Falafel is a deep fried patty of ground chickpeas, herbs, and spices, one of the most iconic street foods of the Levant and a staple across Lebanon. Done right, it's crisp and craggy outside, tender and vividly green inside from a heavy load of parsley and cilantro.
The single biggest mistake home cooks make is starting from canned chickpeas because it looks like a shortcut. It isn't: falafel depends on raw, soaked chickpeas that hold together when ground, and canned chickpeas are already too soft and wet for that.
Beyond the chickpeas, the technique is fairly forgiving, which is why it's one of the most approachable fried dishes to take on at home.
What Actually Matters
Dried, soaked chickpeas are non negotiable. Canned chickpeas are already cooked and hold too much water, which means the mixture won't bind and the falafel disintegrates in the hot oil instead of frying into a crisp shell around a tender center.
Falafel
Serves 4. Prep 30 minutes, cook 20 minutes, total 50 minutes.
Ingredients
- 1 cup dried chickpeas, soaked 18 to 24 hours (not canned)
- 1/2 small onion, roughly chopped
- 3 cloves garlic
- 1 cup packed fresh parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1.25 teaspoons salt, plus more to taste
- 1/2 teaspoon baking powder
- 2 tablespoons all purpose flour
- Neutral oil, for deep frying
- Tahini sauce and pita, for serving
Method
- Drain the soaked chickpeas well and pat dry. They should be softened but still raw, not cooked.
- In a food processor, pulse the chickpeas, onion, garlic, parsley, and cilantro until finely and evenly chopped, resembling coarse sand. Do not puree to a paste.
- Add the cumin, coriander, cayenne, and salt and pulse a few more times to combine. Transfer to a bowl, cover, and refrigerate at least 1 hour.
- Just before frying, stir in the baking powder and flour.
- Heat 3 inches of oil in a deep pot to 350 degrees F. Scoop and shape the mixture into small balls or patties with your hands or a falafel scoop.
- Fry in batches, without crowding, for 3 to 4 minutes, until deeply browned and crisp on the outside. Drain on paper towels and serve hot with tahini sauce in warm pita.
Nutrition (per serving, estimated)
Calculated estimate for one of four servings, not lab verified.
| Calories | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 290 | 11 g | 32 g | 14 g |
Tips and Variations
Plan the soak the night before. There's no shortcut to the eighteen to twenty four hour soak that raw chickpeas need.
Chill the mixture before frying. A cold mixture holds its shape far better going into hot oil than a warm one.
Storage: fried falafel keeps two days refrigerated and reheats well in an oven or air fryer to restore crispness.
Variation: fava beans, either alone or mixed with chickpeas, are the traditional Egyptian variant called ta'ameya, with a similar method.
Frequently Asked Questions
Can I use canned chickpeas?
Not successfully. Canned chickpeas are fully cooked and too wet, so the mixture won't hold together in the fryer. Dried, soaked, uncooked chickpeas are essential.
Why did my falafel fall apart in the oil?
Usually excess moisture, either from under drained chickpeas or skipping the chill step. Make sure the mixture is well drained and thoroughly chilled before shaping.
Can I bake falafel instead of frying it?
Yes, brushed with oil and baked at 400 degrees F for about 25 minutes, flipping halfway. It won't be quite as crisp as fried, but it's a lighter option.
Can I freeze falafel?
Yes, both the raw shaped patties and the cooked falafel freeze well for up to three months. Fry from frozen, adding a minute or two to the cook time.
What makes falafel green inside?
A generous amount of fresh parsley and cilantro blended into the mixture, which is what gives properly made falafel its vivid interior color.
More From Wine Drop Cookery
This recipe is part of the Lebanese recipe collection.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
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