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Classic Crispy Falafel

This falafel recipe involves soaking dried chickpeas overnight, blending them with fresh herbs and spices, then resting the mixture to develop flavor and firm up. Shaped into small balls and fried until golden and crispy, the final result is a tender, flavorful bite with a crunchy exterior and aromatic herbs inside.
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Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried chickpeas soaked overnight and drained
  • 3 cloves garlic crushed
  • 1/2 cup fresh parsley chopped
  • 1/2 cup fresh cilantro chopped
  • 1 small onion finely chopped
  • 1 tsp cumin ground cumin toasting optional
  • 1/2 tsp baking soda for fluffiness
  • 2 tbsp chickpea flour or all-purpose flour
  • to taste salt
  • 1 liter vegetable oil for frying

Equipment

  • Food processor
  • Frying pan
  • Slotted spoon
  • Paper towels

Method
 

  1. Combine soaked chickpeas, crushed garlic, chopped herbs, finely chopped onion, cumin, and salt in a food processor. Pulse until the mixture is coarse but holds together when pressed, with a slightly grainy texture.
  2. Transfer the mixture to a bowl, sprinkle in the baking soda and chickpea flour, then mix thoroughly. Cover and refrigerate for at least 1 hour to let flavors meld and the mixture firm up.
  3. Once rested, scoop out small portions of the mixture and shape into 2-3 cm balls or patties, dampening your hands slightly to prevent sticking. The mixture should be firm but pliable.
  4. Heat the vegetable oil in a frying pan over medium-high heat until it reaches about 180°C (356°F). You can test the temperature by dropping a small piece of mixture—if it sizzles and bubbles immediately, the oil is ready.
  5. Carefully add the shaped falafel into the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes, turning occasionally, until the outside is deep golden and crispy, and the interior is tender.
  6. Use a slotted spoon to lift the falafel out of the oil, then drain on paper towels to remove excess oil and maintain crispiness.
  7. Repeat the frying process with the remaining mixture, maintaining the oil temperature. Serve the falafel warm, with pita, tahini, or your favorite toppings.

Notes

Resting the mixture for at least an hour makes a noticeable difference in texture and flavor. Be patient for crispy, tender results!