Falafel King in Bloomington, Minnesota, is a local restaurant name; this recipe is a home-style take on the familiar Middle Eastern falafel plate, not a claim to reproduce the restaurant’s proprietary recipe. Crisp chickpea-and-herb patties with warm spices are tucked into pita or served over salad with tahini sauce, making a satisfying meal with fresh, bright toppings.
Ingredients
- 1 cup (200 g) dried chickpeas, picked over and rinsed
- 4 cups (950 ml) cold water, for soaking
- 1 small yellow onion, about 5 oz (140 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 15 g, peeled
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- ½ teaspoon (1 g) baking soda
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons (16 g) all-purpose flour, plus 1 tablespoon (8 g) more if needed
- 1 tablespoon (15 ml) lemon juice
- Neutral oil, about 2 cups (475 ml), for frying in a small saucepan
- 4 pita breads, about 8 oz (225 g) total, for serving
- ½ cup (120 g) tahini sauce, for serving
- 1 small tomato, about 5 oz (140 g), diced
- 1 small cucumber, about 6 oz (170 g), diced
Instructions
- Put the dried chickpeas in a large bowl and cover with 4 cups (950 ml) cold water. Soak for 8 hours or overnight, then drain very well and pat dry. Do not use canned or cooked chickpeas: they hold too much moisture and can make the falafel fall apart.
- In a food processor, pulse the onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper until finely chopped. Add the drained chickpeas and pulse in short bursts, scraping down the bowl as needed. Stop when the mixture resembles coarse, moist crumbs that hold together when pressed; do not purée it into a smooth paste.
- Transfer the mixture to a bowl and stir in 2 tablespoons (16 g) flour and the lemon juice. Cover and refrigerate for 30 minutes so it firms up. Shape into 16 small patties, about 1½ inches (4 cm) wide and ½ inch (1.3 cm) thick. If a test patty crumbles, work in the remaining tablespoon (8 g) flour. Avoid adding lots of flour, which can make the centers heavy.
- Pour oil into a sturdy, deep saucepan to a depth of about 1½ inches (4 cm), leaving plenty of room at the top. Heat over medium to 350°F (175°C), checking with a frying thermometer. Line a plate or tray with paper towels. Never leave hot oil unattended; keep water away from the pan and do not overcrowd it.
- Fry 4 or 5 patties at a time for about 3 minutes per side, turning once, until deeply golden and crisp. Adjust the heat to keep the oil near 350°F (175°C). Cook time varies with patty size and oil temperature; check the first batch through the center with a food thermometer. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for cooked leftovers, but does not specify a minimum temperature for falafel; cook these patties until hot throughout and crisp, and avoid serving a cool, raw-textured center.
- Lift the falafel out with a slotted spoon and drain on the prepared tray. Let the oil return to temperature before frying the next batch. Warm the pita, then fill or plate it with falafel, tomato, cucumber, and tahini sauce.
Tips
- Start with dried chickpeas. Soaking hydrates them without cooking, helping the shaped patties hold their texture. Canned chickpeas are a poor direct swap here; if you need a cooked-chickpea version, use a recipe designed for it.
- Keep the mixture coarse. A smooth, wet mixture is harder to shape and can turn dense. Pulse briefly, drain the chickpeas thoroughly, and chill the mixture before forming patties.
- Test one patty first. Fry a single piece to check whether it holds together and whether the oil is hot enough. If it breaks, mix in a little flour; if it browns too fast, lower the heat.
- Use caution with frying oil. Fry in small batches and lower the patties gently. If oil smokes, turn off the heat and let it cool; never pour water on hot oil or put water on a grease fire.
Serving Suggestions
Serve the falafel in warmed pita with tahini sauce, diced tomato, cucumber, and shredded lettuce or cabbage. Pickled turnips, sliced red onion, olives, or a spoonful of hummus make useful extras. For a plate rather than a sandwich, arrange the patties over chopped greens with rice or warm flatbread, then add lemon wedges and sauce. Keep wet toppings separate until serving so the crust stays crisp.
Variations
For a more pronounced herbal flavor, replace up to half the parsley with additional cilantro, or add a small handful of fresh mint. A pinch of cayenne or a finely chopped green chile adds heat. To make the recipe gluten-free, use a certified gluten-free flour or chickpea flour in place of all-purpose flour, and check the pita and tahini sauce labels; chickpea flour may give the patties a slightly earthier flavor. For a baked version, brush shaped patties generously with oil and bake at 425°F (220°C), turning once, until browned and hot through; they will be less evenly crisp than the fried version.
Storage and Reheating
Cool cooked falafel promptly and refrigerate in a covered container within 2 hours. They keep for 3 to 4 days in the refrigerator. Reheat on a baking sheet 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), checked with a food thermometer. Microwaving works for speed but softens the crust. Freeze cooled falafel in a single layer, then transfer to a freezer-safe container for up to 2 months; thaw overnight in the refrigerator or reheat from frozen until piping hot. Do not store falafel at room temperature.
Frequently Asked Questions
Can I use canned chickpeas?
No, not as a direct substitute in this recipe. Canned chickpeas are already cooked and moist, so the mixture is more likely to become pasty and the patties may fall apart. Use dried chickpeas soaked as directed for the intended texture.
Why are my falafel falling apart?
The chickpeas may be too wet, the mixture may be too coarse to bind, or the patties may be crowded into oil that is not hot enough. Drain and dry the soaked chickpeas well, chill the mixture, and fry a test patty before cooking the rest. A small amount of extra flour can help bind a loose mixture.
Can I prepare the mixture ahead?
Yes. Cover and refrigerate the prepared mixture for up to 24 hours, then shape and fry it. For best texture, do not shape the patties far in advance; keep them covered and cold if shaping shortly before frying.
Can I make falafel without a food processor?
A food processor is the easiest way to chop the chickpeas evenly. A sturdy grinder can work in small batches. A knife and masher are possible but require considerable chopping; keep the mixture coarse and make sure the chickpeas are broken down enough for patties to hold together.
How can I tell when falafel is done?
Look for an evenly browned, crisp exterior and a hot center. Fry a test patty first and split it open to check the texture. Use a food thermometer if you want to verify the center is hot; do not rely on color alone if the inside still seems cool or raw-textured.
Is this the exact Falafel King recipe?
No. This is a practical home recipe inspired by the style of a falafel meal associated with the Bloomington, Minnesota, search term. Restaurant recipes can be proprietary and may differ in seasoning, shape, sauces, and toppings.
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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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