Falafel, a popular vegetarian street food throughout the Middle East, are deep-fried patties made from ground chickpeas (or fava beans), herbs, and spices. Traditionally, they’re stuffed into pita or served as part of a mezze platter with Israeli salad, hummus, tabbouleh, baba ganoush, and tahini sauce.
Making falafel at home may seem intimidating, but it’s actually quite simple—almost like making meatballs, and you don’t even need to deep-fry. The key, and I can’t stress this enough, is to avoid using canned chickpeas. Many recipes call for them, but I can tell you from experience that they just don’t work well (unless you want a mushy disaster on your hands!). The best falafel is made with dried chickpeas that have been soaked overnight but not cooked. If you’re short on time, you can use the quick-soak method, which only takes about an hour.
“I was a culinary goddess when I made this falafel recipe. The falafel was as good as or better than any I’ve had in a restaurant and was pretty easy. Just toss the ingredients into a food processor and fry up the patties…Really delicious!”
What You’ll Need To Make Falafel
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- Dried Chickpeas: The base ingredient for falafel; they provide the structure and texture. Soaking them overnight (or using the quick-soak method) ensures they are soft enough to blend but firm enough to hold together during cooking. Do not use canned chickpeas!
- Scallions: Add a mild onion flavor without overpowering the mixture, contributing to the aromatic base of the falafel.
- Parsley and Cilantro: These herbs add a fresh, vibrant flavor and a bit of color to the falafel.
- Garlic: Provides a sharp, pungent flavor that complements the earthiness of the chickpeas, spices, and herbs.
- Cumin and Cinnamon: These spices add warmth and depth, giving the falafel a distinct, mildly spiced flavor profile typical of Middle Eastern cuisine.
- Vegetable Oil: Used for pan-frying the falafel, giving them a crispy exterior while keeping the interior moist and flavorful.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by soaking the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water as necessary to keep the chickpeas covered (they will double or triple in size).
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Alternatively, if you’re short on time, you can use the quick-soak method: place the beans in a pot and cover with water by about three inches; bring to a rolling boil and boil for five minutes, then remove the pan from the heat and let stand for one hour.
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Drain the chickpeas and add to a food processor along with the scallions, garlic, herbs, salt, pepper, and spices. Process until the chickpeas are finely minced, scraping the bowl as necessary, a few minutes. The consistency should well-moistened and able to bind together. If the mixture doesn’t hold together easily when shaping into patties or seems too crumbly, continue processing until it binds properly. This step is crucial for ensuring the falafel doesn’t fall apart during cooking.
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Form the mixture into patties.
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Heat about 1/4-inch of oil in a nonstick sauté pan over medium heat. Pan-fry the falafel in batches, flipping once, until golden brown all over, 4 to 5 minutes total. (Before frying your first batch of falafel, you can ensure the oil is the right temperature by frying one patty in the center of the pan. If you notice that the outside of the patty is browning before a total cook time of 4 to 5 minutes, reduce the heat a bit.)
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Drain on paper towels.
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Serve warm with tahini or yogurt sauce. If you have leftover cooked falafel, you can refrigerate it for up to 3 days; reheat in a 325°F oven for 10 to 15 minutes, or until heated through.
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Frequently Asked Questions
Yes, falafel can be made ahead of time. You can prepare the mixture and form the patties up to a day in advance. Store the uncooked patties on a baking sheet lined with parchment paper in the refrigerator. When you’re ready to cook, fry them directly from the fridge.
Yes, falafel can be frozen. After forming the patties, place them on a baking sheet and freeze them until solid. Then transfer the frozen patties to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When ready to cook, you can fry them directly from frozen, just allow a little extra time to cook through.
Falafel can fall apart during cooking if the mixture is too dry or hasn’t been processed enough to bind together. It’s crucial to use dried chickpeas that have been properly soaked and to process the mixture until it can easily form patties without crumbling. If the mixture seems too crumbly, continue processing until it holds together properly. Ensuring the patties are compact when formed is also key to preventing them from breaking apart.
No, canned chickpeas are too soft and contain too much moisture, which can prevent the falafel from achieving the proper texture and can cause them to fall apart during frying. Dried chickpeas, when soaked and processed correctly, provide the right texture and binding quality needed for authentic falafel.
Leftover falafel can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 325°F oven for 10 to 15 minutes, or until heated through. Falafel can also be frozen; place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat directly from frozen in the oven.
Video Tutorial
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