Easy Crispy Falafel
Experience the perfect balance of crunch and flavor with this Easy Crispy Falafel recipe—a timeless Middle Eastern classic that’s surprisingly simple to make at home. Featuring a hearty base of dried chickpeas, aromatic fresh herbs like parsley and cilantro, and a delightful blend of cumin and coriander, these golden bites pack irresistible, bold flavors in every mouthful. The secret to their crispy perfection lies in soaking the chickpeas overnight and frying them until perfectly golden. Ready in just 20 minutes of cook time, these falafels are a versatile addition to your meal rotation—perfect for stuffing into warm pita bread, topping salads, or serving as a snack with creamy tahini sauce. Whether you’re hosting a crowd or treating your family to something special, this easy falafel recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 1 small onion
- 3 garlic cloves
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon baking powder
- 2 tablespoons all-purpose flour
- 2 cups vegetable oil (for frying)
Instructions
Place the dried chickpeas in a large bowl and cover them with plenty of cold water. Leave them to soak overnight or for at least 12 hours.
Drain the soaked chickpeas and pat them dry with a clean kitchen towel.
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper.
Pulse the mixture until it reaches a coarse, sand-like texture, stopping to scrape down the sides as needed. Be careful not to over-process.
Add the baking powder and flour to the mixture, pulsing a few more times to combine. The mixture should stick together when pressed between your fingers.
Cover the falafel mixture and refrigerate for 30 minutes to allow the flavors to meld and make the mixture easier to work with.
Heat the vegetable oil in a large, deep skillet or pot over medium heat to a temperature of about 350°F (175°C).
While the oil heats, form the falafel mixture into small balls or patties, about 1 to 2 inches in diameter.
Carefully lower the falafel into the hot oil in batches, ensuring they are not crowded. Fry each batch for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
Remove the falafel with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Serve immediately in pita bread with fresh vegetables and tahini sauce, or on a salad. Enjoy!
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.3 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 610 mg | 13% | |
*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.
