Crispy Homemade Falafels
Discover the ultimate recipe for Crispy Homemade Falafels, a mouthwatering Middle Eastern delight that's crunchy on the outside, tender on the inside, and bursting with fresh herbs and warm spices. This easy falafel recipe highlights the use of dried chickpeas—not canned—for an authentic texture, blended with vibrant parsley, cilantro, and aromatic cumin and coriander. Refrigerating the mixture ensures perfectly shaped falafel balls that hold together beautifully when fried to golden perfection. Pair these golden bites with fluffy pita, creamy tahini sauce, and crisp veggies for a satisfying vegetarian treat that's perfect for lunch, dinner, or entertaining. Impress your family and friends with these restaurant-quality falafels made right in your own kitchen!
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Recipe Information
Ingredients
- 250 g dried chickpeas
- 1 medium yellow onion
- 30 g fresh parsley
- 30 g fresh cilantro
- 3 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp baking powder
- 30 g all-purpose flour
- 500 ml vegetable oil
Instructions
Start by placing the dried chickpeas in a large bowl and cover them with cold water. Allow them to soak for at least 12 hours or overnight. The chickpeas will double in size, so ensure there is plenty of water to cover them.
After soaking, drain and rinse the chickpeas thoroughly.
In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, and garlic. Pulse until the mixture is coarsely ground. You want it to be finely ground but not pureed.
Transfer the mixture to a large mixing bowl. Add the ground cumin, ground coriander, salt, pepper, baking powder, and flour. Mix well to combine. If the mixture feels too wet or sticky, add a bit more flour.
Cover the mixture with plastic wrap and refrigerate for about an hour to let the flavors meld and help firm up the mixture.
After refrigerating, form the falafel mixture into small balls or patties using your hands. Each should be about the size of a golf ball.
In a heavy skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully lower the falafel balls into the hot oil, a few at a time, to avoid overcrowding the pan. Fry for about 3-4 minutes, turning occasionally, until they are a deep golden brown.
Once cooked, use a slotted spoon to remove the falafels from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the falafels hot, with your choice of accompaniments such as pita bread, tahini sauce, sliced cucumbers, tomatoes, and pickles.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 71.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 8.1 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
