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Falafel

Falafel
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Learn how to make perfectly crispy and golden falafel at home in under 30 minutes. This fast and easy recipe uses dried chickpeas, fresh herbs, and classic spices to create crunchy, flavorful Middle Eastern chickpea patties that are versatile, healthy, and budget-friendly—ideal for wraps, salads, or appetizers.

Ingredients

Scale

Chickpea Base

  • 1 cup dried chickpeas (soaked overnight or at least 8 hours)

Fresh Herbs & Aromatics

  • 1/2 cup fresh parsley, roughly chopped
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 small onion, chopped
  • 2–3 cloves garlic, minced

Spices & Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For Frying

  • Vegetable oil (enough for deep frying, about 2-3 inches deep in skillet)

Instructions

  1. Soak the Chickpeas: Place dried chickpeas in a large bowl and cover them with plenty of water. Soak overnight or for at least 8 hours until they are plump and tender. This step is crucial for achieving the right texture and crispness.
  2. Prepare the Mixture: Drain the soaked chickpeas well. In a food processor, combine chickpeas, fresh parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture reaches a coarse, grainy texture—avoid making a smooth paste to maintain crunch.
  3. Add Baking Soda and Chill: Stir in baking soda just before shaping. Cover the falafel mixture and refrigerate for about 30 minutes to firm it up, making it easier to handle and shape.
  4. Shape the Falafel: Using your hands or a falafel scoop, form small balls or patties about the size of a walnut. Handle gently to keep the interior airy and tender.
  5. Fry Until Golden: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry falafel in batches, turning occasionally, until evenly golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Notes

  • Use dried chickpeas soaked overnight for best texture; avoid canned chickpeas to prevent mushy falafel.
  • Do not overprocess the mixture—keep some texture for crunch and authenticity.
  • Maintain oil temperature at around 350°F (175°C) to ensure even cooking without excessive oil absorption.
  • Work quickly when shaping and frying falafel to prevent mixture from drying out.
  • Add baking soda just before shaping to create a light, tender interior.
  • Drain fried falafel on paper towels to remove excess oil and keep them crispy.

Nutrition

Keywords: falafel, crispy falafel, Middle Eastern falafel, chickpea patties, vegetarian snack, quick falafel recipe, healthy falafel

Find it online: https://marygourmet.com/falafel/