Crispy Golden Falafel Recipe: A Middle Eastern Delight

Crispy, golden falafel brings Middle Eastern street food magic right into your kitchen.

Chickpeas blend with fragrant herbs to create these delectable little morsels.

Packed with protein and bursting with Mediterranean flavors, these bite-sized delights will surprise you.

Spices like cumin and coriander dance through each perfectly seasoned ball.

We learned this authentic recipe from a chef in cairo who shared her grandmother’s secret technique.

Fresh parsley and garlic add depth to the traditional mixture.

You’ll want to serve these alongside creamy tahini sauce and warm pita bread for an unforgettable meal that transports you straight to the bustling markets of the Levant.

Fun Ways To Change Up Falafel

• Gluten-Free Falafel: Replace baking soda with gluten-free baking powder and ensure all ingredients are certified gluten-free for those with celiac disease or gluten sensitivities.
• Baked Falafel Alternative: Skip deep-frying and bake falafel on a parchment-lined sheet at 425°F for 20-25 minutes, flipping halfway through for even crispiness and reduced oil content.
• Quinoa Protein Boost: Substitute half the chickpeas with cooked quinoa to increase protein content and create a lighter, more nutritionally diverse falafel mixture.
• Air Fryer Method: Cook falafel in an air fryer at 375°F for 10-12 minutes, spraying lightly with olive oil to achieve a crispy exterior while reducing overall oil consumption.

Perfect Pairings For Falafel

• Pair Zesty Tzatziki: Cool Greek yogurt sauce with cucumber and dill perfectly balances the crispy, warm falafel. Its tangy freshness cuts through the deep-fried richness.
• Complement with Crisp Sauvignon Blanc: Light, acidic white wine enhances the herbal notes of parsley and cilantro in the falafel, creating a refreshing dining experience.
• Serve with Fresh Mediterranean Salad: Chopped tomatoes, cucumber, and red onion dressed in olive oil and lemon juice provide a bright, crunchy counterpoint to the dense falafel texture.
• Match with Israeli Arak: Anise-flavored spirit cleanses the palate between bites, highlighting the spices in the falafel while offering a traditional Middle Eastern beverage experience.

How To Store Falafel The Right Way

• Store leftover falafel in an airtight container for up to 3-4 days, placing parchment paper between layers to prevent sticking and maintain crispiness.
• Wrap uncooked falafel balls individually in plastic wrap, then place in freezer bags for up to 1 month; freeze cooked falafel separately for 2-3 weeks.
• Preheat oven to 350°F, spread falafel on a baking sheet, and warm for 10-12 minutes to restore crunchiness, flipping halfway through to ensure even heating.
• Reheat falafel at 375°F for 3-4 minutes, shaking basket midway to crisp all sides and prevent sogginess, delivering near-original texture and warmth.

Your Top Falafel Questions Answered

• Why is baking soda important in falafel recipe?

Baking soda helps create a lighter, fluffier texture by introducing air bubbles into the mixture, making falafel more tender and helping them maintain their shape during frying.

• Can I use canned chickpeas instead of dried ones?

No, dried chickpeas are essential for authentic falafel. Canned chickpeas are too soft and moisture-laden, which will prevent the falafel from holding together and achieving the correct crispy exterior.

• How do I know if my falafel mixture is the right consistency?

The mixture should be coarse and grainy, not smooth like a paste. When you press it, it should hold together without being too wet or falling apart. If too dry, add a little water; if too wet, add more ground chickpeas.

Reasons To Make Falafel At Home

• Craft Homemade Comfort: Create authentic Middle Eastern falafel with simple ingredients that transform humble legumes into crispy, golden delights packed with vibrant herbs and spices.
• Master Quick Cooking Skills: Learn professional techniques like proper legume preparation, precise chopping, and perfect frying methods that elevate home cooking confidence.
• Crowd-Pleasing Versatility: Enjoy a protein-packed dish suitable for vegetarians, perfect for casual gatherings, picnics, or as a delicious appetizer that satisfies diverse dietary preferences.
• Nutritional Powerhouse Meal: Leverage protein-rich chickpeas and fava beans that provide essential nutrients, making this recipe a healthy alternative to traditional fried snacks while delivering incredible flavor.

Falafel Ingredients You’ll Need

• Dried Chickpeas: A hearty base that provides a nutty flavor and protein-rich foundation for the falafel.
• Dried Fava Beans: Adds depth and traditional texture to the classic Middle Eastern recipe.

• Onion, Garlic: Provide sharp and robust flavor base that enhances the overall taste profile.
• Parsley, Cilantro: Fresh herbs that add brightness and herbal complexity to the mixture.

• Ground Cumin, Ground Coriander: Warm spices that deliver authentic Middle Eastern flavor depth.
• Salt, Black Pepper: Essential seasoning elements that balance and enhance the overall taste.
• Baking Soda: Helps create a lighter, more tender interior texture in the falafel.
• Olive Oil: Adds moisture and helps bind the ingredients together smoothly.
• Vegetable Oil: Used for deep frying to achieve a crispy golden exterior.

How To Shape And Fry Falafel

Step 1: Prepare Overnight Legume Bath

Combine dried chickpeas and fava beans in a large bowl. Cover completely with cold water, ensuring at least 2 inches of water above the legumes. Let them soak overnight at room temperature.

