Authentic Palestinian falafel made with raw dried chickpeas — never canned — and packed with fresh parsley and coriander, yielding an irresistibly crispy shell and vivid green interior.
Palestinian falafel occupies a distinct and proud place in the wider family of Levantine falafel. Where Egyptian ta'amiya uses fava beans and Lebanese falafel sometimes mixes the two, Palestinian falafel is predominantly chickpea-based, ground raw (never cooked or canned) for a coarser, more textured result that holds its shape and crisps magnificently in hot oil. The addition of large quantities of fresh flat-leaf parsley and coriander turns the inside a vivid jade green — a visual and flavour signature. In cities like Nablus, Jenin, and Ramallah, falafel shops open before dawn, frying in large copper cauldrons of sesame-tinged oil, the fritters scooped into sesame-seeded ka'ak rings or stuffed into bread with pickled vegetables, tahini, and tomato. The raw-soaked-chickpea rule is absolute: canned chickpeas contain too much moisture and will produce mealy, greasy fritters that fall apart in the oil. Soak dry chickpeas for at least 12 hours — nothing else will do.
Serves 4
Drain the soaked chickpeas thoroughly and spread on a clean cloth to dry for 15 minutes. Excess moisture is the enemy of good falafel.
In a food processor, combine the chickpeas, parsley, coriander, onion, and garlic. Pulse — do NOT blend to a smooth paste. You want a coarse, grainy mixture that just holds together when pressed. It should look like green-flecked coarse meal.
Process in pulses of 3 seconds at a time. Stop frequently and test: press a small ball — if it holds without crumbling, it's ready.
Transfer to a bowl. Add cumin, ground coriander, allspice, cayenne, salt, and baking soda. Mix thoroughly. Cover and refrigerate for at least 30 minutes (or up to 8 hours) to allow the mixture to firm up.
Using wet hands or a falafel scoop, shape into balls or slightly flattened patties, about 3cm in diameter. Do not pack too tightly. Press sesame seeds onto the outside if using.
Heat oil to 175°C (345°F) in a deep pot. Fry falafel in batches of 6–8, not crowding the pot. Cook for 3–4 minutes, turning once, until deep mahogany-brown all over. Drain on paper towels.
Fry a test falafel first. If it falls apart in the oil, the mixture is too wet — add 2 tbsp flour. If it is too brown before cooking through, reduce heat.
Falafel is best eaten within minutes of frying. Serve in pita with chopped tomato, cucumber, pickled turnip, tahini sauce, and a drizzle of hot sauce.
Never use canned chickpeas — they are too wet and produce falafel that falls apart in the oil and tastes starchy.
A falafel scoop (available cheaply at Middle Eastern kitchen shops) ensures uniform size and makes shaping very fast.
The baking soda is the secret to a light interior — don't skip it, but don't exceed 1/2 tsp or the falafel will taste soapy.
Nablus-style: add a pinch of dried chilli flakes and a spoon of cumin seeds (whole) to the mixture.
Baked falafel: brush shaped patties with oil and bake at 200°C for 25 minutes — lower fat but less crispy.
Shaped raw falafel mixture keeps in the fridge for up to 24 hours, or freeze shaped balls for up to 1 month. Fry from frozen, adding 1 extra minute. Cooked falafel is best eaten fresh but can be reheated in a 180°C oven for 8 minutes.
Falafel's origins are contested across the Levant and Egypt, with claims from each country. Chickpea-based falafel is strongly associated with Palestinian and Levantine cuisine; fava-based ta'amiya is the Egyptian form. Palestinian falafel production at scale grew significantly in the early 20th century in cities under the British Mandate, and the dish became deeply embedded in Palestinian street-food culture, remaining a cornerstone of daily life in cities across the West Bank and Gaza.
The most common cause is excess moisture — either from insufficiently dried chickpeas or using canned chickpeas. The second cause is over-blending into a smooth paste instead of a coarse meal. If the mixture falls apart, refrigerate for 1 hour or add 1–2 tbsp of chickpea flour as a binder.
Yes, but it is laborious. Use a meat grinder with the fine plate, or pound the chickpeas in a large mortar in batches. A blender on pulse works in a pinch, but be very careful not to over-process.
The processed mixture keeps well covered in the fridge for up to 24 hours. The resting time actually improves the texture. Shape and fry when ready to serve.
Per serving (200g / 7.1 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.