Falafel (Middle Eastern Chickpea Fritters)
Why this recipe works
- Classic chickpea method: Soaked dried chickpeas give falafel their distinctive coarse texture and help the mixture hold together without becoming pasty.
- Crisp outside, tender inside: A coarse grind, firm shaping and hot oil create a deep golden crust while keeping the centre moist and herb-flecked.
- Fresh, savoury flavour: Parsley, coriander, garlic, cumin and ground coriander build a balanced mix of freshness, warmth and earthy depth.
Get the most out of this recipe
Timing notes
- Plan for the soak: The chickpeas need a long soak before blending, so start them the night before you plan to fry.
- Rest the mixture: A short rest after mixing lets the falafel mixture hydrate and firm up, making it easier to shape.
- Best served hot: Falafel are at their crispest soon after frying, once they have drained briefly.
Ingredient notes
- Use dried chickpeas: Dried chickpeas are important here; cooked or tinned chickpeas make a wetter, softer mixture that is more likely to fall apart.
- Choose fresh herbs: Fresh parsley and coriander give falafel its green, aromatic character and work better than dried herbs in the mixture.
- Keep the spices warm, not hot: Cumin and ground coriander add earthy warmth without making the falafel spicy.
Texture tips
- Drain thoroughly: Excess water from the soaked chickpeas can loosen the mixture and make the falafel heavy, so drain them very well before blending.
- Keep the grind coarse: Pulse until the mixture resembles damp, coarse sand rather than a smooth paste; this gives better structure and texture.
- Fry in small batches: Avoid overcrowding the pot so the oil stays hot enough to set the crust quickly.
Serving ideas
- Serve with salad and flatbread: Pair hot falafel with crisp salad, warm flatbread and pickles for a classic, balanced plate.
- Add a creamy sauce: Tahini sauce, yoghurt-style sauces or hummus work well with the crisp fritters and fresh herbs.
- Build a mezze spread: Serve alongside dips, olives, chopped vegetables and pickles for a casual sharing meal.
Equipment you'll need
Ingredients
Instructions
- Put the chickpeas in a large bowl and cover with plenty of cold water. Leave to soak for 12 hours at room temperature until they have doubled in size. Drain very well and pat dry if needed.
- Roughly chop the onion and peel the garlic. Pick the parsley and coriander leaves and tender stems. Add the chickpeas, onion, garlic, herbs, cumin, coriander, salt and pepper to a food processor.
- Pulse until the mixture looks like coarse, damp sand and holds together when squeezed, scraping down the bowl as needed. Tip into a bowl, stir in the baking powder, then cover and rest for 30 minutes so the mixture hydrates and firms up. If it feels wet, pulse a little more rather than adding extra ingredients.
- Pour the vegetable oil into a deep, heavy pot to a depth of about 5 cm and heat to 175°C (350°F). Shape the mixture into small balls or patties, pressing firmly so they do not crack. Keep the shaped falafel on a plate while the oil heats.
- Fry in batches for 3 to 4 minutes, turning once, until deeply golden and crisp. Lift out with a slotted spoon and drain briefly, then repeat with the remaining mixture, keeping the oil close to 175°C (350°F). Serve hot.
Recipe notes
Tips
- Drain the soaked chickpeas very thoroughly; excess water is the main reason falafel break apart in the oil.
- For the best texture, aim for a coarse grind rather than a smooth paste, and press the balls firmly when shaping.
- Hot oil is essential: if the temperature drops too low, the falafel can absorb oil and become heavy.
Substitutions
- Replace Fresh parsley with Fresh coriander for a more coriander-forward falafel.
- Replace Ground cumin with Ground coriander for a milder, less earthy spice profile.
- Replace Yellow onion with Garlic for a sharper, more pungent falafel.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat on a baking tray in a 200°C (390°F) oven until piping hot and crisp. Freeze cooked falafel for up to 2 months and reheat from frozen in the oven until hot throughout.
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Recipe overview
- Servings: 4 servings
- Total time: 13h (45min active)
- Difficulty: Medium
- Cuisine: Middle Eastern
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