Falafel

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Introduction

Falafel comes together in a food processor with soaked chickpeas, aromatic spices, and fresh parsley, then fries until golden and crisp. The texture is dense and nutty inside with a crunchy exterior, and the whole recipe takes about 40 minutes active time once your chickpeas are soaked overnight. Serve warm with pita bread and your choice of yogurt sauce or tahini.

Recipe Details

• Prep Time: 15 minutes (plus overnight soaking)
• Cook Time: 20 minutes
• Total Time: 35 minutes (active)
• Servings: 4 (makes about 16 balls)

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

Spice level: If cayenne pepper feels too hot, reduce it to ½ teaspoon and add an extra tablespoon of parsley for freshness instead.

Herb options: Cilantro or dill can replace parsley for a different flavor profile; use the same quantity and chop finely.

Baked instead of fried: Brush shaped balls lightly with oil on all sides, place on a parchment-lined baking sheet, and bake at 375°F for 20–25 minutes, turning halfway through. They won’t be quite as crispy but are less rich.

Extra texture: Add 2 tablespoons of sesame seeds to the mixture before processing for a nuttier finish and visual interest.

Spice blend swap: Replace coriander and cumin with 1½ teaspoons of baharat or za’atar for a bolder, more complex spice profile.

Tips for Success

Don’t skip the overnight soak. Dried chickpeas absorb water and soften enough to bind when processed raw; canned chickpeas alone will fall apart during frying because they’re too wet. The soak-and-dry step is essential.

Keep the mixture cool before shaping. If your kitchen is warm or the food processor has heated the mixture, refrigerate for 15 minutes. Cold mixture holds together better and is easier to shape into compact balls.

Test the oil temperature with a small piece. If it’s not hot enough, the falafel will absorb oil and feel greasy rather than crispy. A ball should sizzle immediately when it hits the pan and brown within 2–3 minutes per side.

Don’t overcrowd the pan. Fry in batches of 4–5 balls so the oil temperature stays steady and each ball browns evenly rather than steaming.

Check for doneness by color and firmness. The outside should be deep golden brown and feel firm to the touch; a soft, pale ball needs more time in the oil.

Storage and Reheating

Refrigerator: Store cooked falafel in an airtight container for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through and re-crisped, or briefly in a dry skillet over medium heat.

Freezer: Freeze uncooked shaped balls on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding 1–2 minutes to the cooking time.

FAQ

Can I make the mixture ahead and fry later the same day?

Yes. Prepare the mixture up to 8 hours in advance, shape the balls, and refrigerate them on a parchment-lined tray in an airtight container. Fry when ready; cold balls may take an extra 30 seconds per side.

What should I serve alongside falafel?

Warm pita bread, hummus, tahini sauce, cucumber and tomato salad, and yogurt all pair well. A squeeze of fresh lemon juice brightens the spices.

Why did my falafel fall apart in the oil?

Either the mixture was too wet (often from not drying the soaked chickpeas thoroughly) or the oil wasn’t hot enough. Make sure chickpeas are completely dry after soaking and test your oil temperature with a test ball before frying a full batch.

Can I adjust the spices to be milder?

Absolutely. Reduce the cayenne pepper to ½ teaspoon and increase the parsley to 5 tablespoons for a fresher, less spicy version. The coriander and cumin can be reduced by half if you prefer a gentler flavor.