Crispy Homemade Falafel Recipe (Fried or Baked)
Golden, crispy-outside and tender-inside falafel made from soaked dried chickpeas and fresh herbs. This Middle Eastern favorite combines parsley, cilantro, and warm spices for authentic flavor that surpasses any restaurant version. Perfect for serving in pita pockets, over salads, or as appetizers. The key to exceptional texture lies in using dried chickpeas soaked overnight rather than canned, creating the ideal coarse mixture that holds together beautifully when fried or baked.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- ½ cup onion, roughly chopped
- 1 cup parsley, roughly chopped
- 1 cup cilantro, roughly chopped
- 1 small green chile pepper
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour
- ½ teaspoon baking soda
- oil for frying
Instructions
- 1
Soak dried chickpeas overnight or 8 to 12 hours with plenty of water, then drain and rinse
- 2
Roughly chop onion, herbs, and pepper before adding to food processor with chickpeas, garlic, and spices
- 3
Pulse ingredients until mixture resembles coarse sand, avoiding complete blending
- 4
Transfer mixture to bowl, add chickpea flour and baking soda, stir, then refrigerate 30 minutes to 1 hour
- 5
Shape mixture into balls or patties using hands, ice cream scoop, or falafel scoop
- 6
Heat oil to 350°F and fry falafel in batches of 6 to 8 for 1 to 2 minutes until golden
- 7
Remove with skimmer to paper towel-lined plate and serve immediately while warm
Tips
Add extra tablespoon of chickpea flour if mixture seems too wet, or teaspoon of water if too dry and crumbly.
Use skimmer to monitor falafel color during frying to prevent overcooking and ensure even golden browning.
Serve immediately while crispy outside for best texture and flavor contrast.
Good to Know
Refrigerate cooked falafel up to 3 days in airtight container. Reheat in oven to restore crispness.
Shaped uncooked falafel can be refrigerated overnight or frozen up to 1 month before cooking.
Serve warm with tahini sauce, in pita pockets, over salads, or as appetizers with dipping sauces.
Common Mistakes
Use dried chickpeas, not canned, to avoid mushy texture that won't hold together.
Don't over-process mixture to avoid dense, heavy falafel instead of light, fluffy texture.
Maintain oil temperature at 350°F to avoid greasy or undercooked centers.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I bake these falafel instead of frying?
Yes, brush shaped falafel with oil and bake at 375°F for 25-30 minutes, turning once halfway through for even browning.
What if I forgot to soak the chickpeas overnight?
Quick-soak by boiling dried chickpeas for 2 minutes, then let stand 1 hour. However, overnight soaking produces better texture.
How long do these keep and can I freeze them?
Cooked falafel keeps 3 days refrigerated. Freeze shaped uncooked falafel up to 1 month, or cooked falafel up to 3 months.