Falafel and shawarma are two of the Middle East’s most beloved street foods. Falafel is a crispy, herb-packed chickpea fritter, while shawarma is spiced, slow-roasted meat (here, chicken) sliced thin and piled into warm pita. This article gives you both from scratch — the falafel is baked or fried, and the shawarma uses a quick stovetop method that mimics the rotisserie flavor without the vertical spit. Both are perfect for a weeknight dinner or a weekend feast.
Ingredients
For the Falafel
- 1 cup (200 g) dried chickpeas, soaked overnight (do not use canned)
- 1/2 cup (60 g) fresh parsley, chopped
- 1/2 cup (60 g) fresh cilantro, chopped
- 1/2 medium onion, roughly chopped (about 60 g)
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) baking soda
- 1 tsp (5 g) salt
- 1/4 tsp black pepper
- 1–2 tbsp (15–30 ml) water, as needed
- Vegetable oil for frying (if frying), or cooking spray for baking
For the Chicken Shawarma
- 1.5 lb (680 g) boneless, skinless chicken thighs
- 3 tbsp (45 ml) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) turmeric
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp (2 g) salt
- 1/4 tsp black pepper
For Serving
- 4 large pita breads
- 1 cup (240 ml) tahini sauce or garlic sauce
- 1 cup (150 g) diced tomatoes
- 1 cup (100 g) sliced cucumbers
- 1/2 cup (40 g) pickled turnips or pickles
- Fresh parsley leaves
Instructions
Prepare the Falafel
- Drain the soaked chickpeas well. They should be plump and soft but not mushy.
- In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is coarsely ground — it should hold together when pressed but still have texture. Do not over-process into a paste.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold together.
- Just before shaping, stir in the baking soda. If the mixture seems dry, add 1–2 tablespoons of water.
- Shape the mixture into 1.5-inch (4 cm) balls or patties. You should get about 12–14 falafel.
- To fry: heat 2 inches (5 cm) of oil in a deep pot to 350°F (175°C). Fry in batches, turning occasionally, until deep golden brown, about 4–5 minutes per batch. Drain on paper towels.
- To bake: preheat oven to 400°F (200°C). Place falafel on a baking sheet lined with parchment, brush or spray lightly with oil, and bake for 20–25 minutes, flipping halfway, until crisp and golden.
Prepare the Chicken Shawarma
- In a bowl, whisk together yogurt, lemon juice, olive oil, garlic, cumin, coriander, paprika, turmeric, cayenne (if using), salt, and pepper.
- Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
- Heat a large skillet or grill pan over medium-high heat. Cook the chicken in a single layer (work in batches if needed) for 5–7 minutes per side, until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Transfer the chicken to a cutting board and let rest for 5 minutes. Then slice thinly against the grain.
Assemble the Sandwiches
- Warm the pita breads in a dry skillet or oven.
- Stuff each pita with sliced shawarma or falafel, then add tomatoes, cucumbers, pickles, and a generous drizzle of tahini sauce.
- Garnish with parsley and serve immediately.
Tips
- Use dried chickpeas for falafel: Canned chickpeas are too wet and will make the falafel fall apart. Soak dried chickpeas overnight (12–24 hours) and drain well before using.
- Don’t skip the resting time: Chilling the falafel mixture helps it bind. If it still feels too sticky, add a tablespoon of flour or breadcrumbs.
- For shawarma, use thighs: Chicken thighs stay juicy and flavorful; breasts can dry out. If you use breasts, reduce cooking time by a couple of minutes per side.
- Make it vegetarian: Swap the chicken for extra falafel or use the same spice marinade on cauliflower steaks or tofu (bake at 425°F / 220°C for 25 minutes).
Serving Suggestions
Serve falafel and shawarma in warm pita with tahini sauce, or as a platter with hummus, tabbouleh, and warm flatbread. Add a side of Israeli salad (diced cucumber, tomato, onion, lemon, and parsley) for freshness. For a lighter option, serve over a bed of greens with lemon-tahini dressing.
Variations
- Falafel: Add a pinch of cayenne or a chopped chili for heat. Swap cilantro for mint for a different herbal note.
- Shawarma: Use beef or lamb instead of chicken — cook to 145°F (63°C) for medium-rare, or 160°F (71°C) for medium, and let rest 3 minutes. For a spicier version, add 1 tsp harissa paste to the marinade.
- Sauces: Try garlic sauce (toum) instead of tahini, or a yogurt-cucumber sauce for a cooler contrast.
Storage and Reheating
Falafel: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 5–7 minutes to re-crisp. They also freeze well for up to 3 months — freeze uncooked, then fry or bake directly from frozen, adding 2–3 minutes to the cooking time.
Shawarma: Store sliced chicken in the refrigerator for up to 4 days. Reheat in a hot skillet with a splash of water or broth, or in the microwave in 30-second intervals, until heated through to 165°F (74°C).
Frequently Asked Questions
Can I use canned chickpeas for falafel? No. Canned chickpeas contain too much moisture and will make the falafel dense and fall apart during frying. Use dried chickpeas that have been soaked overnight and drained well.
Why did my falafel fall apart? The mixture may be too wet, or it wasn’t chilled long enough. Make sure to drain the chickpeas thoroughly, pulse the mixture in short bursts (not to a paste), and refrigerate for at least 30 minutes. Adding a little flour can help bind it.
Can I grill the shawarma instead of pan-cooking? Yes. Preheat a grill to medium-high and cook the chicken thighs for 6–8 minutes per side, until they reach 165°F (74°C). Let rest before slicing.
What is the best way to warm pita? Wrap pita in foil and heat in a 350°F (175°C) oven for 5–7 minutes, or toast in a dry skillet for 1–2 minutes per side. Avoid microwaving for too long, as it makes the pita tough.
Can I make this ahead of time? Yes. The falafel mixture can be refrigerated for up to 24 hours before shaping and cooking. The shawarma marinade can be prepared a day ahead; marinate the chicken for up to 4 hours before cooking. Cooked components keep well in the fridge for 3–4 days.
Is this recipe gluten-free? The falafel and shawarma are naturally gluten-free. For a gluten-free serving, use gluten-free pita or serve over a salad or rice. Check that your spices and sauces are certified gluten-free if needed.
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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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