Ammon Mediterranean Market Experience

Pro tips

• Chill falafel mixture for at least 30 minutes before frying to prevent spreading and ensure the exterior crisps before the interior cooks through.
• Toast whole spices for shawarma marinade in a dry pan for 1–2 minutes before grinding to amplify aromatic compounds and build deeper flavor.
• Test falafel doneness by frying one piece first; it should sink, rise quickly, and float with a deep golden-brown exterior.
• Slice shawarma thin (¼-inch) against the grain after cooking to maximize tenderness and spice absorption into each bite.

Substitutions

• Canned chickpeas (drained, dried, and refrigerated overnight) → dried chickpeas (yields less fluffy texture; use 1.5 cups canned for 1 cup dried as reference)
• Lamb → chicken or beef for shawarma (adjust cooking time; chicken requires 6–8 minutes, beef 10–12 minutes)
• Deep frying → shallow pan-frying falafel in 2 inches of oil (results in less even browning; best for smaller batches)

Storage & make-ahead

Store cooled falafel in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispness. Cooked shawarma keeps refrigerated for 3–4 days and can be reheated gently in a skillet or wrapped in foil.

Equipment

food processor · deep-fry or candy thermometer · heavy-bottomed pot or Dutch oven for frying

What makes falafel crispy on the outside and fluffy inside?

Using dried chickpeas (not canned), proper chilling of the mixture before frying, and maintaining oil temperature between 350–375°F ensures crispy exteriors and light, fluffy centers.

How do you prepare shawarma spice blend at home?

Combine cumin, coriander, paprika, turmeric, garlic, and black pepper. Toast whole spices before grinding for deeper flavor, then mix with olive oil and vinegar to create a marinade paste.

Can you make falafel and shawarma without a food processor?

Falafel requires a food processor or blender to achieve the right texture; hand-chopping will not yield proper consistency. Shawarma spice paste can be made with a mortar and pestle if needed.

How long should shawarma marinate before cooking?

A minimum of 2 hours in the refrigerator is recommended, though overnight marinating develops deeper spice penetration and more authentic flavor.

Are these recipes vegetarian or vegan?

Falafel is naturally vegan if bound with flour and baking powder. Shawarma is typically meat-based (lamb, chicken, or beef), but the marinade technique works for plant-based alternatives.