This recipe brings together two Middle Eastern street-food classics—chicken shawarma and crispy falafel—in one satisfying meal. The shawarma features warm spices like cumin and paprika, slow-roasted then broiled for that signature charred edge, while the falafel is fluffy inside, golden outside, made from dried chickpeas for the best texture. Together, they make a versatile spread perfect for wraps, bowls, or platters, and the recipes are straightforward enough for a weeknight yet impressive for a gathering.
Ingredients
- For the Chicken Shawarma:
- 2 lb (900 g) boneless, skinless chicken thighs
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- For the Falafel:
- 1 cup (200 g) dried chickpeas, soaked overnight (do not use canned)
- 1/2 cup (60 g) chopped fresh parsley
- 1/2 cup (60 g) chopped fresh cilantro
- 1 small onion, roughly chopped (about 1/2 cup / 75 g)
- 3 cloves garlic
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) baking soda
- 1 tsp (5 g) salt
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (16 g) all-purpose flour (or chickpea flour for gluten-free)
- Vegetable oil for frying (about 2 cups / 500 ml)
- For Serving (optional):
- Pita bread, tahini sauce, pickled vegetables, fresh tomatoes, cucumbers, and lettuce
Instructions
- Marinate the chicken: In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, and pepper. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 24 hours.
- Soak the chickpeas: At least 8 hours before making falafel, place the dried chickpeas in a large bowl and cover with water by 2 inches. Soak overnight in the refrigerator.
- Cook the chicken: Preheat oven to 425°F (220°C). Arrange the marinated chicken thighs on a baking sheet lined with parchment paper. Roast for 25–30 minutes, until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry).
- Broil for char: Switch the oven to broil. Broil the chicken for 2–3 minutes per side until the edges are lightly charred. Remove from oven and let rest for 5 minutes, then slice into strips.
- Make the falafel batter: Drain the soaked chickpeas well (they should not be wet). In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is coarsely ground—like a coarse meal—not a paste. Transfer to a bowl, sprinkle with flour, and mix until combined. Cover and refrigerate for 30 minutes.
- Shape the falafel: Using wet hands, form the mixture into 1.5-inch (4 cm) balls or patties, pressing gently so they hold together. You should get about 12–14 falafel.
- Fry the falafel: In a deep skillet or pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Carefully add the falafel in batches, frying for 3–4 minutes per side, until deep golden brown and crispy. Drain on paper towels.
- Serve: Serve the sliced shawarma and falafel warm with pita, tahini sauce, and your favorite toppings.
Tips
- Use dried chickpeas for falafel: Canned chickpeas are too wet and will make the falafel fall apart. Soaking overnight is essential for the right texture.
- Don’t skip the rest: Chilling the falafel batter helps it firm up, making it easier to shape and less likely to break during frying.
- Adjust the heat: If you prefer a milder shawarma, omit the cayenne. For extra heat, add a pinch more or serve with a spicy sauce.
- Make it ahead: The chicken marinade and falafel batter can be prepared a day in advance, saving time on the day you serve.
Serving Suggestions
Serve the shawarma and falafel in warm pita bread with a drizzle of tahini sauce, fresh tomatoes, cucumbers, and pickled turnips. For a platter, arrange them over a bed of rice or salad with hummus, baba ganoush, and warm flatbread. A squeeze of lemon and a sprinkle of sumac brighten everything up.
Variations
- Beef or lamb shawarma: Substitute beef or lamb (such as sirloin or leg) for chicken. Cook to 145°F (63°C) for medium-rare, then rest 3 minutes before slicing.
- Baked falafel: Instead of frying, brush the falafel with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They will be less crispy but still delicious.
- Gluten-free: Use chickpea flour instead of all-purpose flour in the falafel, and serve with gluten-free pita or lettuce wraps.
- Add vegetables: Tuck roasted eggplant, grilled peppers, or caramelized onions into the wrap for extra flavor.
Storage and Reheating
Store leftover shawarma and falafel separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken in a skillet over medium heat or in a 350°F (175°C) oven until warmed through (165°F / 74°C). Falafel are best reheated in a toaster oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispness; microwaving will make them soggy. You can also freeze cooked falafel for up to 3 months—thaw overnight in the fridge and reheat in the oven.
Frequently Asked Questions
Can I use canned chickpeas for falafel? No, canned chickpeas are too moist and will cause the falafel to fall apart during frying. Dried chickpeas that have been soaked overnight are essential for the correct texture.
How do I know when the chicken is done? Use a food thermometer to check that the thickest part of the thigh reaches 165°F (74°C). This is the USDA FSIS safe minimum for poultry.
Can I grill the shawarma instead of roasting? Yes, you can grill the chicken over medium-high heat for 6–8 minutes per side, until the internal temperature reaches 165°F (74°C). Let it rest before slicing.
Why did my falafel fall apart? This usually happens if the batter is too wet (from not draining the chickpeas well) or if you didn’t chill it before frying. Make sure to squeeze out excess water and refrigerate the batter for at least 30 minutes.
Can I make the falafel gluten-free? Absolutely. Swap the all-purpose flour for chickpea flour or omit it entirely if the batter holds together well. The texture may be slightly more delicate.
How long can I marinate the chicken? You can marinate for as little as 1 hour, but for the most flavor, aim for 4–12 hours. Avoid marinating longer than 24 hours, as the acid can start to break down the meat too much.
Related
- Light & Fluffy Swedish Pancakes Recipe
- Marzipan Stollen Recipe: Classic German Christmas Bread
- Low Fat Stollen Recipe (Traditional German Christmas Bread)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).