Crispy Falafel

Crispy Falafel is this amazing Middle Eastern dish I make when I want something tasty and filling. You could eat these little chickpea balls in a wrap or on their own. It has a crunchy outside but stays soft inside. These flavors remind me of street food from my travels. We can all agree that good falafel should be crispy, not soggy, and this recipe will show you how.

Why You’ll Love This Recipe

This Crispy Falafel recipe gives you restaurant-quality results right in your kitchen. I make these whenever I need a meat-free meal that still feels substantial and satisfying.

The outside gets wonderfully crispy while the inside stays moist and flavorful. You don’t need any fancy equipment – just a food processor and some basic ingredients.

These falafels are naturally vegan and can easily be made gluten-free with a simple substitution. I love that they’re packed with protein and fiber from the chickpeas.

The herbs and spices create a balanced flavor that even people who think they don’t like chickpeas end up enjoying. And unlike store-bought versions, these contain no preservatives or additives.

What is Falafel?

Falafel is this traditional Middle Eastern food made from ground chickpeas (or sometimes fava beans) mixed with herbs, spices, and aromatics. You shape the mixture into balls or patties, then fry them until crispy on the outside.

I learned that falafel has been around for centuries and is a staple street food across the Middle East and Mediterranean. It’s considered the national dish in many countries like Egypt, Palestine, and Israel.

The beauty of falafel lies in its simplicity – just beans, herbs, and spices transformed into something truly delicious. What makes authentic falafel special is using dried chickpeas that have been soaked but not cooked before processing.

In Western countries, we often see falafel served in pita bread with tahini sauce and fresh vegetables, but it’s also commonly eaten on its own as a snack or appetizer in its countries of origin.

Ingredients to Make Crispy Falafel

For the falafel:

• 2 cups dried chickpeas (don’t use canned or cooked)
• 1 small onion
• 4 garlic cloves
• ⅓ cup parsley
• ½ cup cilantro
• 4 tablespoons flour/breadcrumbs (or chickpea flour for gluten-free)
• 1¼ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 teaspoons baking soda
• Oil for frying

For serving:

• Pita bread
• Fresh salad (tomatoes, cucumbers, lettuce)
• Tahini sauce

How to Make Crispy Falafel

1. I start by placing the dried chickpeas in a large bowl and covering them with cold water by about 2-3 inches. Then I let them soak overnight (or at least 8 hours) until they’ve doubled in size. After soaking, I rinse them thoroughly and drain well.
2. Next, I add the soaked chickpeas to my food processor along with the garlic cloves, chopped onion, parsley, cilantro, baking soda, salt, pepper, cumin, and paprika. I pulse the mixture until it’s smooth but still has some texture – you want it somewhat crumbly, not a complete paste.
3. I transfer this mixture to a large bowl and add the flour or breadcrumbs. Then I mix everything until well combined. The mixture should hold together when squeezed but still have a coarse texture.
4. I cover the bowl and refrigerate the mixture for at least 1 hour. This resting time helps the flavors meld and makes the mixture easier to shape.
5. When I’m ready to cook, I heat about 3 inches of oil in a deep pot to 360°F (180°C). If you don’t have a thermometer, you can test if the oil is ready by dropping a small piece of the mixture in – it should sizzle immediately and rise to the surface.
6. With wet hands (this prevents sticking), I shape the mixture into balls about 1 inch in diameter, slightly flattening them.
7. I carefully drop 4-6 falafel balls into the hot oil, being careful not to overcrowd the pot. I fry them for about 3-4 minutes until they’re golden brown and crispy on the outside.
8. Using a slotted spoon, I remove the falafels and place them on paper towels to drain excess oil.
9. I serve them warm, either on their own with tahini sauce for dipping, or stuffed into pita bread with fresh vegetables and a drizzle of tahini sauce.

Tips for Making the Best Crispy Falafel

• You must use dried chickpeas soaked overnight – canned chickpeas will make your falafel fall apart when frying.
• Don’t overprocess the mixture in the food processor – it should be slightly coarse, not completely smooth like hummus.
• Chilling the mixture for at least an hour helps it hold together better when frying.
• Wet your hands when shaping the falafel to prevent the mixture from sticking.
• Make sure your oil is hot enough (360°F/180°C) before frying – too cool and the falafel will absorb oil and become soggy.
• Don’t crowd the pot when frying; this lowers the oil temperature and results in less crispy falafel.
• The baking soda helps make the interior lighter and fluffier – don’t skip it!
• Fresh herbs are essential for authentic flavor – dried herbs won’t give the same result.

