Falafel
This falafel recipe turns dried chickpeas, fresh herbs, and warm spices into crispy little patties that taste like they came straight from a street cart in Beirut. With a properly crispy shell and a tender, herb-flecked center, this classic version is naturally vegan and gluten free, freezer friendly, and endlessly versatile.
Equipment
- Food processor Essential for getting the coarse, sandy texture
- Large mixing bowl For soaking the chickpeas
- Heavy-bottomed pot or Dutch oven For frying
- Deep fry thermometer To maintain oil at 350°F
- Slotted spoon or spider strainer For removing falafel from oil
- Baking sheet lined with paper towels For draining fried falafel
- Small cookie scoop or two spoons For shaping falafel
Ingredients
- 1 pound dried chickpeas 454g, soaked in water for 12 to 24 hours
- 1 yellow onion medium, roughly chopped
- 4 cloves garlic peeled
- 1 cup fresh parsley leaves packed
- 1/2 cup fresh cilantro leaves packed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon cayenne pepper optional
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- neutral high smoke point oil such as avocado or grapeseed oil, for frying
Instructions
- Place the dried chickpeas in a large bowl and cover them with several inches of cool water, since they will roughly double in size. Let them soak at room temperature for at least 12 hours and up to 24 hours.
- Drain the chickpeas well and pat them mostly dry with a clean towel before moving on. Do not use canned chickpeas here, since they carry too much moisture and will make the mixture fall apart.
- Add the roughly chopped onion and peeled garlic cloves to the bowl of a food processor. Pulse several times until the onion and garlic are finely chopped, scraping down the sides as needed.
- Add the parsley and cilantro and pulse again until the herbs are finely chopped and evenly distributed.
- Add the drained chickpeas, cumin, coriander, cayenne if using, salt, black pepper, and baking powder. Pulse in short bursts until the mixture is coarse and holds together when pressed, similar to wet sand. Avoid over-processing into a smooth paste, since this will make dense, heavy falafel.
- Transfer the mixture to a bowl, cover it, and refrigerate for at least 30 minutes and up to a few hours. This resting time lets the baking powder activate and firms up the mixture so it holds its shape better in the hot oil.
- Scoop the chilled mixture using a small cookie scoop or two spoons, using about 2 tablespoons per piece. Roll each portion into a ball, or gently flatten into a small patty if you prefer that shape.
- Press a small piece together in your hand first to confirm it holds shape well before shaping the full batch.
- Pour about 2 to 3 inches of neutral oil into a heavy bottomed pot or Dutch oven. Heat the oil over medium heat until a deep fry thermometer reads 350 degrees Fahrenheit. Keep an eye on the temperature throughout frying, since it will naturally rise and fall as you add falafel.
- Carefully lower a few falafel into the hot oil at a time, being careful not to crowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown on all sides. Maintain the oil temperature between batches, letting it come back up to 350 degrees Fahrenheit before adding more falafel.
- Use a slotted spoon or spider strainer to transfer the fried falafel to a paper towel lined baking sheet. Let them rest for a minute or two so any excess oil can drain off. Serve warm, ideally within the first 20 minutes for the crispiest texture.
Notes
- Always use dried chickpeas that have been soaked, never canned or cooked chickpeas — canned chickpeas hold too much moisture and will fall apart in the fryer.
- Pat the soaked chickpeas dry before processing to avoid excess moisture.
- Pulse the mixture rather than running the processor continuously, so you keep some texture.
- Chill the mixture before shaping to help it hold together.
- Fry in small batches so the oil temperature doesn't drop too much at once.
- Test one falafel first to check the seasoning and confirm it holds its shape.
- For baked falafel: brush shaped patties with oil and bake at 400°F for 20 to 25 minutes, flipping halfway.
- For air fryer falafel: air fry at 375°F for 12 to 15 minutes, shaking the basket halfway through.
- Store cooked falafel in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked, cooled falafel in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheat in an air fryer at 350°F for 4 to 5 minutes for the crispiest results, or in a 375°F oven for about 8 minutes. Avoid microwaving, since it makes the exterior soft and rubbery.
- The uncooked mixture can be shaped and refrigerated for up to 2 days before frying. You can also freeze the shaped, uncooked falafel on a tray, then transfer them to a bag and fry straight from frozen, adding a minute or two to the cooking time.
Nutrition
Serving: 4FalafelCalories: 210kcalCarbohydrates: 26gProtein: 8gFat: 8gSodium: 340mgFiber: 6g
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