Falafel Boy Oakland is a useful inspiration for crisp, herb-filled falafel served in a pita or bowl with fresh vegetables and tahini sauce. This home version uses dried chickpeas, parsley, cilantro, garlic, and warm spices; soaking the chickpeas overnight, rather than cooking them first, helps the falafel hold together and fry up with a tender center.
Ingredients
- 1 cup (200 g) dried chickpeas
- ½ medium yellow onion, roughly chopped (about ¾ cup or 100 g)
- 1 cup loosely packed fresh parsley leaves (about 25 g)
- ½ cup loosely packed fresh cilantro leaves and tender stems (about 15 g)
- 3 garlic cloves, peeled (about 12 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ½ teaspoon baking powder (2 g)
- 1 teaspoon fine salt (6 g), plus more to taste
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
- 1 tablespoon all-purpose flour (8 g), only if needed
- 4 to 6 cups neutral frying oil (950 ml to 1.4 L), enough for a 1½-inch (4 cm) depth
- 4 pita breads (about 280 g total), for serving
- 1 cup tahini sauce (240 ml), for serving
- 2 cups shredded lettuce (about 100 g)
- 1 cup diced tomato (about 180 g)
- 1 cup thinly sliced cucumber (about 120 g)
- ½ cup thinly sliced red onion (about 75 g)
- 1 lemon, cut into wedges (about 60 g), for serving
Instructions
- Put the dried chickpeas in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak at room temperature for 12 hours. Drain well and discard the soaking water. Do not boil or cook the chickpeas; cooked chickpeas make a wetter mixture that is more likely to fall apart in the oil.
- Place the drained chickpeas, onion, parsley, cilantro, and garlic in a food processor. Pulse in short bursts, scraping down the bowl as needed, until the mixture resembles coarse, damp crumbs. Avoid processing it into a smooth paste. Depending on the processor, this takes about 1 to 2 minutes.
- Add the cumin, coriander, baking powder, salt, and pepper. Pulse a few more times to distribute the seasonings. Squeeze a handful: it should hold together when pressed but should not feel wet or gummy. If it crumbles, pulse briefly again. If it is unusually loose or wet, mix in the flour, 1 teaspoon at a time, using no more than the listed tablespoon.
- Shape the mixture into about 20 small patties, each roughly 1½ inches (4 cm) across and ½ inch (1 cm) thick. Set them on a tray. If the mixture feels soft, refrigerate the patties for 20 minutes while you prepare the accompaniments; this brief chill is included in the total time.
- Pour the oil into a heavy, deep skillet or saucepan until it is about 1½ inches (4 cm) deep, leaving ample room at the top. Heat over medium heat to 350°F (175°C), checking with a clip-on or instant-read thermometer. Never leave hot oil unattended, and keep water away from the pan.
- Fry the falafel in batches, without crowding the pan, for about 3 to 4 minutes per batch, turning once, until deep golden brown and hot through. Keep the oil close to 350°F (175°C); lower the heat if it climbs too high. Lift the falafel 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.
- Warm the pitas in a dry skillet or briefly in a low oven. Split and fill them with lettuce, tomato, cucumber, red onion, falafel, and tahini sauce. Serve with lemon wedges. Alternatively, arrange everything in bowls and let diners build their own.
Tips
- Use dried chickpeas, not canned. Canned chickpeas contain more moisture and are already cooked, so they usually need a different binder and can produce soft, fragile falafel.
- Drain the soaked chickpeas thoroughly and keep the mixture coarse. Excess water and over-processing both make shaping harder and increase the chance of crumbling.
- Fry one test patty first. If it breaks apart, pulse the mixture a little more or add a small amount of flour; if it browns too quickly, reduce the heat and recheck the oil temperature.
- For a less spicy, more herb-forward flavor, increase the parsley slightly or reduce the black pepper. Cilantro can be replaced with an equal amount of parsley, though the flavor will be less citrusy.
Serving Suggestions
Serve the falafel hot in pita with tahini, crisp lettuce, tomato, cucumber, red onion, and lemon. Pickled turnips, olives, or a spoonful of chopped cucumber-and-tomato salad make good additions. For a bowl, use rice or warm flatbread as a base and add the vegetables and sauce around the falafel. Offer tahini separately so the crust stays crisp until serving.
Variations
For a baked approach, brush shaped patties generously with oil and bake on a lined, preheated sheet at 425°F (220°C) for about 20 to 25 minutes, turning once. They will be less evenly crisp than fried falafel. You can also make smaller balls for a snack platter, or add ¼ teaspoon cayenne for heat. For a gluten-free batch, omit the optional flour; if a binder is truly needed, use chickpea flour in the same small amount. Check that the pita and tahini sauce are gluten-free if serving someone who avoids gluten.
Storage and Reheating
For food safety, refrigerate cooked falafel and cut vegetables within 2 hours of cooking or serving. Store falafel in a covered container for 3 to 4 days; keep pita and fresh toppings separate. Reheat falafel in a 375°F (190°C) oven or air fryer until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. A microwave works for speed but softens the crust. Freeze cooked falafel in a single layer, then transfer to a freezer-safe container for up to 2 months; reheat from frozen in the oven or air fryer until hot throughout. Do not store falafel at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use canned chickpeas?
Not for this recipe as written. They are already cooked and wetter than soaked dried chickpeas, so the mixture may fall apart during frying. Choose a recipe specifically developed for canned chickpeas if that is what you have.
Why did my falafel fall apart?
The mixture may be too wet, too coarsely processed to bind, or the oil may be too cool. Drain the chickpeas well, pulse until the crumbs hold when squeezed, chill soft patties, and let the oil return to 350°F (175°C) between batches.
Can I prepare the mixture ahead?
Yes. Cover and refrigerate the mixture for up to 24 hours, then shape and fry it. If it releases moisture, drain or blot it before shaping and check that the patties hold together. The 12-hour soak still needs to be included in your schedule.
Can I make falafel without a food processor?
A sturdy hand-crank grinder can work, but chopping by hand is slow and may leave pieces too large to bind. If chopping manually, work in small batches and aim for fine, even crumbs rather than a smooth paste.
How do I know when falafel is done?
The outside should be deeply golden and crisp, and the inside should be hot and cooked through. Cut open one test piece from the first batch to check the center before frying the rest; this chickpea-based recipe does not require a meat temperature target.
Can I fry the falafel in a shallow layer of oil?
Yes, though the patties will need more careful turning and may brown less evenly. Use a heavy skillet with enough oil to come about halfway up each patty, and avoid moving them until a crust forms.
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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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