Palestinian falafel is a crisp, deeply herbed fritter made from soaked chickpeas, parsley, cilantro and warm spices, usually served in pita or alongside salads and tahini sauce. Recipes vary across Palestine and the wider Levant; this version uses chickpeas and a sesame coating for a tender center and crunchy outside. Starting with dried chickpeas, rather than canned, helps the mixture hold together without turning pasty.
Ingredients
- 2 cups (400 g) dried chickpeas, picked over and rinsed
- 8 cups (1.9 L) cold water, for soaking; discard after soaking
- 1 medium yellow onion (about 150 g), peeled and cut into chunks
- 4 garlic cloves (about 16 g), peeled
- 1 packed cup (30 g) fresh flat-leaf parsley leaves and tender stems
- 1 packed cup (30 g) fresh cilantro leaves and tender stems
- 2 teaspoons (10 g) fine salt
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- ½ teaspoon (1 g) freshly ground black pepper
- 1 teaspoon (5 g) baking soda
- ⅓ cup (45 g) sesame seeds, for coating
- About 6 cups (1.4 L) neutral frying oil, such as sunflower or canola, or enough for a 2- to 3-inch (5- to 7.5-cm) depth in your pot
Instructions
- Soak the chickpeas. Put the dried chickpeas in a large bowl and cover with the measured cold water. Soak for 12 hours at room temperature; the chickpeas will swell considerably, so use a roomy bowl. Drain them thoroughly and discard the soaking water. Do not substitute cooked or canned chickpeas here: they contain more moisture and can make the mixture too soft to shape or fry cleanly.
- Process the mixture. Add the drained chickpeas, onion, garlic, parsley, cilantro, salt, cumin, coriander and black pepper to a food processor. Pulse in short bursts, scraping down the sides as needed, until the mixture resembles coarse, damp crumbs. It should hold together when pressed between your fingers, but it should not be a smooth purée. If your processor is small, work in batches and combine everything in a bowl afterward. Avoid adding water; excess moisture is a common reason falafel falls apart in the oil.
- Add the leavener and chill. Sprinkle the baking soda over the mixture and pulse briefly, or mix it in evenly by hand. Cover and refrigerate for 30 minutes. This rest firms the mixture and gives the chickpeas time to absorb moisture evenly. If it looks wet after chilling, mix in a tablespoon of chickpea flour, then wait a few minutes before shaping; usually, well-drained chickpeas need no extra flour.
- Shape the falafel. Pour the sesame seeds into a shallow dish. With damp hands or a small falafel scoop, shape the mixture into about 22 to 24 balls or slightly flattened patties, each roughly 1½ inches (4 cm) across. Press each piece firmly enough to hold together, then roll or sprinkle it with sesame seeds. Set the shaped pieces on a tray. If one cracks, press it together gently rather than adding liquid.
- Heat the oil. Pour the oil into a heavy, deep pot, leaving plenty of room above it, and heat over medium to medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you do not have a thermometer, add a small crumb of mixture: it should bubble steadily and rise, but the oil should not smoke. Keep the heat moderate and adjust it between batches so the oil stays close to temperature.
- Fry in batches. Lower 5 or 6 pieces carefully into the oil, leaving space around them. Fry for about 4 to 5 minutes, turning once if needed, until deep golden brown and crisp. Transfer with a slotted spoon to a wire rack or a paper-towel-lined tray. Let the oil return to 350°F (175°C) before frying the next batch. Crowding the pot cools the oil and can leave the crust greasy. The full batch takes about 22 minutes, depending on the pot and how quickly the oil recovers.
- Serve while crisp. Give the falafel a minute or two to cool before eating; the centers are very hot straight from the oil. Serve warm with pita, chopped salad, pickles and tahini sauce.
Tips
- Use dried chickpeas, not canned. The dry beans become hydrated during the long soak but stay uncooked. That texture is important: canned chickpeas are already soft and tend to produce a loose, heavy mixture. If you need a gluten-free option, this recipe is naturally gluten-free as written, provided your spices and other packaged ingredients are labeled accordingly.
- Dry the herbs and chickpeas well. Rinse the herbs, then shake or spin them dry before measuring. Drain the chickpeas thoroughly after soaking. Extra water can make the mixture difficult to shape, while a coarse texture gives the crust and center their characteristic contrast.
- Check one piece before frying the whole batch. Fry a single falafel first. If it breaks apart, stir a tablespoon of chickpea flour into the mixture and test again. If it is dense, pulse the remaining mixture a little more finely, but stop before it becomes a paste. A small test also helps you adjust the oil temperature before committing the rest.
- Keep the oil steady and work in batches. Use a deep, heavy pot and never fill it more than halfway with oil. Lower the pieces away from you, and do not leave hot oil unattended. A stable 350°F (175°C) helps the outside brown before the inside dries out.
