Extra-crispy falafel are Middle Eastern chickpea fritters with a deeply browned, crunchy shell and a tender, herb-packed center. This version uses dried chickpeas soaked until plump, then pulses them with fresh herbs and spices before frying; starting with dried rather than canned chickpeas helps the patties hold together and crisp up.
Ingredients
- 1 cup dried chickpeas (200 g), not canned or cooked
- ½ medium yellow onion (about 75 g), roughly chopped
- ¾ cup loosely packed fresh parsley leaves (20 g)
- ½ cup loosely packed fresh cilantro leaves and tender stems (15 g)
- 3 garlic cloves (about 9 g), peeled
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ½ teaspoon baking powder (2 g)
- 1 teaspoon fine salt (5 g), plus more to taste
- ¼ teaspoon freshly ground black pepper (0.5 g)
- 2 tablespoons chickpea flour (16 g), plus more if needed; all-purpose flour works as a substitute but is not gluten-free
- 4 to 6 cups neutral frying oil (950 ml to 1.4 L), enough for a depth of about 2 inches (5 cm)
Instructions
- Soak the chickpeas. Put the dried chickpeas in a large bowl and cover with at least 3 inches (7.5 cm) of cold water; they will expand considerably. Soak for 12 hours or overnight at room temperature, then drain and rinse thoroughly. Do not use cooked or canned chickpeas: their extra moisture makes the mixture soft and prone to falling apart.
- Chop the mixture. Add the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, and pepper to a food processor. Pulse in short bursts, scraping down the bowl as needed, until the mixture resembles coarse, damp sand and holds together when squeezed. It should not become a smooth paste. Depending on your processor, work in batches rather than overfilling it.
- Chill and finish. Transfer the mixture to a bowl and stir in the baking powder and chickpea flour. Cover and chill for 30 minutes. The mixture should clump when pressed but not feel wet or sticky. If it seems loose, mix in chickpea flour 1 teaspoon (3 g) at a time; avoid adding too much, which can make the centers dense.
- Shape the falafel. Scoop about 1½ tablespoons (25 g) per piece and gently form into balls or slightly flattened patties about 1½ inches (4 cm) across. Keep them compact enough to hold together, but do not squeeze them into hard, dense balls. Arrange on a tray while you heat the oil.
- Heat the oil. Pour oil into a heavy, deep saucepan or Dutch oven to a depth of about 2 inches (5 cm), leaving plenty of room at the top. Heat over medium to medium-high until it reaches 350°F (175°C), checking with a clip-on or instant-read thermometer. If you do not have a thermometer, a small crumb should sizzle steadily when dropped in, not smoke or brown instantly. Keep the pan attended and have a lid nearby; never pour water onto hot oil.
- Fry in batches. Carefully lower 4 to 6 pieces into the oil, depending on the pan size, and fry for 3 to 4 minutes, turning once if needed, until crisp and deeply golden brown. Maintain the oil near 350°F (175°C); crowding the pan drops its temperature and makes the coating greasy. Lift the falafel out with a slotted spoon and drain on a wire rack set over a tray. Let the oil return to temperature before the next batch. If a piece breaks apart, check that the mixture is well chilled and add a little flour to the remaining mixture.
- Serve promptly. Taste one and add a pinch of salt to the remaining batch if desired. Enjoy while hot, when the exterior is at its crispiest. This vegetarian recipe does not require a USDA meat temperature; use clean utensils and refrigerate cooked falafel within 2 hours.
Tips
- Measure after soaking by texture, not volume. Chickpeas vary in size and absorb water as they soak. Drain them very well; residual water can loosen the mixture and cause splattering in hot oil.
- Keep the mixture coarse. A paste can make falafel heavy and gummy. Pulse briefly and stop when the chickpeas are finely chopped but still visibly grainy.
- Choose the right flour. Chickpea flour reinforces the chickpea flavor and keeps the recipe gluten-free. Rice flour can also work in the same amount, though it changes the flavor slightly; use all-purpose flour if gluten is not a concern.
- For a less oily result, mind the temperature. Keep the oil around 350°F (175°C), fry in small batches, and drain on a wire rack rather than stacking pieces on paper towels, which can trap steam.
Serving Suggestions
Serve falafel hot in warm pita or flatbread with chopped tomato, cucumber, lettuce, pickled turnips, and tahini sauce. They are also good as a platter with hummus, tabbouleh, chopped salad, or a lemony yogurt sauce. For a gluten-free meal, serve them over rice or salad with a tahini dressing and check that any store-bought sauces are gluten-free.
Variations
For a brighter herb flavor, replace up to half the parsley with additional cilantro or mint. To make them mildly spicy, add ¼ teaspoon cayenne or one small minced green chile to the processor. For a baked option, brush shaped patties generously with oil and bake on a preheated, oiled tray at 425°F (220°C) for about 20 to 25 minutes, turning once. Baked falafel will be less crisp and browned than fried ones. For air-frying, brush or spray the patties generously with oil and cook in a single layer at 375°F (190°C) for about 12 to 15 minutes, turning halfway; timing varies by appliance.
Storage and Reheating
For the best texture, fry only what you plan to eat. Refrigerate cooked falafel in a covered container within 2 hours of cooking; they keep for 3 to 4 days. Reheat in a 375°F (190°C) oven or air fryer for about 6 to 10 minutes, turning once, until hot throughout and crisp again. The USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. A microwave is quick but softens the crust.
You can freeze shaped, uncooked falafel on a tray until firm, then transfer them to a freezer-safe container for up to 3 months. Fry from frozen in small batches, allowing extra time and keeping the oil temperature steady; check that the centers are hot before serving. Alternatively, thaw them overnight in the refrigerator and fry as directed. Do not leave falafel at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make falafel with canned chickpeas?
Not for this recipe. Canned chickpeas are already cooked and contain more moisture, so the mixture is likely to fall apart or turn soft. Dried chickpeas soaked overnight give the classic texture and better structure.
Why are my falafel falling apart in the oil?
The chickpeas may be too wet, the mixture may be too coarse to bind, or the oil may not be hot enough. Drain well, pulse until the mixture holds when squeezed, chill it, and fry one test piece before cooking the full batch. If it crumbles, mix a little chickpea flour into the remaining mixture.
Can I prepare the mixture ahead?
Yes. Cover and refrigerate the mixture for up to 24 hours, then shape and fry it. The baking powder can lose some lift while sitting, so for the lightest centers, stir it in just before shaping. Keep the mixture refrigerated rather than leaving it out.
How do I know when the oil is ready?
A thermometer is the most reliable guide: aim for 350°F (175°C). If the oil is too cool, falafel absorb more oil; if it is too hot, the outsides may darken before the centers cook. Allow the temperature to recover between batches.
Can I make the falafel gluten-free?
Yes. Use chickpea flour, as written, and serve with gluten-free accompaniments. Check labels on sauces and packaged ingredients, since they may contain gluten or be made in facilities that handle wheat.
Can I shape them as patties instead of balls?
Yes. Slightly flattened patties cook evenly and are easy to tuck into pita. Keep them about ½ inch (1.25 cm) thick and handle them gently; very thin patties can dry out, while very thick ones may brown before the centers heat through.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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