Short answer
To cook falafel, shape a chilled mix of soaked raw chickpeas, herbs and spices into balls, then deep fry at 175 to 180 °C for 3 to 4 minutes, bake at 200 °C for 20 to 25 minutes, or air fry at 190 to 200 °C for 12 to 15 minutes.
To cook falafel, shape a chilled mix of soaked raw chickpeas, herbs and spices into balls or patties and cook them one of three ways: deep fry at 175 to 180 °C for 3 to 4 minutes, bake at about 200 °C for 20 to 25 minutes, or air fry at 190 to 200 °C for 12 to 15 minutes. Frying gives the crunchiest crust.
How do you cook falafel in deep oil?
Deep frying is the traditional way to cook falafel, using 5 cm or more of neutral oil at 175 to 180 °C. The falafel cook in 3 to 4 minutes and come out crisp and dark golden.
- Pour at least 5 cm of canola or sunflower oil into a heavy pot and heat to 175 to 180 °C.
- Shape the chilled falafel mix into balls about the size of a walnut.
- Lower 4 to 6 falafel in with a slotted spoon. Do not crowd the pot.
- Turn them once and fry until deep golden, about 3 to 4 minutes.
- Drain on a wire rack and sprinkle with a pinch of salt.
Wait for the oil to climb back to temperature between batches. Oil that stays too cool makes greasy falafel.
How do you bake falafel?
To bake falafel, brush the shaped falafel with oil and cook them on a preheated tray at about 200 °C for 20 to 25 minutes, turning once. Baked falafel use far less oil but have a drier crust.
Preheat the tray with a spoonful of oil so the bases sizzle when they hit the metal. Flatten the balls slightly into patties for a larger browned surface. Turn them after 12 minutes, and cook until they feel firm and look golden on both sides. Serve with plenty of tahini sauce, since the baked texture is drier.
How do you air fry falafel?
Air fry falafel at 190 to 200 °C for 12 to 15 minutes, shaking or turning once halfway. A light spray or brush of oil gives better colour than none.
Cook in one layer with space between the falafel, because air must flow around them. Work in two batches if needed. Air fried falafel come out crisper than oven-baked ones and use only a teaspoon or two of oil for the whole batch.
Which falafel cooking method is best?
Deep frying gives the best crunch and the most authentic result, while baking and air frying trade some crust for less oil and an easier clean-up. The right method depends on equipment and the texture wanted.
| Method | Temperature | Time | Crust | Oil needed |
|---|---|---|---|---|
| Deep fry | 175 to 180 °C | 3 to 4 minutes | Deep and crunchy | 5 cm in a pot |
| Shallow fry | Medium-high | 3 minutes per side | Crisp on two faces | 1 to 2 cm in a pan |
| Air fry | 190 to 200 °C | 12 to 15 minutes | Light crisp | A teaspoon or two |
| Bake | About 200 °C | 20 to 25 minutes | Thin, dry | A few tablespoons |
How should the falafel mix be prepared before cooking?
The falafel mix should be made from raw chickpeas that were soaked for 12 to 24 hours, drained, ground coarsely with herbs and spices, and chilled for at least 30 minutes. Preparation matters more than the cooking method.
A standard mix uses dried chickpeas, flat-leaf parsley, cilantro, onion, garlic, cumin, coriander seed and salt. Pulse until the mixture looks like coarse sand and sticks when squeezed. If the mix feels wet, stir in a tablespoon of flour. Canned chickpeas are too soft and wet for this and should be avoided.
How do you tell when falafel are done?
Falafel are done when they are deep golden brown all over and feel firm when pressed with a spoon. The centre should be steaming, fluffy and green or pale tan, not pasty.
Always cut open the first falafel of a batch. If the middle is raw or wet, lower the heat slightly or make the next balls a little smaller. Falafel that brown in under two minutes are cooking too hot, and falafel that take more than five are too cool.
What mistakes ruin homemade falafel?
The most common falafel mistakes are using canned chickpeas, grinding the mix to a paste, skipping the chill and frying at the wrong temperature. Each one changes the texture in a predictable way.
- Canned chickpeas: the mix turns pasty and breaks in the oil
- Over-grinding: the falafel become dense and heavy
- No resting time: the shaped balls loosen and crack
- Overcrowding the pot: the oil temperature drops and falafel soak up grease
- Salting too little: the falafel taste flat even when the texture is right
Fixing these four points does more for falafel than any special ingredient, and a single test falafel in the oil shows the problems before the whole batch is lost.
What should falafel be served with?
Falafel are served with tahini sauce, fresh salad, pickles and flatbread. A simple tahini sauce combines tahini, lemon juice, crushed garlic, salt and cold water until it is pourable.
Typical sides include:
- Chopped tomato, cucumber and parsley salad
- Pickled turnips or cucumbers
- Warm pita or other flatbread
- Hummus and olives for a mezze plate
- Hot sauce or a garlic and yogurt sauce
How do you reheat or freeze cooked falafel?
Reheat cooked falafel in a 190 °C oven or air fryer for 8 to 10 minutes. For freezing, cool them fully, freeze on a tray, then bag them for up to about two months.
Raw falafel mix also freezes well as shaped balls. Fry them from frozen, adding a minute or two to the cooking time. The mix itself should not be thawed and left to stand, because it releases water and loosens.
What can Elsafadi Supermarket supply for cooking falafel?
Elsafadi Mediterranean Supermarket in Edmonton has no recorded falafel product and no recorded dried chickpeas. The guide is independent and takes no orders.
The menu page draws on a 2014 Canadian Grocer article and lists tahini, fresh olives and fresh bread baked in house, which suit a falafel plate. The article also mentions a hot and cold deli without naming dishes. Stock today may differ, so use the hours and location page to find the phone number and ask first.
Common questions
How do I know when falafel are cooked?
Cooked falafel are deep golden brown, feel firm when pressed, and are steaming and green or pale tan, not wet, in the middle. Break one open from the first batch to confirm the centre is fluffy.
What oil is best for frying falafel?
A neutral oil with a high smoke point such as canola, sunflower or vegetable oil works well. Olive oil gives a stronger flavour and is better kept for brushing baked falafel or for the dip.
Can I cook falafel in a pan with a little oil?
Yes. Shallow frying in 1 to 2 cm of oil on medium-high heat works for flat patties, turned once after 3 minutes. Balls cook less evenly in shallow oil, so flatten them slightly first.
How long do cooked falafel keep?
Cooked falafel keep about three days in a covered container in the refrigerator. Reheat them in an oven or air fryer to recover some crunch, and avoid the microwave, which makes them soft.
This page is part of the independent guide to Elsafadi Mediterranean Supermarket, which has the address, hours and menu.
This article is general information from an independent guide, not from Elsafadi Mediterranean Supermarket itself. For the store’s current details see hours and location.