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Restaurants›Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا›Falafel Recipe

Falafel Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Falafel Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups dried chickpeas (soaked, not canned); 1 tsp baking powder; 2 tbs all-purpose flour (or chickpea flour for GF); 1.5 tsp fine sea salt; 1 cup yellow onion (medium, roughly chopped); 1 cup fresh parsley (packed, stems removed); 0.5 cup fresh cilantro (packed, stems removed); 4 pieces garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground black pepper; 0.25 tsp ground cayenne pepper (optional); 2 cups neutral oil for frying (vegetable, canola, or sunflower); 1 each lemon wedges (for serving); 4 each pita bread or flatbreads; 1 cup tahini sauce or plain yogurt; 1 cup sliced tomatoes; 1 cup sliced cucumber; 0.5 cup pickled turnips or pickles

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time2h 30m

Serves4

Make Falafel Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Falafel Base

2 cups dried chickpeas (soaked, not canned)

1 tsp Baking powder

2 tbs all-purpose flour (or chickpea flour for GF)

1 1/2 tsp fine sea salt

Aromatics & Herbs

1 cup yellow onion (medium, roughly chopped)

1 cup fresh parsley (packed, stems removed)

1/2 cup fresh cilantro (packed, stems removed)

4 pieces Garlic cloves

Spices

2 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp ground black pepper

1/4 tsp ground cayenne pepper (optional)

Finishing & Frying

2 cups neutral oil for frying (vegetable, canola, or sunflower)

1 each lemon wedges (for serving)

Optional Serving Accompaniments

4 each pita bread or flatbreads

1 cup tahini sauce or plain yogurt

1 cup sliced tomatoes

1 cup sliced cucumber

1/2 cup pickled turnips or pickles

Method

Falafel Base

Soak the chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak refrigerated or at room temperature for 12–24 hours until expanded and softened but not mushy. Drain thoroughly and pat dry with a towel.

Pulse chickpeas and aromatics

Working in a food processor in batches if necessary, add drained chickpeas (do not use canned), 1 cup chopped onion, 4 garlic cloves, 1 cup packed parsley, and 1/2 cup packed cilantro. Pulse in 1-second bursts until mixture is finely ground and holds together when pressed. Avoid over-processing into a paste — you want a coarse, mealy texture.

Add dry ingredients

Transfer the processed mixture to a bowl. Add 2 tablespoons flour, 1 teaspoon baking powder, 1.5 teaspoons salt, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon black pepper, and optional 1/4 teaspoon cayenne. Stir thoroughly to combine. Taste a small pinch and adjust salt or spices as desired.

Chill the mixture

Cover and refrigerate the mixture for 30–60 minutes. Chilling firms the mixture and helps the falafel hold together during frying.

Shaping & Frying

Form falafel balls or patties

Using wet hands or a small ice-cream scoop (about 1.5 tablespoons to 2 tablespoons), shape portions into tightly packed balls or slightly flattened patties (about 1.5 inches / 3–4 cm diameter). If the mixture is too loose, add an extra teaspoon or two of flour and chill another 15 minutes.

Heat oil

Pour about 1 to 2 cups neutral oil into a deep skillet or pot to a depth of about 1 to 1.5 inches (enough for shallow frying). Heat over medium-high until oil registers 350°F (175°C) or a small piece of the mixture sizzles and rises immediately.

Fry falafel

Fry falafel in batches without crowding; 6–8 pieces at a time depending on pan size. Cook 2.5–3.5 minutes per side, turning gently, until evenly golden brown and crisp. Use a slotted spoon to transfer cooked falafel to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Alternative oven-bake option

For a lighter option, preheat oven to 400°F (200°C). Place shaped falafel on a parchment-lined baking sheet, brush or mist lightly with oil, and bake 18–22 minutes, flipping halfway, until golden and firm.

Serving

Serve hot falafel stuffed into pita or on a platter with tahini sauce or yogurt, sliced tomatoes, cucumber, and pickles. Squeeze lemon wedges over the falafel before eating.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes before serving.