Substitutions and Variations

If you don’t like cilantro, you can replace it with more parsley or add some fresh mint instead. I’ve tried this and it gives a different but equally delicious flavor profile.

For a spicier version, I sometimes add a chopped jalapeño or a teaspoon of red pepper flakes to the mixture.

You can swap the chickpeas for fava beans or use a combination of both for a more traditional Egyptian-style falafel.

For a baked version that uses less oil, shape the mixture and brush with olive oil, then bake at 375°F (190°C) for about 25-30 minutes, flipping halfway through. The texture won’t be exactly the same, but they’ll still be tasty.

Add a teaspoon of ground coriander for an extra dimension of flavor that works really well with the other spices.

Can I Use Canned Chickpeas to Make Crispy Falafel?

I get this question all the time, and the answer is no – I don’t recommend using canned chickpeas for authentic, crispy falafel. Here’s why:

Canned chickpeas are already cooked, which means they have more moisture and a softer texture. This makes the falafel mixture too wet and paste-like, resulting in falafels that often fall apart during frying or turn out mushy instead of crispy.

The traditional method using dried chickpeas that are soaked but not cooked creates the perfect texture – slightly coarse and dry enough to hold together and create that wonderful crispy exterior when fried.

If you absolutely must use canned chickpeas in a pinch, drain and rinse them very well, add more flour to bind the mixture, and consider adding a binder like an egg (though this would make them non-vegan).

Troubleshooting

If your falafel is falling apart in the oil, your mixture might be too wet. Add more flour or breadcrumbs, 1 tablespoon at a time, until it holds together better.

For falafel that’s browning too quickly on the outside but staying raw inside, your oil is too hot. Lower the heat slightly and give them more time to cook through.

If your falafel is dense and heavy instead of light and fluffy, you might have overprocessed the mixture. Next time, pulse more gently and stop while there’s still some texture.

Bland falafel usually means not enough salt or spices. Don’t be shy with the seasonings, and remember that the mixture should taste slightly more seasoned than you think necessary, as the flavors will mellow when cooked.

Make Ahead and Storage

I often make the falafel mixture a day ahead and keep it covered in the refrigerator. This not only saves time but actually improves the flavor as the ingredients have more time to meld together.

Cooked falafel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes until heated through and crisp again. Microwaving will make them soggy, so I avoid that.

For the best meal prep option, I fry the falafel completely, let them cool, and then store them. They reheat much better than storing shaped but uncooked balls.

Freezing Falafel Mix

You can freeze falafel in two ways. I prefer to freeze the shaped but uncooked balls on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep for up to 3 months.

When you’re ready to cook, there’s no need to thaw – just add the frozen falafel directly to hot oil and fry for a slightly longer time until golden and crispy.

You can also freeze cooked falafel after they’ve cooled completely. Reheat from frozen in a 350°F (175°C) oven for 15-20 minutes until heated through.

What to Serve with Falafel

I love serving falafel in warm pita bread with fresh vegetables like sliced tomatoes, cucumbers, and lettuce. A generous drizzle of tahini sauce ties everything together.

For a more substantial meal, add rice or a grain salad on the side. Tabbouleh (bulgur wheat salad with parsley, mint, tomatoes, and lemon) complements falafel beautifully.

Pickled vegetables like turnips or red onions add a tangy contrast to the rich, fried falafel.

Hummus and baba ganoush make great accompaniments for a Middle Eastern mezze platter.

For a complete feast, serve alongside other Middle Eastern dishes like stuffed grape leaves (dolmas) or grilled halloumi cheese.

Frequently Asked Questions

Why do I need to use dried instead of canned chickpeas?
Dried chickpeas that have been soaked but not cooked have the right starch content and texture to create crispy falafel. Canned chickpeas are already cooked and too soft, resulting in mushy falafel that often falls apart.

Can I make falafel without deep frying?
Yes, you can bake them at 375°F (190°C) for about 25-30 minutes, flipping halfway through. They won’t be as crispy but still tasty. You can also use an air fryer at 370°F for about 15 minutes.

How do I know when the oil is at the right temperature?
The ideal temperature is 360°F (180°C). If you don’t have a thermometer, drop a small piece of the mixture into the oil – it should sizzle immediately and rise to the surface.

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