Falafel Yuba City is a tribute to the beloved Middle Eastern street food, reimagined with a golden, crispy exterior and a fluffy, herb-flecked interior. This recipe uses dried chickpeas (soaked, not cooked) for the authentic texture that canned chickpeas simply can’t match, and it’s seasoned with a classic blend of parsley, cilantro, garlic, and warm spices. Whether you’re a falafel veteran or a first-timer, this method delivers perfectly crisp, tender fritters every time—no deep fryer required.
Ingredients
- 1 cup (200 g) dried chickpeas (not canned)
- 1/2 cup (20 g) fresh parsley, roughly chopped
- 1/2 cup (20 g) fresh cilantro, roughly chopped
- 1/2 medium onion, roughly chopped (about 1/2 cup / 80 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) baking soda
- 1 tsp (5 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) olive oil, for brushing
- Vegetable oil or canola oil, for frying (about 2 cups / 500 ml)
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 at least 8 hours or overnight. Drain and rinse well.
- In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, black pepper, and lemon juice. 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).
- Using a small cookie scoop or your hands, form the mixture into balls about 1.5 inches (4 cm) in diameter. You should get about 16 falafel. Gently flatten each ball into a patty about 1/2 inch (1.25 cm) thick.
- Heat about 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a tiny piece of the mixture into the oil—it should sizzle immediately and float to the surface.
- Carefully place a few falafel patties into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until deep golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with the remaining falafel.
- If baking instead of frying: Preheat your oven to 375°F (190°C). Brush the falafel patties lightly with olive oil on both sides. Place on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crisp.
Tips
- Use dried chickpeas: Canned chickpeas are too wet and will make your falafel fall apart. Stick with dried, soaked chickpeas for the right texture.
- Don’t over-process: The mixture should be coarse, not smooth. Over-processing will make the falafel dense and tough.
- Chill the mixture: Refrigerating the falafel mixture for at least 30 minutes helps it bind together and makes shaping easier.
- Test the oil temperature: 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. Aim for 350°F (175°C).
Serving Suggestions
Serve hot falafel in warm pita bread with hummus, tahini sauce, or garlic yogurt. Add fresh vegetables like tomatoes, cucumber, and red onion, and a sprinkle of pickled turnips or hot sauce. Falafel also works beautifully over a grain bowl with rice, quinoa, or fattoush salad.
Variations
- Spicy: Add 1-2 chopped fresh chili peppers or 1/2 teaspoon of cayenne pepper to the food processor.
- Herb-forward: Increase the parsley and cilantro to 3/4 cup (30 g) each for a brighter, greener falafel.
- Baked falafel: For a lighter version, bake as directed in the instructions—they’ll be less crispy but still delicious.
- Gluten-free: This recipe is naturally gluten-free; just be sure your spices and baking soda are certified gluten-free if needed.
Storage and Reheating
Store cooked falafel in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until hot and crispy. You can also reheat in an air fryer at 375°F (190°C) for 3-4 minutes. Avoid microwaving, as it will make them soggy. Uncooked falafel mixture can be refrigerated for up to 2 days or frozen for up to 3 months (shape into patties first, then freeze on a baking sheet and transfer to a freezer bag).
Frequently Asked Questions
Can I use canned chickpeas? We don’t recommend it. Canned chickpeas are already cooked and contain too much moisture, causing the falafel to fall apart during frying. If you must use them, you’ll need to add about 1/4 cup (30 g) of breadcrumbs or flour to absorb the excess liquid, but the texture won’t be as authentic.
Why do my falafel fall apart? This usually happens when the mixture is too wet (from under-soaking or over-processing) or if you didn’t chill it long enough. Make sure to squeeze out any excess water from the soaked chickpeas before blending, and don’t skip the chilling step.
Can I freeze falafel? Yes! Freeze the uncooked patties on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or sunflower oil. Olive oil has a lower smoke point and can burn at high temperatures.
How do I know the oil is hot enough? Use a deep-fry thermometer to reach 350°F (175°C). If you don’t have one, drop a small piece of the falafel mixture into the oil—if it sizzles and floats to the surface within a few seconds, the oil is ready.
Can I make falafel without a food processor? You can use a potato masher or the back of a fork, but it will take longer and the texture will be less uniform. A food processor is the best tool for the job.
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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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