Appetizers & Starters > International Appetizers > Mediterranean Starters > Falafel

Classic Mediterranean Falafel

Crispy on the outside, fluffy on the inside, these falafel are a delicious and healthy appetizer. This recipe uses dried chickpeas for the most authentic flavor and texture.

Prep Time
24 hours (soaking) + 30 minutes
Cook Time
10-15 minutes
Servings
4-6
Ingredients
  • 1 cup Dried Chickpeas
  • 1 cup, packed Fresh Parsley
  • 1/2 cup, packed Fresh Cilantro
  • 1/2 medium, roughly chopped Onion
  • 2-3 cloves Garlic
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/4 teaspoon (optional) Cayenne Pepper
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 2-3 tablespoons All-Purpose Flour
  • for frying Vegetable Oil

Soaking the Chickpeas

The key to great falafel is using dried chickpeas that have been soaked, not cooked. Place the dried chickpeas in a large bowl and cover with plenty of cold water. Add the baking soda. Soak for at least 24 hours, or up to 48 hours, changing the water once or twice. This step is crucial for achieving the right texture.

Preparing the Falafel Mixture

Drain the soaked chickpeas thoroughly and pat them dry with paper towels. In a food processor, combine the chickpeas, parsley, cilantro, onion, and garlic. Pulse until finely ground, but not pureed. You want some texture. Add the cumin, coriander, cayenne pepper (if using), and salt. Pulse again to combine.

Binding and Resting

Add the flour, one tablespoon at a time, until the mixture holds together well enough to form patties. Do not over-process. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This allows the flavors to meld and helps the falafel hold their shape during frying.

Frying the Falafel

Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F (175°C). While the oil is heating, form the falafel mixture into small patties or use a falafel scoop. Carefully drop the falafel into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove the falafel with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Serving Suggestions

Serve the falafel hot, in pita bread with hummus, tahini sauce, chopped vegetables (like tomatoes, cucumbers, and lettuce), and pickles. They are also delicious served as part of a mezze platter with other Mediterranean appetizers.

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FAQ

  • Can I use canned chickpeas?

    Using canned chickpeas is not recommended for authentic falafel. They contain too much moisture and will result in a mushy texture. Dried chickpeas, soaked but uncooked, are essential for the proper texture.
  • Can I bake the falafel instead of frying?

    Yes, you can bake the falafel for a healthier option. Preheat your oven to 375°F (190°C). Place the falafel patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden brown. Note that the texture will be slightly different than fried falafel.
  • Can I freeze falafel?

    Yes, you can freeze both the uncooked mixture and the cooked falafel. To freeze the mixture, form the patties and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. To freeze cooked falafel, let them cool completely before placing them in a freezer bag. Reheat in the oven or air fryer until heated through.
  • Why are my falafel falling apart?

    This is often due to too much moisture or not enough binder. Make sure to drain the chickpeas very well after soaking and use the minimum amount of flour necessary to hold the mixture together. Refrigerating the mixture before frying also helps.