Falafel

Introduction

Falafel is a quick, protein-packed fritter made from chickpeas, garlic, and warm spices, fried until the outside is golden and crisp while the inside stays tender. This recipe uses soaked dried chickpeas (not canned), which gives you better texture control and a fluffier crumb. Shaped into balls and fried in a skillet, they’re ready to serve with pita in about 30 minutes of active time.

Recipe Details

• Prep Time: 15 minutes (plus overnight soaking)
• Cook Time: 10 minutes
• Total Time: 25 minutes (active; overnight soak required ahead)
• Servings: 4

Ingredients

• 2 cups (480 g) chickpeas, drained
• 4 cloves of garlic, peeled and sliced
• 4 tablespoon parsley, chopped
• 1 onion, cut into chunks
• 1 teaspoon (0.25 g) ground coriander
• 1 teaspoon (0.75 g) ground cumin
• 1 teaspoon (0.46 g) cayenne pepper
• 1 teaspoon baking powder
• 6 tablespoon flour
• ½ cup vegetable oil (sunflower or corn oil) for frying

Instructions

1. The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. This will be about 4 cups’ worth, all of which gets used.
2. In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed.
3. Shape into balls, using about 1 tablespoon for each.
4. Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides.
5. Serve with pita.

Variations

Add fresh herbs: Mix in 2 tablespoons of chopped fresh cilantro or mint along with the parsley for a brighter, more herbaceous flavor without changing the texture.

Spice level adjustment: Reduce cayenne to ½ teaspoon for mild falafel, or increase to 1½ teaspoons if you prefer heat. The other spices stay the same.

Baked instead of fried: Brush shaped balls lightly with oil and bake at 375°F for 20 minutes, turning halfway through. They’ll be less crispy on the outside but still tender inside and use far less oil.

Larger batch for freezing: Double the recipe and freeze uncooked balls on a sheet tray, then transfer to a freezer bag. Fry from frozen, adding 2–3 minutes to the cooking time.

Garlic-forward version: Increase garlic to 6 cloves for a punchier, more assertive flavor that stands up well in sandwiches.

Tips for Success

Soak the chickpeas the night before: Dried chickpeas soaked overnight will purée smoothly into a paste. Canned chickpeas are too wet and will yield a mushy, loose mixture that won’t hold its shape when fried.

Don’t skip the drying step: After soaking and rinsing, pat the chickpeas dry with a kitchen towel. Excess moisture will make the mixture harder to shape and will cause oil splattering during frying.

Use a food processor, not a blender: A food processor gives you better control over texture and will purée the chickpeas into a coarse, slightly grainy paste. A blender tends to over-process and can make the mixture too fine, affecting binding.

Watch the oil temperature: If the oil is too cool, the falafel will absorb oil and turn greasy. If it’s too hot, the outside will brown before the inside cooks through. Medium-high heat should give you a golden crust in 3–4 minutes per batch.

Test one first: Fry a single ball as a test to check oil temperature, seasoning, and texture before committing the whole batch.

Storage and Reheating

Refrigerator: Store cooked falafel in an airtight container for up to 3 days. Reheat on a sheet tray in a 375°F oven for 8 minutes to restore crispness, or warm in a skillet over medium heat for 2–3 minutes per side.

Freezer: Uncooked, shaped balls freeze well for up to 3 months on a sheet tray, then transferred to a freezer bag. Fry from frozen without thawing, adding 2–3 minutes to the cooking time. Cooked falafel also freezes for up to 2 months and reheats in a 375°F oven for 10 minutes.

FAQ

Can I use canned chickpeas instead of dried?

No. Canned chickpeas are too wet and will not bind properly; the mixture will fall apart in the oil. You must soak dried chickpeas overnight to get the right texture and structure.

Why is my mixture too wet to shape?

Your chickpeas likely weren’t dried well enough after soaking. Pat them thoroughly with a clean towel, and ensure your parsley and onion are not releasing excess moisture into the mix. If the paste is still too loose, add 1 tablespoon more flour and pulse to combine.

Can I make falafel ahead and reheat it?

Yes. Fry the batch completely, cool on a paper towel, and store in the fridge for up to 3 days. Reheat in a 375°F oven for 8 minutes to restore crispness. Uncooked shaped balls also freeze well for up to 3 months and can be fried directly from frozen.

What should I serve with falafel besides pita?

Tahini sauce, hummus, or a simple yogurt sauce all work well. A fresh salad with tomatoes, cucumbers, and lettuce, or a simple tomato and onion salad, complements the warm spice and richness of the fried fritters.