Syrian falafel made from uncooked soaked chickpeas and fava beans, packed with fresh herbs, and fried to a shattering crisp green-tinged exterior.
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.
Serves 4
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.
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.
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.
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.
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.
Serve immediately in warm flatbread with tahini sauce, sliced tomatoes, pickled cucumber, fresh chili, and a handful of fresh parsley.
Never use canned chickpeas — this is the number one reason falafel falls apart in oil. The mixture must be made from raw soaked dried legumes.
A temperature-controlled deep fryer gives the most consistent results. Without one, use a kitchen thermometer — oil below 175°C makes soggy falafel; above 190°C burns the outside while the inside stays raw.
The baking soda must be added only moments before frying — not during mixing. It creates a brief foam that makes the interior airy and light.
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.
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.
Falafel's origins are disputed between Egypt and the Levant. The Egyptian version (ta'amiya) uses only fava beans and dates back centuries in Coptic Christian communities as a meat-free Lenten food. The Syrian and Lebanese version incorporates chickpeas alongside fava beans and became the standard across the Levant by the 20th century. The dish spread globally through Arab diaspora communities and is now one of the most internationally recognized foods of the Middle East.
The most common causes are: using cooked or canned chickpeas (they contain too much moisture); over-processing the mixture to a smooth paste (it needs coarse texture for structural integrity); mixture too wet (refrigerate for longer to firm up); or oil not hot enough. Try forming a test ball — if it holds when pressed, you are ready to fry.
Yes — spray with oil and air-fry at 200°C for 12–15 minutes, turning halfway. The result is less crispy than deep-fried but still delicious, with a much lower fat content.
Drop a small piece of the falafel mixture into the oil — it should sizzle immediately and float to the surface. If it sinks and stays at the bottom, the oil is too cold. If it browns within 30 seconds, it is too hot.
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.