Crispy Homemade Falafel

These falafel are crispy on the outside, soft on the inside, and packed with flavor. Fresh herbs and spices make every bite delicious. One taste and you’ll be hooked.

I made them for a fun dinner, and everyone was amazed. The chickpeas get blended with garlic, herbs, and spices, then fried until golden. They’re easy to make and taste just like the best restaurant falafel.

They’re flavorful, crunchy, and perfect for wraps, salads, or snacking. Great for vegetarians, or anyone who loves bold flavors. Trust me, you’ll be making them on repeat.

Let’s make a batch of crispy falafel! They’re easy, delicious, and sure to impress. Grab your chickpeas—let’s get cooking!

Why You’ll Love This Recipe

• Crispy Yet Moist: Achieving the perfect falafel texture isn’t just about frying—it’s about balancing moisture with chickpea density. This recipe nails the crispy shell while keeping the center light and flavorful.
• Earthy and Herbaceous Flavor: Fresh parsley and cilantro lend a vibrant, green note that balances the warming cumin and coriander. The onion and garlic give a gentle bite, elevating the simple chickpeas.
• Plant-Based Goodness: Naturally vegan and high in fiber, these falafel provide plant-based protein, making them a nutritious choice for a balanced meal.
• Versatile and Meal-Prep Friendly: Prepare the falafel mixture in advance and refrigerate it to fry later, or freeze the uncooked balls for a quick and easy meal.
• Authentic and Wholesome: Unlike pre-made mixes or frozen falafel, this recipe uses whole, soaked chickpeas, giving an authentic texture and flavor that can’t be matched by shortcuts.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes (plus overnight soaking of chickpeas, about 12-24 hours)
• Cook Time: 15-20 minutes for frying
• Total Time: Roughly 1 hour of active preparation (plus soaking)

Servings:
This recipe makes around 20-24 falafel balls. That’s enough for 4-6 servings, depending on whether you serve them as a main dish, appetizer, or part of a platter.

Difficulty:
Moderate. It’s beginner-friendly in terms of ingredient availability and steps, but attention to detail is needed for balancing moisture and achieving an even fry. Mastering the texture will make the difference between soggy falafel and perfect crispness.

Required Kitchen Tools

• Food Processor: Essential for breaking down the chickpeas and combining the ingredients into a coarse, sticky mixture.
• Mixing Bowls: For holding the prepared mixture and for setting aside batches.
• Slotted Spoon or Tongs: To safely lift the falafel from hot oil.
• Frying Pan or Deep Fryer: Either works, but a deep fryer offers more temperature control.
• Kitchen Thermometer (Optional): To monitor oil temperature, ideally between 350-375°F (175-190°C).
• Paper Towels or Wire Rack: For draining excess oil from the fried falafel.

Ingredients for Crispy Homemade Falafel

Here’s what you’ll need to bring this delicious dish together. The quantities and instructions are precise to achieve the right balance of flavor and texture:

• 1 1/2 cups dried chickpeas (soaked overnight in plenty of water to expand and soften)
• 1 small onion, finely chopped (adds aromatic depth and moisture)
• 3 cloves garlic, minced (for a punch of flavor)
• 1/2 cup fresh parsley, finely chopped (for herbaceous freshness and color)
• 1/2 cup fresh cilantro, finely chopped (adds brightness and complexity)
• 1 teaspoon ground cumin (earthy warmth)
• 1 teaspoon ground coriander (citrusy, slightly sweet note)
• 1 teaspoon salt (to season the mixture)
• 1/2 teaspoon black pepper (for subtle heat)
• 1/2 teaspoon baking powder (helps lighten the texture during frying)
• 2 tablespoons all-purpose flour (or chickpea flour for gluten-free option; binds the mixture)
• 1 tablespoon lemon juice (brightens the flavor and helps with consistency)
• Oil for frying (choose a high-heat oil like vegetable, sunflower, or avocado oil)

Key Ingredient Tips:

• Always use dried chickpeas soaked overnight—canned chickpeas will make the mixture too wet and result in falling-apart falafel.
• Fresh herbs are essential. Avoid dried parsley or cilantro, as they won’t deliver the same vibrant flavor and moisture.
• Don’t skip the baking powder—it introduces air into the mixture, creating a lighter, fluffier interior.

Variations for Falafel

• Herb Variations: Substitute or add dill or mint for a different herbal note.
• Spicy Falafel: Add 1/2 teaspoon of cayenne pepper or finely minced green chili for a spicier kick.
• Baking Option: For a lighter version, brush the falafel balls with oil and bake at 400°F (200°C) for 25-30 minutes, turning once halfway.
• Sesame Seed Coating: Before frying, roll each ball lightly in sesame seeds for extra crunch and nutty flavor.
• Mini Falafel Bites: Shape the mixture into smaller balls or patties for bite-sized snacks or appetizers.

