Fresh Kirkland falafel is a crisp, herb-filled chickpea patty served hot in pita or over salad with tahini sauce and fresh vegetables. This home-style version uses dried chickpeas soaked until tender but not cooked, which helps the patties hold together and develop a tender center; use canned chickpeas only with the adjustments noted below.
Ingredients
- 1 cup (200 g) dried chickpeas, sorted and rinsed
- 3 cups (710 ml) cold water, for soaking
- 1 small yellow onion, about ¾ cup (110 g) 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 sea 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) if needed
- 2 tablespoons (30 ml) cold water, as needed for shaping
- 4 cups (950 ml) neutral oil, such as canola or sunflower, for frying; use a quantity that gives at least 1½ inches (4 cm) depth in your pot
- 4 pita breads, about 8 inches (20 cm) each, for serving
- 1 cup (240 g) plain Greek yogurt
- 2 tablespoons (30 ml) tahini
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (30 ml) water, plus more as needed for the sauce
- 1 small cucumber (about 150 g), diced
- 1 medium tomato (about 150 g), diced
- ¼ small red onion (about 30 g), thinly sliced
Instructions
- Put the dried chickpeas in a large bowl and cover with 3 cups (710 ml) cold water. Soak for 12 to 13 hours at room temperature, ensuring they remain submerged. Do not boil or use canned chickpeas for this step. Drain well and pat dry; excess water can make the mixture loose.
- Make the sauce while preparing the falafel. Whisk the yogurt, tahini, lemon juice and 2 tablespoons (30 ml) water in a small bowl until smooth. Add water a teaspoon at a time if you prefer a thinner sauce. Cover and refrigerate while you cook.
- Put the drained chickpeas, onion, parsley, cilantro and garlic in a food processor. Pulse in short bursts, scraping down the bowl as needed, until the mixture resembles coarse, moist sand. It should hold when pressed but should not become a smooth paste. Work in batches if your processor is small.
- Transfer the mixture to a bowl and stir in the salt, cumin, coriander, baking soda, pepper and 2 tablespoons (16 g) flour. Squeeze a small amount in your hand: it should form a firm clump. If it crumbles, mix in cold water 1 teaspoon at a time; if it feels wet or slack, add the remaining tablespoon (8 g) flour. Rest the mixture for 10 minutes so it is easier to shape.
- Shape the mixture into 16 balls, about 1½ inches (4 cm) wide, and gently flatten them into thick patties. Keep them evenly sized so they cook at the same rate. If a patty cracks, press it together rather than packing it tightly.
- Pour the oil into a heavy pot, leaving ample room above it, and heat to 350°F (175°C), checking with a deep-fry thermometer. Line a tray with paper towels or set a wire rack over a rimmed baking sheet. Fry in batches of four or five, without crowding, for about 3 to 4 minutes per batch, turning once, until deeply golden and crisp. Keep the oil near 350°F (175°C) between batches; cooler oil can make falafel greasy, while hotter oil can brown the outside before the center is properly cooked. Drain on the prepared rack or towels.
- Warm the pita briefly in a dry skillet or oven. Fill each pita with falafel, cucumber, tomato and red onion, then spoon over the yogurt-tahini sauce. Serve the remaining sauce alongside.
Tips
- Use dried, soaked chickpeas for the best texture. Canned chickpeas are already soft and can make the mixture pasty. If that is your only option, drain and dry 2 cups (330 g) canned chickpeas thoroughly, add 2 tablespoons (16 g) extra flour and chill the shaped patties for 30 minutes before frying. Expect a softer center and handle them gently.
- Check the texture before shaping everything. If the mixture will not hold, add water sparingly or a little flour, depending on whether it is crumbly or wet. Avoid blending until smooth; a coarse mixture holds together while keeping the inside pleasantly textured.
- Fry safely and in small batches. Use a deep, heavy pot and do not fill it more than halfway with oil. Lower patties gently, keep children and water away from hot oil, and never leave the pot unattended. If you prefer baking, brush patties generously with oil and bake at 425°F (220°C) for about 25 minutes, turning once; they will be less crisp than fried falafel.
- Make the sauce dairy-free if needed. Replace Greek yogurt with unsweetened plant-based yogurt, or thin tahini with lemon juice and water alone. Taste and adjust the salt; the tahini-only sauce will be nuttier and less creamy.
Serving Suggestions
For pita sandwiches, open warm pita pockets and add a few falafel patties, chopped cucumber and tomato, sliced onion, and plenty of sauce. A handful of shredded lettuce or cabbage adds crunch. For a bowl, serve the falafel over chopped greens, rice or bulgur with the vegetables, pickles and sauce on top. Hummus, olives and lemon wedges make easy sides. Put the sauce and garnishes on the table so everyone can assemble a serving to taste.
Variations
For a more strongly spiced batch, add ¼ teaspoon cayenne or ½ teaspoon ground paprika to the mixture. Add 1 tablespoon (15 ml) lemon juice and 1 teaspoon lemon zest for a brighter flavor, but compensate for the extra moisture with a little flour if necessary. For a gluten-free version, use a certified gluten-free all-purpose flour or chickpea flour in place of the wheat flour; add it gradually, since chickpea flour can absorb liquid differently. You can also shape smaller balls for a mezze platter, but reduce frying time and check that they are cooked through before serving.
Storage and Reheating
Refrigerate cooked falafel within 2 hours of frying in a covered container; it keeps for 3 to 4 days. Store sauce separately for up to 4 days, and keep chopped vegetables separate so they stay crisp. Reheat falafel in a 350°F (175°C) oven or air fryer until hot throughout and crisp again, usually 6 to 10 minutes depending on size. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid microwaving if you want to preserve the crisp exterior.
For longer storage, freeze cooled falafel in a single layer, 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 or air fryer until hot throughout, allowing extra time and checking for 165°F (74°C). Do not leave cooked falafel at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make the falafel mixture ahead?
Yes. Cover the finished mixture and refrigerate it for up to 24 hours, then shape and fry it cold. If it releases moisture, stir it and adjust with a small amount of flour. For the best texture, fry soon after shaping.
Why did my falafel fall apart in the oil?
The chickpeas may have been too wet, the mixture too coarse to hold, or the oil too cool. Drain and dry the chickpeas well, pulse until the mixture clumps when squeezed, and confirm the oil is about 350°F (175°C). A test patty can help you adjust before frying the full batch.
Can I use a blender instead of a food processor?
A food processor is easier, but a powerful blender can work in small batches. Pulse briefly and stop to scrape down the sides; do not add liquid just to keep the blades moving. If the mixture turns into a paste, the falafel will be denser.
Can I cook these without deep-frying?
Yes. Brush both sides generously with oil and bake at 425°F (220°C) for about 25 minutes, turning once halfway through. They will be firmer and less crisp than fried falafel. An air fryer also works; cook in a single layer at 375°F (190°C), turning once, until browned and hot inside.
Is this recipe vegetarian or vegan?
The falafel patties are vegan. The included yogurt sauce is vegetarian but contains dairy; use unsweetened dairy-free yogurt or make a tahini, lemon and water sauce to keep the whole meal vegan.
What does “fresh Kirkland falafel” mean?
This recipe makes falafel fresh at home from soaked dried chickpeas, herbs and spices. “Kirkland” can refer to different local places or businesses, so the recipe is not tied to a particular restaurant or store and does not claim to reproduce a proprietary product.
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