Crispy Falafel Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Soaking Time
12 hrs
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Total Time
30 mins
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Servings
18 servings
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Calories
186 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern, Lebanese
Crispy Falafel Recipe
Description
The Crispy Falafel Recipe starts with dry chickpeas soaked for at least 12 hours until doubled in size, then finely pulsed with salt and fresh herbs like parsley and cilantro, along with spices such as cumin and coriander. The paste-like batter is chilled before baking powder is folded in to help aerate and lighten the mixture. The falafel is scooped and formed into firm balls or patties and deep-fried in neutral oil until golden and crisp on the outside. This method yields falafel with a satisfying crunchy shell and moist, flavorful inside accented by the fresh herbs and warm spices.
The falafel pairs well with tahini sauce, which can be drizzled over or served for dipping. It can be served in pita bread with salads or alongside Mediterranean dishes. The recipe notes include options for baking falafel for a lighter version and tips for freezing both the cooked falafel and the batter. Dried chickpeas are preferred to canned for texture, and drying well before processing is recommended to achieve the right consistency.
For storage, leftovers keep refrigerated for 4-5 days and reheat well in a microwave. Freezing cooked falafel on a baking sheet before storing prevents sticking and preserves crispiness when reheated in the oven. The recipe highlights using a food processor and falafel scoop for uniform shaping and ease.
Ingredients
- 1 pound chickpeas dry uncooked
- 1 tablespoon salt
- ¾ cup parsley
- ½ cup cilantro
- 1 onion roughly chopped, large
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons Coriander
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- neutral oil for frying
- tahini sauce
Instructions
- Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours. They will end up doubling in size.
- Drain the chickpeas. Rinse and dry them as thoroughly as possible — I like to use a salad spinner for this.
- Place the chickpeas and salt in the bowl of a food processor. Pulse to fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture turns into a thick paste, scraping down the sides as needed. Remove the blade from the bowl, then cover the bowl of the food processor and refrigerate for 1 hour (this lets allows the batter to set).
- Remove the falafel batter from the fridge. Sprinkle the baking powder over the top, then gently fold it throughout.
- Line a baking sheet with parchment paper and another baking sheet with a double layer of paper towels. Set aside.
- Using a medium spring-loaded cookie scoop (or your hands), scoop, firmly pack, and roll about 1 ½ tablespoons of batter into a round ball and add it to the parchment-lined baking sheet. Repeat with the remaining batter. Don’t worry if the balls feel a little loose at first — they will bind once they fry.
- Heat 1 inch of oil in a large, high-sided frying pan over medium heat. When a small piece of batter dropped into the oil begins to sizzle, carefully add 10 to 12 of the balls, being careful not to crowd the pan. Fry until golden-brown and crispy, 3 to 3 ½ minutes per side. Using a slotted spoon, transfer the cooked falafel to the paper-towel-lined baking sheet. Repeat with the remaining uncooked falafel.
- Transfer the falafel to a serving platter alongside the tahini sauce for dipping. Serve warm.
Notes
- Store leftover falafel in an airtight container in the fridge for up to 5 days and reheat in the microwave.
- Freeze cooked falafel on a baking sheet first, then transfer to bags; reheat in a 350°F oven until warmed and crisp.
- You can freeze the prepared batter; thaw in the fridge before forming and cooking.
- Dried chickpeas give the best texture; rinse and dry them thoroughly before processing.
- For a baked variation, place falafel balls on parchment and bake at 350°F for 20-25 minutes, flipping halfway.
- Using both parsley and cilantro yields the best flavor balance, but either herb alone can work.
- A good quality food processor and a falafel scoop help achieve consistent texture and sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 507mg | 21% |
| Potassium | 373mg | 8% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 253mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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