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Crispy falafel with Mediterranean sides and sauces
Mary Johnson

Cava-Style Falafel

Crispy on the outside and tender, herb-filled on the inside, these Cava-style falafel are made with soaked dried chickpeas, fresh herbs, garlic, and warm spices. Serve them in grain bowls, pita sandwiches, or with hummus and tahini sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • - 1 cup dried chickpeas
  • - 1/2 cup fresh parsley
  • - 1/2 cup fresh cilantro
  • - 1 small onion roughly chopped
  • - 3 garlic cloves
  • - 1 teaspoon ground cumin
  • - 1 teaspoon ground coriander
  • - 1/2 teaspoon baking powder
  • - 1/2 teaspoon salt or to taste
  • - 1/4 teaspoon black pepper
  • - 1–2 tablespoons chickpea flour if needed
  • - Vegetable oil for frying

Equipment

  • - Food processor
  • Large mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board
  • - Baking sheet or plate
  • - Deep skillet or heavy-bottomed pot
  • Slotted spoon
  • Kitchen thermometer
  • - Wire rack or paper towels

Method
 

  1. Soak the chickpeas: Cover the dried chickpeas with plenty of cold water and soak for 12–24 hours. Drain and rinse thoroughly. Do not cook them.
  2. Prepare the mixture: Add the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and black pepper to a food processor.
  3. Pulse until coarse: Process until the mixture resembles coarse sand and holds together when pressed. Avoid turning it into a smooth paste.
  4. Add the baking powder: Mix it into the falafel mixture. If the mixture seems too wet or does not hold together, add chickpea flour a tablespoon at a time.
  5. Chill: Cover and refrigerate for 30–60 minutes to help the mixture firm up.
  6. Shape the falafel: Form the mixture into small balls or patties, pressing firmly so they hold their shape.
  7. Heat the oil: Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350–360°F (175–182°C).
  8. Fry in batches: Cook the falafel for approximately 3–5 minutes, turning as needed, until golden brown and cooked through. Avoid overcrowding the pot.
  9. Drain and serve: Transfer to a wire rack to keep the bottoms crisp. Serve hot with hummus, tahini sauce, pita, or a grain bowl.

Notes

  • Use dried chickpeas: Canned or cooked chickpeas contain too much moisture for traditional falafel and can cause the mixture to fall apart.
  • Allow enough soaking time: Soak for 12–24 hours; quick-soaking methods that partially cook the chickpeas are not ideal.
  • Keep the texture coarse: Overprocessing can make the falafel dense or pasty.
  • Maintain the oil temperature: Keep the oil between 350–360°F (175–182°C) and fry in small batches.
  • For a gluten-free version: Use chickpea flour and verify that all other ingredients are gluten-free.
  • For a vegan meal: Pair with tahini sauce or hummus rather than yogurt-based tzatziki.
  • For baking: Brush the shaped falafel with oil and bake at 400°F (200°C) for approximately 25–30 minutes, flipping halfway through. Expect a softer, less crunchy texture than deep-fried falafel.
  • Freezing: Freeze shaped, uncooked falafel in a single layer, then transfer to a freezer-safe container. Cook from frozen, allowing extra cooking time and ensuring the centers are fully cooked.