Falafel Bites Or Skewers Recipe

Rinse 2 cups dried chickpeas thoroughly in a colander. Place them in a large bowl and cover with at least 3 inches of cold water. Soak them overnight (8–12 hours) until fully rehydrated and swollen. Do not use canned chickpeas for authentic texture—canned are too soft.

After soaking, drain and rinse the chickpeas. Pat lightly dry with a towel to remove excess surface moisture. Transfer to a food processor bowl.

Combine herbs and aromatics

Add the packed parsley, cilantro, (and dill if using), coarsely chopped onion, and 4 cloves garlic to the food processor with the drained chickpeas. Pulse several times to begin breaking down the herbs and aromatics and integrating them with the chickpeas.

Process to coarse paste

Process in 15–20 second bursts, scraping down the bowl between pulses. You want a coarse, slightly grainy paste—small bits of chickpea and herbs should remain. Avoid overprocessing into a purée. Total processing time ~45–60 seconds depending on your processor.

Transfer the mixture to a mixing bowl. Stir in ground cumin, ground coriander, black pepper, cayenne (if using), 2 tsp sea salt, and 1 tsp baking powder. Mix well.

Add 3 tablespoons flour (all-purpose or chickpea flour). Mix and test consistency: the mixture should hold together when pinched but not be wet or gummy. If it seems dry, add up to 1–2 tablespoons cold water. If too sticky, add 1 tablespoon more flour at a time.

Cover and refrigerate the mixture for at least 30 minutes (up to 2 hours). Chilling firms the mixture and helps the falafel hold their shape.

If making bites: using slightly damp hands or a small cookie scoop, form mixture into 1 to 1 1/4-inch balls (about 1 tablespoon each). If making skewers: form slightly larger oblong patties or small logs (about 2 tablespoons each) that will thread onto the wooden skewers and hold when cooked.

Place shaped falafel on a tray lined with parchment or a lightly floured plate. Keep them spaced so they don't stick together. If making skewers, soak wooden skewers in water for 10–15 minutes before threading to prevent burning; thread 3–4 falafel logs per skewer, leaving ends clear for handling.

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to reach a depth of about 1 inch (approximately 1 cup). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of mixture— it should sizzle and rise slowly without burning.

Fry falafel in batches, being careful not to overcrowd the pan. Cook bites 2–3 minutes per side until deep golden brown and crisp; logs/oblongs for skewers may need 3–4 minutes per side. Use a slotted spoon to turn and to remove to a paper towel–lined tray to drain. Total frying time per batch ~6–8 minutes.

Keep finished falafel warm on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Arrange falafel balls/logs spaced apart. Lightly brush or spray each with olive oil.

Bake 18–22 minutes, turning once halfway through, until golden brown and crisp on the outside. Baking yields a different texture (less crispy than frying) but is still flavorful. If making skewers, place skewers on the sheet and bake with same timing, turning once.

While falafel cooks, combine 1 cup Greek yogurt, 1/2 cup grated & drained cucumber, 1 minced garlic clove, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 tablespoon chopped dill or mint, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Stir to combine and refrigerate until serving.

If serving as bites: arrange falafel on a platter with lemon wedges, pickled vegetables, and parsley for garnish. Serve with tzatziki or your preferred sauce.

If serving as skewers: thread cooked falafel onto skewers if you chose to cook them unskewered (or cook already-skewered falafel). Serve warm with lemon wedges, pickles/sliced vegetables, and tzatziki. Squeeze lemon over falafel just before eating.

Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (350°F / 175°C) for 8–10 minutes to restore crispness.