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Authentic Crispy Falafel Recipe

A stack of perfectly golden-brown, crispy falafel balls with visible herbs.
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Make delicious, crispy falafel balls at home with this easy-to-follow recipe. Perfect for stuffing into pita or serving on salads, these Middle Eastern vegan fritters bring street food flavor to your kitchen.

Ingredients

Scale
  • 2 cups dried chickpeas, soaked overnight and drained
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • Vegetable oil, for frying

Instructions

  1. Combine the soaked and drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, black pepper, and cayenne pepper (if using) in a food processor.
  2. Pulse until the mixture is finely ground but not a paste. You want some texture.
  3. Transfer the mixture to a bowl and stir in the flour and baking powder. Mix well.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
  5. Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
  6. Shape the falafel mixture into small balls or patties, about 1-inch in diameter.
  7. Carefully add the falafel to the hot oil, working in batches to avoid overcrowding the pot.
  8. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
  9. Remove the falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  10. Serve hot with your favorite sauces and accompaniments.

Notes

  • For best results, use dried chickpeas and soak them overnight. Canned chickpeas will result in a mushy texture.
  • Ensure the oil is at the correct temperature before frying. Too cool, and the falafel will absorb too much oil; too hot, and they will burn before cooking through.
  • You can make the falafel mixture ahead of time and refrigerate it for up to 2 days.
  • Serve your homemade falafel in pita bread with tahini sauce, hummus, and fresh vegetables for an authentic street food experience.

Nutrition

Find it online: https://kingscook.com/falafel-recipe-crispy-chickpea-fritters/