Ingredients
- 2 cans (15 oz each) chickpeas, drained and patted very dry
- 1/2 onion, roughly chopped
- 4 garlic cloves
- 1 cup packed parsley
- 1/2 cup packed cilantro
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp baking soda
- 3 tbsp flour, plus more as needed
- Salt and black pepper
- Oil, for shallow frying
- 4 large flatbreads or pitas
- 1/2 cup hummus + 1/3 cup tahini thinned with lemon and water
- Shredded lettuce, tomatoes, pickled turnips or red onion
Instructions
- Blitz. Pulse the chickpeas, onion, garlic, herbs, spices, baking soda, flour, salt, and pepper in a food processor until it holds together when squeezed — not a paste.
- Chill. Rest the mixture 15 minutes (or up to overnight). Cold mixture fries up crispier and holds its shape.
- Shape and fry. Form into 12–16 patties. Shallow-fry in 1/2 inch of 350°F oil, 3–4 minutes per side, until deep golden. Drain on a rack.
- Warm the bread. Warm the flatbreads in a dry skillet until soft and pliable.
- Assemble. Spread hummus down the center, add 3–4 falafel, pile on veggies, and drizzle generously with tahini. Roll up tight and serve.
💡 Falafel smarts
Dry chickpeas are the #1 rule — pat them very dry or the falafel falls apart in the oil. If the mixture feels wet, add flour a tablespoon at a time. A hot-enough oil (350°F) seals the crust fast; too cool and they drink up grease.
Common questions
Can I bake instead of fry?
Yes — bake at 400°F for 20–25 minutes, flipping once, on an oiled sheet. Slightly less crisp but much lighter.
Can I use an air fryer?
Yes — spray the patties with oil and air fry at 375°F for 12–15 minutes, flipping halfway.
Why did my falafel fall apart?
Usually wet chickpeas or under-processed mixture. Dry them well and make sure the mix holds when squeezed.
Can I make the mix ahead?
Yes — the uncooked mixture keeps 2 days refrigerated, and actually fries up better after resting.
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