Falafel Recipe
Crispy falafel recipe delivers golden-brown perfection with a tender, herb-packed center that bursts with Middle Eastern flavor. It’s a plant-based favorite, rich in protein and naturally gluten-free.
Made from soaked chickpeas, fresh herbs, onion, and warm spices, this crispy falafel recipe makes the ideal meal or snack. Serve it with creamy tahini sauce for a delicious bite.
What You’ll Need for This Crispy Falafel Recipe
- Dried chickpeas – The base ingredient, soaked to give falafel its signature texture and nutty flavor. Never canned for authentic crunch.
- Parsley – Adds freshness and a vibrant green color while balancing the earthy chickpeas.
- Cilantro – Infuses brightness and depth that sets the falafel apart from ordinary fritters.
- Onion – Provides moisture and a savory backbone that enhances every bite.
- Garlic – A sharp, aromatic punch that amplifies the herb and spice blend.
- Cumin – A classic Middle Eastern spice, adding warmth and complexity.
- Coriander – Brings citrusy undertones that brighten and balance the flavor.
- Black pepper – Adds subtle heat and rounds out the spice profile.
- Baking powder – Helps create a light and fluffy interior during frying.
- Neutral oil for frying – Essential for achieving that golden, crispy crust without overpowering flavor.
How to Make Crispy Falafel – Step-by-Step Snapshot
Start by soaking your dried chickpeas overnight until plump and doubled in size. Drain well and dry thoroughly—this step is key for texture.
Pulse chickpeas with salt in a food processor. Then blend in herbs, onion, garlic, and spices until a thick, coarse paste forms. Chill the mixture to help it bind.
Once chilled, fold in baking powder. Shape the mixture into balls using your hands or a scoop, packing tightly to hold form.
Fry the falafel in hot oil until crispy and golden on all sides. Serve hot with creamy tahini sauce or tuck into a pita with fresh veggies.
Pro Tips for Perfect Falafel Every Time
For the crispiest falafel, always start with dried chickpeas—never canned. Canned chickpeas hold too much moisture and will lead to mushy results. Drying the soaked chickpeas thoroughly before processing is equally crucial.
Letting the mixture chill after blending helps the flavors meld and the texture firm up. Don’t skip the baking powder—it lightens the texture just enough without making the falafel airy.
If your falafel doesn’t hold together well, try blending the mixture a bit more or packing it tighter when forming the balls. Avoid crowding the frying pan to maintain consistent oil temperature and even browning.
For a healthier version, try baking them instead of frying. They’ll still be crispy on the outside, especially if brushed with oil before going into the oven.
Keep It Fresh: Storing Crispy Falafel Leftovers
Falafel keeps beautifully and even gets crispier with a quick reheat. Store leftovers in an airtight container in the fridge for up to five days. To reheat, microwave briefly or crisp them up in a skillet or oven.
For longer storage, freeze the cooked falafel on a tray until solid, then transfer to freezer bags. To reheat, bake at 350°F for 5–10 minutes until warmed through and crunchy.
You can also freeze the raw mixture. Thaw it in the fridge overnight, then shape and cook as usual. This makes it easy to whip up fresh falafel whenever the craving hits.
Falafel Recipe
Ingredients
- 1 pound uncooked dried chickpeas
- 1 teaspoon black pepper
- 1 tablespoon salt
- 2 teaspoons coriander
- ¾ cup fresh parsley
- 1 teaspoon baking powder
- ½ cup fresh cilantro
- 2 teaspoons ground cumin
- 1 clove garlic
- 1 large onion roughly chopped
- Neutral oil for frying
- Tahini sauce for serving
Instructions
- Submerge the chickpeas in ample water within a medium-sized bowl and allow them to soak at room temperature for a minimum of 12 hours or up to 24, during which they will expand significantly. Thoroughly drain and rinse the chickpeas, ensuring maximum dryness; a salad spinner proves useful for this step.
- Transfer the chickpeas and salt into a food processor bowl and pulse until the mixture reaches a coarse, granular consistency. Introduce the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Continue blending until a dense, cohesive paste forms, pausing occasionally to scrape down the sides. Detach the blade, cover the bowl, and refrigerate the mixture for one hour to allow the batter to firm.
- Retrieve the batter from the refrigerator, sprinkle the baking powder over the surface, and fold it in gently until uniformly distributed.
- Prepare one baking sheet with parchment paper and another with a double layer of paper towels.
- Using a medium spring-loaded scoop or your hands, form approximately 1½ tablespoons of mixture into compact balls and arrange them on the parchment-lined sheet. Repeat the process until all batter is shaped; the falafel may feel slightly loose but will hold together upon frying.
- Pour one inch of oil into a large, deep-sided skillet and heat over medium flame. When a small bit of batter sizzles upon contact with the oil, carefully lower 10–12 falafel balls into the pan without overcrowding. Fry for 3 to 3½ minutes on each side, or until deep golden and crisp. Remove with a slotted spoon and drain on the prepared paper-towel-lined sheet. Repeat with remaining falafel.
- Arrange the cooked falafel on a serving dish and accompany with tahini sauce. Serve while warm.
