Falafel
The story
There is one rule in falafel that outranks every other consideration: dried chickpeas soaked overnight, never canned. Canned chickpeas are already cooked, which means they have no starch structure left to bind, and falafel made from them turns to paste in the fryer and then to a dense wet lump on the plate. Soaked raw chickpeas hold together, cook through, and produce the shattering exterior and light green interior that makes falafel worth eating.
Everything else is negotiable. Parsley and cilantro in quantity, onion, garlic, cumin, and coriander, pulsed to a coarse texture rather than a puree. Fried until deep brown. On a District Biscuit with tahini, pickled turnip, and more herbs, the crisp shell of the falafel and the crisp edges of the biscuit reinforce each other, and the tahini soaks into the layers where it belongs.
That is the culinary canvas doing the best-known vegetarian sandwich in the world without cutting the corner that ruins it.
Why you'll love it
- Made the right way with soaked dried chickpeas, which is the whole difference.
- Naturally vegan, high in protein, and genuinely filling.
- Herb quantity is what makes falafel taste like falafel, and this recipe does not skimp.
- The District Biscuit holds tahini and pickle brine better than pita, which tears.
- Falafel freezes raw, so one batch covers several meals.
Ingredients
- 4 District Biscuits, warmed and split
- 1.5 cups dried chickpeas, soaked overnight and drained, never canned
- 1 cup flat-leaf parsley and 1 cup cilantro, packed
- 1 small onion, quartered, and 5 cloves garlic
- 2 tsp cumin, 2 tsp coriander, and 1/2 tsp cayenne
- 1 tsp baking powder and 2 tbsp flour
- 1/2 cup tahini thinned with 1/4 cup water and juice of 1 lemon
- 1/2 cup pickled turnip or pickled red onion
- 1 cup shredded lettuce, 1 tomato diced, and more herbs
- 3 cups neutral oil for frying, plus salt and black pepper
How to build it
-
1
Soak the dried chickpeas in plenty of cold water overnight, at least 12 hours, then drain them thoroughly and pat them dry.
-
2
Pulse the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, 2 tsp salt, and pepper in a food processor until coarse and sandy, stopping well short of a puree.
-
3
Refrigerate the mixture for 30 minutes, then stir in the baking powder and flour just before frying.
-
4
Form the mixture into small balls or flat patties, pressing firmly so they hold, and set them on a tray.
-
5
Whisk the tahini with water and lemon juice until it loosens into a pourable sauce, adding water a spoonful at a time since it seizes before it thins.
-
6
Heat the neutral oil to 350F in a heavy pot and fry the falafel in batches for 3 to 4 minutes until deep brown and crisp.
-
7
Drain on a wire rack and salt them immediately while the surface is still hot.
-
8
Warm the District Biscuits in a 350F oven for 5 minutes, split them, drizzle tahini on both faces, add falafel, pickled turnip, lettuce, tomato, and herbs, then cap and serve.
Pro tips & swaps
- Dried soaked chickpeas only. Canned chickpeas produce paste, and there is no technique that fixes it.
- Pulse to a coarse sandy texture. A smooth puree gives you a dense interior instead of a light one.
- Add the baking powder at the last moment. It starts working immediately and loses lift if the mixture sits.
- Tahini seizes before it thins. Add water very gradually and keep whisking through the thick stage.
- Freeze formed raw falafel on a tray, then bag them. They fry straight from frozen with one extra minute.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Falafel Biscuit ahead of time?
The soaking happens overnight by design. The mixture keeps 2 days refrigerated before frying, and formed raw falafel freeze for 3 months. Fry to order, since the crisp shell is the point.
What's the best biscuit to use for falafel?
A flaky biscuit with crisp edges, like a District Biscuit, is ideal because tahini and pickle brine both saturate pita quickly. The biscuit's crisp shell also reinforces the falafel's rather than contrasting with it.
Can I substitute the chickpeas in this recipe?
Dried fava beans are traditional in Egyptian falafel and work identically. A mix of the two is common in the Levant. What you cannot substitute is canned for dried.
Is this recipe vegan, and is there a gluten-free version?
It is naturally vegan. For gluten-free, replace the 2 tbsp of flour with chickpea flour, though the District Biscuit is wheat-based, so check with the District Biscuit cafe about options.
Why did my falafel fall apart in the oil?
Almost always canned chickpeas, or a mixture that was over-processed into a puree. Use soaked dried chickpeas, pulse to a coarse texture, chill the mixture, and press each piece firmly before it goes in the oil.
What should I serve or drink with the Falafel Biscuit?
Hummus, fattoush, or a simple cucumber and tomato salad. For drinks, mint lemonade, a dry rose, or ayran.
How many calories are in the Falafel Biscuit?
A single build lands roughly in the 580 to 700 calorie range, driven by the frying oil and the tahini. Baking the falafel at 400F for 25 minutes instead of frying brings it near 460.
How do I store and reheat leftovers?
Store fried falafel for 3 days and reheat at 400F for 8 minutes on a rack. Tahini sauce keeps 5 days and will thicken in the fridge, so loosen it with water. Re-crisp the District Biscuit at 350F.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. That structure holds tahini and pickle brine where pita tears and goes through. It is your culinary canvas, built to carry big flavor from first bite to last.
