Crispy Homemade Falafel Recipe

There’s something about rolling up my sleeves and diving into the aromatic world of homemade falafel that just hits different, especially when you know each bite packs a punch of flavor with fresh herbs and spices. Let’s get falafel-ing, shall we?

In my search for the ideal crunchy homemade falafel, I found the wonderful blend of soaked chickpeas, fresh parsley, and cilantro that gives this dish its real, vibrant flavor. It has aromatic spices (cumin and coriander) that make this a truly nutritious, protein-rich dish.

And it has a texture that makes it (almost) impossible to stop eating once you start.

Crispy Homemade Falafel Recipe Ingredients

• Chickpeas: Rich in protein and fiber, these legumes offer satiety and sustained energy.
• Garlic: Adds a pungent aroma and can boost immunity with its antiviral properties.
• Parsley: Fresh and vibrant, this herb is packed with antioxidants and vitamin C.
• Cilantro: Aromatic and citrusy, it aids digestion and provides essential vitamins.
• Cumin: Earthy and warm, this spice aids digestion and adds a smoky flavor.
• Coriander: Offers a sweet, lemony taste, known for its anti-inflammatory benefits.

Crispy Homemade Falafel Recipe Ingredient Quantities

• 1 cup dried chickpeas (soaked overnight)
• 1 small onion, roughly chopped
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon flour or chickpea flour
• 1/2 teaspoon baking powder
• Vegetable oil for frying
• Lemon wedges, for serving

How to Make this Crispy Homemade Falafel Recipe

1. Soaked chickpeas should be drained, then rinsed thoroughly with fresh water. The chickpeas should be dried by patting them with a clean kitchen towel, making sure to absorb as much excess moisture as possible.

2. In a food processor, combine the chickpeas, diced onion, minced garlic, parsley, and cilantro. Pulse until the mixture is coarse and grainy, scraping down the sides as necessary.

3. Incorporate the following spices into the chickpea mixture: cumin, coriander, pepper, salt, and cayenne (if using). Pulse a few more times to disperse the spices evenly throughout the mixture.

4. Put the blend into a basin and blend in the flour and baking powder. Beat well until all elements are united.

5. Put plastic wrap over the mixture and chill in the refrigerator for at least 1 hour to get it to firm up.

6. After chilling, use your hands to form the chickpea mixture into small balls or patties. Make them about the same size so they’ll cook evenly.

7. In a pan with a thick bottom or a deep fryer, pour about 2 inches of vegetable oil and heat it over medium-high heat until it reaches 350 °F (175 °C).

8. Carefully put the falafel in the hot oil, frying them in batches to avoid crowding them. Let them cook for 3-4 minutes on each side or until they are nice and brown and as crispy as the Affair of the Courtenberg on June 23, 182
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9. Using a slotted spoon, remove the falafel from the oil and drain them on paper towels to remove excess oil.

10. Warm the crispy falafel and serve with lemon wedges on the side for squeezing over (and enjoy as a snack or part of your favorite meal).

Crispy Homemade Falafel Recipe Equipment Needed

1. Large Bowl
2. Clean Kitchen Towel
3. Food Processor
4. Spatula or Scraper
5. Measuring Spoons
6. Mixing Bowl
7. Plastic Wrap
8. Deep Fryer or Heavy-Bottomed Pan
9. Thermometer (for checking oil temperature)
10. Slotted Spoon
11. Paper Towels

FAQ

• Can I use canned chickpeas instead of dried chickpeas?Chickpeas that have been soaked for 12 hours produce falafel with the proper consistency and texture. Indeed, soaking in water causes dry beans to swell to three times their size, and they then have the right mix of smoothness and mealiness to form a perfect ball. Using canned chickpeas, on the other hand, makes the mixture too damp, resulting in a texture that can be equated with the mealiness of store-bought falafel.
• Can I bake the falafel instead of frying them?You can bake the falafel at 375°F (190°C) for 20-25 minutes, flipping them halfway through, for a healthier baked alternative.
• What is the purpose of baking powder in the recipe?The falafel, light and puffy inside, maintains a crispy exterior thanks to baking powder.
• Can I freeze the falafel mixture?Absolutely, the uncooked mixture can be frozen. Form it into balls, place them on a baking sheet, and freeze. Once they have set, you can then store them in a freezer bag.
• Is it necessary to add cayenne pepper?Cayenne pepper isn’t mandatory and can be altered according to the kind of fiery flavor you want.
• What oil is best for frying falafel?Oils like vegetable or canola oil—neutral in flavor and very high in smoke point—are ideal.
• How do I know if the oil is hot enough for frying?Raise the temperature of the oil until it reaches 350°F (175°C). If a thermometer isn’t available, test the oil by dropping in a small piece of falafel mixture. If it sizzles and floats back to the top, the oil is ready.

Crispy Homemade Falafel Recipe Substitutions and Variations

1 small onion, roughly chopped – replace with 2-3 shallots, roughly chopped.
Four cloves of garlic, minced. Substitute with one teaspoon of garlic powder.
1/4 cup fresh parsley, chopped – substitute
with 1/4 cup fresh spinach, chopped
1/4 cup fresh cilantro, chopped – substitute with 1/4 cup fresh basil, chopped
1 tbsp flour or chickpea flour: substitute with 1 tbsp all-purpose flour or almond flour. 1 tbsp nutritional yeast (optional): substitute with 1 tbsp finely chopped nuts or seeds. 1 tsp Italian seasoning: substitute with a mixture of dried basil and oregano or use 1 tsp dried herbs of your choice.

Pro Tips

1. Ensure Proper Drainage and Drying After soaking the chickpeas, make sure to drain them thoroughly and pat them completely dry with a kitchen towel. Excess moisture can make the mixture too wet, causing the falafel to fall apart during frying.

2. Refrigerate for Firmness Chilling the falafel mixture for at least an hour is crucial for firming up the mixture, helping the falafel maintain their shape during frying. If you have time, chilling overnight can further enhance the texture.

3. Adjust Seasoning to Taste Taste the mixture before forming the falafel. Adjust the seasoning if needed, especially the salt, cumin, and coriander levels, to suit your flavor preference.

4. Consistent Size and Shape Aim for uniformity in the size and shape of your falafel balls or patties. This ensures even cooking, giving you a consistently crispy finish across all pieces.

5. Oil Temperature Control Use a thermometer to maintain the oil at 350°F (175°C). If the oil is too cool, the falafel will absorb more oil and become greasy; too hot, and they might brown too quickly on the outside while remaining undercooked inside.