Homemade Crispy Falafel
- PREP 8hrs 30min
- COOK 15min
- TOTAL 8hrs 45min
This is how to make crispy homemade falafel that rivals your favorite restaurants. While baking and pan-frying methods are provided in the tips below, we highly recommend deep-frying for a golden, shatteringly crisp exterior and a tender interior. It’s worth it!
You need soaked dried chickpeas (I soak them overnight). Do not substitute canned chickpeas. Their moisture content is too high, and the falafel will fall apart during frying. Tips for soaking chickpeas in advance are in the tips section.
You Will Need
8 ounces (225 g) dried chickpeas (about 1 heaping cup)
1 bunch green onions, trimmed and roughly chopped (5 to 6 green onions)
4 garlic cloves, peeled and halved
2 cups (50 g) packed fresh herbs, such as a mix of cilantro, flat-leaf parsley, and mint
1 teaspoon fine sea salt, plus more for serving
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cardamom
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional)
¾ teaspoon baking powder
Neutral oil, such as vegetable or canola, for frying
Directions
1Rinse chickpeas and place in a large bowl. Cover with cold water by about 4 inches and soak at room temperature for at least 12 hours, or until tripled in size. Drain, rinse, and pat thoroughly dry (a salad spinner works well for this).
2In a food processor, combine the soaked chickpeas with the green onions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and baking powder. Pulse until the mixture is very finely minced but not pureed, scraping down the sides of the bowl as needed. It is ready when a small handful holds its shape when squeezed, though it will still appear slightly crumbly. See our video and photos above for reference.
3Transfer to a bowl, cover, and refrigerate for at least 15 minutes or up to 2 days.
4Using a spoon or a small scoop, portion the mixture into 1 ½-tablespoon rounds. Gently squeeze and shape into balls and place on a clean plate. Repeat with as many falafel as you plan to cook. For the best results, refrigerate the shaped falafel for 30 to 60 minutes before frying so they hold together.
5In a deep saucepan or Dutch oven, add enough oil to reach a depth of 1 inch. Heat the oil over medium-high heat until it reaches 350°F to 375°F.
6Working in batches to avoid crowding, carefully lower the falafel into the oil. Fry without moving them until the bottoms are browned. Using two forks, carefully flip the falafel and continue cooking until browned on all sides, 3 ½ to 4 minutes total.
7Transfer to a paper-towel-lined plate and sprinkle with salt. Serve immediately.
Adam and Joanne's Tips
- Make-ahead: The falafel mixture can be stored in an airtight container in the refrigerator for up to 2 days. To freeze, form the mixture into balls and freeze for up to 6 months; thaw overnight in the refrigerator before frying.
- Leftovers: Cooked leftovers will keep for up to 3 days in the refrigerator, but keep in mind that reheated falafel won’t be as light, tender, or crispy.
- Soaking chickpeas in advance: After soaking for 12 to 24 hours, drain the chickpeas and pat them dry. Store them in an airtight container in the refrigerator for up to 2 days.
- To bake: Heat the oven to 375°F. Add 2 tablespoons of oil to a rimmed baking sheet. Form the mixture into ½-inch-thick patties and place on the sheet. Bake, flipping once, until golden brown, 20 to 25 minutes.
- To pan-fry: Heat 2 tablespoons of oil in a wide skillet over medium heat. Form the mixture into ½-inch-thick patties. Fry until golden brown on both sides, 4 to 5 minutes total.
- This recipe was inspired by our travels, Yotam Ottolenghi, Sami Tamimi, Sharon Salloum, and J. Kenji López-Alt.
- Nutritional data are estimates for the falafel mixture only. It is too difficult to calculate accurate data for the fried balls.