Falafel Flare Hayward brings to mind crisp, herb-filled chickpea falafel served in pita or with a fresh salad and tahini sauce. This home-style version uses dried chickpeas, parsley, cilantro, garlic, and warm spices; it is inspired by falafel traditions found across the Middle East, where recipes and serving styles vary by region and household.
Ingredients
- 1 cup (200 g) dried chickpeas
- 4 cups (950 ml) water, for soaking, plus fresh water for rinsing
- 1 small yellow onion, about 4 oz (115 g), peeled and roughly chopped
- 1 cup (25 g) loosely packed fresh parsley leaves and tender stems
- ½ cup (15 g) loosely packed fresh cilantro leaves and tender stems
- 3 garlic cloves (about 9 g), peeled
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking powder
- 1 teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons (16 g) all-purpose flour, plus up to 1 tablespoon (8 g) more if needed
- 4 cups (950 ml) neutral oil, such as canola, for frying; the amount used will depend on your pot
- 4 pita breads, about 8 inches (20 cm) each, for serving
- ½ cup (120 ml) tahini sauce, for serving
- 1 medium tomato, about 5 oz (140 g), diced
- 1 small cucumber, about 6 oz (170 g), diced
- 1 cup (40 g) shredded lettuce
Instructions
- Soak the chickpeas. Put the dried chickpeas in a large bowl and cover with 4 cups (950 ml) water. Leave them to soak for 12 hours or overnight at room temperature. They should become plumper but will still be firm. Drain, rinse, and pat dry; do not use canned or cooked chickpeas, which make the mixture too soft to hold together well.
- Make the falafel mixture. Add the drained chickpeas, onion, parsley, cilantro, and garlic to a food processor. Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped and looks like coarse crumbs. It should hold together when pressed, not become a smooth paste. Work in batches if your processor is small.
- Season and chill. Transfer the mixture to a bowl. Stir in the cumin, coriander, baking powder, salt, pepper, and 2 tablespoons flour until evenly combined. Cover and refrigerate for 30 minutes. This rest helps the mixture firm up and makes shaping easier.
- Shape the patties. Scoop about 2 tablespoons of mixture for each falafel and shape into 16 small, slightly flattened patties, about 1½ inches (4 cm) wide. If the mixture crumbles when pressed, mix in the additional tablespoon of flour. Avoid packing the patties very tightly, which can make them dense.
- Heat the oil. Pour oil into a heavy, deep saucepan to a depth of about 1½ inches (4 cm), keeping the pan no more than halfway full. Heat over medium to 350°F (175°C), checking with a thermometer. Set a wire rack over a tray or line a plate with paper towels. Keep the hot pot attended and away from children; never add water to hot oil.
- Fry in batches. Carefully lower 4 or 5 patties into the oil without crowding the pan. Fry for about 3 minutes per side, turning once, until deep golden brown and hot throughout. Maintain the oil near 350°F (175°C), adjusting the heat between batches. Transfer the falafel to the rack or paper towels and repeat with the remaining patties. If a patty breaks apart, remove loose crumbs before the next batch and chill the mixture briefly.
- Serve. Warm the pita, then fill or accompany it with falafel, tomato, cucumber, lettuce, and tahini sauce. Serve promptly while the crust is crisp.
Tips
- Use dried chickpeas, not canned. Soaked dried chickpeas have the texture needed for patties that stay intact. Canned chickpeas are already cooked and tend to produce a wet, crumbly mixture.
- Keep the mixture coarse. Stop processing while you can still see tiny flecks of chickpea and herbs. A smooth puree can turn gummy and is harder to shape.
- Check the oil temperature. Oil that is too cool makes falafel greasy; oil that is too hot can brown the outside before the centers are heated. A thermometer gives more reliable results than judging by appearance alone.
- Adjust carefully. If the mixture is loose, chill it longer before adding flour. If it is dry and will not hold when squeezed, pulse in a teaspoon of water at a time; too much water can cause splattering in hot oil.
Serving Suggestions
For a classic sandwich, tuck three or four falafel into warm pita with diced tomato, cucumber, shredded lettuce, and tahini sauce. Add pickled turnips, sliced red onion, or a little hot sauce if you enjoy a sharper or spicier contrast. For a plate rather than a sandwich, serve the patties with hummus, a chopped cucumber-tomato salad, and flatbread. A squeeze of lemon over the falafel just before eating brightens the herbs and spices.
Variations
For a slightly richer herb flavor, replace up to half the parsley with additional cilantro, or use a little fresh mint alongside the parsley. Add ¼ teaspoon cayenne for gentle heat, or omit it entirely for a mild batch. Ground coriander can be replaced with an equal amount of extra cumin, although the flavor will be less citrusy. To make the recipe gluten-free, use a certified gluten-free all-purpose flour in the mixture and serve with gluten-free flatbread or a salad bowl. Tahini is made from sesame; if avoiding sesame, serve with a lemon-garlic yogurt sauce instead, noting that it changes the traditional sesame flavor.
Storage and Reheating
Falafel is crispest just after frying. Refrigerate cooked leftovers in a covered container within 2 hours of cooking and use within 3 to 4 days. Reheat on a rack in a 375°F (190°C) oven or in an air fryer until hot throughout and crisp again; leftovers should reach 165°F (74°C) when checked with a food thermometer. A microwave heats them quickly but softens the crust. For longer storage, 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 or air fryer until hot through. Store uncooked mixture covered in the refrigerator and fry within 24 hours.
Frequently Asked Questions
Can I make falafel with canned chickpeas?
It is not recommended for this recipe. Canned chickpeas are soft and moist, so the patties are more likely to fall apart or become dense. For reliable texture, soak dried chickpeas for the full 12 hours and drain them well.
Why did my falafel fall apart in the oil?
The mixture may be too wet, too coarsely chopped, or insufficiently chilled. Drain the chickpeas thoroughly, pulse the mixture until it resembles coarse crumbs, and chill it before shaping. If needed, add flour a teaspoon at a time and fry one test patty before cooking the rest.
Can I bake these instead of frying?
Yes, but the result will be less crisp and may be drier. Arrange the patties on a parchment-lined baking sheet, brush or spray both sides lightly with oil, and bake at 425°F (220°C) for about 20 to 25 minutes, turning once, until browned and hot through. Avoid making them too thick so the centers cook evenly.
Can I prepare the mixture ahead?
Yes. Cover and refrigerate the prepared mixture for up to 24 hours, then shape and fry it. It may darken slightly as the herbs are exposed to air; that does not necessarily mean it has spoiled, but discard it if it develops an off smell or has been left at room temperature for more than 2 hours.
How do I know when falafel is done?
The outside should be deep golden and crisp, while the center is hot and tender rather than raw or cold. Frying small patties for about 3 minutes per side at 350°F (175°C) is a useful guide; use a thermometer to check if you are unsure, particularly when changing the patty size or oil temperature.
Can I make the recipe without cilantro?
Yes. Replace the cilantro with the same weight of parsley for a clean, parsley-forward flavor, or use a smaller amount of fresh mint. The mixture will still work; taste and adjust the salt and spices before shaping.
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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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