Falafel x Bar is a playful take on the classic Middle Eastern street food, where crispy, golden chickpea fritters are served with a vibrant array of fresh toppings and sauces, perfect for building your own flavor-packed bites. This version uses dried chickpeas (soaked, not cooked) for the ideal texture, and the “bar” concept lets everyone customize their plate with pickled vegetables, creamy tahini, and spicy harissa. It’s a fun, interactive meal that’s both satisfying and surprisingly simple to pull together.
Ingredients
- 1 cup (200 g) dried chickpeas, soaked overnight (or at least 12 hours)
- 1/2 cup (60 g) chopped onion
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (16 g) all-purpose flour (or chickpea flour for gluten-free)
- Vegetable oil, for frying (about 2 cups / 500 ml)
For the bar (choose your favorites):
- 4 pita breads, warmed
- 1 cup (240 g) plain yogurt or Greek yogurt
- 1/2 cup (120 g) tahini sauce (store-bought or homemade)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (100 g) cucumber, diced
- 1/2 cup (80 g) red onion, thinly sliced
- 1/2 cup (50 g) pickled turnips or radishes
- 1/4 cup (60 g) harissa paste (or hot sauce)
- Fresh mint leaves, for garnish
Instructions
- Drain the soaked chickpeas and pat them very dry with a clean kitchen towel. They should look plump but not wet.
- In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is coarsely ground—like a rough meal—but not a paste. You should still see tiny bits of chickpea. Scrape down the sides as needed.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour. This helps the flavors meld and makes the mixture easier to shape.
- After chilling, stir in the flour until well combined. The mixture should hold together when pressed; if it seems too wet, add a bit more flour.
- Shape the mixture into small balls or patties, about 1.5 inches (4 cm) in diameter. You should get about 16 falafel.
- Pour the oil into a deep, heavy-bottomed pot to a depth of about 2 inches (5 cm). Heat over medium-high until a small piece of the mixture sizzles immediately when dropped in (about 350°F / 175°C).
- Carefully add the falafel in batches of 4-5, without crowding. Fry for 3-4 minutes per side, turning gently, until deeply golden brown and cooked through. The internal temperature should reach 165°F (74°C) as a safe minimum, though they will typically be crisp by then.
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining falafel.
- Arrange the falafel on a platter with the pita, yogurt, tahini, vegetables, pickles, harissa, and mint. Let everyone build their own sandwiches or bowls.
Tips
- Don’t use canned chickpeas. They are too wet and will make your falafel mushy and fall apart. Dried chickpeas that have been soaked are essential for the right texture.
- Chill the mixture. The resting time is not optional—it helps the falafel hold together during frying. If you’re in a hurry, you can freeze the shaped falafel for 15 minutes instead.
- Adjust the flour. If your mixture feels sticky or wet after chilling, add an extra tablespoon of flour. If it’s too dry and crumbly, add a teaspoon of water at a time until it holds.
- Test the oil. If the oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the falafel will absorb oil and become greasy. Use a thermometer if you have one.
Serving Suggestions
Serve the falafel bar as a main course for lunch or dinner. Set out warm pita, and let everyone fill their own with falafel, yogurt, tahini, tomatoes, cucumbers, onions, pickles, and a drizzle of harissa. Add a side of tabbouleh or a simple green salad for a complete meal. For a lighter option, serve the falafel over a bed of lettuce with the toppings as a salad.
Variations
- Baked falafel: Instead of frying, brush the shaped falafel with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crisp. They won’t be as crunchy but are lower in fat.
- Add vegetables: Finely grated carrot or zucchini (squeezed dry) can be added to the mixture for extra moisture and flavor.
- Spice it up: Add a pinch of cayenne pepper or a chopped fresh chili to the mixture for a spicy kick.
- Gluten-free: Use chickpea flour instead of all-purpose flour to make the falafel gluten-free. The rest of the recipe is already gluten-free if you use gluten-free pita.
Storage and Reheating
Cooked falafel will keep 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. You can also reheat them in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it makes them soggy. The raw falafel mixture can be refrigerated for up to 2 days or frozen for up to 1 month (thaw in the fridge before shaping and frying).
Frequently Asked Questions
Can I use canned chickpeas? No, canned chickpeas are too moist and will cause the falafel to fall apart during frying. Dried chickpeas that have been soaked overnight are essential for the right texture. If you only have canned, you can try using them, but you’ll need to add more flour and the texture will be denser.
Why did my falafel fall apart in the oil? This usually happens if the mixture is too wet. Make sure you drain and dry the soaked chickpeas thoroughly, and chill the mixture for at least an hour. If it still seems loose, add a bit more flour. Also, don’t overcrowd the pot—fry in small batches.
Can I freeze falafel? Yes, both raw and cooked falafel freeze well. To freeze raw, shape them and place on a baking sheet in the freezer until solid, then transfer to a zip-top bag. Cook from frozen, adding a couple of minutes to the frying time. Cooked falafel can be frozen for up to 3 months and reheated in the oven.
What can I use instead of tahini? If you don’t have tahini, you can make a simple sauce with Greek yogurt, lemon juice, and garlic. Or, use hummus as a spread. The flavor will be different but still delicious.
Is there a way to make this oil-free? Yes, you can bake the falafel as described in the variations. They won’t be as crispy, but they will be healthier. You can also try an air fryer, which gives a crispier result than baking with less oil.
Can I make the mixture ahead of time? Absolutely. The prepared mixture can be stored in the refrigerator for up to 2 days. Just cover the bowl tightly. You may need to stir in a little more flour before shaping if it has released any liquid.
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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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