Short answer
Falafel is made from soaked, ground chickpeas or fava beans mixed with parsley, cilantro, onion, garlic and spices such as cumin and coriander, then shaped into balls or patties and deep-fried. The fresh herbs are why the inside is green.
Falafel is made from dried chickpeas, fava beans or a mix of the two, soaked but not cooked, then ground with fresh parsley, cilantro, onion, garlic and spices such as cumin and coriander. What is in falafel decides its texture: the ground mixture is shaped into balls or patties and deep-fried until crisp outside and fluffy, green and tender within.
What is falafel made of?
Falafel is made of ground legumes, fresh herbs, onion, garlic and spices, with a little salt and sometimes a raising agent. The legume is the base, and the herbs give the flavor and the color.
The usual list for a batch of about 20 balls:
- 2 cups dried chickpeas, soaked in cold water for 12 to 18 hours (this makes about 4 cups soaked)
- 1 large handful each of parsley and cilantro
- 1 small onion, or 4 scallions
- 4 to 6 cloves of garlic
- 2 teaspoons ground cumin and 1 teaspoon ground coriander
- 1 teaspoon salt, and black pepper or a pinch of cayenne
- 1/4 teaspoon baking soda (optional)
- Neutral oil for deep-frying, such as sunflower or canola
Chickpeas or fava beans: what is the difference?
Chickpeas give a lighter, nutty, slightly crumbly falafel, while fava beans give a denser, greener and earthier one. Both are correct, and regions disagree about which is the real thing.
In Egypt, the same food is called ta’amiya and is traditionally made with split fava beans. Across the Levant, including Lebanon, Syria, Palestine and Jordan, chickpeas are more common, and many cooks use a mix of the two. The history of falafel is disputed: Egypt and the Levant both claim it, and no single origin is settled.
| Version | Main bean | Texture | Where it is common |
|---|---|---|---|
| Ta’amiya | Fava beans | Dense, very green inside | Egypt |
| Levantine falafel | Chickpeas | Light, nutty, crisp crust | Lebanon, Syria, Palestine, Jordan |
| Mixed falafel | Chickpeas and fava beans | Between the two | Many shops, including in New York |
Why is falafel green inside?
Falafel is green inside because of the fresh parsley and cilantro blended into the raw bean mixture. The more herbs, the greener the center, and fava beans add a slight green of their own.
A beige or dry-looking center usually means the mix had few herbs, or that cooked or canned beans were used. A bright green center is a sign of a fresh herb-heavy mix that went into hot oil without being cooked first.
Why does falafel use soaked beans, not cooked ones?
Falafel uses dried beans that are soaked but never cooked, because raw soaked beans grind into a mixture that sets and holds together when it hits hot oil. Cooked or canned beans turn to paste and fall apart.
Soaking softens the beans enough to grind while their starch stays intact. That starch is what binds the patty, so no egg or flour is needed in a classic recipe. Some cooks add a spoonful of flour or chickpea flour if the mix feels loose, but it should not be the first fix.
How is falafel made, step by step?
Falafel is made by soaking the beans, grinding them with the herbs and spices, shaping the mix and frying it. The whole process takes about 30 minutes of work after the soak.
- Soak the dried chickpeas in plenty of cold water for 12 to 18 hours, then drain very well.
- Add the beans, herbs, onion, garlic and spices to a food processor.
- Pulse until the mix looks like coarse couscous, stopping before it turns to paste.
- Stir in the salt and baking soda, then chill the mix for 30 minutes.
- Shape into balls or small flat patties with wet hands or a falafel scoop.
- Heat the oil to about 350 to 360°F.
- Fry 4 to 6 balls at a time for 3 to 4 minutes, turning, until deep golden brown.
- Drain on a rack or paper towels and serve right away.
Is falafel fried or baked?
Falafel is traditionally deep-fried, which gives it a crisp, dark crust and a fluffy inside. Baked falafel exists and is easier at home, but it is drier and denser.
To bake, heat the oven to 400°F, brush a sheet pan and the patties with oil, and bake for 20 to 25 minutes, turning once. Flat patties bake better than balls. Shallow pan-frying sits in between: use about a half inch of oil and turn the patties once.
How do you serve falafel?
Falafel is served tucked into pita with tahini sauce, pickles, tomato and cucumber, or on a plate with hummus, salad and rice. It can also be eaten alone as a snack with a dipping sauce.
- In pita: the classic sandwich, with chopped salad, pickled turnip or cucumber, and tahini sauce
- On a plate: with hummus, salad, rice and warm bread
- Over salad: broken or whole balls on greens
- As a side: a handful of falafel balls with tahini or yogurt sauce
What is on the Heights Falafel menu?
The Heights Falafel menu describes its falafel as patties of chickpea and fava bean with parsley, onion, garlic and spices. That puts the shop’s falafel in the mixed-bean style, and the menu does not say anything more about how it is cooked.
On the online ordering page as of November 2026, the Falafel Sandwich is $7, the Falafel Plate is $12 and the Falafel Combo Plate is $14. The Falafel Plate is among the items marked popular. A side of 6 Falafel Balls is $5, and Falafel Over Salad is $7.50. Most plates come with rice, a side salad and hummus, while the Special Falafel Plate comes with salad and hummus but no rice. See the full menu and prices page for the other items, and check the hours and location page before going, since sources disagree on opening times.
How do you store and reheat falafel?
Cooked falafel keeps in the fridge for up to three days in a covered container. Reheat it in a 375°F oven or an air fryer for 5 to 8 minutes, which restores the crisp crust better than a microwave.
The raw mix can be refrigerated for a day before frying, and formed patties freeze well on a tray and then in a bag. Fry frozen patties without thawing, adding a minute or so to the time. Leftover falafel also works crumbled over salads or stuffed into warm pita.
Common questions
Are canned chickpeas okay for falafel?
Canned chickpeas are too soft and wet. They turn the mixture into a paste that falls apart in hot oil. Use dried chickpeas soaked overnight but never cooked, so the ground mix stays coarse and holds together.
Why does falafel fall apart when frying?
The mixture is usually too wet, too finely ground or unchilled. Drain the soaked chickpeas well, pulse to a coarse texture like couscous, rest the mix in the fridge, and fry in oil that is already hot.
Is falafel the same as ta'amiya?
Ta’amiya is the Egyptian version, made from split fava beans instead of chickpeas. It is usually greener inside and denser. In the Levant and the United States, falafel more often means the chickpea version.
Do you have to use baking soda in falafel?
No, but a small pinch is common. Baking soda makes the mixture a little lighter and helps the patties brown. Too much leaves a soapy taste, so a quarter teaspoon per two cups of mix is plenty.
Can falafel be baked instead of fried?
Yes. Brush the patties with oil and bake them on a hot sheet pan, turning once. They come out drier and denser, with a paler crust, than fried falafel, but still flavorful.
For the address, opening hours and menu, see Heights Falafel in Brooklyn.
This article is general information from an independent guide, not from Heights Falafel itself. For the store’s current details see hours and location.