Falafel Recipe
Crispy on the outside, tender inside - perfect falafel is yours with this simple recipe.
There's something magical about biting into a freshly fried falafel: the crisp, golden crust giving way to a warm, herb-packed interior that almost melts in your mouth. It's a food that invites lively discussion about the best street vendors and secret family recipes, but there's no need to travel further than your kitchen to experience falafel bliss.
Originating from the Middle East, falafel has found fans worldwide. Whether tucked into a pita with a dollop of tahini or served as part of a colorful mezze spread, it's a dish that offers versatility and a comforting familiarity. I recall my grandmother introducing me to falafel as a child, saying that the secret lies in the balance of spices and freshness of ingredients.
What makes this falafel recipe a keeper is a small trick: letting the chickpea mixture rest before shaping. This simple step allows the flavors to marry and the texture to firm up, making them easier to handle and fry. It’s a game-changer that ensures your falafel turns out perfect every single time. Serve them whenever you want to impress guests or enjoy a soul-satisfying meal with minimal fuss.
Step-by-Step
- 01Step 1 / 6
Drain the soaked chickpeas and pat them dry with a paper towel to remove excess moisture.
This helps achieve a crispier falafel.
- 02Step 2 / 6
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt.
Pulse until the mixture is coarse but holds together.
Avoid over-processing into a paste.
- 03Step 3 / 6
Transfer the chickpea mixture to a large bowl.
Stir in the baking powder and flour until fully incorporated.
Cover and refrigerate for at least 30 minutes, allowing the flavors to meld and the mixture to firm.
- 04Step 4 / 6
Shape the mixture into small balls or patties, about 1 1/2 inches wide.
Ensure they're compact so they hold their shape while frying.
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- 05Step 5 / 6
In a deep pan, heat oil over medium-high heat until it reaches 350°F (175°C).
Fry the falafel in batches, avoiding overcrowding, for about 3-4 minutes each, or until golden brown and crispy.
- 06Step 6 / 6
Remove falafel with a slotted spoon and drain on paper towels.
Serve warm with your favorite accompaniments.
Chef Tips
- •Be sure to use dried chickpeas, as canned ones are too soft for this recipe.
- •Resting the mixture in the fridge ensures better flavor and easier handling.
- •If the mixture feels too wet, add a bit more flour, a tablespoon at a time.
- •Oil temperature is crucial; too cool, and the falafel will soak up oil and become greasy.
- •Test one falafel first to ensure it holds together in the oil and adjust the mixture if needed.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the mix a day ahead and store it in the fridge. Shape and fry just before serving.
What can I substitute?+
If you're short on fresh herbs, you can use a teaspoon of dried parsley or cilantro instead.
How do I store leftovers?+
Store leftover falafel in an airtight container in the fridge for up to 3 days. Reheat them in the oven to retain crispiness.
