Falafel Inc catering is easy to recreate at home with crisp chickpea patties, fresh vegetables, warm pita, and a creamy tahini sauce. This crowd-friendly spread draws on falafel traditions found across the Middle East; shape the mixture into small patties so they cook evenly and are simple to serve buffet-style.
Ingredients
- 1 pound (450 g) dried chickpeas
- 1 teaspoon (5 g) baking soda, for soaking
- 1 medium yellow onion, about 1 cup (150 g) chopped
- 1 cup (25 g) loosely packed fresh parsley leaves and tender stems
- 1 cup (25 g) loosely packed fresh cilantro leaves and tender stems
- 4 garlic cloves, about 20 g, peeled
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (6 g) fine salt, plus more to taste
- ½ teaspoon (1 g) black pepper
- ¼ teaspoon (0.5 g) cayenne pepper, optional
- 1 teaspoon (4 g) baking powder
- 2 tablespoons (16 g) all-purpose flour or chickpea flour, plus more if needed
- 4 cups (950 ml) neutral frying oil, such as canola or sunflower oil
- 1 cup (240 g) tahini
- ⅔ cup (160 ml) cold water, plus more as needed
- ¼ cup (60 ml) fresh lemon juice
- ½ teaspoon (3 g) fine salt, for the sauce
- 8 pita breads, about 1 pound (450 g)
- 2 medium tomatoes, about 10 ounces (280 g), sliced
- 1 medium cucumber, about 10 ounces (280 g), sliced
- 1 small red onion, about 4 ounces (115 g), thinly sliced
- 2 cups (100 g) shredded lettuce
- 1 cup (250 g) pickled turnips or other pickles, drained and sliced
Instructions
- Soak the chickpeas. Rinse the dried chickpeas and place them in a large bowl with the baking soda. Cover with at least 3 inches (7.5 cm) of cold water; they expand considerably. Soak for 12–18 hours in the refrigerator. Drain, rinse well, and pat dry. Do not use canned chickpeas: their soft texture can make the mixture wet and prone to falling apart.
- Make the falafel mixture. Pulse the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, black pepper, and cayenne in a food processor. Scrape down the bowl as needed. Stop when the mixture resembles coarse, damp crumbs that hold together when squeezed; avoid blending it into a smooth paste. Stir in the baking powder and flour. If it feels too wet to shape, add flour 1 tablespoon (8 g) at a time.
- Chill and shape. Cover the mixture and refrigerate for 20 minutes so it firms up. Shape it into 24 small patties, each about 2 inches (5 cm) wide and ½ inch (1.25 cm) thick. Set them on a tray. If a test patty cracks or crumbles, mix in another tablespoon of flour and reshape it.
- Mix the tahini sauce. Whisk tahini, lemon juice, and salt in a bowl. Add the cold water gradually, whisking until smooth and pourable; tahini often thickens at first before loosening. Add extra water a tablespoon at a time if needed, then taste and adjust the salt or lemon.
- Heat the oil and fry in batches. Pour oil into a heavy, deep pot to a depth of about 1½ inches (4 cm), leaving plenty of room at the top. Heat to 350°F (175°C), checking with a frying thermometer. Carefully lower in 4–5 patties at a time, without crowding the pot. Fry for about 3 minutes per side, turning once, until deep golden and hot through. Maintain the oil near 350°F (175°C), adjusting the burner between batches. Transfer cooked falafel to a wire rack or paper-towel-lined tray and lightly salt while hot. Let the oil return to temperature before frying the next batch.
- Warm and arrange for serving. Warm the pita in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5–8 minutes. Put the falafel, pita, tahini sauce, tomatoes, cucumber, onion, lettuce, and pickles in separate serving dishes. Serve while the falafel is crisp and hot, with the sauce and fresh toppings alongside.
Tips
- Use dried chickpeas soaked until fully hydrated, not canned or cooked chickpeas. Cooked beans contain more moisture and are likely to produce dense or fragile patties.
