Falafel (فلافل) - orthodox.fast

Middle Eastern Fast With Oil Published April 10, 2026

Falafel is fried chickpea patties — crispy, deeply herbed, and one of the most satisfying fasting foods in existence. The critical point that must be understood: falafel is made from raw soaked chickpeas, never from cooked or canned chickpeas. Canned chickpeas produce a mushy, dense ball that falls apart in the oil. Raw soaked chickpeas, ground coarsely and bound by nothing more than their own starch, fry into something with a shattering crust and a tender, vivid green interior.

This is street food across the entire Levant and Egypt, eaten stuffed into pita with tahini sauce, pickled turnips, and fresh vegetables. It is perhaps the most protein-rich fasting street food in the world.

FASTING LEVEL: Fast With Oil (frying requires oil — this is inherently an oil-day food)
SERVINGS: 4-6 (about 20-24 falafel)
TIME: 12 hours soaking + 30 minutes preparation + 15 minutes frying

INGREDIENTS

- 2 cups dried chickpeas (absolutely NOT canned — this is not negotiable)
- 1 medium onion, roughly chopped
- 1 cup fresh flat-leaf parsley, packed
- 1 cup fresh cilantro, packed
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder (add just before frying)
- 2 tablespoons sesame seeds (optional)
- Vegetable oil for deep frying

For serving:
- Pita bread
- Tahini sauce (tahini thinned with lemon juice and water)
- Pickled turnips (lift — the pink ones)
- Sliced tomatoes, cucumbers, lettuce
- Hot sauce or amba (optional)

METHOD

1. Soak the dried chickpeas overnight (12-16 hours) in plenty of cold water. They will more than double in size. Drain and rinse thoroughly. Do not cook them.

2. Add the drained raw chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, cayenne, salt, and pepper to a food processor. Pulse in bursts — do not puree. You want a coarse, grainy texture like wet sand, not a smooth paste. Scrape down the sides several times. Some small chickpea pieces are fine.

3. Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour (this firms the mixture and makes it easier to shape). The mixture can rest in the fridge for up to 24 hours.

4. When ready to fry, sprinkle the baking powder over the mixture and mix thoroughly. The baking powder is what creates the light, airy interior.

5. Form the falafel into small patties or balls (about 2 tablespoons each). A falafel scoop makes this easy, but a spoon and wet hands work fine. If using sesame seeds, press a few into each side.

6. Heat 3-4 inches of vegetable oil in a deep pot or Dutch oven to 175°C / 350°F. Fry the falafel in batches of 5-6, turning once, until deeply golden brown on all sides — about 3-4 minutes per batch. Do not crowd the pot or the oil temperature will drop.

7. Drain on a wire rack (not paper towels, which trap steam and soften the crust). Serve immediately stuffed into pita with tahini, pickled vegetables, and fresh salad.

NOTES

- If your falafel fall apart in the oil, the mixture is too wet. Add 1-2 tablespoons of chickpea flour (besan) to bind it. Do not add regular flour or eggs.
- Falafel can be shaped and frozen raw on a baking sheet, then transferred to a bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
- For a baked version (still oil day due to the oil used): place on an oiled baking sheet, brush with oil, and bake at 200°C / 400°F for 25-30 minutes, flipping halfway. They will not be as crispy but are still very good.
- Egyptian-style falafel (ta'ameya) uses dried fava beans instead of chickpeas, or a mixture of both. The result is even greener and slightly lighter in texture.