How to Make Falafel

Biting into a hot falafel with that perfect crunch on the outside and fluffy green center takes me straight back to those noisy weekend mornings in Port Said. My dad would drag me out of bed way too early, promising that Mr. Bishay's falafel was worth missing cartoons for. God, was he right. The smell would hit you before you even turned the corner – that unmistakable scent of chickpea patties bubbling away in hot oil. After moving to the States, I spent years trying to recreate that magic in my own kitchen. Plenty of soggy disasters later, I finally cracked the code. This recipe isn't some internet approximation – it's the real deal street food that's been keeping Egyptians happily fed for generations.

I burned through three batches before figuring out the canned chickpea situation was my downfall. My Egyptian neighbor eventually took pity on me and shared the dried chickpea secret while laughing at my previous attempts. That first successful batch pulled me right back to Mr. Bishay's rickety stool, watching the falafel guys work their magic with hands that moved too fast to follow.

Secret Ingredients

• Dried Chickpeas - For the love of all things holy, do NOT use canned. Those waterlogged beans will turn to mush and make you cry. Buy the dried ones, they're cheap and your patience will be rewarded.
• Fresh Herbs - Grab bunches that smell like they mean business. Limp, yellowing herbs make sad, flavorless falafel. You want that intense green color that'll make people wonder if you added food coloring (you didn't).
• Regular Onion - Nothing fancy here. Just a firm yellow cooking onion that hasn't started sprouting weird alien tentacles in your pantry.
• Real Garlic - Not the pre-minced stuff swimming in weird liquid. Use actual garlic cloves that require smashing and peeling. Your knuckles might smell for days but that's the price of authenticity.
• Ground Spices - If your cumin's been sitting in the cabinet since Obama's first term, toss it and buy fresh. Seriously. Old spices are just brown dust that make your food taste like the bottom of a vacuum cleaner.
• Cayenne - Just enough to make things interesting without causing physical pain. This isn't a YouTube hot challenge.
• Baking Powder - The non-negotiable secret weapon for falafel that doesn't have the density of a hockey puck.
• Sesame Seeds - Worth including for that subtle nutty flavor that makes people go "hmm, what IS that?" in the best possible way.

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Cooking Process

Soak Those Beans

Dump your dried chickpeas into a big bowl, cover them with plenty of cold water, add a pinch of baking soda, and forget about them for 24 hours. They'll swell up dramatically – like double in size. When you're ready to use them, drain thoroughly and blot with paper towels. Wet beans make sad, disintegrating falafel.

Blitz Everything

Throw your soaked chickpeas into the food processor with roughly chopped herbs, chunked onion, peeled garlic, and all your spices. Don't go crazy with the processing – pulse in bursts and scrape down the sides. You're looking for something that resembles wet sand that sticks together when squeezed, not hummus. If it turns into a smooth paste, you've gone too far and there's no turning back.

Wait It Out

Cover that bowl and shove it in the fridge for at least an hour. Longer is better – overnight won't hurt a thing. This resting time isn't just me being difficult; it helps everything stick together and deepens the flavor. The chickpea starch does some kind of kitchen chemistry magic during this time that makes the difference between falafel and sad bean pancakes.

Shape With Care

Mix in your baking powder and sesame seeds, then start scooping. Aim for golf ball size, gently press into patties, but don't smash them flat like you're angry at them. Too much compression equals dense falafel. Nobody wants dense falafel.

Fry Without Fear

Heat a good amount of vegetable oil until it's shimmering but not smoking. Too cool and your falafel turns into oil sponges; too hot and they'll burn outside while staying raw inside. Do a test patty first – it should bubble energetically but not violently when lowered in. Fry a few at a time (overcrowding makes the oil temperature drop), flipping occasionally until they're a rich brown color that screams "EAT ME NOW."

My aunt Fatima would sneak a pinch of cinnamon into her mix when nobody was looking. The family would always compliment her falafel without knowing why they preferred hers. She finally told me after making me swear on my favorite spatula never to tell my cousins. I've switched to cardamom in my own kitchen and get the same reactions – that little "what IS that?" eyebrow raise that makes a cook's heart sing.

Perfect Pairings

Make killer falafel sandwiches by splitting open warm pita bread, smearing the inside with tahini sauce, then stuffing with hot falafel, sliced tomatoes, cucumber, red onion, and a handful of parsley. The steam from the falafel slightly wilts everything inside the pocket, creating this magical texture situation that'll make you wonder why you ever bothered with fast food.

Turn your dinner into a Middle Eastern feast by surrounding your falafel with little bowls of different dips and sides. Arrange hummus, baba ganoush, tabbouleh, pickled turnips, olives, and warm bread around a platter of falafel. Let everyone build their perfect bite – it's interactive eating at its best and makes even a Wednesday night feel special.

