Crispy Homemade Falafel
Golden, herb-packed chickpea fritters with a crispy shell and tender, fluffy interior — the real deal, made from scratch.
Prep: 20 min + soaking
Cook: 15 min
Total: 35 min + soaking
Yields: 20 falafel
Cuisine: Middle Eastern
Good falafel is a thing of beauty — shattering crispy on the outside, tender and bright green on the inside. The secret that most recipes get wrong? You must use dried chickpeas that have been soaked, never canned. Canned chickpeas are too soft and wet, producing falafel that fall apart in the oil.
This recipe uses the traditional method: raw soaked chickpeas ground with fresh herbs and spices, then fried until deeply golden. The result is leagues better than anything from a box mix.
Ingredients
For the Falafel
- 1 lb (2 cups) dried chickpeas, soaked overnight (12-24 hours)
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh flat-leaf parsley, packed
- 1/2 cup fresh cilantro, packed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 3 tablespoons all-purpose flour
- Vegetable oil for frying
For Serving
- Pita bread
- Tahini sauce
- Diced tomatoes, cucumber, and pickled turnips
- Fresh mint and parsley
Instructions
- Soak the chickpeas. Place dried chickpeas in a large bowl and cover with several inches of water. Soak for 12-24 hours. They will double in size. Drain thoroughly and pat dry.
- Process the mixture. Add chickpeas, onion, garlic, parsley, and cilantro to a food processor. Pulse in short bursts until finely ground — the texture should resemble coarse sand, not a paste. Scrape down the sides as needed.
- Season and rest. Transfer to a bowl and mix in cumin, coriander, cayenne, salt, pepper, baking powder, and flour. Stir well to combine. Cover and refrigerate for at least 30 minutes (this helps them hold together).
- Shape. Form the mixture into about 20 small balls, slightly larger than a walnut. Flatten them slightly into thick patties. If the mixture is too crumbly, add a tablespoon of water. If too wet, add a bit more flour.
- Fry. Heat 2 inches of vegetable oil in a deep pot or Dutch oven to 350 F (175 C). Fry falafel in batches of 5-6 for 3-4 minutes, turning once, until deep golden brown all over. Drain on a wire rack or paper towels.
- Serve. Tuck falafel into warm pita bread with tahini sauce, diced tomatoes, cucumber, pickled turnips, and fresh herbs.
Pro Tips
Never use canned chickpeas. This is the number one falafel mistake. Canned chickpeas are already cooked and too wet — your falafel will fall apart. Dried and soaked is essential.
Test one first. Fry a single falafel before doing a full batch. If it falls apart, add another tablespoon of flour to the mixture.
Oil temperature matters. Use a thermometer. Too cool and they absorb oil; too hot and the outside burns before the inside cooks.
Variations
- Baked falafel: Brush with olive oil and bake at 400 F (200 C) for 25 minutes, flipping halfway. Not quite as crispy, but much lighter.
- Green falafel: Double the herbs and add a handful of fresh dill for an even more vibrant interior.
- Spicy falafel: Add 1-2 minced jalapeños and increase cayenne to 1 teaspoon.
- Fava bean falafel (Ta'ameya): Traditional Egyptian style uses split fava beans instead of chickpeas for a lighter, crispier result.
Nutrition (per serving, 5 falafel)
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