Syrian falafel is a crisp, deep-fried patty made from soaked chickpeas and fava beans, fresh herbs, onion, and warm spices. The uncooked beans give the patties a tender, green-flecked center, while a short chill helps them hold together in the oil. Syrian cooks and families vary the bean balance and seasonings, so this is one practical Syrian-style version rather than a claim to a single definitive recipe.
Ingredients
- 1 cup (200 g) dried chickpeas
- 1 cup (190 g) dried split, peeled fava beans
- 1 medium yellow onion (about 150 g), cut into chunks
- 4 garlic cloves (about 12 g), peeled
- 1 cup (30 g) loosely packed flat-leaf parsley leaves and tender stems
- 1 cup (30 g) loosely packed cilantro leaves and tender stems
- 2 tablespoons (18 g) sesame seeds
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- ½ teaspoon (1 g) freshly ground black pepper
- 1½ teaspoons (9 g) fine salt
- ½ teaspoon (2 g) baking soda
- 2 tablespoons (30 ml) cold water, as needed for processing
- About 6 cups (1.4 L) neutral frying oil, such as canola or sunflower oil; use enough to reach 2 inches (5 cm) in a heavy pot
Instructions
- Soak the beans. Put the dried chickpeas and split fava beans in a large bowl and cover with plenty of cold water, allowing at least 3 inches (7.5 cm) of water above the beans. Cover and soak for 12 hours at room temperature. The beans will swell considerably. Do not use canned or already-cooked beans: they contain too much moisture and make a soft mixture that is difficult to fry.
- Drain and dry. Drain the soaked beans thoroughly in a colander, then spread them on a clean kitchen towel and pat them dry. Pick out any shriveled beans or debris. Removing surface water helps the mixture process evenly and reduces splattering when the patties reach the oil.
- Make the falafel mixture. Working in batches if needed, pulse the chickpeas and fava beans in a food processor until they look like coarse, damp crumbs, with no whole beans remaining. Add the onion, garlic, parsley, cilantro, sesame seeds, cumin, coriander, pepper, and salt. Pulse again, scraping down the bowl once or twice. Stop when the mixture holds together when pressed but still has a fine, grainy texture; do not blend it into a smooth paste. If the processor stalls, add cold water 1 teaspoon at a time, using no more than the listed 2 tablespoons.
- Chill the mixture. Transfer it to a bowl, cover, and refrigerate for 30 minutes. This brief rest lets the beans and herbs settle into an easier-to-shape mixture. Stir in the baking soda just before shaping, distributing it evenly without overworking the mixture.
- Shape the patties. Scoop about 2 tablespoons of mixture for each falafel and form it into a compact ball or a slightly flattened disk about 1½ inches (4 cm) wide. You should get approximately 24 pieces. Press firmly enough that each one holds together, but do not compress it into a dense ball. If the mixture crumbles at the edges, squeeze it together once more; if it feels wet or sticky, chill it for another 15 minutes rather than adding flour.
- Heat the oil. Pour the oil into a heavy, deep pot so it comes about 2 inches (5 cm) up the sides, leaving plenty of room at the top. Heat over medium to medium-high until it reaches 350°F (175°C) on a frying thermometer. If you do not have a thermometer, drop in a small pinch of mixture: it should bubble steadily and rise to the surface without browning immediately. Keep the heat moderate and never leave a pot of hot oil unattended.
- Fry in batches. Carefully lower 4 or 5 patties into the oil, leaving space between them. Fry for about 4 minutes, turning once if needed, until deeply golden and crisp on the outside. The oil should bubble steadily; if it stops bubbling, the temperature has dropped, and the next batch may turn greasy. Let the oil return to temperature between batches. Frying all the patties in batches should take about 20 minutes, with roughly 5 minutes to heat the oil.
- Drain and serve. Lift the falafel out with a slotted spoon and set them on a wire rack or a paper-towel-lined plate. Let each batch drain briefly, then serve while hot and crisp. If frying ahead, hold the cooked patties on a rack in a 200°F (95°C) oven while finishing the remaining batches; avoid stacking them, which traps steam and softens the crust.
Tips
- Use dry beans after soaking, not cooked beans. Falafel relies on raw, hydrated beans that cook through in the hot oil. Canned chickpeas or cooked fava beans make the mixture pasty and can cause patties to fall apart.
- Choose the right fava beans. Dried split and peeled fava beans are sold at many Middle Eastern and international grocers. If they are unavailable, replace them with an equal weight of dried chickpeas and soak them the same way. The result will still be flavorful, but less creamy and less distinctly fava-forward.
- Keep the texture coarse. A food processor is more reliable than a blender for this mixture. Blend in short pulses and stop to scrape the bowl; overprocessing releases moisture and makes dense patties. If the mixture seems loose, chill it before deciding whether it needs adjustment.
