How to Make Crispy Homemade Falafel Recipe
This classic falafel recipe features crispy, flavorful patties made from soaked chickpeas, fresh herbs, and a blend of aromatic spices. Fried to golden perfection, these falafels make a perfect plant-based protein option served in pita bread with tahini sauce, fresh vegetables, and pickles. Ideal for gatherings or a wholesome family meal, this recipe yields 24 servings and requires some advance soaking time, but the results are absolutely worth the wait.
- Prep Time: 20 minutes (plus 18 hours soaking)
- Cook Time: 30 minutes
- Total Time: 50 minutes (excluding soaking time)
- Yield: 24 falafel patties
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Falafel
- 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
- 1/2 tsp baking soda
- 1 cup fresh parsley leaves, stems removed
- 3/4 cup fresh cilantro leaves, stems removed
- 1/2 cup fresh dill, stems removed
- 1 small onion, quartered
- 7-8 garlic cloves, peeled
- Salt to taste
- 1 tbsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cayenne pepper (optional)
- 1 tsp baking powder
- 2 tbsp toasted sesame seeds
- Oil for frying (vegetable or canola oil recommended)
To Serve
- Tahini sauce
- Pita pockets
- English cucumbers, chopped or diced
- Tomatoes, chopped or diced
- Baby arugula
- Pickles
Instructions
- Soak Chickpeas: Place the dried chickpeas and baking soda in a large bowl filled with water, ensuring the water covers the chickpeas by at least 2 inches. Soak overnight for about 18 hours, or longer if the chickpeas remain hard. Drain and pat dry thoroughly before using.
- Prepare Falafel Mixture: In a large food processor fitted with a blade, combine the soaked chickpeas, parsley, cilantro, dill, onion, garlic, salt, black pepper, cumin, coriander, and optional cayenne pepper. Pulse the mixture for 40-second intervals until a coarse, well-combined mixture forms but is not pureed.
- Chill Mixture: Transfer the falafel mixture to a container, cover tightly, and refrigerate for at least 1 hour, or up to overnight. This firms up the mixture and helps with shaping.
- Add Leavening and Seeds: Just before frying, stir in the baking powder and toasted sesame seeds into the chilled falafel mixture to add lightness and flavor.
- Form Patties: Using wet hands, scoop tablespoonfuls of the mixture and shape into patties about 1/2 inch thick. Wetting hands prevents sticking and helps form uniform patties.
- Heat Oil: Fill a medium saucepan with oil to about 3 inches deep. Heat over medium-high heat until the oil shimmers and bubbles gently when a small piece of mixture is dropped in.
- Fry Falafel: Carefully drop the falafel patties into the hot oil, frying in batches to avoid overcrowding. Fry for approximately 3 to 5 minutes on each side or until the patties are crispy and medium brown on the outside.
- Drain: Remove the cooked falafel from the oil with a slotted spoon and place them on a plate or colander lined with paper towels to drain excess oil.
- Serve: Serve the falafel hot alongside small plates or assembled into pita bread with tahini sauce, baby arugula, chopped tomatoes, cucumbers, and pickles for a traditional Middle Eastern experience. Enjoy!
Notes
- Do not use canned or pre-cooked chickpeas; dried chickpeas are essential for proper texture.
- Soaking the chickpeas overnight is crucial for tenderness and ease of blending.
- If desired, adjust cayenne pepper according to your spice preference or omit for a milder flavor.
- Use a thermometer to ensure the oil is around 350°F (175°C) for best frying results.
- Falafel mixture can be prepared a day ahead and refrigerated to develop flavors.
- Leftover falafel can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer for crispiness.
- For gluten-free versions, ensure pita and other accompaniments are certified gluten-free.
