The Best Falafel: Crispy, Flavorful, and Easy to Make
We’ve found that the secret to achieving the perfect texture for falafel is using dried chickpeas. For this recipe, you need to soak the chickpeas in water for about 24 hours. This step gives the falafel a crispy outside and a fluffy, tender inside. Plus, they’re versatile! You can fry them in oil for that classic falafel crunch, but if you’re looking to avoid the greasy mess, baking or air-frying works just as well.
One of our favorite ways to enjoy falafel is on top of a fresh salad with tangy pickled onions, some crunchy pickled turnips, a drizzle of lemon tahini dressing and some naan bread on the side. It’s the perfect meal that’s satisfying, light, and packed with flavor!
Now, let’s get cooking!
Ingredients:
- 1 cup dried chickpeas
- 1 med-large onion
- 4 cloves garlic
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1 tsp cumin (ground)
- 1/2 tsp paprika
- 1/2 tsp dried chili flakes
- 1 tsp salt
- good pinch of pepper
- good pinch of ground cardamom
- 1 tsp baking powder
- 1 tbsp flour
Instructions:
(One day in advance) Place the dried chickpeas in a large mason jar or bowl and fill with water to cover the chickpeas by at least 2 inches. Soak overnight (or longer). When ready, drain the chickpeas completely and pat them dry.
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Rinse and dry the chickpeas very well.
This is the most important step to ensure your falafel mixture holds together. -
Mix all ingredients together in a food processor, except for the flour and baking powder. Process until well combined.
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Chill the mixture for about 1 hour. This helps the falafel hold together when frying.
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Add the flour and baking powder to the chilled mixture and form into small balls.
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Heat oil in a deep pan and carefully drop the falafel balls into the oil. Fry until golden brown.
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To reheat: Microwave for about 1 minute, then broil until crispy.
Enjoy your crispy, homemade falafel!