- Control the oil and handle it carefully. Fry a test patty first. If it breaks apart, reshape it and chill the mixture; if it browns before the center is cooked, lower the heat slightly. Keep water away from hot oil, lower each patty gently, and do not crowd the pot.
Serving Suggestions
Serve Syrian falafel hot in pita or flatbread with tahini sauce, sliced tomato, cucumber, lettuce, and pickled turnips or cucumbers. A little lemon juice and fresh parsley brighten the rich, fried crust. For a platter, arrange the patties beside hummus, olives, chopped salad, warm bread, and a bowl of tahini sauce so everyone can make a wrap or build a bite.
Tahini sauce is an especially useful partner: stir ½ cup (120 g) tahini with 2 tablespoons (30 ml) lemon juice, a small grated garlic clove, a pinch of salt, and enough cold water to make it pourable. The sauce thickens at first, then loosens as you whisk in water a spoonful at a time. For a less rich option, serve the falafel with plain yogurt mixed with lemon, salt, and chopped mint; this is a serving variation, not part of the falafel mixture.
Variations
For a more herb-forward batch, increase the parsley or cilantro by ½ cup (15 g), keeping the total extra herbs modest so the mixture does not become wet. Some cooks favor one herb over the other, and family recipes may use different proportions of chickpeas and fava beans. You can use a 2-to-1 ratio of chickpeas to fava beans for a milder fava flavor, or a 1-to-2 ratio for a softer, earthier result.
Adjust the seasoning with a pinch of cayenne or Aleppo pepper for gentle heat, or add ½ teaspoon (1 g) of ground allspice for a warmer spice profile. For a sesame-free version, omit the sesame seeds; the patties will lose a subtle nutty note but should still hold together. Avoid adding lots of extra vegetables or wet ingredients, since they change the moisture balance and may make the falafel fragile.
You can also bake the shaped falafel instead of deep-frying, though the surface will be drier and less evenly crisp. Brush or spray the patties generously with oil and bake on a lined, preheated sheet at 425°F (220°C), turning once, until browned and firm, about 20–25 minutes. The texture will not be identical to fried falafel, and the exact time depends on patty thickness and the oven.
Storage and Reheating
For best texture, fry only what you plan to serve right away. Refrigerate cooked falafel within 2 hours, once it has cooled, in a covered container; it keeps for 3–4 days. The crust softens in the refrigerator, but the patties remain useful for sandwiches, salads, or a quick plate with sauce.
Reheat refrigerated falafel on a rack or baking sheet in a 375°F (190°C) oven for about 8–12 minutes, turning once, until hot in the center and crisp again at the edges. An air fryer at 350°F (175°C) usually takes about 4–6 minutes, depending on the size of the patties. A microwave warms them quickly but makes the crust soft, so use it only when crispness is not important. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer.
Uncooked mixture can be covered and refrigerated for up to 24 hours before shaping and frying; stir it briefly before use. For longer storage, freeze shaped, uncooked patties in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months. Fry them from frozen in small batches over moderately hot oil, allowing extra time and checking that the centers are hot and cooked through before serving. Do not thaw them on the counter.
Frequently Asked Questions
Can I make Syrian falafel with canned chickpeas?
No, not for this recipe. Canned chickpeas are already cooked and contain more moisture than soaked dried beans, so the mixture is likely to be soft and the patties may break apart in the oil. Start with dried chickpeas and fava beans, soak them for the full 12 hours, and drain them well.
Why did my falafel fall apart while frying?
The mixture may be too wet, too coarsely processed, or not pressed together firmly enough. Check that the soaked beans were drained and patted dry, pulse until no whole beans remain, and chill the mixture before frying. Test one patty first; if it crumbles, chill the mixture longer and shape the next piece more firmly.
Can I prepare the mixture the night before?
Yes. Cover the mixture after processing and refrigerate it for up to 24 hours, then stir in the baking soda just before shaping. If it has released a little liquid, pour that off and mix the beans gently before forming the patties. For the freshest herb flavor and easiest timing, shape and fry the mixture the same day you plan to serve it.
How can I tell when falafel is cooked inside?
The outside should be deep golden and crisp, and the center should be hot, tender, and no longer taste raw or hard. A patty around 1½ inches (4 cm) wide usually takes about 4 minutes at 350°F (175°C), but oil temperature and shape affect the timing. Cut open the first test patty to check the center, then adjust the next batch if needed.
Can I freeze cooked falafel?
Yes. Cool the patties, freeze them in a single layer, then store them in a sealed freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 375°F (190°C) oven until hot throughout, or use an air fryer for a crisp exterior. The texture may be slightly less tender than freshly fried falafel, but it works well in pita and grain bowls.
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