Falafel Syrian (Crispy Syrian-Style Herb Falafel)

About This Recipe

Syrian falafel (فلافل سورية) differs from its Egyptian counterpart primarily in the use of a mixture of dried chickpeas and dried fava beans (rather than fava beans alone), the generous addition of fresh herbs — parsley, cilantro, and dill — which give the interior its characteristic vivid green color, and the addition of scallions and a distinctive blend of spices including allspice and coriander. The most critical rule of falafel-making is one that confounds many home cooks: falafel is made from raw, soaked dried chickpeas, never from cooked or canned chickpeas. Cooked chickpeas have too much moisture and fall apart in hot oil; only the dry-ground texture of raw soaked chickpeas creates the structural integrity that allows falafel to hold together and achieve its signature crispy exterior with a fluffy, herb-flecked interior. Syrian street falafel is typically served in flatbread with tahini sauce, fresh tomatoes, pickled cucumbers, and a long, bright green chili. The herbs are not a subtle background note — they are abundant, fragrant, and central to the dish's identity.

Ingredients

Serves 4

• 200 gdried chickpeas(soaked 24 hours in cold water — NOT cooked)
• 100 gdried split fava beans(soaked 24 hours — NOT cooked)
• 1 large bunchfresh flat-leaf parsley
• 1/2 bunchfresh cilantro
• 2 tbspfresh dill(optional)
• 4 stalksspring onions(roughly chopped)
• 4 clovesgarlic
• 1 tspground cumin
• 1 tspground coriander
• 1/2 tspground allspice
• 1/4 tspground cayenne pepper
• 1 tspfine salt
• 1/2 tspbaking soda(added just before frying)
• 1 Lneutral oil(for deep-frying)
• 1 tspsesame seeds(for rolling, optional)

Instructions

1. 1

   Soak the legumes (24 hours ahead)

   Place dried chickpeas and fava beans in separate bowls and cover with cold water by 10 cm. Soak for 24 hours, changing the water once. They will roughly double in size. Drain and dry thoroughly.

   24-hour soaking is important — 12 hours is not enough. The beans must be fully hydrated but raw.

2. 2

   Process to a coarse paste

   In a food processor, combine drained chickpeas, fava beans, parsley, cilantro, dill, spring onions, and garlic. Pulse until you have a coarse, slightly sandy paste — not a smooth puree. There should be visible texture.

   Over-processing creates a paste that falls apart in the oil. The mixture should look like coarse sand, not hummus.

3. 3

   Season and rest

   Transfer to a bowl and add cumin, coriander, allspice, cayenne, and salt. Mix well. Cover and refrigerate for at least 30 minutes (up to overnight). This resting time helps the mixture firm up and the flavors develop.

4. 4

   Add baking soda and form balls

   Just before frying, fold in the baking soda — this makes them lighter inside. Using wet hands or a falafel scoop, form the mixture into small balls or discs about 3 cm in diameter. Do not pack them too tightly.

5. 5

   Fry until deeply golden

   Heat oil in a deep, heavy pot to 180°C (350°F). Fry falafel in batches of 6–8 for 3–4 minutes until deeply golden-brown on the outside. Remove with a slotted spoon and drain on paper towels.

   Fry a test falafel first. If it falls apart, the mixture needs 1 tbsp flour or a bit more processing. If the exterior browns too fast, lower the temperature slightly.

6. 6

   Serve

   Serve immediately in warm flatbread with tahini sauce, sliced tomatoes, pickled cucumber, fresh chili, and a handful of fresh parsley.

Variations

• •

  Baked falafel: brush with olive oil and bake at 220°C for 20 minutes. The exterior will not be as crispy but the flavor is very good and much lower in fat.

• •

  Red falafel: add 1 tbsp harissa or a roasted red pepper to the mixture for a Syrian-inspired spicy red variation.

Storage

Falafel is best served immediately from the fryer. Cooked falafel can be refrigerated for 2 days and reheated in a 200°C oven for 5–7 minutes to restore crispiness. The uncooked mixture can be frozen (formed into balls) for up to 1 month; fry directly from frozen, adding 1–2 minutes to frying time.

Frequently Asked Questions