Iraqi Street Style Falafel

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Crispy on the outside and herby on the inside, Iraqi street-style falafel is built from a fragrant blend of chickpeas, fava beans, fresh parsley, and warm Middle Eastern spices. Served piping hot in warm pita with tahini sauce, diced tomatoes, and tangy pickles, it is the ultimate handheld snack from Baghdad's bustling souks.

Nutrition Facts

Per serving (estimated)

• 545 kcalCalories
• 24 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 11 gFiber
• 6 gSugar
• 19 gProtein
• 780 mgSodium
• 640 mgPotassium
• 165 mgCalcium
• 5.2 mgIron
• 14 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the falafel batter

• 1 cup dried chickpeas, soaked overnight and drained
• 1/2 cup dried peeled fava beans, soaked overnight and drained
• 1 large yellow onion, roughly chopped
• 1 cup packed fresh flat-leaf parsley
• 1/2 cup packed fresh cilantro
• 6 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander

For seasoning and frying

• 1 teaspoon ground turmeric
• 1 teaspoon baking soda
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon freshly ground black pepper
• About 4 cups vegetable oil, for frying

For the tahini sauce

• 1/2 cup tahini
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, grated
• 1/4 teaspoon salt
• 3-4 tablespoons cold water

For serving

• 4 pita breads, warmed
• 1 cup shredded romaine lettuce
• 1 cup diced ripe tomatoes
• 1/2 cup sliced pickled cucumbers or turnips
• 1/4 cup thinly sliced raw onion
• Lemon wedges, for squeezing

Directions

1. Drain the soaked chickpeas and fava beans well and pat them very dry. Combine them in a food processor with the chopped onion, parsley, cilantro, and garlic. Pulse in short bursts until you have a coarse, textured paste with visible flecks of herbs; do not puree smooth.
2. Add the cumin, coriander, turmeric, baking soda, salt, and pepper to the processor. Pulse just until the spices are evenly distributed. Transfer the mixture to a bowl, cover, and chill for at least 1 hour to let the flavors meld and the mixture firm up.
3. Make the tahini sauce while the batter rests: whisk the tahini, lemon juice, grated garlic, and salt in a small bowl. Gradually stir in the cold water until you have a smooth, pourable sauce the consistency of heavy cream. Set aside.
4. Heat about 2 inches of vegetable oil in a heavy saucepan or deep fryer to 350°F (175°C). Line a tray with paper towels for draining.
5. Wet your hands slightly and scoop about 2 tablespoons of the falafel mixture per ball, then flatten them gently into patties about 2 inches wide. Work quickly so the mixture stays cold.
6. Carefully lower 4-5 patties into the hot oil and fry for 2-3 minutes per side, turning once, until deeply golden brown and crisp all over. Do not overcrowd the pan.
7. Transfer the fried falafel to the paper towels to drain briefly, then keep warm in a low oven while you fry the rest. Skim any loose bits from the oil between batches.
8. To assemble, slice each warm pita halfway open to form a pocket. Spread a generous spoonful of tahini sauce inside, then layer in shredded lettuce, diced tomatoes, and pickled vegetables.
9. Tuck 4-5 falafel patties into each pita, drizzle with more tahini sauce, scatter sliced onion over the top, and serve immediately with lemon wedges for squeezing.

Cook’s Notes

• Never use canned chickpeas or fava beans here; they absorb too much oil and will not produce a crispy shell. Properly soaked dried legumes are essential.
• Pulse the mixture in short bursts and stop while it still has texture. Over-processing makes dense, heavy falafel.
• Resting the formed mixture in the refrigerator is non-negotiable, as it lets the baking soda activate and helps the patties hold together during frying.
• Test-fry one patty before committing the whole batch so you can adjust salt and spice levels to your taste.
• Maintain the oil temperature at 350°F. Too cool and the falafel absorbs oil; too hot and the outside burns before the inside cooks through.

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