- Keep the food processor to short pulses. A coarse mixture gives the patties a lighter, more distinct texture; a puree tends to make them heavy.
- Fry one small patty first. If it breaks apart, stir a little more flour into the mixture; if it browns before heating through, lower the oil temperature slightly.
- For a gluten-free batch, use chickpea flour and serve with gluten-free flatbread or lettuce cups. Check packaged toppings for gluten-containing ingredients.
Serving Suggestions
For a catering-style meal, arrange the ingredients as a build-your-own pita bar. Offer two or three falafel patties per pita with lettuce, tomato, cucumber, pickles, and tahini sauce. Add hummus, olives, a chopped cucumber-and-tomato salad, or rice to make the spread more substantial. Keep the sauce and cold toppings in separate bowls rather than assembling the pitas ahead, which helps the bread stay intact and the vegetables remain crisp.
For a buffet, place the falafel on a warm platter and replenish it in smaller batches. Set out serving utensils for each topping and label any ingredients that may concern guests, including sesame in tahini and wheat in standard pita.
Variations
Make herb-forward falafel by replacing up to half the parsley with extra cilantro, or swap in fresh dill for some of the herbs. For a milder flavor, leave out the cayenne. A pinch of ground cardamom or allspice can add a different aromatic note without changing the method.
You can bake the patties instead of frying, though they will be drier and less crisp. Brush or spray them generously with oil and bake on a parchment-lined tray at 425°F (220°C) for about 20–25 minutes, turning once, until browned and hot through. The fried version gives the most familiar crisp exterior. For a different sauce, serve with plain yogurt mixed with lemon, salt, and chopped herbs; this is a variation rather than a dairy-free substitute for tahini.
Storage and Reheating
Do not leave cooked falafel or other perishable toppings at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C). Refrigerate cooked falafel in a covered container within that time; it keeps for 3–4 days. Store tahini sauce and cut vegetables separately, and refrigerate them promptly. The mixture can be shaped and refrigerated for up to 24 hours before frying.
For longer storage, freeze cooked falafel in a single layer until firm, then transfer to a sealed freezer container for up to 2 months for best quality. Reheat refrigerated or frozen falafel in a 375°F (190°C) oven or air fryer until hot throughout and crisp; leftovers should reach 165°F (74°C). Avoid reheating in a microwave if you want to preserve a crisp exterior.
Frequently Asked Questions
Can I make falafel with canned chickpeas?
It is not recommended for this recipe. Canned chickpeas are already cooked and too soft and wet for the same coarse, sturdy texture. Dried chickpeas soaked overnight give the mixture the structure it needs.
Can I prepare the mixture ahead of time?
Yes. Cover and refrigerate it for up to 24 hours, then shape and fry when ready. If liquid collects, drain it off and stir the mixture before shaping; add a little flour only if it still feels too loose.
How do I keep falafel from falling apart in the oil?
Make sure the chickpeas are drained and patted dry, pulse rather than puree, and chill the mixture before shaping. Keep patties compact and test one first. If it crumbles, add a small amount of flour and try again.
Can I cook these in an air fryer?
Yes. Brush the shaped patties generously with oil and air-fry at 375°F (190°C) for about 12–16 minutes, turning halfway. Cook in a single layer with space between patties; time varies by appliance, and the result is usually less crisp than deep-fried falafel.
What can I use instead of tahini?
For a sesame-free sauce, whisk plain yogurt with lemon juice, salt, and a little water until pourable. It will taste tangier and creamier than tahini sauce. For a dairy-free option, use a plain, unsweetened plant-based yogurt and check its ingredients.
How many people does this make?
This recipe makes about 24 small patties and serves 8 when accompanied by pita, vegetables, pickles, and sauce. For a larger buffet where falafel is the main dish, plan on roughly four patties per person and increase the recipe accordingly.
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