Falafel is a beloved Middle Eastern street food made from ground chickpeas (or fava beans) mixed with herbs and spices, then fried until golden and crisp. This Jacksonville-style version honors the classic recipe while embracing the city’s love for bold flavors and fresh, coastal ingredients. The result is a falafel that’s crunchy on the outside, tender and fluffy inside, with a bright, herbaceous kick that pairs perfectly with everything from pita to a Southern-inspired slaw.
Ingredients
- 1 cup (200 g) dried chickpeas (do not use canned; see Tips)
- 1/2 cup (80 g) chopped yellow onion (about 1 small)
- 1/2 cup (20 g) fresh parsley leaves, tightly packed
- 1/2 cup (20 g) fresh cilantro leaves, tightly packed
- 3 cloves garlic, smashed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda (optional, for extra lightness)
- 1 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp (15 g) all-purpose flour (or chickpea flour for gluten-free)
- Vegetable oil, for frying (about 2 cups / 475 ml)
- For serving: pita bread, tahini sauce, pickled turnips, fresh tomato and cucumber salad
Instructions
- Place the dried chickpeas in a large bowl and cover with cold water by at least 2 inches (5 cm). Soak at room temperature for 12–24 hours. They will triple in size; you should have about 2.5 cups (500 g) soaked chickpeas. Drain well and pat dry with paper towels.
- In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda (if using), salt, and pepper. Pulse until the mixture is finely ground but not pureed—it should look like coarse sand and hold together when pressed. Scrape down the sides as needed.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes (this helps the falafel hold together).
- After chilling, stir in the flour until fully incorporated. The mixture should be slightly sticky but firm enough to shape. If it feels too wet, add a little more flour, a teaspoon at a time.
- Shape the mixture into balls or patties about 1.5 inches (4 cm) in diameter. You should get about 16 falafel. Press gently to compact them.
- Pour oil into a deep, heavy-bottomed pot to a depth of about 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, a small piece of bread dropped in should sizzle and turn golden in about 30 seconds.
- Carefully slide 4–5 falafel into the hot oil, being careful not to crowd the pot. Fry for 3–4 minutes, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C) (USDA FSIS safe minimum for cooked beans and vegetables).
- Remove with a slotted spoon and drain on a paper-towel-lined plate. Repeat with the remaining falafel. Serve hot.
Tips
- Don’t use canned chickpeas: Canned chickpeas are too wet and soft; they will make your falafel fall apart and turn mushy. Dried chickpeas that have been soaked (not cooked) are essential for the right texture.
- Soak time matters: A full 24-hour soak yields the best texture. If you’re short on time, 12 hours is the minimum; anything less and the chickpeas will be too hard to grind properly.
- Chill the mixture: The resting time in the fridge is not optional—it allows the flavors to meld and the starches to hydrate, making the falafel much easier to shape and less likely to crumble in the oil.
- Oil temperature: If the oil is too hot, the outside burns before the inside cooks; if too cool, the falafel absorb oil and become greasy. Keep it at a steady 350°F (175°C) and fry in small batches.
Serving Suggestions
Serve the falafel hot in warm pita bread with a generous drizzle of tahini sauce, fresh tomato and cucumber salad, and pickled turnips. For a Jacksonville twist, add a spoonful of coleslaw or a slice of fried green tomato. They also work beautifully over a grain bowl with hummus, tabbouleh, and a lemon-tahini dressing.
Variations
- Baked falafel: Instead of frying, brush the shaped falafel lightly with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until crisp and golden. They won’t be as crunchy but are lower in fat.
- Fava bean falafel: Replace half of the chickpeas with shelled, soaked fava beans (or use all favas) for a more traditional Egyptian version. The texture will be slightly denser.
- Spicy harissa falafel: Add 1–2 tablespoons of harissa paste to the mixture before processing for a fiery kick.
- Herb-packed: Increase the parsley and cilantro to 3/4 cup (30 g) each for a greener, more fragrant falafel.
Storage and Reheating
Uncooked falafel mixture can be refrigerated in an airtight container for up to 2 days. Cooked falafel will keep in the refrigerator for 3–4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crisp. You can also reheat in an air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze cooked falafel in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen in the oven or air fryer.
Frequently Asked Questions
Can I use canned chickpeas if I drain and rinse them well? No, canned chickpeas are too soft and moist. They will make the falafel paste too wet, causing them to fall apart during frying. Stick with dried chickpeas that have been soaked.
Why did my falafel fall apart in the oil? The most common reasons are: the chickpeas weren’t soaked long enough, the mixture wasn’t chilled, or the oil wasn’t hot enough. Make sure to follow the soaking and chilling steps, and check the oil temperature with a thermometer.
Can I make the mixture ahead of time? Yes, you can prepare the falafel mixture up to 2 days in advance and keep it in the refrigerator. You can also shape the falafel and refrigerate them for up to 24 hours before frying.
Are falafel gluten-free? Traditional falafel is naturally gluten-free, but this recipe uses a small amount of all-purpose flour to help bind. To make it gluten-free, use chickpea flour or gram flour instead. Also, make sure your spices are certified gluten-free if you have celiac disease.
Can I freeze cooked falafel? Absolutely. Freeze cooked falafel in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat in the oven or air fryer until hot and crisp.
What’s the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and will burn at the temperature needed for frying.
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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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