Falafel Corner Brentwood CA: Make Falafel at Home

Falafel Corner in Brentwood, California, is a search for a restaurant-style falafel experience; this recipe offers a practical way to make crisp, herb-filled falafel at home. The patties are made from dried chickpeas, parsley, cilantro, onion, and warm spices, then fried and served in pita with fresh vegetables and tahini sauce.

Ingredients

1 cup (200 g) dried chickpeas, picked over and rinsed; do not use canned chickpeas
½ medium yellow onion, roughly chopped, about ¾ cup (85 g)
¾ cup (20 g) loosely packed fresh parsley leaves and tender stems
½ cup (15 g) loosely 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 baking soda (1 g)
2 tablespoons (16 g) all-purpose flour, plus up to 1 tablespoon (8 g) if needed
2 tablespoons (30 ml) cold water, as needed
4 to 6 cups (950 ml to 1.4 L) neutral oil for frying, such as canola
4 pita breads, about 8 inches (20 cm) each
1 cup (150 g) diced tomato
1 cup (100 g) shredded lettuce
½ cup (75 g) sliced cucumber
½ cup (120 g) tahini sauce, store-bought or homemade
¼ cup (60 g) pickled turnips or other pickles, optional
1 lemon, cut into wedges, for serving

Instructions

Soak the chickpeas. Put the dried chickpeas in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak for 12 hours at room temperature, or overnight. Drain thoroughly and pat dry. They should be plump but still firm; do not cook them.
Make the falafel mixture. Add the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, and baking soda to a food processor. Pulse, scraping down the sides as needed, until the mixture resembles coarse, damp crumbs. It should hold together when squeezed but should not become a smooth paste. Work in batches if your processor is small.
Chill and shape. Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes. This brief chill helps it firm up. Stir in the flour. If a handful still crumbles when pressed, mix in cold water 1 teaspoon at a time; add the extra flour only if the mixture seems wet. Shape into 20 small patties, about 1½ inches (4 cm) wide and ½ inch (1 cm) thick.
Heat the oil. Pour oil into a heavy, deep pot to a depth of about 2 inches (5 cm), leaving plenty of room at the top. Heat to 350°F (175°C), checking with a thermometer. Keep the pot on a stable burner and never leave hot oil unattended. Set a wire rack over a tray nearby.
Fry in batches. Lower 4 or 5 patties carefully into the oil without crowding the pot. Fry for about 3 to 4 minutes, turning once, until deeply golden and crisp. Keep the oil near 350°F (175°C) between batches; overcrowding lowers the temperature and can make falafel greasy. Lift the patties out with a slotted spoon and drain on the rack. Repeat with the remaining mixture.
Assemble and serve. Warm the pita briefly in a dry skillet or oven. Fill each with falafel, tomato, lettuce, cucumber, tahini sauce, and pickles if using. Serve with lemon wedges. For a platter, serve the patties alongside the vegetables and sauce instead.

Tips

Use dried, soaked chickpeas. Canned chickpeas are already soft and wet, so the mixture is more likely to fall apart or turn pasty. If you need a canned-chickpea recipe, use one specifically designed for that ingredient.
Check the texture before frying. A test patty should hold together when squeezed. If it breaks apart, pulse the mixture a little finer or add a teaspoon of water; if it feels very loose, add a small amount of flour and chill again.
Keep the oil temperature steady. Use a thermometer, fry in small batches, and let the oil return to 350°F (175°C) between batches. Avoid adding water near hot oil.
Make tahini sauce easy to pour. Whisk ¼ cup (60 g) tahini with 2 tablespoons (30 ml) lemon juice, a small grated garlic clove, a pinch of salt, and 2 to 4 tablespoons (30 to 60 ml) cold water until smooth. Tahini thickens before it loosens, so add water gradually.

Serving Suggestions

Serve the falafel in pita as a sandwich, or arrange it on a platter with hummus, chopped salad, pickled vegetables, and warm flatbread. Tahini sauce is a classic pairing; a spoonful of yogurt sauce or a little hot sauce also works. Add the sauce just before eating so the crisp exterior does not soften too quickly.

Variations

For a spicier mixture, add ¼ teaspoon (0.5 g) cayenne or a finely chopped green chile. For a brighter herb flavor, replace up to ¼ cup (5 g) of the parsley with additional cilantro or mint. Chickpea flour can replace the all-purpose flour in the same amount, keeping the falafel gluten-free if the pita and other accompaniments are also gluten-free. The texture may be slightly denser. For baked falafel, brush shaped patties generously with oil and bake on a parchment-lined tray at 425°F (220°C) for about 20 to 25 minutes, turning once; they will be less evenly crisp than fried falafel.

Storage and Reheating

Refrigerate cooked falafel within 2 hours of cooking in a covered container; it keeps for 3 to 4 days. Store sauce and fresh toppings separately. Reheat patties in a 375°F (190°C) oven or air fryer for about 6 to 10 minutes, turning once, until hot throughout and crisp again. If checking with a food thermometer, leftovers should reach 165°F (74°C). A microwave warms them quickly but softens the crust. Freeze cooked, cooled patties in a single layer, then transfer them to a freezer-safe container for up to 2 months; reheat from frozen in the oven or air fryer until hot.

Frequently Asked Questions

Can I use canned chickpeas?
No, not reliably in this recipe. Canned chickpeas are cooked and contain more moisture, so the patties may fall apart or become soft. Dried chickpeas soaked overnight give the mixture the firm texture needed for frying.

Why is my falafel falling apart?
The chickpeas may be too wet, the mixture may be too coarse, or the oil may not be hot enough. Drain and dry the soaked chickpeas well, pulse until the crumbs hold when pressed, chill the mixture, and confirm the oil is at 350°F (175°C) before frying.

Can I prepare the mixture ahead?
Yes. Cover and refrigerate it for up to 24 hours after blending. Shape the patties shortly before frying, and do not leave the mixture at room temperature for more than 2 hours.

Can I bake these instead of frying?
Yes. Bake oiled patties at 425°F (220°C) for 20 to 25 minutes, turning once. They are convenient and use less oil, but their crust will not be as crisp or evenly browned as fried falafel.

What oil is best for frying?
Use a neutral oil with a high smoke point, such as canola, sunflower, or peanut oil. Avoid extra-virgin olive oil for deep frying, and do not let the oil smoke.

Are these falafel gluten-free?
The mixture can be made gluten-free by using chickpea flour instead of all-purpose flour, but check labels on the flour, tahini sauce, and other packaged ingredients. Serve with gluten-free bread or without pita 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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