Serving Suggestions
For a classic meal, tuck several falafel into warm pita with sliced tomato, cucumber, lettuce or cabbage, and pickled turnips or cucumbers. Add tahini sauce, made by thinning tahini with lemon juice, cold water, garlic and salt, a little at a time until pourable. Amba, a tangy mango condiment found in some regional and family-style spreads, is another lively option if available; it is not essential to the dish.
Falafel also works well on a platter with hummus, chopped cucumber-and-tomato salad, olives, pickles and flatbread. For a lighter plate, serve the pieces over greens or alongside roasted vegetables, with lemon wedges and a bowl of tahini for dipping. Put sauces and moist toppings on just before serving so the crisp crust does not soften. Plan on about five or six falafel per person as a main filling, or three or four as part of a larger spread.
Variations
Herb proportions vary from cook to cook. For a brighter, greener mixture, use an extra ½ cup (15 g) of parsley or cilantro, keeping the total herbs well drained. You can also replace some of the cilantro with more parsley if you prefer its flavor. A pinch of cayenne or ½ teaspoon (1 g) of Aleppo pepper adds gentle warmth; use less if serving people who prefer mild food.
Sesame seeds add a toasty shell, but you can leave them off if needed. The falafel will still crisp, though the exterior will be less nutty. Chickpea flour is a practical binder if the mixture is unexpectedly loose; add it sparingly, since too much can make the center dry. Fava beans are used in some neighboring regional falafel traditions, but replacing all the chickpeas changes this particular chickpea-based version in flavor and texture. If experimenting with fava, use peeled, dried fava beans intended for cooking and follow a recipe designed for them rather than swapping by guesswork.
For a baked alternative, brush or spray shaped pieces generously with oil and bake on a preheated, well-oiled sheet at 425°F (220°C), turning once, until browned and cooked through, usually about 25 to 30 minutes. Baked falafel is convenient and uses less frying oil, but it will not have quite the same evenly crisp shell as the deep-fried version. Check early because oven strength and patty thickness affect the timing.
Storage and Reheating
For food safety, refrigerate cooked falafel within 2 hours of frying. Store it in a covered container for 3 to 4 days. Reheat leftovers in a 350°F (175°C) oven or air fryer until hot throughout; USDA FSIS guidance says leftovers should reach 165°F (74°C), checked with a food thermometer. The microwave works, but it softens the crust, so use it only when crispness is not important.
Uncooked mixture can be covered and refrigerated for up to 24 hours before shaping and frying. Shaped, uncooked falafel can also be frozen in a single layer until firm, then transferred to a freezer-safe container for up to 2 months. Fry from frozen in small batches at a slightly lower pace, allowing extra time and checking that the centers are hot; do not thaw them in a warm place. Fried falafel can be frozen for up to 2 months as well, though it may be less crisp after thawing. Reheat directly from frozen in a 350°F (175°C) oven or air fryer until the center reaches 165°F (74°C).
Frequently Asked Questions
Can I make Palestinian falafel with canned chickpeas?
No, not for this recipe. Canned chickpeas are cooked and much softer than soaked dried chickpeas, so they can make the mixture too wet and fragile for frying. If canned chickpeas are all you have, choose a recipe specifically developed for them, which will use a different method and usually a binder.
Why did my falafel fall apart in the oil?
The mixture may be too wet, too coarsely chopped, or not firmly shaped. Drain the soaked chickpeas well, make sure the herbs are dry, and chill the mixture before forming. If a test piece still breaks, mix in a small amount of chickpea flour. Also make sure the oil is hot enough; cool oil can prevent the exterior from setting quickly.
Can I prepare the mixture ahead?
Yes. Refrigerate the covered mixture for up to 24 hours, then shape it shortly before cooking. If liquid collects in the bottom of the bowl, pour it off and stir the mixture before forming. For longer preparation, freeze the shaped pieces rather than holding the raw mixture for several days.
How do I know when the falafel is done?
The outside should be a rich golden brown and crisp, and a cut piece should have a hot, tender interior rather than a raw, hard center. Pieces about 1½ inches (4 cm) across generally take 4 to 5 minutes at 350°F (175°C). Fry one test piece first because size and oil recovery affect the timing.
Can I bake the falafel instead of frying it?
Yes. Bake well-oiled patties on a preheated sheet at 425°F (220°C), turning once, for roughly 25 to 30 minutes. The result is convenient but generally less crisp than deep-fried falafel. Keep the pieces fairly compact so they do not dry out before browning.
Is Palestinian falafel always made with chickpeas?
No single formula represents every Palestinian cook or every part of the region. Chickpea-based falafel is common, while fava-based versions are associated with other Levantine traditions, and herb ratios, seasonings and shapes vary by household. This recipe is one chickpea-and-herb style, not a claim that it is the only traditional version.
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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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