Ultimate Falafel Recipe: Crispy & Flavor-Packed Delight
A delicious falafel recipe featuring crispy texture and fresh herbs that’s vegan-friendly and freezer-friendly.
Equipment
- food processor
- heavy pot
- - Baking sheet
- - Cookie scoop
- - Wire rack
Ingredients
For the Falafel Mixture
- 1 cup Dried Chickpeas soak overnight for best results
- 1 small White Onion adds sweetness
- 3 cloves Garlic fresh gives best flavor
- 1 cup Fresh Cilantro can substitute with parsley
- 1 cup Fresh Parsley adds brightness
- 1 teaspoon Kosher Salt adjust to taste
- 1 teaspoon Baking Powder ensure freshness
- 1 teaspoon Ground Coriander adds warmth
- 1 teaspoon Ground Cumin for earthy flavor
- 1 cup All-Purpose Flour or gluten-free alternatives
For Frying
- 6-8 cups Vegetable Oil for deep frying
For Serving
- 1 cup Tahini Sauce classic creamy dip
Instructions
Preparation
- Rinse your dried chickpeas and soak them in cold water overnight, making sure they are submerged by at least 2 inches.
- Once soaked, drain and pat dry the chickpeas. In a food processor, pulse them until they're partially broken down.
- Add the onion, garlic, cilantro, parsley, salt, baking powder, ground coriander, cumin, and flour. Pulse until finely chopped but not a paste.
- Use a 1-oz. cookie scoop or 2 tablespoons to portion out the falafel mixture; roll them into 1-inch balls.
- Heat vegetable oil in a heavy pot to 350°F. Fry the balls in small batches for about 2-3 minutes until golden brown.
- While still warm, serve your falafel with tahini sauce and warm pita.
Notes
For best results, follow the tips provided in the article to ensure perfectly crispy and flavorful falafel.