Falafel is a Middle Eastern dish of seasoned chickpeas and herbs, shaped into patties or balls and fried until crisp. This home-style version takes inspiration from the kind of falafel served at cafes in Birmingham, Alabama: tuck it into pita with cool tahini sauce, crunchy vegetables, and pickles.
Ingredients
- 1 cup (200 g) dried chickpeas, sorted and rinsed (do not use canned)
- ½ medium yellow onion, roughly chopped, about ¾ cup (100 g)
- ¾ cup (15 g) packed fresh parsley leaves
- ½ cup (10 g) packed fresh cilantro leaves and tender stems
- 3 garlic cloves, peeled
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ½ teaspoon fine salt (3 g), plus more to taste
- ¼ teaspoon black pepper (0.5 g)
- ¼ teaspoon baking soda (1 g)
- 1 tablespoon (8 g) all-purpose flour, plus up to 1 tablespoon (8 g) more if needed
- 2 to 3 cups (475 to 710 ml) neutral oil, such as canola, for frying
- 4 pita breads, about 8 inches (20 cm) each, for serving
- 1 cup (240 g) tahini sauce, for serving
- 1 cup (150 g) chopped tomato and cucumber, for serving
- ½ cup (60 g) sliced red onion or pickles, 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 for 12 to 18 hours at room temperature, then drain and rinse very well. The chickpeas should be plump but still raw; cooking them first can make the mixture too soft to hold together.
- Pulse the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, and pepper in a food processor. Scrape down the sides as needed. Stop when the mixture looks like coarse, moist crumbs that hold together when pressed; do not blend it into a smooth paste.
- Transfer the mixture to a bowl. Stir in the baking soda and 1 tablespoon (8 g) flour. Cover and chill for 30 minutes so it firms up. Press a spoonful between your fingers: if it falls apart, mix in the remaining tablespoon of flour. Avoid adding extra flour unless necessary, since too much makes dense falafel.
- Shape the mixture into 16 balls or small patties, each about 1½ inches (4 cm) wide. Keep the shapes fairly even so they cook at the same rate. If the mixture sticks, lightly dampen your hands with water.
- Pour oil into a heavy, deep saucepan to a depth of about 1½ inches (4 cm). Heat over medium heat to 350°F (175°C), checking with a clip-on or instant-read thermometer. Do not leave heating oil unattended. Carefully add 4 or 5 falafel pieces, leaving room around each one. Fry for about 3 to 4 minutes, turning once, until deeply golden and crisp. Keep the oil near 350°F (175°C); if it drops much lower, the falafel can absorb excess oil.
- Move the cooked falafel to a wire rack set over a tray, or to a paper-towel-lined plate. Let the oil return to temperature before frying the next batch. Serve hot with pita, tahini sauce, chopped vegetables, and pickles. Discard used frying oil safely after it has cooled; never pour it down a drain.
Tips
- Use dried chickpeas. Canned chickpeas hold more moisture and usually make falafel fragile or pasty. If dried chickpeas are unavailable, choose a recipe specifically designed for canned chickpeas rather than substituting them directly here.
- Check the texture before shaping. The mixture should clump when squeezed, not smear like hummus. If it is too wet, chill it longer and add flour a teaspoon at a time; if it is crumbly, pulse it briefly again.
- Fry a test piece. Cook one falafel first. If it breaks apart, return the mixture to the processor for a few pulses or stir in a little more flour. Keep the oil temperature steady and avoid crowding the pan.
- For an oven option, expect a different result. Brush shaped falafel generously with oil and bake on a parchment-lined tray at 425°F (220°C) for about 25 to 30 minutes, turning once. They will be less crisp and browned than fried falafel.
Serving Suggestions
Split warm pita and fill it with three or four falafel, tahini sauce, tomato, cucumber, and red onion or pickles. For a cafe-style plate, serve falafel over lettuce with hummus, a simple chopped salad, pickled vegetables, and extra sauce. A squeeze of lemon brightens the herbs and tahini. Keep sauces and crisp vegetables separate until serving so the falafel stays crunchy.
Variations
For a little heat, add ¼ teaspoon cayenne or one small seeded green chile to the processor. Add ½ teaspoon ground cardamom for a warmer spice profile, or replace some of the parsley with extra cilantro if you prefer its stronger flavor. To make the recipe gluten-free, omit the flour and use 1 tablespoon (8 g) chickpea flour instead; check that the pita and sauces are also gluten-free. The texture may vary slightly, so fry a test piece before cooking the full batch.
Storage and Reheating
Refrigerate cooked falafel within 2 hours in a covered container; it keeps for 3 to 4 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8 to 12 minutes, turning once, until hot throughout. Leftovers should reach 165°F (74°C) when checked with a food thermometer, in line with USDA FSIS guidance. A microwave heats them quickly but softens the crust.
For longer storage, freeze cooked falafel in a single layer until firm, then transfer to a freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 375°F (190°C) oven for about 15 to 20 minutes, checking that the centers are hot. The uncooked mixture can also be covered and refrigerated for up to 24 hours before shaping and frying; do not leave it at room temperature while waiting.
Frequently Asked Questions
Can I use canned chickpeas?
No, not reliably in this recipe. Canned chickpeas are already cooked and wetter than soaked dried chickpeas, so the mixture is more likely to fall apart or turn soft. Use dried chickpeas soaked for the stated time.
Why did my falafel fall apart in the oil?
The mixture may be too wet, too coarsely processed, or insufficiently chilled. Drain the chickpeas thoroughly, pulse until the mixture holds when squeezed, and chill it before shaping. Fry one test piece; add a little flour if needed, and make sure the oil is hot enough.
Can I make the mixture ahead?
Yes. Cover it and refrigerate for up to 24 hours, then shape and fry. For best texture, do not mix the baking soda in more than a few hours ahead; stir it in shortly before cooking if preparing the base mixture in advance.
Can I bake falafel instead of frying it?
Yes. Brush the pieces generously with oil and bake at 425°F (220°C) for 25 to 30 minutes, turning once. Baking uses less oil, but the outside will not be as evenly crisp as deep-fried falafel.
How can I tell when falafel is done?
The outside should be crisp and a deep golden brown, and the inside should be hot and cooked through. Cut one open after frying the first batch to check; if its center is still cool or pasty, fry the remaining pieces a little longer at the same oil temperature.
What can I serve instead of tahini sauce?
Use plain yogurt mixed with lemon juice, garlic, and a pinch of salt, or serve hummus thinned with a little water and lemon. Tahini is a sesame paste with a distinct nutty flavor, so these alternatives change the taste but still make a creamy accompaniment.
Related
- Manti La Sal Christmas Tree Permit Explained
- Raclette House Chez Eddy: A Cozy At-Home Raclette
- Ghormeh Sabzi Pizza with Herb, Bean, and Lime
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).