Falafel House Buffalo NY–Style Falafel at Home

Falafel House Buffalo NY–style falafel is a crisp, herb-filled chickpea fritter inspired by the kind served in pita with fresh vegetables and tahini sauce. This home version uses dried chickpeas soaked overnight, which gives the patties a better texture than canned chickpeas; serve them hot in sandwiches or as part of a platter.

Ingredients

1 cup dried chickpeas (200 g), picked over and rinsed
½ small yellow onion (about 75 g), roughly chopped
¾ cup packed fresh parsley leaves (20 g)
½ cup packed fresh cilantro leaves and tender stems (15 g)
3 garlic cloves (about 9 g), peeled
1 teaspoon ground cumin (2 g)
1 teaspoon ground coriander (2 g)
½ teaspoon baking powder (2 g)
1 teaspoon fine salt (6 g), plus more to taste
¼ teaspoon freshly ground black pepper (0.5 g)
1 tablespoon all-purpose flour (8 g), only if needed to bind
3 cups neutral frying oil (720 ml), or enough to reach about 1½ inches (4 cm) in a heavy pan
4 pita breads (about 240 g total), for serving
1 cup diced tomato (180 g)
1 cup shredded lettuce (45 g)
½ cup thinly sliced cucumber (60 g)
½ cup tahini sauce (120 ml), for serving

Instructions

Soak the chickpeas. Place the dried chickpeas in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Leave at room temperature for 12 hours. They will swell considerably, so use a roomy bowl. Drain and rinse well; do not cook the chickpeas before blending.
Make the mixture. Add the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, and pepper to a food processor. Pulse, scraping down the bowl as needed, until the mixture resembles coarse, damp sand and holds together when squeezed. Avoid processing it into a smooth paste. Stir in the baking powder.
Chill and shape. Transfer the mixture to a covered bowl and refrigerate for 30 minutes. Shape it into 16 small balls or thick patties, about 1½ inches (4 cm) wide. If a test piece crumbles when pressed, mix in the flour; add only enough to make the mixture hold its shape.
Heat the oil. Pour the oil into a heavy, deep-sided pan, leaving plenty of room at the top. Heat it over medium heat to 350°F (175°C), checking with a thermometer. Keep the pan attended and dry any water on utensils before they go near the oil. Do not fill the pan more than halfway.
Fry in batches. Carefully lower four or five falafel into the oil, leaving space between them. Fry for about 3–4 minutes, turning once, until deep golden brown and hot through. Keep the oil near 350°F (175°C); if the temperature drops sharply, the falafel may absorb excess oil. Transfer cooked pieces to a wire rack or a paper-towel-lined plate and let the oil return to temperature before the next batch.
Serve. Warm the pita, then fill or top it with falafel, tomato, lettuce, cucumber, and tahini sauce. Serve promptly while the outside is crisp.

Tips

Use dried chickpeas, not canned. Canned beans contain more moisture and can make the mixture soft and prone to falling apart. If dried chickpeas are unavailable, choose a recipe specifically developed for canned chickpeas rather than swapping them directly into these proportions.
Keep the texture coarse. Stop processing when the mixture holds together under pressure. A smooth, wet paste makes dense falafel; if it feels wet, chill it longer or stir in the optional flour a teaspoon at a time.
Check the oil temperature. A thermometer is more reliable than judging by bubbles. If you do not have one, test a small piece: it should sizzle steadily without turning dark almost immediately. Never drop water into hot oil.
Fry a test piece first. If it breaks apart, fold a little flour into the mixture and try again. If the outside browns too quickly while the middle is still soft, lower the heat slightly and fry the next batch more gently.

Serving Suggestions

For a classic sandwich, tuck three or four falafel into warm pita with tomato, cucumber, lettuce, and tahini sauce. Add sliced pickles, red onion, or a spoonful of hummus if you like. For a platter, serve the falafel with chopped salad, warm flatbread, lemon wedges, and extra tahini. A little hot sauce or amba-style mango pickle adds a sharp, spicy contrast.

Variations

Adjust the herbs to suit what is available: use more parsley for a grassy flavor or more cilantro for a brighter, citrusy note. A pinch of cayenne adds heat, while a teaspoon of sesame seeds gives the mixture a subtle nutty accent. For a baked alternative, brush shaped falafel lightly with oil and bake on a parchment-lined sheet at 425°F (220°C), turning once, until browned and firm, about 25–30 minutes; expect a drier, less crisp result than frying. You can also make smaller falafel for mezze or shape the mixture into thin patties for easier sandwiches.

Storage and Reheating

Refrigerate cooked falafel within 2 hours in a covered container; it keeps for 3–4 days. Reheat in a 375°F (190°C) oven or toaster oven for about 8–12 minutes, turning once, until hot throughout and crisp again. A skillet over medium-low heat also works; avoid microwaving if you want to preserve the crust. For longer storage, freeze cooked falafel in a single layer, then move it to a freezer-safe container for up to 2 months. Reheat from frozen in a 375°F (190°C) oven until hot in the center. For make-ahead prep, refrigerate the uncooked mixture for up to 24 hours and shape it just before frying.

Frequently Asked Questions

Why did my falafel fall apart in the oil?
Common causes are canned or insufficiently drained chickpeas, a mixture processed too smooth, or oil that is not hot enough. Use soaked dried chickpeas, drain them thoroughly, keep the mixture coarse, and fry a small test piece before cooking the full batch.

Can I use canned chickpeas?
Not as a direct substitute in this recipe. Canned chickpeas are already cooked and wetter, so they usually produce a softer mixture that can crumble or turn pasty. Look for a recipe formulated for canned beans if that is what you have.

Can I make the falafel mixture ahead?
Yes. Cover it and refrigerate for up to 24 hours. Chilling helps it firm up, but the mixture may darken slightly from the herbs; stir it before shaping. Do not leave soaked chickpeas or prepared mixture at room temperature for an extended period.

Can I bake these instead of frying?
Yes, though the texture will be less crisp and the color less even. Brush the shaped pieces with oil and bake at 425°F (220°C), turning once, for about 25–30 minutes, until browned and firm. Check one in the center before serving.

How do I know when falafel is cooked?
The outside should be deep golden and crisp, and the center should be hot and no longer raw or grainy. A small test piece helps you confirm the timing for your pan and falafel size. Avoid crowding the pan, which lowers the oil temperature and slows cooking.

What can I use instead of tahini?
Use plain yogurt mixed with lemon juice, garlic, and a pinch of salt, or serve hummus as the sauce. These options are not identical: tahini is nutty and sesame-based, while yogurt is tangier and hummus is thicker. For a dairy-free alternative, choose hummus or a lemon-garlic olive-oil dressing.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).