Falafel

From the kitchen of Carly

Crispy chickpea patties with cumin, coriander, and parsley. Pan-fried until golden, stuffed into pita with garlic yogurt and pickles. Cheap, fast, vegetarian, and the kind of dinner that pleases everyone at the table. Don't over-mash. A coarse texture with visible chickpea bits is the difference between falafel and chickpea pancakes.

Falafel

Chickpeas get mashed into a coarse paste, spiked with cumin and fresh parsley, then pan-fried until they're golden and crispy outside, creamy in the middle. The trick is keeping the texture rough, not smooth, so each falafel has real body and bite. Twenty-five minutes from stovetop to pita pocket.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
easy

Ingredients

4 servings

  • 2 tbspsunflower or vegetable oil (divided)
  • 1yellow onion, finely chopped
  • 1 clovegarlic, crushed
  • 400 g (1 can)chickpeas, drained and rinsed
  • 1 tspground cumin
  • 1 tspground coriander
  • 1 small handfulfresh parsley, chopped
  • 1large egg, beaten
  • 1 to tastekosher salt and black pepper
  • 4warm pita pockets, to serve

Instructions

  1. Heat 1 tbsp of the oil in a large skillet over low heat.

  2. Add the chopped onion and crushed garlic. Cook 5 minutes, stirring, until softened but not browned.

  3. Tip the cooked onion mixture into a large bowl with the drained chickpeas, cumin, and coriander.

  4. Mash everything together with a fork or potato masher until the chickpeas are completely broken down. The texture should be coarse, not smooth; a few intact bits give the falafel some bite.

  5. Stir in the chopped parsley and season generously with salt and pepper.

  6. Add the beaten egg and squish the mixture together with your hands until uniform.

  7. Divide into 6 equal balls. Flatten each into a 1-inch-thick patty.

  8. Heat the remaining 1 tbsp oil in the same pan over medium heat.

  9. Cook the falafels 3 minutes per side, until deep golden brown and firm to the touch. Don't crowd the pan; work in two batches if needed.

  10. Serve hot in warm pita pockets with garlic yogurt, pickled vegetables, and a heap of salad. Or eat cold the next day; they're great in a lunchbox.

Tips from the kitchen

  • Mash the chickpeas with a fork or potato masher until mostly broken down but still coarse, with some visible bits left over. A food processor makes the mixture too fine and dense.
  • Don't skip softening the onion and garlic first, even for just five minutes. They sweeten slightly and distribute flavor more evenly through the patties.
  • Cook in batches if your pan is small. Crowding them steams rather than fries, and you'll lose that crispy crust.
  • Cold falafel is excellent. Make a double batch and pack them into lunchboxes for later, or crumble them into salad.

Variations

  • Swap half the chickpeas for cooked white beans if you want a lighter, slightly less earthy flavor.
  • Add a teaspoon of sumac for tang, or a pinch of cayenne if you like heat.
  • Use fresh cilantro or dill instead of parsley for a different herbal note.
  • Bake instead of frying: flatten the patties, brush lightly with oil, and bake at 400F for 15 minutes until golden.

Make ahead and storage

Keep leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat for two minutes per side to recrisp the outside, or eat straight from the fridge in a wrap.

Substitutions
  • egg to 1 tbsp tahini + 1 tbsp water. Vegan version. Tahini binds the patties and adds a subtle nutty note.
  • canned chickpeas to 200g dried chickpeas, soaked overnight then drained (uncooked). More authentic texture but requires planning. Skip the cooking-in-the-pan step; the soaked chickpeas mash and fry as is.
  • fresh parsley to fresh cilantro or mint. Cilantro is more traditional Middle Eastern. Mint takes it Greek-leaning.

Pairs well with: Garlic yogurt sauce or tahini drizzle, Sliced cucumber, tomato, and red onion in lemon dressing, Pickled turnips or olives on the side