Description
This Crispy Homemade Herby Falafel recipe delivers perfectly golden, crunchy falafel balls bursting with fresh parsley, cilantro, and aromatic spices. Made from soaked chickpeas and fried to crispy perfection, these falafels are an ideal savory snack or addition to wraps and salads.
Ingredients
Scale
Falafel Mix
- 1 cup Dried Chickpeas (Soaked overnight in water)
- 1 cup Fresh Parsley (Finely chopped)
- 1/2 cup Fresh Cilantro (Finely chopped)
- 4 cloves Garlic (Minced)
- 1 small Onion (Finely chopped)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Black Pepper (Freshly ground)
- 1 teaspoon Baking Powder
- 2-3 tablespoons All-purpose Flour
For Frying
- Vegetable Oil (Enough for deep frying, choose a high smoke point oil)
Instructions
- Soak Chickpeas: Rinse the dried chickpeas under cold water and soak them in a large bowl covered with water overnight to soften them without cooking.
- Drain and Dry: Drain the soaked chickpeas and rinse again, then pat them completely dry with a clean towel to avoid excess moisture in the falafel mixture.
- Process Ingredients: In a food processor, combine chickpeas, parsley, cilantro, garlic, and onion. Pulse the mixture until it is coarsely ground to create the falafel base.
- Season and Combine: Add ground cumin, coriander, salt, black pepper, and baking powder to the food processor. Pulse until these spices are evenly incorporated.
- Add Flour and Mix: Transfer the mixture to a bowl and stir in 2-3 tablespoons of all-purpose flour until the mixture is sticky yet manageable.
- Chill Mixture: Cover the bowl and refrigerate the falafel mixture for at least 30 minutes to help it firm up for shaping.
- Heat Oil: Preheat vegetable oil in a deep frying pan to 350°F (175°C), ensuring the oil is hot enough for frying without absorbing excess oil.
- Form Falafel: Shape the mixture into small balls or patties using your hands or a falafel scoop.
- Fry Falafel: Carefully drop the falafel balls into the hot oil, frying for 3-4 minutes on each side until they are golden brown and crispy on the outside.
- Drain and Serve: Remove the fried falafel from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve warm with desired accompaniments.
Notes
- Soaking chickpeas overnight is crucial for the proper texture—do not substitute canned chickpeas as this will affect the final falafel consistency.
- Ensure the chickpeas are very dry before processing to avoid a soggy mixture.
- Adjust salt and spices according to your taste preferences.
- Do not overcrowd the frying pan; fry falafel in batches for even cooking and to maintain oil temperature.
- Leftover falafel can be stored in an airtight container and reheated in the oven or air fryer to retain crispiness.
- Serve falafel with pita bread, tahini sauce, chopped vegetables, or a fresh salad for a complete meal.
