Save I was standing in a cramped kitchen in Amman, watching my friend's mother pinch off bits of green speckled dough and drop them into crackling oil. She didn't measure anything. The falafel emerged golden and impossibly light, nothing like the dense pucks I'd bought from carts back home. When I asked for her secret, she just smiled and said the chickpeas had to sleep first.
The first time I made these for a group of friends, I forgot to drain the chickpeas well enough. The falafel fell apart in the oil, turning the whole pan into a bubbling mess. I learned that day that patience and a clean towel matter just as much as good seasoning. Now I press those chickpeas dry like my life depends on it, and every batch comes out perfect.
Ingredients
- Dried chickpeas: Canned won't work here, they're too soft and wet. Soak them overnight until they're plump but still firm, and your falafel will hold together beautifully.
- Fresh parsley and cilantro: These aren't just garnish, they're the soul of the mixture. Use the leaves and tender stems for the brightest, greenest flavor.
- Ground cumin and coriander: Toasting whole seeds and grinding them yourself takes this from good to unforgettable, but pre-ground works if that's what you have.
- Baking powder: A small amount added right before frying creates those airy pockets inside. Don't skip it.
- Tahini: Look for a brand that's smooth and pourable. If it's too thick or separated, it can turn the sauce grainy instead of silky.
- Pita bread: Warm them gently in a dry skillet or wrap them in foil and heat in the oven. Cold pita tears and nobody wants that.
Instructions
- Blend the falafel base:
- Drain your soaked chickpeas and spread them on a towel to dry completely. Toss everything into the food processor and pulse in short bursts until the mixture looks like coarse breadcrumbs, not paste.
- Let it rest:
- Stir in the baking powder and flour, then cover and chill for at least 30 minutes. This firms up the dough so it doesn't fall apart when you shape it.
- Shape and fry:
- Heat your oil until a pinch of mixture sizzles on contact. With damp hands, form small balls or slightly flattened patties and slide them gently into the oil. Fry until deep golden and crisp, turning once.
- Make the tahini sauce:
- Whisk tahini, lemon juice, garlic, and salt together. Add cold water a tablespoon at a time, whisking constantly, until it transforms from thick paste to creamy drizzle.
- Build your pockets:
- Stuff warm pita halves with crisp lettuce, juicy tomatoes, cool cucumber, and sharp red onion. Nestle in the hot falafel and pour tahini sauce over everything like you mean it.
Save There's a moment after you've assembled the pita, when the tahini is still dripping down the sides and the falafel are almost too hot to eat, where everything feels right. I've served these at summer picnics, hurried weeknight dinners, and quiet lunches alone at my counter. Every single time, they taste like care and crunch and the kind of comfort that doesn't need a reason.
Making It Your Own
Some people like to add a pinch of cardamom or a handful of fresh mint to the falafel mixture. Others fold in diced jalapeño for heat or swap half the chickpeas for fava beans. I've tried all of it, and honestly, once you've made the base recipe a few times, you'll know exactly where you want to take it.
Storage and Reheating
Fried falafel keep in the fridge for up to three days, and they reheat beautifully in a hot oven or air fryer. The tahini sauce thickens as it sits, so just whisk in a little more water to bring it back. I've even frozen uncooked falafel on a tray and fried them straight from the freezer when I needed dinner fast.
Serving Suggestions
These pockets are perfect on their own, but they love company. Serve them alongside tabbouleh, fattoush, or a simple plate of sliced radishes and pickled vegetables. A cold beer or a glass of mint lemonade rounds out the meal.
- Add a handful of pickled turnips or pickled jalapeños for a sharp, tangy bite.
- Drizzle a little hot sauce or zhug over the tahini if you like things spicy.
- Finish with a squeeze of fresh lemon juice right before you take your first bite.
Save This recipe has fed me through late nights, loud gatherings, and quiet afternoons when I just wanted something that felt like home. I hope it does the same for you.
Recipe Q&A
- → How do I ensure falafel holds together while frying?
Drain chickpeas well and pulse into a coarse mixture without pureeing. Adding baking powder and flour helps bind the mixture. Refrigerating for 30 minutes before frying also improves cohesion.
- → Can falafel be baked instead of fried?
Yes, for a lighter version, bake falafel at 400°F (200°C) for 20–25 minutes, turning halfway to ensure even browning and crispness.
- → What oil is best for frying falafel?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, to achieve crispy exterior without absorbing strong flavors.
- → How do I make tahini sauce creamy and smooth?
Whisk tahini with lemon juice, garlic, and salt, then gradually add cold water until it reaches a smooth, pourable consistency.
- → What fresh vegetables complement the falafel pita pocket?
Shredded lettuce, diced tomatoes, sliced cucumber, and red onion add freshness and crunch, balancing the savory falafel and creamy sauce.