Falafel
Crisp on the outside, tender inside — ground chickpea balls with spices and herbs, the essential plant-based snack of the Middle East.
Falafel is one of the most recognizable dishes of Middle Eastern cuisine, beloved across Lebanon, Syria, Israel, Egypt and well beyond the region. The real secret of authentic falafel is that the chickpeas are never boiled — they're soaked raw overnight and ground raw together with garlic, onion, cilantro, parsley and cumin, which is exactly what lets the balls hold their shape when fried instead of falling apart. The mixture is deep-fried to a golden, crisp crust while staying tender and slightly crumbly inside, vividly green from the fresh herbs. Falafel is served stuffed into pita with hummus, tahini sauce, fresh vegetables and pickles for a hearty, fully plant-based sandwich, or on its own as a snack with dipping sauces.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Soak the chickpeas
Soak the dried chickpeas in cold water for 12–24 hours — they should swell but stay raw and firm inside. Drain and pat dry.
- 2
Blend the mixture
Process the chickpeas, onion, garlic, cilantro and parsley in a food processor until finely textured but not pureed — the mixture should stay crumbly, not smooth.
- 3
Season
Add the cumin, coriander, baking powder, salt and pepper, mix by hand, and chill the mixture for 30 minutes so it holds together.
- 4
Shape
Shape into small balls or patties about the size of a walnut, rolling in sesame seeds if you like.
- 5
Fry
Heat the oil to 175°C (350°F) and fry the falafel in batches for 3–4 minutes until golden and crisp. Drain on paper towels.
💡 Tips
- 💡
Don't process the chickpeas into a smooth puree — the mixture should stay slightly coarse, or the falafel will turn out dense and heavy.
- 💡
Test the oil temperature with a small piece of the mixture before frying the whole batch — oil that's too hot will burn the outside while leaving the inside raw.
🔄 Swaps & variations
- 🔄
The Egyptian version of falafel (ta'amia) is made from fava beans instead of chickpeas, giving it a richer, earthier flavor.
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❓ Frequently asked questions
Can canned or cooked chickpeas be used?
It's not recommended: cooked chickpeas hold too much moisture, and falafel made from them falls apart when fried. Authentic falafel is made only from raw, soaked chickpeas.
Why does falafel fall apart in the oil?
Usually it's a too-wet mixture, not chilling it long enough before frying, or using cooked chickpeas instead of raw soaked ones.
Can falafel be baked instead of deep-fried?
Yes, bake the shaped balls at 200°C (400°F) for 20–25 minutes, flipping once — the crust will be slightly less crisp than deep-fried.
What should falafel be served with?
Classically in pita with hummus, tahini sauce, fresh vegetables and pickles, or on its own with a dipping sauce.
