Good falafel is not about frying but about the base: dried chickpeas, soaked then blended raw. Canned (already cooked) chickpeas make a wet paste that falls apart. Baked with a good drizzle of olive oil, you get a golden crust and a soft centre, with no deep-frying.
Ingredients
- 250 g dried chickpeas (soaked 12 h, uncooked)
- 1 onion
- 3 garlic cloves
- 1 bunch flat-leaf parsley
- 1 bunch cilantro (coriander)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1 tbsp flour (if needed)
- Salt, pepper, extra virgin olive oil for brushing
Step-by-step method
- Soak. The night before, cover the dried chickpeas generously with cold water and soak 12 h. Drain: they will be raw, that's normal.
- Blend. Blend the chickpeas with onion, garlic, parsley, cilantro, cumin, ground coriander, salt and pepper. Aim for a sandy, even texture that holds when pressed — not a smooth purée.
- Rest. Add the baking soda (and flour if too sticky), mix and rest 30 min in the fridge.
- Shape. Form balls or small patties about 4 cm. Place on a lined baking tray.
- Bake. Brush generously with olive oil. Bake at 200 °C (fan) for 25–30 min, turning halfway, until well browned.
- Serve. Serve hot with tahini sauce, pita bread, crudités and a drizzle of olive oil.
The role of olive oil
In the oven, olive oil replaces the fryer: it browns the surface and adds moisture. Brush the falafel before and, if needed, halfway. A fruity extra virgin boosts flavour without weighing it down. A raw drizzle on the plate lifts everything.
Tips for success
- DRIED soaked chickpeas, never canned: the anti-crumble rule.
- Don't blend to a smooth purée: a grainy texture holds better.
- Rest the mixture 30 min before shaping.
- Brush well with olive oil for a golden oven crust.
Variations
- Pan-fried: brown the patties in a little olive oil, 3–4 min per side.
- Green version: more herbs for a bright green inside.
- Spicy: a touch of chili or harissa in the mix.
How to serve it
Serve falafel in a pita with tahini sauce, tomato, cucumber and salad, as a mezze with hummus and grilled vegetables, or in a bowl with grains and crudités. A drizzle of olive oil and a squeeze of lemon at serving make the difference.
Storage
They keep 3 days in the fridge and reheat in the oven to regain their crunch. Both the raw mix and cooked falafel freeze very well: reheat straight from the oven.
Frequently asked questions
Can you make falafel with canned chickpeas?
Not recommended: canned chickpeas are already cooked and give a wet paste that crumbles when cooked. Use dried chickpeas soaked 12 h and uncooked.
How do I stop falafel falling apart?
Use soaked dried chickpeas, don't blend to a smooth purée, rest the mix, and add a little flour if too wet. Baking soda also helps them hold.
Baked or fried falafel?
Fried is crunchier; baked is lighter with no oil bath. Brushed with olive oil and baked at 200 °C, oven falafel browns very nicely.
How long do you bake falafel?
About 25–30 minutes at 200 °C (fan), turning halfway, until golden brown.
What sauce goes with falafel?
Tahini sauce (sesame paste, lemon, garlic, water) is the classic. Garlic-mint yogurt or an olive-oil-and-lemon dressing also work well.