Falafel are crisp, warmly spiced chickpea fritters with a tender, herb-flecked centre, commonly served in wraps, pittas or mezze. This UK-friendly recipe uses dried chickpeas for the best texture, with straightforward measurements and options for frying or baking.
Ingredients
- 250 g (1¼ cups) dried chickpeas
- ½ small brown onion (about 60 g), roughly chopped
- 20 g (¾ oz) fresh flat-leaf parsley, leaves and tender stems
- 15 g (½ oz) fresh coriander, leaves and tender stems
- 3 garlic cloves, peeled
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon bicarbonate of soda (baking soda)
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (16 g) plain flour or chickpea flour, plus extra if needed
- About 750 ml (3 cups) neutral oil, such as sunflower or rapeseed, for frying
Instructions
- Soak the chickpeas. Put the dried chickpeas in a large bowl and cover with at least 5 cm (2 in) cold water; they will expand considerably. Cover and refrigerate for 12–13 hours, or overnight. Drain and rinse well. Do not use tinned chickpeas here: they are already cooked and usually make the mixture too soft to shape.
- Make the mixture. Add the drained chickpeas, onion, parsley, coriander, garlic, cumin, ground coriander, salt, pepper, bicarbonate of soda and lemon juice to a food processor. Pulse, scraping down the bowl as needed, until the mixture resembles coarse, damp crumbs. It should hold together when squeezed but should not become a smooth paste. Work in batches if your processor is small.
- Bind and chill. Transfer to a bowl and mix in the flour. Squeeze a little mixture in your hand: if it crumbles apart, add another tablespoon of flour. Cover and refrigerate for 30 minutes so it firms up and is easier to shape.
- Shape the falafel. Form the mixture into about 16 balls or small patties, each roughly 3–4 cm (1¼–1½ in) wide. Press lightly so there are no loose cracks, but do not compact them into hard balls. Keep the shaped pieces chilled while you heat the oil.
- Heat the oil. Pour oil into a deep, heavy-based saucepan to a depth of about 5 cm (2 in), leaving plenty of room at the top. Heat to 175°C (350°F), checking with a cooking thermometer. If you do not have one, a small crumb should sizzle steadily when added, without immediately turning dark. Never leave hot oil unattended, and keep water away from it.
- Fry in batches. Lower 4–5 falafel carefully into the oil, leaving space between them. Fry for about 3–4 minutes, turning once if needed, until deep golden and cooked through. Avoid crowding the pan, which drops the oil temperature and can make the falafel greasy. Lift 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.
- Check and serve. Cut one open to check that the centre is hot and no longer raw or powdery; smaller pieces may cook faster, so use the colour and texture as well as the time. Season lightly if needed and serve hot. If baking instead, see the variation below; the result will be drier and less crisp than the fried version.
Tips
- Start with dried chickpeas. Soaking, rather than boiling, hydrates them while keeping them firm enough to form a textured mixture. Measure them dry, before soaking.
- Keep the processor mixture coarse. A smooth purée can turn dense or fall apart in the oil. Pulse in short bursts and stop when the chickpeas look like fine, uneven crumbs.
- Adjust texture carefully. If the mixture feels wet, chill it first, then add flour a tablespoon at a time. Too much flour can make falafel heavy; if it seems dry, mix in a teaspoon of water or lemon juice.
- Use a thermometer for the oil. Oil that is too cool encourages greasy falafel; oil that is too hot browns the outside before the centre cooks. Fry a single piece first to check the timing.
Serving Suggestions
Serve falafel in warm pittas or flatbreads with shredded lettuce, tomato, cucumber, pickled turnip and tahini sauce. For an easy tahini dressing, whisk together 3 tablespoons (45 g) tahini, 2 tablespoons (30 ml) lemon juice, a small grated garlic clove and 2–3 tablespoons (30–45 ml) cold water, adding water until pourable. They also work in a grain bowl with rice or bulgur, chopped salad and hummus, or as part of a mezze spread with olives and pickles.
Variations
- Baked falafel: Heat the oven to 220°C (425°F). Brush or spray shaped falafel generously with oil and arrange on a lined baking tray. Bake for 20–25 minutes, turning once, until browned and firm. They will not have quite the same crisp shell as fried falafel.
- Gluten-free: Replace the plain flour with chickpea flour or a certified gluten-free flour blend. Chickpea flour keeps the flavour close to the original; other blends may make the texture slightly softer.
- Spicier falafel: Add ¼–½ teaspoon cayenne pepper or a finely chopped green chilli to the processor. Increase gradually so the herbs and spices remain balanced.
- Herb adjustment: Use extra parsley if coriander is unavailable. The flavour will be less citrusy and distinctive, but the mixture will still hold together.
Storage and Reheating
Cool cooked falafel and refrigerate within 2 hours, in a covered container, for up to 3–4 days. Reheat in an oven or air fryer at 180°C (350°F) until steaming hot throughout; leftovers should reach 74°C (165°F), the USDA FSIS safe reheating temperature. A microwave also works, though it softens the crust. Freeze cooked falafel in a single layer, then transfer to a sealed freezer-safe container for up to 2 months; reheat from frozen in the oven or air fryer until hot through. The uncooked mixture can be refrigerated for up to 24 hours before shaping and frying.
Frequently Asked Questions
Can I use tinned chickpeas?
Not for this recipe as written. Tinned chickpeas are soft and wet, so the falafel are more likely to crumble or become pasty. Use dried chickpeas soaked overnight; if you only have tinned, choose a recipe designed specifically for them and expect to need more binder.
Why are my falafel falling apart?
The mixture may be too wet, too smooth or insufficiently chilled, or the oil may not be hot enough. Drain the soaked chickpeas thoroughly, keep the mixture coarse, chill it for 30 minutes and make a test falafel. Add flour a tablespoon at a time if it still will not hold together.
Can I make the mixture ahead?
Yes. Cover and refrigerate the mixture for up to 24 hours, then shape and cook it. It may darken slightly because of the herbs and onion; mix it briefly before shaping. For longer storage, freeze shaped uncooked falafel on a tray, then bag them and cook from frozen, allowing a little extra cooking time.
Do I have to fry falafel?
No. Baking is a practical alternative: oil the shaped pieces well and bake at 220°C (425°F) for 20–25 minutes, turning once. They will be less crisp and may be a little drier than deep-fried falafel. An air fryer can also be used, with the time depending on the model and size of the pieces.
Can I make falafel without a food processor?
A food processor is easiest, but a sturdy blender can work in small batches if you pulse rather than blend continuously. Alternatively, finely chop the herbs, onion and garlic, then mash and crush the soaked chickpeas with a potato masher or sturdy fork. The texture may be less even, so check that the mixture binds before shaping.
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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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