Your cart is currently empty!
Authentic Crispy Falafel from Scratch
Course: Food Prep, RecipesServings12
servingsCooking time45
minutesCalories210
kcalMaking homemade falafel is one of those things that may seem scary. But we set out to make a recipe that’s easy, tasty, and very much worth it. The secret is dried chickpeas and using a food processor’s multi-use blade (instead of a blender) to get the right texture. From there, measure the rest of the ingredients with precision or improvise to find your signature ball. We like them booming with flavor and are thrilled anytime we make ’em. Great fried or air-fried or baked. Great with lentil soup! And hummus! This homemade, crispy falafel recipe is just the best.
Ingredients
- Falafel Dough
1 pound dry chickpeas
1½ tablespoons flour (any type)
1 teaspoon baking powder
1 small onion, chopped
¼ cup fresh curly parsley (not Italian)
4-6 cloves garlic, minced
1¾ teaspoons salt
2 teaspoons cumin
1 teaspoon ground coriander
Black pepper to taste
¼ teaspoon cayenne pepper
A couple pinches of cardamom
- For Cooking
Vegetable oil for frying (avocado oil recommended, optional)
Directions
- Night Before
- Add chickpeas to a bowl
- Cover with cold water
- Soak in refrigerator overnight (12 hours)
- Day Of Preparation
- Drain and rinse chickpeas
- Chop onion
- Make Falafel Mixture
- Add drained and rinsed chickpeas to food processor
- Add all other ingredients (except oil)
- Process for 20 seconds
- Scrape sides and mix
- Repeat until paste-like consistency is achieved (smaller than quinoa but not as smooth as hummus)
- Chill Mixture
- Pour mixture into a bowl
- Mix by hand to ensure even consistency
- Place in refrigerator for one hour
- Cooking Options
- Traditional (Frying)
- Fill skillet with an inch of oil
- Heat slowly to about 375°F
- Air Fry/Bake
- Preheat air fryer or oven to 375°F
- Cook Falafel
- Wet your hands
- Form falafel balls using about 2 tablespoons of mixture per ball
- Cook for 2-3 minutes per side
- Let cool for a couple minutes before serving (on paper towels if frying)
Recipe Video
Notes
- Dried chickpeas: Use dry chick peas for this recipe. Canned won’t work, unfortunately. (But dried chickpeas, aka garbanzo beans, are easy to find these days — big box grocery stores all have them!)
- Parsley: Look for curly parsley, not Italian parsley.
- Garlic: Fresh garlic cloves are best, but minced garlic from a jar works fine to save time.
- Calories: Baked/Air fried version: approximately 138 calories per serving (3 balls). Deep fried version: approximately 210-255 calories per serving (3 balls)
- Cooking Technique: If air frying, spray or brush with a small amount of oil for better browning. For oven baking, place on a preheated baking sheet for a crispier exterior
- Serving Ideas: Make a tahini sauce (tahini, lemon juice, garlic, salt, water) as a traditional accompaniment. Prepare a simple cucumber-tomato-onion salad with lemon juice and olive oil to serve alongside. Offer pickled vegetables as a tangy contrast. Serve with lentil soup and traditional hummus.
- Herbs and Spices: Add fresh cilantro along with the parsley for a more complex flavor. Include a pinch of ground cloves or cinnamon for warmth. Try adding some lemon zest for brightness
3 responses to “Authentic Crispy Falafel from Scratch”
First time making these delicious falafels. I followed the recipe exactly. Everyone loved it! And we will be making it often. Thanks for sharing
I don’t understand something. Do you HEAT the mix and then COOK it?
Thank you.Hi Janet. “HEAT” is just the section of instructions for heating the oil or air fryer or oven. Those all caps sections are how I make a map of the method. Thanks!
Leave a Reply