Falafel Guys Leeds is a useful inspiration for making crisp, herb-packed falafel at home: these Middle Eastern chickpea fritters are served hot in wraps or bowls with fresh vegetables and sauce. This version uses dried, soaked chickpeas rather than canned ones, which helps the falafel hold together and fry with a crisp crust; exact seasoning and serving styles vary.
Ingredients
- 1 cup (200 g) dried chickpeas, picked over and rinsed
- ½ small yellow onion (about 70 g), roughly chopped
- 1 cup (30 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 (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon baking soda
- 1 tablespoon (8 g) all-purpose flour, plus 1–2 tablespoons (8–16 g) more only if needed
- 2 tablespoons (30 ml) water, only if needed to help the mixture process
- 4–6 cups (950 ml–1.4 L) neutral frying oil, such as canola or sunflower oil; use enough for a depth of about 1½ inches (4 cm)
- 4 pita breads (about 240 g total), for serving
- 2 cups (100 g) shredded lettuce
- 1 medium tomato (about 150 g), diced
- ½ medium cucumber (about 150 g), diced
- ½ cup (120 g) plain yogurt, or unsweetened plant-based yogurt
- 1 tablespoon (15 ml) lemon juice
- 1 small garlic clove (about 3 g), finely grated, for the sauce
Instructions
- Put the dried chickpeas in a large bowl and cover with at least 3 inches (8 cm) of cold water. Cover and soak at room temperature for 12 hours. They will swell considerably, so use a roomy bowl. Drain well and pat dry; do not cook the chickpeas.
- Fit a food processor with its blade. Add the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, pepper, baking soda, and 1 tablespoon (8 g) flour. Pulse, scraping down the bowl as needed, until the mixture resembles coarse, moist crumbs that clump when pressed. Do not puree it into a smooth paste. If the processor struggles, add water 1 teaspoon (5 ml) at a time, using no more than 2 tablespoons (30 ml).
- Press a spoonful of mixture in your hand. If it falls apart, mix in another tablespoon of flour and pulse briefly. Cover and refrigerate the mixture for 30 minutes so it firms up. Meanwhile, stir together the yogurt, lemon juice, and grated garlic; cover and refrigerate the sauce.
- Shape the mixture into about 16 balls or thick patties, each roughly 1½ inches (4 cm) across. Press them firmly so there are no loose cracks, but avoid compressing them into hard lumps. Set them on a tray.
- Pour oil into a heavy, deep saucepan to a depth of about 1½ inches (4 cm), leaving plenty of room above it. Heat over medium heat to 350°F (175°C), checking with a clip-on or instant-read thermometer. Keep the pan attended and never fill it more than halfway. If the oil smokes, turn off the heat and let it cool; do not add water.
- Fry 4 or 5 falafel at a time, without crowding the pan, for about 3–4 minutes, turning once, until deep golden and crisp. Maintain the oil near 350°F (175°C), adjusting the heat between batches. The USDA FSIS safe minimum temperature for cooked vegetarian falafel is not specified; cook these through until piping hot in the center and crisp outside. Transfer to a wire rack or paper-towel-lined tray and season lightly with salt. Allow the oil to return to temperature before the next batch.
- Warm the pitas briefly in a dry skillet or microwave. Fill each with lettuce, tomato, cucumber, falafel, and garlic-yogurt sauce. Serve immediately, with extra sauce on the side.
Tips
- Use dried chickpeas, not canned or already cooked ones. Canned chickpeas contain more moisture and can make the patties soft and prone to breaking apart.
- Drain the soaked chickpeas thoroughly. A wet mixture is difficult to shape; if it feels loose, add flour a tablespoon at a time and chill it before frying.
- Test one falafel first. If it crumbles, mix in a little more flour and press the next ones more firmly. If it browns too quickly before the middle heats, lower the oil temperature slightly.
- Take care with hot oil: use a deep, stable pan, keep water away from it, and lower falafel gently with a slotted spoon. Never leave heating oil unattended.
Serving Suggestions
For a Leeds-inspired takeaway-style meal, tuck falafel into warm pita with crisp lettuce, tomato, cucumber, and plenty of garlic-yogurt sauce. Add pickled turnips, sliced red onion, or a spoonful of hummus if you have them. For a plate rather than a wrap, serve the falafel over rice or chopped salad with lemon wedges and sauce. A tahini sauce is another classic pairing: whisk tahini with lemon juice, grated garlic, salt, and enough cold water to make it pourable.
Variations
For a dairy-free version, use unsweetened plant-based yogurt in the sauce, or make tahini sauce instead. For more heat, add ½ teaspoon (1 g) cayenne or one small seeded chili to the processor. A pinch of ground cardamom or extra coriander gives the seasoning a warmer, more aromatic profile. If fresh cilantro is unavailable, replace it with the same amount of parsley; the falafel will taste less citrusy but still work well. Chickpea flour can replace the all-purpose flour in the mixture, though it may make the texture slightly denser.
Storage and Reheating
Falafel is crispest straight from the pan. Refrigerate cooked leftovers within 2 hours in a covered container and use within 3–4 days. Reheat in a 375°F (190°C) oven or air fryer for about 8–12 minutes, turning once, until hot throughout; microwaving is quicker but softens the crust. For food safety, reheat leftovers to 165°F (74°C), checked with a food thermometer. The uncooked mixture can be covered and refrigerated for up to 24 hours before shaping and frying. Freeze cooked falafel in a sealed freezer-safe container for up to 2 months; thaw in the refrigerator and reheat until hot.
Frequently Asked Questions
Can I make falafel with canned chickpeas?
It is not recommended for this recipe. Canned chickpeas are already cooked and much wetter than soaked dried chickpeas, so the mixture is more likely to fall apart. A recipe designed specifically for canned chickpeas usually needs extra binder and a different cooking method.
Why is my falafel breaking in the oil?
The mixture may be too wet, too coarse to hold together, or loosely shaped. Drain the chickpeas well, pulse until the mixture clumps when squeezed, add a little flour if necessary, and chill before frying. Fry a single test piece before cooking the whole batch.
Can I bake or air-fry these falafel?
Yes, though the crust will be less like deep-fried falafel. Brush or spray shaped patties generously with oil and bake at 425°F (220°C) for about 20–25 minutes, turning once, or air-fry at 375°F (190°C) for about 12–16 minutes. Times vary by appliance and patty size; cook until browned and hot through.
Can I prepare the mixture ahead?
Yes. Cover and refrigerate it for up to 24 hours. Keep it cold, then shape and fry shortly before serving. If liquid gathers in the bowl, drain it off and mix in a little flour if needed.
What can I use instead of parsley or cilantro?
Use extra parsley if you do not like cilantro, or replace missing fresh herbs with more of the other herb. Dried herbs are less fresh-tasting and more concentrated, so they are not a direct cup-for-cup substitute; the fresh herbs are important to the characteristic flavor and green color.
Can I freeze falafel?
Yes. Freeze cooled cooked falafel in a single layer, then transfer to a sealed container for up to 2 months. Reheat from frozen in an oven or air fryer until piping hot; avoid leaving them at room temperature to thaw.
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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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