Falafel mix is a seasoned blend of soaked dried chickpeas, herbs, onion, garlic, and spices, shaped into patties or balls and fried until crisp. This version makes a classic Middle Eastern-style mixture with a tender center; chilling it before frying helps the patties hold together without relying on flour or canned chickpeas.
Ingredients
- 1 cup dried chickpeas (200 g), not canned
- ½ medium yellow onion (about 75 g), roughly chopped
- ¾ cup packed fresh parsley leaves and tender stems (25 g)
- ½ cup packed fresh 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 freshly ground black pepper (0.5 g)
- ¼ teaspoon baking soda (1 g)
- 1 tablespoon chickpea flour (8 g), optional, for a loose mixture
- 4 cups neutral frying oil (950 ml), or enough for 1½ inches (4 cm) in a heavy pot
Instructions
- Put the dried chickpeas in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak for 8 hours or overnight at room temperature, then drain and rinse thoroughly. Do not cook the chickpeas: falafel is made with soaked, uncooked beans, which give the mixture its characteristic texture. Discard the soaking water.
- Pulse the drained chickpeas in a food processor until they look like coarse, damp sand, with no whole chickpeas remaining. Depending on your machine, work in batches and scrape down the bowl as needed. Avoid processing to a smooth paste; a little texture helps the centers stay light.
- Add the onion, parsley, cilantro, garlic, cumin, coriander, salt, pepper, and baking soda. Pulse just until the herbs and onion are finely chopped and evenly mixed through the chickpeas. The mixture should hold together when pressed between your fingers but should not be wet or puréed. If it seems loose, mix in the optional chickpea flour.
- Transfer the mixture to a covered container and refrigerate for 1 hour. This rest lets the chickpeas absorb moisture and makes shaping easier. If you want to prepare ahead, the mixture can chill longer; see storage guidance below.
- Shape the mixture into about 16 small patties, each roughly 2 inches (5 cm) wide and ½ inch (1.25 cm) thick. Press firmly enough that each holds together, but do not compact them into dense discs. If a patty cracks, squeeze the mixture together again. Keep shaped patties on a plate while the oil heats.
- Pour the oil into a heavy, deep pot to a depth of about 1½ inches (4 cm), leaving plenty of space at the top. Heat over medium to 350°F (175°C), checking with a thermometer. Fry in batches of four or five, without crowding the pot, for about 3–4 minutes per side, turning once, until deeply golden and crisp. Keep the oil near 350°F (175°C); lower heat can make the falafel oily, while excessively hot oil can brown the outside before the middle cooks.
- Lift the patties out with a slotted spoon and drain on a wire rack or paper towels. Let the oil return to temperature before frying the next batch. Serve hot. For a small test, fry one patty first; if it falls apart, work a tablespoon of chickpea flour into the remaining mixture and try again.
Tips
- Use dried chickpeas, not canned. Canned chickpeas are already cooked and too soft and wet for this method; they tend to produce a pasty mixture that breaks apart in the oil. If dried chickpeas are unavailable, choose a recipe specifically designed for canned beans.
- Keep the grind coarse. Stop pulsing when the mixture resembles fine crumbs. A smooth purée needs more binder and makes denser patties. If you do not have a food processor, a hand-cranked grinder can work, though the texture may be less even.
- Control moisture before adding flour. Drain soaked chickpeas well and rinse off excess water. Add the optional chickpea flour only if a test patty will not hold together; too much flour makes the centers heavy. All-purpose flour works as a substitute in a pinch, but it changes the flavor slightly and is not gluten-free.
- Fry carefully. Use a stable, heavy pot and leave room for the oil to bubble. Keep water away from hot oil, lower patties gently, and never leave the pot unattended. Do not cover hot oil or try to move the pot while it is hot.
Serving Suggestions
Serve falafel in warm pita or flatbread with chopped tomato, cucumber, lettuce, pickled turnips, and tahini sauce. They are also good over a chopped salad or grain bowl with hummus and lemon. For a simple tahini sauce, whisk ¼ cup (60 g) tahini with 2 tablespoons (30 ml) lemon juice, 1 small grated garlic clove, a pinch of salt, and 2–4 tablespoons (30–60 ml) cold water until pourable. Add the water gradually, since tahini thickens before it loosens.
Variations
For a greener flavor, replace up to half the parsley with more cilantro, or use fresh dill for part of the herbs. Add ¼ teaspoon cayenne for heat, or ½ teaspoon ground cumin in place of some coriander for a more pronounced earthy note. For a milder, less herb-forward mixture, reduce the cilantro and increase the parsley by the same amount.
For baking, brush shaped patties lightly with oil and bake on a preheated, greased sheet at 425°F (220°C) for about 20–25 minutes, turning once, until browned and firm. Baked falafel will be less crisp and rich than fried falafel. An air fryer can also work: arrange patties in a single layer, brush or spray lightly with oil, and cook at 375°F (190°C) for about 12–16 minutes, turning halfway; timing varies by appliance.
Storage and Reheating
Refrigerate uncooked falafel mixture in a covered container for up to 2 days. Refrigerate shaped, uncooked patties for up to 24 hours, with parchment between layers. Cooked falafel should be refrigerated within 2 hours in a covered container and used within 3–4 days. Freeze cooked patties in a single layer until solid, then transfer to a freezer-safe container for up to 2 months; thaw overnight in the refrigerator for the most even reheating.
Reheat cooked falafel on a baking sheet at 350°F (175°C) for about 8–12 minutes, or in an air fryer at 350°F (175°C) for 4–6 minutes, until hot throughout. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. A microwave is convenient but softens the crust. Do not leave cooked falafel at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make falafel mix with canned chickpeas?
No, not for this recipe. Canned chickpeas contain more moisture and are soft from cooking, so the mixture is likely to turn pasty and fall apart. Use dried chickpeas soaked in water, but not boiled.
Why is my falafel falling apart?
The mixture may be too wet, too coarsely ground, or not chilled long enough. Drain the chickpeas thoroughly, process until the crumbs are small enough to bind when squeezed, and chill for an hour. Fry one test patty; if it still crumbles, mix in a little chickpea flour.
Can I prepare the mix the night before?
Yes. Cover and refrigerate the mixture overnight, then shape and fry it the next day. The herbs may darken slightly as they sit, but the mixture should remain usable for up to 2 days when kept refrigerated.
Do I have to fry falafel?
No. Baking or air frying works, but the result is usually drier and less crisp than deep-fried falafel. Brush or spray the patties with oil and leave space between them so they brown rather than steam.
Can I freeze the uncooked mixture?
Yes. Freeze it in an airtight container for up to 2 months, then thaw it in the refrigerator before shaping. The herbs may lose some freshness, and the mixture can release moisture; drain off any liquid and stir before forming patties.
How do I know when the falafel is done?
The outside should be an even deep golden brown, and the inside should be hot and set rather than raw and crumbly. Fry a test patty first and break it open after a brief rest to check the texture before cooking the remaining batch.
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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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