These homemade falafels are crunchy on the outside, soft and flavorful on the inside, and packed with chickpeas, fresh herbs, and aromatic spices.
15 minutes
15 minutes
4 people
Ingredients
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2 cups dried chickpeas, soaked overnight
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1 small onion, chopped
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4 garlic cloves
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1 cup fresh parsley and coriander
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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½ teaspoon black pepper
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1 teaspoon salt, or to taste
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½ teaspoon baking soda
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2 tablespoons chickpea flour, if needed
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Oil for deep-frying
Instructions
Soak dried chickpeas in plenty of water for 12–24 hours. Drain and dry them thoroughly. Do not use cooked or canned chickpeas.
Pulse chickpeas, onion, garlic, herbs, spices, and salt in a food processor until finely chopped and crumbly, not a smooth paste.
Mix in baking soda. Add chickpea flour only if the mixture is too wet. Chill for 30 minutes, then shape into small balls or patties.
Heat oil to 170–180°C (340–355°F). Fry in small batches for about 3–5 minutes, turning as needed, until golden brown and cooked through.
Secrets to Extra-Crispy Falafels
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Use dried chickpeas: This is the most important secret to a firm, crispy texture.
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Remove excess moisture: Wet chickpeas can make falafels fall apart.
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Don’t over-blend: A slightly coarse mixture gives better texture.
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Keep the oil hot: Oil that is too cool makes falafels greasy.
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Avoid overcrowding: Fry in small batches for even browning.
Quick Tahini Sauce
Mix together:
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3 tablespoons tahini
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2 tablespoons lemon juice
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1 small crushed garlic clove
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3–5 tablespoons cold water
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Salt to taste
Stir until creamy and serve with warm falafels, pita bread, lettuce, tomatoes, and pickles.
Enjoy your crispy, golden falafels!
