Crispy Homemade Falafel Recipe You'll Love in Minutes
Try this falafel recipe for a delightful and crispy comfort food experience with fresh ingredients.
Equipment
- food processor
- large heavy pot
- - Wire rack
- - Baking sheet
- - Thermometer
Ingredients
For the Falafel Mixture
- 1 cup dried chickpeas soaked overnight
- 1 medium white onion coarsely chopped
- 3 cloves garlic
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 3 tablespoons all-purpose flour
For Frying
- 2 cups vegetable oil enough to cover the falafel balls
For Serving
- 1/2 cup tahini sauce for drizzling
Instructions
How to Make Falafel
- In a large bowl, cover the dried chickpeas with cold water, ensuring they're submerged by at least 2 inches. Cover and refrigerate overnight.
- Drain the chickpeas well, pat them dry, and place them in a food processor. Pulse until chunky, then add the onion, garlic, cilantro, parsley, salt, baking powder, coriander, and cumin. Blend until finely chopped but still textured. Sprinkle in the flour, and pulse to combine.
- Using a 1-ounce cookie scoop or two spoons, portion out the chickpea mixture into 1-inch balls. Roll with your hands until smooth and compact.
- In a large, heavy pot, pour vegetable oil to a depth of about 2 inches. Heat over high until the thermometer reads 350°F.
- Working in batches of 6 to 7, gently lower the balls into the hot oil. Fry until deeply browned on all sides, about 2 to 3 minutes.
- Use a slotted spoon to remove the falafel from the oil, transferring them to a wire rack to cool slightly. Serve warm with a drizzle of tahini sauce on the side.
Notes
Store cooked falafel in an airtight container for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.