Falafel quick snack bites are crisp chickpea fritters seasoned with parsley, cilantro, cumin, and garlic, served warm with a simple yogurt dip or tucked into pita. This easy version uses canned chickpeas, so there is no soaking time; chilling the mixture briefly helps the patties hold together as they cook.
Ingredients
- 1 can chickpeas, 15 oz (425 g), drained, rinsed, and thoroughly dried
- 1/2 cup (15 g) loosely packed fresh parsley leaves
- 1/4 cup (8 g) loosely packed fresh cilantro leaves
- 1/4 cup (35 g) finely chopped yellow onion
- 2 garlic cloves (about 6 g), peeled
- 1 teaspoon ground cumin (2 g)
- 1/2 teaspoon ground coriander (1 g)
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon baking soda (1 g)
- 2 tablespoons (16 g) all-purpose flour, plus 1 tablespoon (8 g) more if needed
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil, for pan-frying
- For the dip: 1/2 cup (120 g) plain yogurt, 1 tablespoon (15 ml) lemon juice, and a pinch of salt
Instructions
- Dry the chickpeas. Drain and rinse them, then spread them on a clean kitchen towel and pat dry. Removing surface moisture helps the mixture bind and keeps the patties from becoming soft or wet.
- Pulse the mixture. Put the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, baking soda, flour, and lemon juice in a food processor. Pulse in short bursts, scraping down the sides once or twice, until the mixture resembles coarse, damp crumbs. It should hold together when pressed; do not blend it into a smooth paste.
- Check and chill. Press a tablespoon of mixture between your fingers. If it crumbles, stir in the extra tablespoon of flour. Cover and refrigerate for 15 minutes so the mixture firms up. While it chills, stir together the yogurt, lemon juice, and pinch of salt for the dip.
- Shape the falafel. Divide the mixture into 12 portions, about 1 tablespoon each, and press each into a patty roughly 1 1/2 inches (4 cm) wide and 1/2 inch (1 cm) thick. Compact the edges gently so they do not crack in the pan.
- Pan-fry in batches. Heat 1 tablespoon (15 ml) oil in a large skillet over medium heat. When the oil shimmers, add half the patties without crowding. Cook for about 2 to 3 minutes per side, turning once, until deeply golden and hot throughout. Add the remaining oil and cook the second batch the same way. Adjust the heat if the outsides brown before the centers are hot.
- Drain and serve. Transfer the cooked patties to a paper-towel-lined plate and season lightly with salt if desired. Serve warm with the yogurt dip. Active cooking takes about 12 minutes; the 15-minute chill brings the total time to about 47 minutes, including mixing, shaping, and handling.
Tips
- Dry chickpeas are key. Extra water makes the mixture loose and can cause patties to fall apart. Pat the beans thoroughly dry, and add the optional flour only if a test pinch will not hold together.
- Keep the texture coarse. Pulse rather than running the processor continuously. A smooth, hummus-like paste tends to make dense falafel instead of tender bites.
- Use herbs you have. If cilantro is unavailable, replace it with an equal amount of parsley; the flavor will be less citrusy and more herb-forward. Dried herbs are less lively, so fresh herbs are preferable here.
- Mind the pan temperature. Medium heat gives the patties time to warm through while their surfaces crisp. If the oil smokes, take the pan off the heat briefly and lower the setting.
Serving Suggestions
Serve the falafel as a snack with the lemon-yogurt dip, or add hummus, tahini sauce, sliced cucumber, tomato, and pickled onions. For a quick pita, split warm pita bread and fill it with a few patties, lettuce, and sauce. They also work over a small salad or alongside chopped vegetables. For a dairy-free dip, use plain unsweetened plant-based yogurt or serve tahini thinned with lemon juice and water.
Variations
For a spicier batch, add 1/4 teaspoon cayenne or a finely chopped green chili to the processor. A pinch of smoked paprika gives the patties a warmer, slightly smoky note. To make them gluten-free, replace the flour with chickpea flour or a certified gluten-free all-purpose blend; add it gradually because different flours absorb moisture differently. You can also shape the mixture into smaller, bite-size balls, but cook them gently and turn often so they brown evenly. This canned-chickpea shortcut is convenient; traditional falafel commonly starts with dried chickpeas that are soaked, not cooked, before grinding, and has a firmer texture.
Storage and Reheating
Do not leave cooked falafel at room temperature for more than 2 hours. Refrigerate leftovers in a covered container within that time; they keep for 3 to 4 days. Reheat in a skillet over medium-low heat with a small splash of oil, turning until crisp and hot throughout, or use a 350°F (175°C) oven for about 8 to 10 minutes. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, checking the center with a food thermometer. A microwave will warm them quickly but softens the crust. For longer storage, freeze cooled patties in a single layer, then transfer them to a freezer-safe container for up to 2 months; thaw in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Can I make the mixture ahead?
Yes. Cover it and refrigerate for up to 24 hours, then shape and cook it. If it releases moisture or feels loose, mix in a little flour before shaping. The prepared yogurt dip can also be refrigerated separately.
Can I bake these instead of frying?
Yes, though they will be less crisp. Arrange the patties on a parchment-lined baking sheet, brush or spray both sides lightly with oil, and bake at 400°F (200°C) for about 20 to 25 minutes, turning once, until browned and hot through. Oven strength and patty thickness affect the timing.
Why are my falafel falling apart?
The mixture may be too wet, too coarsely processed, or insufficiently chilled. Dry the chickpeas well, pulse until the crumbs cling when squeezed, and chill for the full 15 minutes. If needed, add flour a teaspoon at a time rather than adding a large amount at once.
Can I use dried chickpeas?
Yes, but do not substitute them dry or cook them first. Soak dried chickpeas in plenty of cold water for 12 to 18 hours, drain, rinse, and dry them well before processing. They absorb water as they soak, so measure 1 1/2 cups (about 300 g) dried chickpeas before soaking to replace the canned can.
Are these traditional falafel?
Falafel is associated with Middle Eastern cuisines, with regional and family variations in ingredients and preparation. Many traditional recipes use soaked dried chickpeas or fava beans rather than canned chickpeas. This faster version is designed for convenience and has a softer texture.
Can I make the recipe without a food processor?
A food processor gives the most even texture, but you can finely chop the herbs, onion, and garlic and mash the chickpeas by hand. Keep some small chickpea pieces intact, then mix thoroughly and check that a pressed portion holds together before chilling.
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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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