Step 2: Drain and Dry Legumes

Pour out soaking water and rinse chickpeas and fava beans thoroughly. Spread them on clean kitchen towels and pat completely dry, removing all moisture.

Step 3: Pulse Legume Base

Transfer dried legumes to food processor. Pulse until achieving a coarse, grainy texture. Avoid creating a smooth paste – maintain some rough consistency.

Step 4: Chop Fresh Herbs and Aromatics

• Onion
• Garlic
• Fresh parsley
• Fresh cilantro

Add chopped ingredients to legume mixture.

Step 5: Season the Mixture

• Ground cumin
• Ground coriander
• Salt
• Black pepper
• Baking soda

Mix thoroughly to distribute evenly.

Step 6: Add Binding Oil

Gently drizzle olive oil into the mixture. Fold carefully to help ingredients bind without overworking the texture.

Step 7: Chill and Develop Flavors

Cover mixture and refrigerate for 30 minutes. This allows ingredients to meld and firms up the mixture.

Step 8: Shape Falafel Pieces

Form mixture into small, compact balls or oval patties. Ensure each piece holds together firmly.

Step 9: Prepare Frying Station

Heat vegetable oil in deep skillet or fryer to 375°F. Use a thermometer to maintain consistent temperature.

Step 10: Fry Falafel Carefully

Lower falafel pieces into hot oil in small batches. Avoid overcrowding the pan.

Step 11: Achieve Golden Crispiness

Fry for 3-4 minutes, turning occasionally. Look for deep golden brown exterior with crispy texture.

Step 12: Drain Excess Oil

Remove falafel using slotted spoon. Place on paper towels to drain excess oil.

Step 13: Serve and Enjoy

Serve immediately while hot and crisp. Pair with tahini sauce or warm pita bread.

Falafel Cooking Tips

• Legume Prep Power: Soak chickpeas and fava beans overnight to soften and improve digestibility, ensuring they're fully covered in cold water.
• Texture Triumph: Pulse legumes coarsely in food processor to achieve the perfect grainy consistency without creating a smooth paste.
• Flavor Fusion: Finely chop herbs and aromatics to distribute flavors evenly throughout the mixture, enhancing overall taste profile.
• Oil Temperature Mastery: Maintain consistent 375°F oil temperature for crispy, golden-brown exterior without greasy results.
• Fresh Serving Strategy: Enjoy falafel immediately after frying to preserve maximum crispiness and optimal flavor experience.

Falafel Recipe

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4.7 from 20 reviews

• Total Time: 12 hours 10 minutes
• Yield: 6 1x

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Description

Mediterranean magic meets crispy falafel perfection in this plant-based delight. Fragrant herbs, chickpeas, and spices create a mouthwatering experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Legumes:

• 2 cups dried chickpeas
• 1/2 cup dried fava beans

Aromatics and Herbs:

• 1 medium onion
• 4 garlic cloves
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro

Spices and Other Ingredients:

• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp baking soda
• 2 tbsp olive oil
• Vegetable oil for frying

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Instructions

1. Soak dried chickpeas and fava beans overnight in cold water, ensuring they are completely submerged by at least 2 inches.
2. Drain and rinse the soaked legumes thoroughly, then pat completely dry using clean kitchen towels.
3. Pulse the chickpeas and fava beans in a food processor until coarsely chopped, creating a grainy texture without forming a smooth paste.
4. Finely chop onion, garlic, parsley, and cilantro, then incorporate into the legume mixture.
5. Add ground cumin, coriander, salt, black pepper, and baking soda to the mixture, blending all ingredients until well combined.
6. Drizzle olive oil into the mixture and mix gently to help bind the ingredients without overworking the texture.
7. Cover the mixture and refrigerate for 30 minutes to allow flavors to meld and mixture to firm up.
8. Shape the mixture into small, compact balls or oval patties, ensuring they hold together firmly.
9. Heat vegetable oil in a deep skillet or fryer to 375°F, maintaining a consistent temperature.
10. Carefully lower falafel pieces into hot oil, frying in batches to avoid overcrowding.
11. Fry for 3-4 minutes, turning occasionally, until exterior is deep golden brown and crispy.
12. Remove falafel with a slotted spoon, draining excess oil on paper towels.
13. Serve immediately while hot and crisp, accompanying with tahini sauce or pita bread.

Notes

• Chickpea Selection: Use dried chickpeas and fava beans exclusively for authentic texture and authentic flavor, avoiding canned alternatives which create mushy results.
• Moisture Control: Ensure legumes are thoroughly dried after soaking to prevent soggy, falling-apart falafel during frying.
• Binding Technique: Add minimal olive oil and baking soda to help ingredients stick together without compromising the crispy exterior.
• Temperature Precision: Maintain consistent 375°F oil temperature for perfectly golden, crisp falafel without greasy absorption.
• Gluten-Free Adaptation: Replace baking soda with chickpea flour or ground flaxseed for binding in gluten-sensitive diets.
• Quick Cooling Strategy: Rest fried falafel on wire rack instead of paper towels to preserve crispiness and prevent steam-induced sogginess.

• Prep Time: 12 hours
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 0 mg