Falafel Corner Folsom-style falafel is a crisp, herb-filled chickpea patty served in pita or a bowl with salad and tahini sauce. This home version uses dried chickpeas soaked overnight, then ground with parsley, cilantro, onion, and spices; the uncooked mixture fries quickly into tender-centered falafel.
Ingredients
- 1 cup (200 g) dried chickpeas
- 4 cups (950 ml) cold water, for soaking
- ½ medium yellow onion (about 75 g), roughly chopped
- ¾ cup (15 g) loosely packed fresh parsley leaves and tender stems
- ½ cup (10 g) loosely packed fresh cilantro leaves and tender stems
- 3 garlic cloves (about 9 g), peeled
- 1 teaspoon (5 g) fine salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon baking soda
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons (16 g) all-purpose flour, plus 1 tablespoon (8 g) more if needed
- 4 cups (950 ml) neutral frying oil, or enough to reach 1½ inches (4 cm) in a heavy pot
- 4 pita breads (about 240 g total), for serving
- 1 cup (240 g) tahini sauce, for serving
- 2 cups (300 g) chopped tomato and cucumber, for serving
- ½ cup (75 g) thinly sliced red onion, for serving
Instructions
- Soak the chickpeas. Put the dried chickpeas in a large bowl and cover with the 4 cups (950 ml) cold water. Leave at room temperature for 12 hours, or overnight. They will expand considerably. Drain thoroughly and pat dry; do not use canned or cooked chickpeas, which make a wet mixture that can fall apart in the oil.
- Grind the mixture. Pulse the drained chickpeas in a food processor in batches until they resemble coarse, damp sand, with no whole chickpeas left. Transfer to a bowl. Add the onion, parsley, cilantro, and garlic to the processor and pulse until finely chopped, scraping down as needed. Combine with the chickpeas, salt, cumin, coriander, baking soda, pepper, and 2 tablespoons (16 g) flour.
- Check and shape. Mix until evenly combined. Squeeze a spoonful in your hand: it should hold together while still looking granular, not smooth or pasty. If it crumbles, mix in the additional tablespoon (8 g) flour. Shape into 20 balls or slightly flattened patties, each about 1½ inches (4 cm) wide. Set them on a tray while you heat the oil.
- Heat the oil. Pour oil into a heavy, deep pot to a depth of about 1½ inches (4 cm), leaving several inches of headroom. Heat over medium to 350°F (175°C), checking with a frying thermometer. Keep the pot attended, and avoid letting water get into hot oil.
- Fry in batches. Carefully lower 5 or 6 falafel into the oil without crowding the pot. Fry for about 3 to 4 minutes, turning once if needed, until deep golden brown and cooked through. The oil should stay near 350°F (175°C); let it return to temperature between batches. Transfer falafel to a wire rack or paper-towel-lined tray and repeat. Allow the oil to cool completely before disposing of it safely.
- Serve. Warm the pita, then fill or plate it with falafel, tahini sauce, tomato, cucumber, and red onion. Serve while the outside is crisp.
Tips
- Use dried chickpeas. The long soak hydrates them without cooking, so they grind into a mixture that holds together when fried. Canned chickpeas are too soft and can produce dense, fragile patties.
- Keep the grind coarse. A smooth purée makes heavy falafel. Pulse in short bursts and stop when the pieces are small and even, like coarse crumbs.
- Control moisture. Drain the soaked chickpeas well and dry the herbs if they were washed. If the mixture feels wet, mix in flour a teaspoon at a time; too much flour can make the centers doughy.
- Fry carefully. Use a deep, sturdy pot and fry small batches. Crowding cools the oil and makes falafel greasy; if a patty breaks apart, stir a little extra flour into the mixture and try another test piece.
Serving Suggestions
For a pita sandwich, spread tahini sauce inside warm pita and add falafel, chopped tomato and cucumber, red onion, and shredded lettuce or pickled turnips. For a plate, serve the falafel over chopped greens with rice or flatbread, hummus, pickles, and extra tahini. A squeeze of lemon and a little hot sauce make lively finishing additions. Keep wet toppings on the side until serving so the falafel stays crisp.
Variations
For a more strongly herbed batch, increase the parsley to 1 cup (20 g) and cilantro to ¾ cup (15 g). For a warmer spice profile, add ¼ teaspoon ground cayenne or ½ teaspoon paprika. If cilantro is unavailable, replace it with the same amount of parsley; the flavor will be less citrusy but the mixture will still work. To make the recipe gluten-free, use certified gluten-free rice flour in place of the all-purpose flour, adding just enough for the mixture to hold together. These are variations, not a claim to reproduce a restaurant’s exact formula.
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 about 8 to 12 minutes, turning once, until hot throughout and crisp again. An air fryer also works: heat at 350°F (175°C) for about 4 to 6 minutes, checking that the centers are hot. Leftovers should be reheated to 165°F (74°C). Freeze cooled falafel in a single layer, then transfer to a freezer-safe container for up to 2 months; reheat from frozen in the oven, adding a few minutes. Keep sauce and fresh toppings refrigerated separately.
Frequently Asked Questions
Can I make falafel with canned chickpeas?
Not reliably with this recipe. Canned chickpeas are already cooked and contain more moisture, so the patties may become soft or break apart. Use dried chickpeas soaked for 12 hours; if you need a cooked-chickpea recipe, choose one specifically designed for canned chickpeas.
Why are my falafel falling apart?
The mixture may be too wet, too coarsely ground, or insufficiently bound. Drain and dry the chickpeas well, grind until there are no whole pieces, and add a little flour if a test patty crumbles. Also check that the oil is hot enough before frying.
Can I prepare the mixture ahead?
Yes. Cover and refrigerate the shaped mixture for up to 24 hours, then fry it cold in batches. The chickpeas still need their 12-hour soak beforehand. If the mixture releases moisture while chilling, stir it together and adjust with a small amount of flour before shaping or frying.
Can I bake these instead of frying?
Yes, though they will be less crisp and have a different texture. Brush or spray the shaped falafel generously with oil and bake on a lined tray at 425°F (220°C) for about 20 to 25 minutes, turning halfway, until browned and hot through. Avoid overcrowding the tray.
What can I use instead of tahini sauce?
Serve with plain yogurt mixed with lemon juice, garlic, and salt, or use a lemony herb sauce. Tahini, made from sesame seeds, gives the familiar nutty flavor; yogurt sauce is tangier and not dairy-free.
Can I make this recipe in an air fryer?
Yes. Lightly oil the shaped falafel and air-fry in a single layer at 375°F (190°C) for about 12 to 16 minutes, turning halfway. Timing varies by appliance and patty size; cook until the outside is browned and the centers are hot.
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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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