Falafel x Bar in Jacksonville has made a name for itself with crispy, herb-packed falafel served in creative ways—from classic pita sandwiches to grain bowls. This recipe captures that same spirit: fluffy, golden falafel balls with a bright, herby interior, seasoned with warm spices and served with a cool tahini sauce. It’s a versatile, crowd-pleasing dish that works as a main, a mezze, or a topping for salads and grain bowls.
Ingredients
- 1 cup (200 g) dried chickpeas, soaked overnight (do not use canned)
- 1/2 cup (60 g) chopped yellow onion
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) black pepper
- 2 tbsp (15 g) all-purpose flour (or chickpea flour for gluten-free)
- 2 cups (480 ml) vegetable oil, for frying
- For the tahini sauce:
- 1/4 cup (60 g) tahini
- 2 tbsp (30 ml) lemon juice
- 1 clove garlic, minced
- 1/4 tsp (1 g) salt
- 3–4 tbsp (45–60 ml) water, to thin
Instructions
- Soak the chickpeas: Place the dried chickpeas in a large bowl, cover with water by 2 inches (5 cm), and soak for 12–24 hours. Drain well and pat dry with a towel. The chickpeas should be plump and slightly softened but not mushy.
- Make the falafel mixture: In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is finely ground but not pureed—it should hold together when pressed. Scrape down the sides as needed.
- Rest the mixture: Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes (or up to overnight). This helps the falafel hold together during frying.
- Form the falafel: Using a small scoop or your hands, shape the mixture into 1.5-inch (4 cm) balls or patties. If the mixture feels too wet, add a little flour; if too dry, add a teaspoon of water.
- Heat the oil: In a deep, heavy pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Fry the falafel: Carefully lower a few falafel into the hot oil, without crowding. Fry for 3–4 minutes, turning occasionally, until deep golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with the remaining falafel.
- Make the tahini sauce: In a small bowl, whisk together the tahini, lemon juice, garlic, and salt. Add water slowly, whisking until you reach a pourable consistency. Set aside.
- Serve: Serve the falafel hot with the tahini sauce, tucked into pita with fresh vegetables, or over a salad or grain bowl.
Tips
- Do not use canned chickpeas: Canned chickpeas are too wet and soft, causing the falafel to fall apart during frying. Always use dried chickpeas that have been soaked but not cooked.
- Adjust the texture: If the mixture is too sticky to shape, add a bit more flour; if it crumbles, add a splash of water. The mixture should hold together when squeezed.
- Make ahead: You can prepare the falafel mixture up to 2 days in advance and keep it refrigerated. Shape and fry just before serving.
- Frying temperature: Keep the oil at a steady 350°F (175°C). If the oil is too hot, the outside burns before the inside cooks; if too cool, the falafel absorb excess oil and become greasy.
Serving Suggestions
Serve the falafel in warm pita bread with sliced tomatoes, cucumber, red onion, and a drizzle of tahini sauce. For a lighter meal, arrange them over a bed of mixed greens with pickled vegetables and a lemon-tahini dressing. They also pair well with hummus, baba ganoush, or a simple Israeli salad.
Variations
- Baked falafel: Instead of frying, brush the falafel with olive oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They will be less crispy but still delicious.
- Spicy harissa falafel: Add 1–2 teaspoons of harissa paste to the mixture for a fiery kick.
- Herb-forward: Increase the parsley and cilantro to 1/2 cup (30 g) each for a greener, more vibrant flavor.
- Gluten-free: Use chickpea flour instead of all-purpose flour to make the falafel gluten-free.
Storage and Reheating
Leftover falafel can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crisp. You can also reheat in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it makes the falafel soggy. The tahini sauce can be refrigerated for up to 1 week; thin with water if it thickens.
Frequently Asked Questions
Can I use canned chickpeas? No, canned chickpeas are too moist and will cause the falafel to fall apart during frying. Always use dried chickpeas that have been soaked overnight.
Why did my falafel fall apart in the oil? This usually happens if the mixture is too wet or if the oil is not hot enough. Ensure the chickpeas are well-drained, and the mixture rests in the fridge before frying. Also, check that the oil is at 350°F (175°C) before adding the falafel.
Can I freeze falafel? Yes, you can freeze cooked falafel. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They will keep for up to 3 months. Reheat directly from frozen in a 375°F (190°C) oven for 10–12 minutes.
What can I use instead of tahini? If you don’t have tahini, you can make a simple yogurt sauce with Greek yogurt, lemon juice, garlic, and salt. Or use a store-bought hummus thinned with lemon juice as a dip.
How do I make the falafel less oily? Make sure the oil is at the correct temperature and don’t overcrowd the pot. Drain the fried falafel on paper towels immediately. You can also bake them as an alternative.
Can I make the mixture ahead of time? Yes, the falafel mixture can be made up to 2 days in advance and kept refrigerated. Shape and fry just before serving for the best texture.
Related
- Paragon Imperial Peking Duck Recipe
- The Smoking Cuban: Smoky Pulled Pork Sandwich
- Super Peking Duck Paragon Menu Recipe
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).