Crispy Homemade Falafel Recipe

This crispy falafel recipe uses dried chickpeas, fresh herbs, cumin, coriander and black pepper for a coarse, herb-packed centre and crisp exterior. Soaking dried chickpeas overnight is central to the texture used in the source recipe. This classic Mediterranean recipe is vegan, protein-rich, and best made from scratch.

Recipe Summary

• Prep Time: 20 minutes, plus soaking
• Soaking Time: 18–24 hours
• Cook Time: 15 minutes
• Servings: Approximately 18–20 falafel balls
• Diet: Vegan
• Course: Snack / Main / Mezze

Ingredients

• 2 cups dried chickpeas
• ½ tsp baking soda, for soaking
• 1 small onion, chopped
• 6–8 garlic cloves
• 1 packed cup parsley leaves
• ¾–1 packed cup coriander leaves
• ½ cup dill leaves (optional)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp black pepper
• 1–1½ tsp salt
• ½–1 tsp cayenne or green chilli (optional)
• 1 tsp baking powder
• 1–2 tbsp toasted sesame seeds (optional)
• Neutral oil, for deep frying

Link to: Cumin Powder, Coriander Powder, Black Pepper, and Sesame Seeds.

How to Make Falafel

1. Soak: Cover the chickpeas with plenty of water and soak for 18–24 hours. Drain and dry thoroughly.
2. Blend: Pulse the chickpeas, onion, garlic, herbs and spices in a food processor until coarse and grainy. Stir in the baking powder and sesame seeds, then chill for at least 1 hour.
3. Shape: Form into walnut-sized balls or patties using damp hands.
4. Fry: Heat approximately 3 inches of oil to 175–180°C / 350–360°F. Fry in batches for 3–5 minutes, until deep golden and crisp. Drain on a rack.

Key Tips

How to Serve

Serve in warm pita with tahini, tomato, cucumber and pickles, or add to a mezze platter with hummus and salad.

Quick tahini sauce: Whisk together tahini, lemon juice, garlic, salt and enough water to make a pourable sauce.

Link to: Cumin Powder, Coriander Powder, Cloves, Sesame Seeds, and Groundnut Oil.