Falafel

Introduction

Falafel comes together in two stages: soaking chickpeas overnight to soften them, then processing them with garlic, parsley, and warm spices into a mixture you shape and fry until golden. The result is crispy outside, tender inside, and ready to stuff into pita with your choice of toppings. This recipe serves 4–6 as a main course or appetizer.

Recipe Details

• Prep Time: 20 minutes (plus overnight soaking)
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus overnight soaking)
• Servings: 4–6

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 fresh mint or cilantro along with the parsley for a brighter, more herbaceous flavor.

Spice level adjustment: Reduce cayenne pepper to ½ teaspoon for mild heat, or increase to 1½ teaspoons if you prefer a sharper kick.

Baked instead of fried: Brush shaped balls lightly with oil and bake on a parchment-lined sheet at 375°F for 20–25 minutes, turning halfway through. You’ll get less crispy exteriors but a lighter result.

Chickpea flour swap: Replace the all-purpose flour with chickpea flour for a more intense, nutty flavor and slightly denser texture.

Serving style: Crumble the fried balls into a salad instead of serving whole in pita, or nestle them into a bowl of hummus for dipping.

Tips for Success

Don’t skip the overnight soak: Soaking and draining the dried chickpeas is crucial—it removes starches that would make the mixture too wet to hold together. Canned chickpeas won’t work here; you need the drier texture of rehydrated dried beans.

Keep the mixture dry: After processing, the mixture should hold together when squeezed but not feel wet. If it’s too loose to shape, add another tablespoon of flour and pulse briefly.

Watch the oil temperature: Medium-high heat is the sweet spot. Too low and the falafel will absorb oil and turn greasy; too high and the outside burns before the inside cooks through. The balls should sizzle gently when they hit the pan.

Shape while the mixture is cold: Refrigerate the processed mixture for 30 minutes before shaping if it feels warm or sticky. Cold mixture holds together much more easily.

Test for doneness by color, not time: The falafel is done when it’s deep golden brown all over, usually 8–10 minutes total. A pale golden color means the inside is still raw.

Storage and Reheating

Store cooled falafel in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 8–10 minutes until the exterior crisps up again. The microwave will soften them, so avoid it.

Falafel does not freeze well; the texture becomes mealy when thawed. You can, however, freeze the uncooked mixture in an airtight container for up to 3 months, then thaw overnight in the fridge and fry as directed.

FAQ

Can I make the mixture ahead and fry later? Yes, prepare the mixture through step 2, cover, and refrigerate for up to 2 days. Shape and fry just before serving.

Why did my falafel fall apart in the oil? The mixture was too wet or wasn’t mixed thoroughly. Make sure you’ve soaked and dried the chickpeas properly, and pulse the mixture until all ingredients are evenly incorporated and the texture is paste-like.

What’s the best way to serve falafel? Stuff into warm pita with tahini sauce, hummus, diced tomatoes, cucumber, and lettuce. You can also serve alongside rice or in a salad.

Can I use canned chickpeas instead of dried? No. Canned chickpeas are too moist and will result in a batter rather than a moldable mixture. Dried chickpeas that have been soaked and drained are essential to this recipe.