Urban falafel, as served in Durham and other cities, is a crisp, deeply golden chickpea fritter with a fluffy, herb-flecked interior. Unlike many versions that use dried chickpeas soaked overnight, this recipe uses canned chickpeas for convenience without sacrificing texture. The key is a food processor blitz that leaves some texture, plus a hot oil fry that creates a shatteringly crisp crust. This recipe delivers that signature street-cart flavor at home.
Ingredients
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed well
- 1 small onion, roughly chopped (about 1 cup / 150 g)
- 4 cloves garlic, smashed
- 1 cup (30 g) fresh parsley, tough stems removed
- ½ cup (15 g) fresh cilantro, tough stems removed
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- ½ tsp (2 g) baking powder
- 1 tsp (6 g) salt, plus more to taste
- ¼ tsp (0.5 g) black pepper
- 2 tbsp (16 g) all-purpose flour, or chickpea flour for gluten-free
- Vegetable oil, for frying (about 2 cups / 480 ml)
Instructions
- Place the drained chickpeas in a clean kitchen towel and pat very dry. This is crucial – excess moisture will make the falafel dense.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarsely ground, resembling fine breadcrumbs with small bits of chickpea. Do not over-process into a paste.
- Transfer the mixture to a bowl. Sprinkle with the flour and mix with a fork until evenly incorporated. Cover and refrigerate for 15 minutes – this helps the mixture hold together.
- Meanwhile, pour about 2 inches (5 cm) of oil into a deep, heavy-bottomed pot. Heat over medium-high until a small piece of the mixture sizzles immediately when dropped in (about 350°F / 175°C).
- Using a falafel scoop or two spoons, form the mixture into 1.5-inch (4 cm) balls, packing gently. You should get about 16 falafel.
- Carefully lower a few falafel into the hot oil – do not overcrowd. Fry for 3-4 minutes per side, turning occasionally, until deep golden brown and cooked through. The center should be hot and fluffy, not raw.
- Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt. Repeat with the remaining mixture.
Tips
- Dry chickpeas are key: Patting the chickpeas dry after rinsing is non-negotiable. Wet chickpeas create steam that makes the falafel fall apart in the oil.
- Don’t over-process: The mixture should look like coarse sand, not hummus. Over-processing makes the falafel dense and heavy.
- Chill the mixture: The 15-minute rest in the fridge helps the flour absorb moisture and the flavors meld, making the balls easier to shape.
- Test the oil: If the oil is too hot, the outside burns before the inside cooks. If too cool, the falafel absorbs oil and becomes greasy. A thermometer takes the guesswork out.
Serving Suggestions
Serve the falafel hot, tucked into warm pita bread with shredded lettuce, diced tomatoes, cucumber, and a generous drizzle of tahini sauce or hummus. A side of pickled turnips and a squeeze of lemon brighten everything. For a bowl-style meal, serve over rice with tabbouleh and a dollop of Greek yogurt.
Variations
- Baked falafel: For a lighter version, brush the formed balls with olive oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crisp. They will be less crunchy than fried.
- Add spices: A pinch of cayenne or a teaspoon of harissa paste adds heat. Some cooks add a handful of chopped mint for a fresh twist.
- Gluten-free: Swap the all-purpose flour for chickpea flour or cornstarch – both work beautifully.
- Beet or spinach: Finely grated raw beet or chopped spinach (about ½ cup / 75 g) can be added to the mixture for color and extra vegetables.
Storage and Reheating
Cooked falafel are best eaten immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8-10 minutes, or until hot and crisp. Avoid microwaving, which makes them soggy. You can also freeze cooked falafel for up to 2 months – thaw overnight in the refrigerator and reheat in the oven.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Yes, but you must soak 1 cup (200 g) of dried chickpeas in water overnight, then drain and process them raw – do not cook them first. Cooked chickpeas will make a mushy falafel. The rest of the recipe stays the same.
Why did my falafel fall apart in the oil? The most common reasons are wet chickpeas, over-processing (creating a paste that lacks structure), or not chilling the mixture. Also, make sure the oil is hot enough – a too-cool oil will cause the balls to absorb oil and disintegrate.
Can I use an air fryer? Yes, preheat the air fryer to 375°F (190°C), spray the falafel lightly with oil, and cook for 12-15 minutes, shaking the basket halfway. They will be less golden but still delicious.
Is this falafel gluten-free? The recipe as written contains all-purpose flour, but you can easily substitute chickpea flour or cornstarch to make it gluten-free. The texture will be slightly different but still excellent.
Can I make the mixture ahead of time? Absolutely. The uncooked falafel mixture can be refrigerated for up to 24 hours. Just cover it tightly and shape and fry when ready. You may need to add a teaspoon of flour if it becomes too wet.
What is the best oil for frying? A neutral oil with a high smoke point, like vegetable, canola, or sunflower oil, is ideal. Do not use olive oil – it burns at high temperatures and will make the falafel taste bitter.
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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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