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Falafel (Crispy Chickpea Fritters)

Name: Falafel (Crispy Chickpea Fritters)
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 2 cups dried chickpeas, soaked overnight; 1 small onion, quartered; 4 cloves garlic; 1 cup fresh parsley, tough stems removed; 1/2 cup fresh cilantro; 2 tsp ground cumin; 1 tsp ground coriander; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp baking soda; 2 to 3 cups vegetable oil, for frying

Crackling-crisp chickpea fritters, herb-flecked and golden, stuffed into pita with tahini and pickles — the great Levantine street lunch.

⏱ 30 minPrep time

🔥 15 minCook time

🍽 4Servings

🏷 LunchCategory

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Falafel is the great street food of the Levant, and the Syrian version is all about the crust: crackling, golden, and shattering, giving way to a fluffy, herb-flecked interior. The fritters are made from soaked dried chickpeas — never canned — ground with parsley, cilantro, and garlic. Sandwiched in pita with tahini, pickles, and tomato, it is the perfect lunch, and it is sold on every corner of every Syrian city. Making it at home is a small ritual with a big payoff.

Crackling outside, fluffy and green inside

The herbs are what make Syrian falafel sing: a generous handful of parsley and cilantro keeps the interior bright and fragrant, while a little baking soda makes the fritters light and airy. Fry them in small batches so the oil stays hot and the crust sets fast. Then let everyone build their own sandwich — warm pita, crunchy falafel, tangy tahini, and plenty of pickles.

Craving more? Explore all Syrian Kitchen recipes.

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Step by stepInstructions

Drain the soaked chickpeas well — they must be dry, not cooked.
In a food processor, pulse the chickpeas with the onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until it forms a coarse, mealy paste. Do not overblend.
Rest the mixture for 30 minutes, then stir in the baking soda.
Shape into small balls or patties with wet hands.
Heat 2 inches of oil to 350°F and fry the falafel in batches for 3 to 4 minutes, until deep golden and crisp.
Drain on paper towels and serve stuffed in warm pita with tahini, tomato, and pickles.

💡 Chef tips & storage

Never use canned chickpeas — they are too wet and fall apart in the oil. Soak the dried chickpeas overnight and grind them coarsely; a teaspoon of baking soda in the mix makes the fritters airy.

Recipe details

Prep30 min

Cook15 min

Servings4

CategoryLunch

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Falafel (Crispy Chickpea Fritters)

Crackling outside, fluffy and green inside

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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Falafel (Crispy Chickpea Fritters)

Crackling outside, fluffy and green inside

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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