Falafel is a beloved Middle Eastern street food made from ground chickpeas (or fava beans) mixed with herbs and spices, then fried until deeply golden and crisp. This version uses dried chickpeas, which are essential for the right texture—light, fluffy, and never pasty. The patties are crunchy on the outside, tender inside, and bursting with fresh parsley, cilantro, and garlic. Serve them in pita with tahini sauce and pickled vegetables for a satisfying, plant-based meal.
Ingredients
- 1 cup (200 g) dried chickpeas (not canned)
- 1/2 cup (30 g) fresh parsley, roughly chopped
- 1/2 cup (30 g) fresh cilantro, roughly chopped
- 1 small onion, quartered (about 4 oz / 115 g)
- 4 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour (optional, for binding)
- Vegetable oil, for frying (about 2 cups / 480 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 24 hours, changing the water once after 12 hours. Drain well and pat dry with a clean towel.
- In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, 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 1 hour (or up to 24 hours). This helps the flavors meld and makes the mixture easier to shape.
- After chilling, stir the mixture. If it seems too wet to hold together, add 1 tablespoon flour. Using your hands, shape into 1.5-inch (4 cm) balls, then gently flatten into patties about 1/2 inch (1.25 cm) thick. You should get about 16 patties.
- Pour oil into a deep skillet or pot to a depth of 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).
- Fry the patties in batches of 4-5, without crowding, for 2-3 minutes per side, until deeply golden brown and crisp. Use a slotted spoon to turn and remove them.
- Drain on paper towels and sprinkle with a little salt while hot. Serve warm.
Tips
- Do not use canned chickpeas. They are too wet and will make the falafel fall apart in the oil. Dried chickpeas that have been soaked are essential for the right texture.
- Chill the mixture. The resting time is not optional—it helps the patties hold together during frying. If you’re in a hurry, you can freeze the shaped patties for 15 minutes before frying.
- Test the oil temperature. If the oil is too hot, the outside will burn before the inside cooks; if too cool, the falafel will absorb oil and become greasy. A kitchen thermometer is ideal, but you can also drop a tiny bit of mixture in—it should bubble and rise to the surface.
- For a gluten-free version, omit the flour and add an extra tablespoon of chickpea flour or cornstarch if needed.
Serving Suggestions
Serve falafel tucked into warm pita bread with shredded lettuce, diced tomatoes, cucumber, and a generous drizzle of tahini sauce (a blend of tahini, lemon juice, garlic, and water). Add pickled turnips or pickles for a tangy crunch. Falafel also works well over a grain bowl with hummus, tabbouleh, and a lemony vinaigrette.
Variations
- Fava bean falafel: Replace half the chickpeas with dried, soaked fava beans (peeled) for an Egyptian-style version. The texture will be slightly denser.
- Spicy harissa: Add 1-2 teaspoons of harissa paste to the mixture for a fiery kick.
- Baked falafel: Instead of frying, brush the patties with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. They will be less crispy but still delicious.
- Herb-forward: Increase the parsley and cilantro to 3/4 cup (45 g) each for a greener, more aromatic falafel.
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 in a 375°F (190°C) oven for 8-10 minutes, or until heated through and crisp. You can also reheat in an air fryer at 350°F (175°C) for 5-6 minutes. For longer storage, freeze cooked falafel on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven or air fryer, adding a few extra minutes.
Frequently Asked Questions
Can I use canned chickpeas?
No, canned chickpeas are too wet and will cause the falafel to fall apart during frying. The dried chickpeas must be soaked, not cooked, to achieve the right texture. If you must use canned, you’ll need to add about 1/2 cup (60 g) of breadcrumbs and chill the mixture thoroughly, but the result will be denser and less authentic.
Why did my falafel fall apart in the oil?
This usually happens if the mixture is too wet (often from over-soaking or not drying the chickpeas) or if the oil isn’t hot enough. Make sure to drain the chickpeas well and pat them dry. Also, chill the mixture for at least 1 hour, and test the oil temperature before frying.
Can I make the mixture ahead of time?
Yes, the uncooked mixture can be refrigerated for up to 2 days. Just cover it tightly. You can also shape the patties and freeze them on a baking sheet, then transfer to a bag for up to 3 months. Fry from frozen, adding 1-2 minutes to the cooking time.
How do I make tahini sauce?
Whisk together 1/4 cup (60 ml) tahini, 2 tablespoons lemon juice, 1 clove minced garlic, and 2-3 tablespoons water until smooth. Season with salt and a pinch of cumin. Add more water for a thinner consistency.
Is falafel gluten-free?
Traditional falafel is naturally gluten-free, as it’s made from chickpeas, herbs, and spices. However, some recipes add flour for binding. In this recipe, the flour is optional, so you can omit it or use a gluten-free flour like chickpea flour.
Can I air-fry falafel?
Yes, air-frying is a healthier alternative. Preheat the air fryer to 375°F (190°C), lightly brush the patties with oil, and cook for 12-15 minutes, flipping halfway, until golden and crisp. They won’t be as crunchy as fried, but they’re still delicious.
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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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