Falafel Express Overland Park–style falafel is a home-cooked take on the crisp, herb-flecked chickpea patties served in Middle Eastern kitchens and casual falafel shops. This version uses dried chickpeas soaked overnight, fresh herbs, and warm spices, then fries the mixture until crisp for serving in pita or over salad.
Ingredients
- 1 cup (200 g) dried chickpeas
- 4 cups (950 ml) cold water, for soaking, plus more as needed
- ½ medium yellow onion, roughly chopped (about ½ cup/75 g)
- ¾ cup (20 g) loosely packed fresh parsley leaves and tender stems
- ½ cup (12 g) loosely packed fresh cilantro leaves and tender stems
- 3 garlic cloves (about 9 g), peeled
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- ½ teaspoon (1 g) baking soda
- 1 teaspoon (6 g) fine salt
- ¼ teaspoon (0.5 g) black pepper
- 1 tablespoon (8 g) all-purpose flour or chickpea flour, plus more only if needed
- 4 cups (950 ml) neutral high-heat oil, such as canola, for frying; use less if your pot allows safe depth
- 1 tablespoon (15 ml) water, only if needed to help the mixture hold together
Instructions
- Soak the chickpeas. Put the dried chickpeas in a large bowl and cover with the 4 cups (950 ml) cold water, allowing room for them to expand. Cover and refrigerate for 12 hours. Drain well and pat dry. Do not use canned chickpeas here: they are already soft and tend to make falafel pasty and difficult to shape.
- Process the mixture. Add the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, pepper, and flour to a food processor. Pulse in short bursts, scraping down the bowl once or twice, until the mixture resembles coarse, damp crumbs and holds together when pressed. Avoid processing it into a smooth puree. If it seems dry and crumbles, mix in water 1 teaspoon (5 ml) at a time; if it feels wet or sticky, add flour 1 teaspoon (about 3 g) at a time.
- Rest and shape. Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes so it firms up. Scoop and press into 16 balls or small, slightly flattened patties, each about 1½ inches (4 cm) across. Compact them gently; loose pieces can break apart when they enter the oil.
- Heat the oil. Pour oil into a heavy, deep pot to a depth of about 2 inches (5 cm), never filling the pot more than halfway. Heat over medium to 350°F (175°C), checking with a thermometer. Set a rack over a rimmed sheet pan or line a plate with paper towels. Keep the pot attended and have a lid nearby; if oil catches fire, turn off the heat and cover it—never use water.
- Fry in batches. Carefully lower 4 or 5 falafel into the oil, leaving room around each one. Fry for 3 to 4 minutes, turning once if needed, until deeply golden and crisp. The centers should be steaming hot and cooked through; if using a food thermometer, check a larger piece for at least 165°F (74°C). Transfer to the rack or paper towels and let the oil return to 350°F (175°C) before frying the next batch. The active frying takes about 20 minutes in total, depending on your pot and batch size.
- Serve promptly. Let the falafel drain for a minute or two, then serve hot with pita, salad, and sauce. Frying is the cooking method in this recipe; a brief drain keeps the crust from turning greasy.
Tips
- Start with dried chickpeas. A long soak hydrates them without making them soft like canned beans. Drain thoroughly so extra water does not weaken the mixture.
- Keep the texture coarse. Stop pulsing when the mixture holds together if squeezed. Over-processing makes dense, pasty falafel rather than a light, crumbly center.
- Test one first. Fry a single piece to check whether it holds together and tastes properly seasoned. If it falls apart, add a little flour and chill the mixture again; if it browns too quickly, lower the oil temperature slightly.
- Use a thermometer and work carefully. Oil temperature drops when food is added, so cook in small batches. Never leave hot oil unattended, and keep water away from it.
Serving Suggestions
For a falafel-shop-style meal, tuck the hot patties into warm pita with chopped tomato, cucumber, lettuce, and pickled turnips. Add tahini sauce, hummus, or a spoonful of garlicky yogurt sauce. For a lighter plate, serve falafel over greens with cucumber, tomato, olives, and lemon dressing; rice or warm flatbread makes it more filling. Offer hot sauce or a mild chile sauce at the table so everyone can adjust the heat.
Variations
For a gluten-free batch, use chickpea flour instead of all-purpose flour and check that any sauces or serving breads are gluten-free. Add ¼ teaspoon (0.5 g) cayenne or a finely chopped green chile for heat, or stir in 1 tablespoon (about 3 g) sesame seeds for a toasty note. You can also replace some parsley with more cilantro or a little fresh mint; keep the total amount of herbs close to the recipe so the mixture does not become too wet. Traditional falafel recipes vary by region and household, including their herb balance, shape, and spice blend.
Storage and Reheating
For best texture, serve falafel straight after frying. Refrigerate cooked leftovers within 2 hours in a covered container; they keep 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 and crisp. If checking with a food thermometer, reheat leftovers to 165°F (74°C). A microwave will warm them faster but softens the crust. Uncooked mixture can be covered and refrigerated for up to 24 hours; shape and fry it while cold. Freeze cooked falafel in a sealed container for up to 2 months, then reheat from frozen in a 375°F (190°C) oven until hot throughout.
Frequently Asked Questions
Can I use canned chickpeas?
Not for this method. Canned chickpeas are too soft and wet to give the same crumbly texture, so the patties are more likely to fall apart or turn dense. Use dried chickpeas soaked for 12 hours.
Why is my falafel falling apart?
The mixture may be too wet, too coarsely processed, or not firmly shaped. Drain and dry the soaked chickpeas well, pulse until the mixture clumps when pressed, and chill it before frying. If needed, work in flour a teaspoon at a time.
Can I make the mixture ahead?
Yes. Cover it and refrigerate for up to 24 hours, then shape and fry. The mixture may darken slightly from the herbs, which is normal. Keep it chilled until you are ready to cook.
Can I bake these instead of frying?
Yes, though the result will be drier and less evenly crisp. Brush or spray shaped patties generously with oil and bake on a parchment-lined sheet at 400°F (200°C) for about 25 to 30 minutes, turning once, until browned and cooked through. Avoid making them too thick.
What can I use instead of cilantro?
Use additional parsley or a smaller amount of fresh mint. The flavor will be less citrusy and green, but the falafel will still hold together. Keep the overall amount of fresh herbs similar to the recipe.
How do I keep falafel warm for serving?
Hold cooked pieces on a rack set over a baking sheet in a 200°F (95°C) oven for up to about 20 minutes. Avoid covering them, which traps steam and softens the crust. For food safety, do not leave cooked falafel at room temperature for more than 2 hours.
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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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