Gluten-Free Crispy Fried Chickpea Falafels
Golden, crunchy exterior with a tender, herb-flecked interior, these homemade falafels deliver authentic Middle Eastern flavor without deep frying complications. Raw soaked chickpeas create superior texture compared to canned. Cumin, coriander, and fresh cilantro provide warmth and brightness. Perfect for weeknight dinners, meal prep, or casual entertaining. Serve alongside tahini sauce, pita, fresh vegetables, and pickled onions for a complete, satisfying meal that appeals to vegetarians and anyone seeking bold, from-scratch flavors.
Ingredients
- 1 cup dry chickpeas
- 10 to 24 hours, soak time
- 1 ½ cups cilantro, packed, stems ok
- ½ cup onion, white or yellow, rough chopped
- 3 cloves garlic, large
- ½ jalapeno, seeds ok
- 1 tablespoon ground corianderground fennel seeds0.75:1slightly different spice profile
medium
- 1 tablespoon ground cumin
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoon olive oil
- 2 to 3 tablespoon, olive oil
Instructions
- 1
Soak dry chickpeas in cold water for 10-24 hours until swelled to 2 cups; drain and pat dry thoroughly.
- 2
Pulse onion, garlic, cilantro, and jalapeno in food processor until chopped.
- 3
Add drained chickpeas, salt, coriander, cumin, and baking soda; pulse 10 times until coarse.
- 4
Scrape sides, add olive oil, process 10 seconds until well blended but still granular like sand.
- 5
Using damp hands, form 12 ping pong-sized balls and place on sheet pan.
- 6
Heat 2-3 tablespoons olive oil in non-stick or cast iron skillet over medium-high heat until it sizzles.
- 7
Reduce heat to medium, carefully place falafels in hot oil, press gently, and do not move until deeply golden on bottom.
- 8
Turn over and sear other side for 3-4 minutes each, cooking in batches.
- 9
Transfer to warm oven while cooking remaining batches until all are cooked through.
- 10
Serve hot with pita, tahini sauce, fresh vegetables, and pickled onions.
Tips
Pat chickpeas completely dry after soaking to prevent splattering and ensure crispy exterior texture.
Do not overprocess the mixture; coarse, granular texture yields better falafel structure than smooth paste.
Use damp hands when forming balls to prevent mixture from sticking and breaking apart during frying.
Good to Know
Cooked falafels keep 4 days refrigerated in airtight container. Uncooked dough keeps 5 days refrigerated.
Form and refrigerate dough up to 5 days, or cook falafels completely and reheat in 350F oven for 8-10 minutes.
Serve warm with pita bread, tahini or tahini yogurt sauce, sliced tomatoes and cucumbers, fresh cilantro, and pickled onions.
Common Mistakes
Use raw soaked chickpeas, not canned, to avoid mushy falafels that fall apart.
Do not skip drying chickpeas after soaking to avoid excessive oil splattering during frying.
Do not move falafels in oil until golden crust forms or they will break apart; patience ensures structure.
Substitutions
medium
FAQ
Can I bake falafels instead of frying?
Yes. Brush formed balls with oil, place on parchment-lined baking sheet, and bake at 375F for 25-30 minutes, turning halfway through. Texture will be less crispy but still tender inside.
What if my falafels fall apart during frying?
Your chickpeas were likely too wet after soaking. Pat them very dry with towels. Also avoid overprocessing the mixture into a smooth paste; coarse texture is essential for holding together.
How long can I keep cooked falafels in the freezer?
Freeze cooked falafels up to 3 months in airtight container. Reheat from frozen in 350F oven for 15-20 minutes until heated through.