Crispy Traditional Falafel
Inspired by the street corners of Cairo and Beirut, this golden, crispy falafel recipe is packed with bold spices and herbaceous depth. Perfectly crisp on the outside with a fluffy, tender interior, these falafel balls are not just a dish—they are a flavorful journey through the heart of Middle Eastern cuisine.
Equipment
- Food processor
- Heavy-bottom pot or deep fryer
- Slotted spoon
- Mixing bowl
- Kitchen thermometer (optional)
Ingredients
For the Falafel Mixture:
- 1 cup dried chickpeas do not use canned; must be soaked overnight
- 1 small yellow onion chopped
- 4 cloves garlic peeled
- 1 cup fresh parsley leaves packed
- 1 cup fresh cilantro leaves packed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher salt adjust to taste
- 0.5 tsp black pepper freshly ground
- 0.5 tsp baking powder just before frying
- 4 tbsp all-purpose flour or chickpea flour for gluten-free
For Frying:
- 2 cups vegetable oil for frying; use high smoke point oil
Instructions
- Soak chickpeas in cool water overnight (at least 12 hours) until doubled in size. Drain and rinse before use.
- Add soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to the bowl of a food processor. Pulse until texture resembles coarse sand with bits, scraping sides as needed. Do not over-process into a paste.
- Transfer mixture to a bowl. Stir in flour and baking powder just before frying. The consistency should allow you to form balls that hold together without crumbling or sticking heavily to your hands.
- Cover and refrigerate mixture for 1 hour to allow the flavors to marry and firm up before frying.
- Form into 1.5-inch balls or ovals using damp hands or a falafel scoop.
- Heat oil in a heavy pot to 350°F (175°C). Fry falafel in batches for 3–4 minutes until deep golden brown. Do not overcrowd the pot. Remove with slotted spoon and drain on paper towels.
Notes
- To bake instead of fry, brush falafel with olive oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.
- For an extra crispy crust, roll in sesame seeds before frying.
- You can make the mixture up to 2 days ahead and keep refrigerated.
Nutrition
Calories: 1197kcalCarbohydrates: 41gProtein: 12gFat: 113gSaturated Fat: 17gPolyunsaturated Fat: 64gMonounsaturated Fat: 26gTrans Fat: 1gSodium: 660mgPotassium: 615mgFiber: 10gSugar: 6gVitamin A: 1582IUVitamin C: 25mgCalcium: 130mgIron: 5mg
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