Middle Eastern street food · Soaked, never canned
Falafel Recipe (Crispy Middle Eastern Chickpea Fritters)
Shatter crisp. Green inside. Never falls apart.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenFalafel falls apart in the oil when it is made from canned or cooked chickpeas, which are too wet and soft. Real falafel uses dried chickpeas soaked overnight and ground raw with lots of herbs. Ground to the texture of coarse sand, it holds together and fries into crisp shells with fluffy green centres.
The 3 laws of falafel
Why this recipe works
Canned chickpeas
Only soaked raw chickpeas hold together when fried.
Smooth paste
Grind to coarse sand so they stay fluffy.
Cold oil
Oil at the right heat fries them crisp, not greasy.
Shopping and prep list
Ingredients
Chickpeas and herbs
Spices
To fry and serve
The NineFoods grind check
Is the falafel mix ground right?
Squeeze a little mix in your palm. Tap what happens.
Method · 4 stages
Step by step
Soak the chickpeas
- Soak dried chickpeas in plenty of water overnight. Drain and dry well.
Grind
- Pulse chickpeas, herbs, onion, garlic and spices to coarse sand. Use the gauge above.
- Chill 30 minutes.
Shape
- Stir in baking soda.
- Shape small patties or balls, and sprinkle with sesame.
Fry
- Fry in batches until deep golden.
- Drain on a rack and serve hot.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Canned chickpeas or wet mix.
Fix next time
Use soaked raw chickpeas and dry them well.
Why
Ground too smooth or no baking soda.
Fix next time
Grind coarse and add baking soda before frying.
Why
Oil not hot enough.
Fix next time
Keep oil at 175°C and fry small batches.
Why
Too large or oil too hot.
Fix next time
Shape small and fry at 175°C for 4 minutes.
Why
Not enough salt and herbs.
Fix next time
Be generous with herbs, cumin and salt.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Dried chickpeas | Structure | Half dried fava beans (Egyptian ta'ameya) |
| Parsley and coriander | Green colour and flavour | Add dill or mint |
| Deep frying | Crisp shell | Air fryer at 200°C, 12 minutes, brushed with oil |
| Baking soda | Fluffy inside | Baking powder, 1 tsp |
| Tahini sauce | Classic dip | Garlic yoghurt |
After the meal
Serve, store, reheat
Serve with
Pita, tahini sauce, pickled turnips, tomato and cucumber.
Store
Freeze shaped raw falafel up to 2 months. Cooked falafel 2 days in the fridge.
Reheat
Oven at 200°C for 8 minutes to re-crisp.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 24 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the falafel mix ground right) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Falafel FAQ
Can I use canned chickpeas for falafel?
No. Canned chickpeas are cooked and wet, so falafel made with them falls apart. Use dried chickpeas soaked overnight.
Why is my falafel falling apart?
The mix is too wet or ground too coarse. Dry the chickpeas well and grind to a coarse sand texture.
Can I bake or air fry falafel?
Yes. Brush with oil and air fry at 200°C for about 12 minutes, though deep-fried is crispier.
What is falafel served with?
Pita bread, tahini sauce, pickles, tomatoes and cucumber.