How to Make Crispy Homemade Falafel: Step-by-Step Instructions

1. Soak the Chickpeas

Place the dried chickpeas in a large bowl and cover them with several inches of water. Let them soak overnight, or for at least 12 hours. Drain well before using.

2. Prepare the Falafel Mixture

In a food processor, combine the soaked and drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture forms a coarse, grainy texture—similar to a rough paste. You should still see small bits of herbs and chickpeas, but it should hold together when pressed.

3. Add Binding Ingredients

Add the baking powder, flour, and lemon juice. Pulse a few more times until fully combined. The mixture should be cohesive but not too wet. If it feels too loose, add a touch more flour. Avoid over-processing, as this can make the mixture too smooth.

4. Chill the Mixture

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This step firms up the mixture, making it easier to shape and fry.

5. Shape the Falafel

Using clean hands or a small cookie scoop, form the mixture into balls or small patties, about the size of a walnut. Keep them uniform for even cooking.

6. Heat the Oil

In a frying pan or deep fryer, heat the oil to 350-375°F (175-190°C). Use enough oil to allow the falafel to float and cook evenly.

7. Fry the Falafel

Carefully lower the falafel balls into the hot oil, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes per side, until golden brown and crisp. Use a slotted spoon to remove them from the oil and drain on paper towels or a wire rack.

How to Serve Crispy Homemade Falafel

• In Pita Sandwiches: Stuff warm pita bread with falafel, lettuce, tomatoes, cucumbers, pickles, and a drizzle of tahini sauce or yogurt-based dressing.
• On a Salad: Serve falafel over a bed of greens with tomatoes, cucumbers, olives, and a lemony vinaigrette.
• As a Mezze Platter: Pair with hummus, baba ghanoush, tabbouleh, olives, and warm flatbread for a shareable appetizer.
• As a Snack: Enjoy freshly fried falafel on their own with a side of creamy tahini or garlic sauce.

Storing Crispy Homemade Falafel

• Uncooked Falafel: After forming the balls, you can freeze them on a tray until solid, then transfer to a sealed container or bag. They’ll keep for up to 3 months. Fry directly from frozen—just add an extra minute or two to the cooking time.
• Cooked Falafel: Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes to restore crispness. Avoid microwaving, as it will make them soggy.
• Make-Ahead Tips: The falafel mixture can be made up to 24 hours in advance and stored in the refrigerator, covered.

Tips and Tricks for Success

• Use Dried, Soaked Chickpeas: Canned chickpeas are too soft and won’t give you the right texture. Soak dried chickpeas overnight for best results.
• Pulse, Don’t Puree: Over-processing creates a paste that leads to dense, heavy falafel. Keep the mixture slightly coarse for a light and fluffy interior.
• Chill the Mixture: This firms it up, making shaping easier and helping the falafel hold together during frying.
• Oil Temperature Matters: Fry at 350-375°F (175-190°C) to get a golden, crispy crust without absorbing excess oil. A thermometer can help maintain consistent heat.
• Don’t Overcrowd the Pan: Cook in batches to keep the oil temperature steady and prevent sticking.

Nutrition Information

Nutrient	Amount per Serving (approximate)
Calories	230
Protein	7g
Carbohydrates	26g
Fat	12g
Fiber	6g
Sodium	250mg

Note: Values may vary based on exact serving size and frying method.

Crispy Homemade Falafel FAQs

Q: Can I use canned chickpeas instead of dried?
A: No, canned chickpeas are too soft and will make the mixture too wet. Dried chickpeas, soaked overnight, are essential for proper texture.

Q: Can I bake the falafel instead of frying?
A: Yes. For a lighter version, brush the shaped falafel with oil and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through. They won’t be quite as crisp but will still be tasty.

Q: How do I prevent the falafel from falling apart?
A: Ensure the mixture isn’t too wet, and chill it before shaping. Also, use enough flour to bind, and don’t overcrowd the pan when frying.

Q: Can I freeze falafel?
A: Absolutely. Shape the falafel and freeze them on a tray before transferring to a container. Fry from frozen when needed.

Q: How should I serve falafel?
A: In pita with fresh veggies and tahini sauce, over salads, or with sides like hummus, baba ghanoush, and warm flatbread.

Conclusion

This Crispy Homemade Falafel brings the perfect balance of crispness and tender, herby flavor. With simple, wholesome ingredients and a few key techniques, you’ll enjoy authentic falafel that rivals your favorite Middle Eastern spots. Whether served in a wrap, on a salad, or as part of a mezze platter, these falafel are a versatile, delicious option for any meal.