Throw warm falafel on top of a big salad with cucumber, cherry tomatoes, red onion, feta chunks, kalamata olives, and a simple dressing of good olive oil, lemon juice, and a sprinkle of za'atar. It's my go-to "yes I'm eating healthy but also yes I'm enjoying every bite" lunch that keeps me full past the dangerous 3pm snack hour.

Creative Twists

Bean Swap - My Egyptian grandmother would make the traditional version with dried, peeled fava beans instead of chickpeas. They create a slightly creamier texture inside with a different flavor profile that's worth trying if you can find them. Soak and prepare them exactly the same way.

Herb Remix - The standard mix is heavy on parsley and cilantro with a touch of dill, but you can play with the ratios. More cilantro makes them brighter and more citrusy, while extra dill gives a subtle anise note that pairs beautifully with yogurt-based sauces. My sister hates cilantro (says it tastes like soap – weird genetic thing), so I make hers with double parsley and a little mint instead.

Spice Cabinet Adventures - Once you've mastered the classic version, try adding a pinch of cardamom, a touch of allspice, or some ground sumac for variations that'll make your taste buds do a little dance. Each batch can be your own signature blend – that's the beauty of cooking instead of just following recipes robotically.

Leftover Logic

Fridge Storage

Let any survivors cool completely (if there are any – good luck with that). Store them in a container lined with paper towels to soak up excess moisture. They'll keep for about 3-4 days, but the texture deteriorates each day as the crispy exterior softens.

Never, ever microwave leftover falafel unless you enjoy eating rubber balls. Instead, reheat them in a 350°F oven for 5-7 minutes. They won't be quite as perfect as fresh, but they'll regain some of their crispy dignity.

The raw mixture will last a couple days in the fridge if you haven't added baking powder yet. Press plastic wrap directly onto the surface to prevent it from turning an unappetizing brown color from air exposure. Add the baking powder right before you're ready to shape and fry.

Freezer Stash

Form patties with your extra mixture, freeze them on a baking sheet until solid, then transfer to freezer bags. They'll keep for about a month. The beauty part? You can cook them straight from frozen – just add about a minute to the frying time. Future you will be extremely grateful when dinner materializes in 10 minutes flat.

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Pro Tricks

Test Run

Always fry one test falafel first. If it falls apart, your mixture might need a tablespoon of chickpea flour to hold together better. If it's dense as a rock, you've overworked it or compressed it too much.

Moisture Balance

Mixture too wet? Add a bit of chickpea flour. Too dry and crumbly? A few drops of lemon juice or water can rescue it.

Old-School Method

My grandmother never used a food processor. She'd mash everything with this ancient wooden mortar and pestle that was practically an heirloom. The hand-processed texture had these little chunks that were magical. If you've got the arm strength and patience, it's worth trying once.

I'll never forget the time I made these for my daughter's multicultural day at school. The other parents brought grocery store hummus and pita chips, while I showed up with this giant tray of fresh falafel. One bite in, this little eight-year-old boy looked up at me with massive eyes and said, "These taste like the ones my grandma makes when we visit Jerusalem." His mom asked for the recipe, and now we trade Middle Eastern cooking tips regularly. Food memories are powerful that way – they connect us across generations, cultures, and continents.

Frequently Asked Questions

→ Can I use canned chickpeas instead of dried?

No, dried chickpeas are essential for authentic falafel. Canned chickpeas are too soft and contain too much moisture, which will make your falafel fall apart when cooking and result in a mushy texture.

→ How can I make falafel without frying?

You can bake the falafel patties in a 350°F oven for 15-20 minutes, turning halfway through. Brush with olive oil before baking on a lightly oiled sheet pan. You can also try air frying them for a healthier alternative.

→ Why does my falafel fall apart when cooking?

This usually happens if the mixture is too wet, if you used canned chickpeas, or if the oil isn't hot enough. Make sure to thoroughly drain and dry the soaked chickpeas, refrigerate the mixture before cooking, and ensure your oil is at 375°F.

→ What sauces go well with falafel?

Traditional tahini sauce is the classic pairing. Hummus, yogurt-cucumber sauce (tzatziki), or garlic sauce (toum) also work wonderfully. For a spicy kick, try adding a dash of hot sauce or harissa.

→ Can I make the falafel mixture ahead of time?

Yes! You can prepare the mixture up to 24 hours in advance and keep it refrigerated until ready to cook. For longer storage, form the mixture into patties and freeze them on a baking sheet, then transfer to a freezer bag once solid.