Falafel is a crisp, herb-filled fritter made from ground chickpeas or fava beans, usually served warm in pita or with salad and tahini sauce. Its exact country of origin is disputed: Egypt is often associated with early fava-bean falafel, while chickpea versions are common across the Levant and beyond. This practical chickpea recipe makes tender centers and browned, crunchy edges without claiming to represent every regional tradition.
Ingredients
- 1 cup (200 g) dried chickpeas, picked over and rinsed
- 4 cups (950 ml) cold water, for soaking
- 1 small yellow onion, about 4 oz (115 g), roughly chopped
- 1 cup (30 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
- 1 teaspoon ground coriander
- ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon baking soda
- 1 tablespoon (8 g) all-purpose flour, plus up to 1 tablespoon (8 g) more if needed
- 4 cups (950 ml) neutral frying oil, or enough for a 1½-inch (4 cm) depth in a heavy pot
Instructions
- Put the dried chickpeas in a large bowl and cover with 4 cups (950 ml) cold water. Soak for 12 hours, or overnight, at room temperature in a cool kitchen; if the room is warm, soak them in the refrigerator. The chickpeas should swell noticeably. Drain and rinse them well, then pat dry. Do not substitute canned or cooked chickpeas: their extra moisture makes the mixture difficult to shape and more likely to fall apart.
- In a food processor, pulse the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Stop to scrape down the bowl as needed. Process until the mixture resembles coarse, damp crumbs that hold together when squeezed, but do not turn it into a smooth paste. Depending on your processor, this takes about 1½ to 2 minutes of pulsing.
- Sprinkle in the baking soda and 1 tablespoon (8 g) flour, then pulse briefly to combine. Pinch a little mixture together: it should hold its shape without feeling wet or sticky. If it crumbles, mix in the additional tablespoon (8 g) flour. Cover and refrigerate for 30 minutes; this firms the mixture and makes shaping easier.
- Shape the chilled mixture into 16 balls or squat patties, about 1½ inches (4 cm) wide. Press each firmly so there are no loose cracks, but avoid compressing them into dense lumps. Set them on a plate while you heat the oil.
- Pour the oil into a heavy, deep pot to a depth of about 1½ inches (4 cm), leaving several inches of clearance at the top. Heat over medium to 350°F (175°C), checking with a thermometer. If you do not have a thermometer, test with one small piece: it should bubble steadily without scorching immediately. Keep the pot attended, and do not fill it more than halfway with oil.
- Fry the falafel in batches of four or five, taking care not to crowd the pot. Turn them occasionally and cook for about 3 to 4 minutes, until deep golden brown and hot through. Keep the oil near 350°F (175°C), adjusting the heat between batches. Transfer to a wire rack or a plate lined with paper towels. Let the oil return to temperature before frying the next batch. Serve hot or warm.
Tips
- Use dried, soaked chickpeas, not canned ones. Canned chickpeas are already cooked and too soft for this traditional-style mixture; the result may break apart in the oil.
- Dry the drained chickpeas thoroughly and keep the mixture coarse. Excess water or over-processing makes soft, pasty falafel that is harder to shape and less crisp.
- If a test falafel cracks or falls apart, mix another tablespoon of flour into the batch and chill it for 10 minutes. If it seems dry, knead in a teaspoon of water at a time; too much water can make it fragile.
- For a less hands-on option, bake shaped patties brushed generously with oil at 425°F (220°C) for about 25 minutes, turning once. They will be drier and less crisp than fried falafel.
Serving Suggestions
Serve falafel in warm pita with chopped tomato and cucumber, shredded lettuce, pickled turnips, and tahini sauce. For a plate, pair it with hummus, a chopped salad, and flatbread, or set the fritters over greens with lemon and a spoonful of yogurt sauce. A squeeze of lemon just before eating brightens the herbs and spices. For a simple tahini sauce, whisk ¼ cup (60 g) tahini with 2 tablespoons (30 ml) lemon juice and enough cold water, added gradually, to make it pourable; season with salt.
Variations
For an Egyptian-inspired direction, replace the chickpeas with dried split fava beans that have been peeled and soaked according to their package instructions; fava falafel has a distinct flavor and is a well-known Egyptian style. If peeled split fava beans are difficult to find, stay with chickpeas rather than substituting cooked beans. For a spicier batch, add ½ teaspoon chili flakes or one small green chile to the processor. You can also use dill in place of some of the parsley or cilantro, though the flavor will shift. Falafel traditions vary by region and household, so treat these as options rather than fixed rules.
Storage and Reheating
For food safety, refrigerate cooked falafel within 2 hours of frying. Store in a covered container in the refrigerator for 3 to 4 days. Reheat leftovers in a 375°F (190°C) oven or toaster oven for 8 to 12 minutes, turning once, until hot throughout; the USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. A microwave works 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. The uncooked mixture can be refrigerated, covered, for up to 24 hours before shaping and frying.
Frequently Asked Questions
What country did falafel originate in?
There is no settled answer. Egypt is frequently linked to early falafel made with fava beans, while chickpea falafel is deeply established across the Levant. The precise origin and timeline are debated, so it is more accurate to describe falafel as a regional food with multiple traditions.
Is falafel made from chickpeas or fava beans?
Both are used. Chickpeas are common in many Levantine versions, while fava beans are strongly associated with Egyptian falafel. Some cooks combine the two. This recipe uses dried chickpeas for a widely available home-cooking version.
Can I use canned chickpeas?
Not reliably in this recipe. Canned chickpeas are soft and wet, so the mixture can turn mushy and break apart during frying. Start with dried chickpeas, soak them, and use them uncooked in the mixture.
Why is my falafel falling apart?
The chickpeas may be too wet, the mixture too finely processed, or the oil too cool. Drain and dry the soaked chickpeas well, keep the texture crumbly, chill the mixture, and fry a single test piece before cooking the batch. Add a little flour if it still will not hold together.
Can I prepare the mixture ahead?
Yes. Keep it covered in the refrigerator for up to 24 hours, then shape and fry it. For the best texture, do not shape the falafel far ahead; formed pieces can dry out or become fragile before cooking.
Can falafel be baked instead of fried?
Yes. Shape the mixture into patties, brush both sides generously with oil, and bake at 425°F (220°C) for about 25 minutes, turning once. Baking uses less oil but produces a firmer, less evenly crisp result than frying.
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