Falafel Queen Los Angeles is a search for the restaurant’s falafel, but this recipe is a home-style take on crisp, herb-rich falafel served in pita with fresh vegetables and tahini sauce. It uses the traditional method of soaking dried chickpeas, then grinding them uncooked before frying; the result is lighter and less pasty than falafel made with canned chickpeas.
Ingredients
- 1 cup dried chickpeas (200 g), not canned
- ½ cup packed fresh parsley leaves (15 g), roughly chopped
- ½ cup packed fresh cilantro leaves (15 g), roughly chopped
- ½ small yellow onion (about 75 g), cut into chunks
- 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)
- ¼ teaspoon baking soda (1 g)
- 2 tablespoons all-purpose flour (16 g), plus more only if needed
- 4 to 6 cups neutral frying oil (950 ml to 1.4 L), enough for a 2-inch (5 cm) depth in your pot
- 4 pita breads (about 240 g)
- 1 cup shredded lettuce (45 g)
- 1 medium tomato (about 150 g), diced
- ½ small cucumber (about 100 g), diced
- ¼ cup tahini (60 g)
- 2 tablespoons lemon juice (30 ml)
- 3 tablespoons cold water (45 ml), plus more as needed
Instructions
- Soak the dried chickpeas in a large bowl with at least 3 inches (7.5 cm) of cold water above them. Cover and refrigerate for 12 to 13 hours. They will expand considerably. Drain and rinse well; do not cook them. Canned or boiled chickpeas contain too much moisture for this mixture and can make the falafel fall apart.
- Put the drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt and baking soda in a food processor. Pulse, scraping down the sides as needed, until the mixture resembles coarse sand and holds together when squeezed. Avoid blending it into a smooth paste. If your processor is small, work in batches and combine the batches in a bowl.
- Stir in the flour. Cover and refrigerate the mixture for 30 minutes so it firms up. Shape into 20 small patties or balls, each about 1½ inches (4 cm) across. Press the mixture firmly enough to hold together, but do not compact it into dense balls. If it crumbles when shaped, work in 1 teaspoon of cold water at a time; if it feels wet or sticky, add flour 1 teaspoon at a time.
- While the mixture chills, make the tahini sauce: whisk the tahini and lemon juice in a small bowl. Add the cold water gradually, whisking until smooth and pourable. Tahini may thicken before it loosens; keep whisking and add another teaspoon of water if needed. Set aside.
- Pour oil into a heavy, deep pot to a depth of about 2 inches (5 cm), leaving plenty of room at the top. Heat over medium to medium-high to 350°F (175°C), checking with a clip-on or instant-read thermometer. Fry a small test patty first. If it breaks apart, mix a little more flour into the batch; if it browns too quickly, lower the heat.
- Fry the falafel in batches, leaving space between pieces, for about 3 to 4 minutes per batch, turning once, until deep golden and crisp. Maintain the oil near 350°F (175°C); avoid crowding, which lowers the temperature and makes the crust greasy. Transfer cooked pieces to a wire rack or paper towels. 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 lettuce, tomato, cucumber and several falafel. Spoon over tahini sauce and serve while the falafel are hot.
Tips
- Use dried chickpeas and soak them fully. Chickpeas that are still hard in the center can make the mixture difficult to grind and the cooked falafel unpleasantly firm.
- Texture matters more than a perfectly smooth blend: coarse crumbs bind while keeping the interior tender. If your food processor struggles, pulse in short bursts and scrape the bowl often.
- For a gluten-free version, replace the all-purpose flour with chickpea flour in the same amount. The flavor will be slightly more chickpea-forward; add it gradually because different mixtures hold moisture differently.
- Use a thermometer to manage hot oil, lower falafel in gently, and never leave the pot unattended. Keep water away from hot oil; if a grease fire starts, turn off the heat if safe and cover the pot with a metal lid—never use water.
Serving Suggestions
Serve the falafel in pita with lettuce, tomato, cucumber and tahini sauce, or arrange them on a platter with warm flatbread, pickled turnips, olives and chopped salad. Hummus or a spoonful of plain yogurt makes a useful extra dip. For a plate rather than a sandwich, add rice or bulgur and let everyone assemble their own meal.
Variations
For a spicier batch, add ¼ teaspoon cayenne or one small seeded green chile to the food processor. Add ½ teaspoon ground turmeric for a warmer color and earthy note. To make a more herb-forward version, replace up to ¼ cup (15 g) of the chickpeas’ volume with extra parsley or cilantro, keeping the mixture coarse and firm. For a dairy-free meal, the recipe as written needs no change; check pita labels if avoiding dairy strictly.
Storage and Reheating
For food safety, refrigerate cooked falafel within 2 hours of cooking, in a covered container, and use within 3 to 4 days. Keep tahini sauce and chopped vegetables in separate containers. Reheat falafel in a 375°F (190°C) oven or toaster oven for about 8 to 12 minutes, turning once, until hot throughout; an air fryer also works. Microwaving is safe but softens the crust. Freeze cooked falafel in a single layer, then transfer to a sealed freezer container for up to 2 months for best quality; reheat from frozen in the oven until hot throughout.
Frequently Asked Questions
Can I use canned chickpeas?
No. Canned chickpeas are already cooked and hold more moisture, so the falafel mixture is likely to be soft and fall apart in the oil. Dried chickpeas soaked overnight give the right texture for this method.
Why are my falafel falling apart?
The mixture may be too wet, too coarsely processed, or not chilled long enough. Make sure the chickpeas are well drained, pulse until the mixture holds when squeezed, chill it for 30 minutes, and add flour a teaspoon at a time if it still crumbles. Test-fry one piece before cooking the whole batch.
Can I bake or air-fry these falafel?
Yes, though they will not have quite the same all-around crisp crust as deep-fried falafel. Brush or spray shaped pieces generously with oil and bake at 400°F (205°C) for about 20 to 25 minutes, turning halfway, or air-fry at 375°F (190°C) for about 12 to 16 minutes, turning once. Cook times vary by appliance and patty size.
Can I prepare the mixture ahead?
You can make the mixture, cover it and refrigerate it for up to 24 hours before shaping and frying. If it releases liquid, drain any pooling moisture and stir in a little flour as needed. For the freshest crust, fry close to serving time.
Is this the exact Falafel Queen Los Angeles recipe?
No. It is a practical home-style recipe inspired by the kind of falafel commonly served in pita with vegetables and tahini. Restaurant recipes and regional versions differ, and this recipe does not claim to reproduce a specific restaurant’s formula.
What oil is best for frying falafel?
Choose a neutral oil suitable for frying, such as canola, peanut or sunflower oil. Avoid oils with a low smoke point, and keep the oil near 350°F (175°C) for even browning.
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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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