Falafel and juice makes a bright, satisfying meal: crisp chickpea-and-herb fritters served in pita or on a salad, alongside freshly blended juice. This version uses dried chickpeas for a tender center and a flavorful carrot-orange juice that balances the savory falafel.
Ingredients
- 1 cup (200 g) dried chickpeas, picked over and rinsed
- ½ small yellow onion, roughly chopped (about ½ cup/75 g)
- ¾ cup (20 g) loosely packed fresh parsley leaves and tender stems
- ½ cup (12 g) loosely packed fresh cilantro leaves and tender stems
- 2 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon baking soda
- 2 tablespoons (16 g) all-purpose flour, plus 1 tablespoon (8 g) more if needed
- 2 tablespoons (30 ml) cold water, as needed
- 4 cups (950 ml) neutral oil for frying, or enough to reach 1½ inches (4 cm) in a heavy pot
- 4 pita breads (about 240 g), for serving
- 1 cup (150 g) chopped tomato
- 1 cup (120 g) thinly sliced cucumber
- ½ cup (75 g) thinly sliced red onion
- ½ cup (120 g) tahini sauce, for serving
- For the juice: 4 medium carrots (about 300 g), scrubbed and trimmed; 2 medium oranges (about 300 g), peeled; 1 small lemon (about 60 g), peeled; and ½ cup (120 ml) cold water, or as needed for blending
Instructions
- Put the dried chickpeas in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak for 12 hours, or overnight. They will expand substantially. Drain and rinse well; do not cook them. Canned or cooked chickpeas make a wetter, softer mixture that is more likely to fall apart when fried.
- Make the juice while the falafel mixture chills. Cut the carrots into pieces that fit your blender or juicer. If using a juicer, process the carrots, peeled oranges and lemon according to its instructions. If using a blender, add the fruit, carrots and ½ cup (120 ml) water and blend until very smooth. Strain through a fine-mesh sieve for a lighter juice, pressing gently, or serve unstrained. Chill while you cook the falafel.
- Pulse the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt and pepper in a food processor. Scrape down the sides as needed and pulse until the mixture resembles coarse, damp crumbs. It should hold together when pressed but should not be a smooth paste. Stir in 2 tablespoons (16 g) flour and the baking soda. If it seems dry and will not hold together, add cold water 1 teaspoon at a time; if it seems loose, add the remaining flour.
- Cover and refrigerate the mixture for 30 minutes. This rest helps it firm up for shaping. Meanwhile, set out the pita, tomato, cucumber, onion and tahini sauce.
- Shape the mixture into 16 balls or compact patties, each about 1½ inches (4 cm) across. Press firmly so there are no cracks. If the mixture sticks, dampen your hands lightly; avoid adding a lot of extra flour, which can make the centers heavy.
- Pour the frying oil into a heavy, deep pot, leaving plenty of headroom, and heat over medium to 350°F (175°C). Use a thermometer to monitor the oil. Fry in batches of 4 to 5 falafel for 3 to 4 minutes, turning once, until deep golden brown and crisp. Keep the oil near 350°F (175°C), letting it recover between batches. Drain on a wire rack or paper towels. If a falafel breaks apart, let the oil return to temperature and add a little flour to the remaining mixture before continuing.
- Serve the falafel hot with pita, vegetables and tahini sauce, with the chilled carrot-orange juice alongside.
Tips
- Use dried chickpeas soaked overnight, not canned chickpeas. Uncooked soaked beans give the mixture its characteristic texture and help the falafel stay intact.
- Pulse rather than purée. A fine, sticky paste can make dense falafel; aim for small crumbs that cling when squeezed.
- Keep the oil at 350°F (175°C). Oil that is too cool can make falafel greasy, while oil that is too hot can brown the outside before the center cooks. Fry a single test piece first.
- If you do not have fresh cilantro, replace it with the same amount of parsley. The flavor will be less citrusy and more herb-forward. For a less spicy, less aromatic result, reduce cumin and coriander to ½ teaspoon each.
Serving Suggestions
For pita sandwiches, spread tahini inside each pita, add falafel, and fill with tomato, cucumber and red onion. A little shredded lettuce, pickled turnip or a squeeze of lemon also works well. For a bowl, serve the falafel over chopped greens or warm rice with the vegetables and tahini on top. The juice is best served cold in small glasses; stir it before pouring if blended juice has separated.
Variations
For a baked version, arrange shaped falafel on an oiled baking sheet, brush or spray the tops with oil, and bake at 425°F (220°C) for about 25 to 30 minutes, turning once. They will be less evenly crisp than fried falafel. You can also add ½ teaspoon chili flakes for heat, or replace up to half the parsley with fresh mint for a brighter herb flavor. For the drink, add a small piece of fresh ginger to the blender or juicer, or use 1 cup (150 g) pineapple instead of one orange for a sweeter, tangier juice.
Storage and Reheating
Refrigerate cooked falafel and juice within 2 hours. Store falafel in a covered container for 3 to 4 days; keep the juice in a sealed container and use within 2 days. For the best texture, reheat falafel in a 375°F (190°C) oven or air fryer for 5 to 8 minutes, until hot throughout. A microwave works but softens the crust. Reheat leftovers to 165°F (74°C). Freeze cooked falafel for up to 2 months, then reheat from frozen in a 375°F (190°C) oven until hot throughout; freezing is not recommended for the fresh juice.
Frequently Asked Questions
Can I use canned chickpeas?
It is not recommended for this recipe. Canned chickpeas contain more moisture and are already cooked, so the mixture can turn soft and fall apart in the oil. If using them, dry them very thoroughly and expect to need extra flour; the result will be softer and less traditional in texture.
Why is my falafel falling apart?
The chickpeas may be too wet, the mixture may be too coarse to bind, or the oil may not be hot enough. Drain soaked chickpeas thoroughly, pulse until the mixture holds when squeezed, chill it, and maintain the frying temperature. Add flour a tablespoon at a time if necessary.
Can I prepare the mixture ahead?
Yes. Cover and refrigerate the mixture for up to 24 hours before shaping and frying. If liquid collects, pour it off and stir the mixture; add a little flour only if it no longer holds together.
Can I make falafel without a food processor?
A food processor is easiest. A sturdy hand-crank grinder can work, but finely chopping the herbs, onion and garlic and mashing the chickpeas by hand takes more effort and may give a less even texture. Do not use a blender unless it can pulse without turning the mixture into a paste.
Can I make the juice without a juicer?
Yes. Blend the chopped carrots, peeled oranges, peeled lemon and water until smooth, then strain if you prefer a thinner drink. A high-powered blender gives the smoothest result; add a little more water only if the blades need help moving.
Can I shallow-fry the falafel?
Yes, but use a heavy skillet and enough oil to come halfway up the patties. Cook over medium heat for about 3 to 4 minutes per side, adjusting the heat so the exterior browns steadily without burning. Turn carefully with a thin spatula.
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