Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Falafel
Experience the ultimate crunch with these golden, deep-fried herb-packed chickpea fritters. Their fluffy, fragrant interior makes them the perfect stuffing for warm pita bread!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Ensure your dried chickpeas have soaked in cold water for at least 12-24 hours. Drain and rinse them very well. They should be slightly softened but still raw.
- 2
In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture resembles coarse sand. Do not over-process into a paste.
- 3
Transfer the mixture to a bowl, sprinkle in the flour, and stir to combine. Cover and refrigerate for at least 1 hour to help the mixture hold its shape.
- 4
Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C).
- 5
Using wet hands or a falafel scoop, form the mixture into small, tightly packed balls or thick patties (about 1.5 inches in diameter).
- 6
Carefully drop the falafel into the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until deep golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving105
Calories
5 g
Protein
18 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Falafel is a fried fritter of ground chickpeas and herbs, a Middle Eastern street food eaten across the Levant and Egypt, where some versions use fava beans instead. The non-negotiable rule is dried, soaked chickpeas rather than cooked or canned, which is what gives falafel its crisp shell and fluffy interior. It is the rare vegan classic that predates the word vegan by centuries.
Listahan note
This version insists on dried chickpeas soaked overnight rather than canned, because that single choice is the difference between crisp falafel and mushy ones.
Technique cues
- Use dried chickpeas soaked overnight but never cooked, since cooked or canned chickpeas hold too much water and the falafel will fall apart.
- Grind the mixture until it is finely textured but not pasty, then chill it so it firms up and fries cleanly.
- Fry at a steady medium-high heat so the outside crisps deep golden before the inside overcooks, and drain on a rack not paper to keep them crunchy.
Kitchen flow
- Parallel prep
- Soak the chickpeas the night before; on the day, grind, chill, and shape while the oil comes up to temperature.
- Make-ahead
- The ground mixture keeps a day in the fridge, and shaped raw falafel can be frozen, then fried straight from frozen.
- Leftover move
- Crumble cold falafel into a grain bowl or warm them in the oven and tuck into pita with tahini.
- Cleanup rhythm
- Let the frying oil cool fully before straining and storing, and line your draining rack tray to catch drips.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
dried chickpeas
the structural base
Purpose: Soaked but uncooked, they bind the falafel and fry up crisp and light.
Handling: Soak overnight in plenty of cold water, then drain and pat very dry.
Adaptation: Half dried split fava beans gives the Egyptian-style ta'ameya texture.
fresh parsley and cilantro
green herb backbone
Purpose: A generous amount of herbs gives falafel its fresh flavor and green-flecked interior.
Handling: Use leaves and tender stems, well dried, and grind them in with the chickpeas.
Adaptation: Lean on parsley alone if cilantro tastes soapy to you.
garlic
pungent aromatic
Purpose: It gives the fritters a savory depth that stands up to frying.
Handling: Peel and grind it directly with the chickpea mixture.
Adaptation: Reduce the amount for a milder, kid-friendly batch.
ground cumin and coriander
warm spice signature
Purpose: This pair gives falafel its characteristic earthy, citrusy warmth.
Handling: Add both to the grinder so they distribute evenly through the mix.
Adaptation: A pinch of cardamom can join them for a more aromatic Levantine profile.
baking soda
lightening agent
Purpose: A small pinch keeps the interior fluffy rather than dense.
Handling: Stir it in just before frying, not while the mix rests.
Adaptation: Baking powder works in a slightly larger amount if soda is unavailable.
neutral oil for frying
the cooking medium
Purpose: Deep enough hot oil is what creates the signature crisp shell.
Handling: Heat to medium-high and test with a pinch of batter before committing.
Adaptation: For less oil, bake or air-fry, accepting a slightly less craggy crust.
Technique notes
- Add a tablespoon of flour or chickpea flour only if a test fritter falls apart, since too much makes them heavy.
- Fry one tester first to check seasoning and binding before shaping the whole batch.
- A falafel scoop gives uniform shapes that cook evenly, but two spoons work fine.
Ingredient swaps
- Lower-fat direction
- Air-fry or oven-bake the patties at high heat, brushing with oil, for a lighter result.
- Gluten-free direction
- The base is naturally gluten-free; bind any loose mix with chickpea flour rather than wheat flour.
- Weeknight shortcut
- Shape and freeze a double batch raw so a future dinner is just fry-from-frozen.
Serve alongside
- Warm pita and hummus
- Tahini sauce
- Israeli chopped salad
- Pickled turnips
- Mint lemonade
- Ayran or salted yogurt drink
- Fresh pomegranate juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Fried falafel keeps three days in the fridge and reheats best in a hot oven or air fryer to re-crisp. Raw shaped falafel freezes for up to two months and fries straight from frozen. Avoid microwaving, which turns them soggy.
Equipment
- A food processor for grinding
- A deep heavy pot or fryer
- A slotted spoon or spider
- A cooling rack over a tray
Make this household-aware
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Plan it in Listahan
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