teaspoon cayenne or one small seeded green chile to the processor. Start modestly, since the heat becomes more noticeable when the falafel is served hot.
More herb-forward: Replace up to half the parsley with additional cilantro, or use fresh dill for part of the herbs. Keep the total herb amount similar so the mixture does not become too wet.
Gluten-free: Replace the all-purpose flour with chickpea flour or a gluten-free flour blend, using the same amount initially. Add another teaspoon at a time only if the mixture will not hold its shape.
Baked option: For less oil, arrange the shaped patties on an oiled baking sheet, brush their tops with oil, and bake at 425°F (220°C) for about 20 to 25 minutes, turning once. They will be drier and less crisp than fried falafel; check that the centers are hot before serving.

Storage and Reheating

Cool cooked falafel and refrigerate it within 2 hours in a covered container. It keeps for 3 to 4 days in the refrigerator. Reheat on a baking sheet in a 375°F (190°C) oven or toaster oven for about 8 to 12 minutes, turning once, until hot throughout; leftovers should reach 165°F (74°C). A microwave is convenient but softens the crust. Freeze cooked falafel in a single layer, then transfer to a freezer-safe container for up to 2 months; reheat from frozen in a 375°F (190°C) oven until hot in the center. Keep the sauce and cut vegetables separately, and do not leave cooked falafel at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make falafel with canned chickpeas?
Not reliably with this recipe. Canned chickpeas are already cooked and too moist for the same coarse mixture, so the patties are more likely to fall apart. Soak dried chickpeas as directed, or use a recipe specifically formulated for canned beans.

Why did my falafel fall apart in the oil?
The mixture may be too wet, too coarsely processed to bind, or insufficiently chilled. Dry the soaked chickpeas thoroughly, pulse until the crumbs hold when squeezed, and chill for 30 minutes. If a test falafel still breaks up, mix in a small amount of flour before frying the rest.

Can I prepare the mixture ahead?
Yes. Cover the shaped or unshaped mixture and refrigerate it for up to 24 hours. Keep it cold until frying, and shape the patties shortly before cooking if the mixture becomes soft. For longer storage, freeze shaped uncooked patties on a tray, then store them airtight; fry from frozen over slightly lower heat so the centers cook before the outsides brown.

How can I tell when the oil is ready?
A thermometer is the most dependable method: aim for 350°F (175°C). If the oil is too cool, the falafel absorbs more oil; if too hot, the outside can darken before the middle is hot. Fry a single test piece and adjust the heat as needed.

Is this the exact Falafel King Boulder restaurant recipe?
No. This is a home-style recipe inspired by the search phrase, not a verified restaurant formula. Falafel recipes vary in their herb balance, spice blend, shape, and sauces, so adjust the seasoning and toppings to your preference.

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).