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A close-up of a pita bread filled with two crispy falafel balls, chopped cucumber, and tomato, placed on a white plate. The falafel and vegetables peek out from the fold of the pita, showcasing a fresh and appetizing Mediterranean dish.
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5 from 2 votes

Homemade Crispy Falafel

These crispy and flavorful Falafel balls are a delicious vegan street food, popular in Middle Eastern cuisine. Made with chickpeas and aromatic spices, they're a perfect high protein lunch or light dinner.
Prep Time1 hour 15 minutes
WORK TIME20 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: Middle eastern
Servings: 24 balls
Calories: 89kcal

Equipment

Ingredients

  • 2 cups Dried chickpeas don’t use canned or cooked *read notes
  • 1 Onion small
  • 4 Garlic cloves
  • ⅓ cup Parsley
  • ½ cup Cilantro
  • 4 tablespoons Flour/breadcrumbs or chickpea flour for a gluten-free version
  • 1¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 2 teaspoons baking soda
  • Oil for frying

For serving:

US Customary - Metric

Instructions

  • Put the chickpeas in a large bowl over them by about 2-3 inches of cold water. Let soak overnight, then wash and drain.
  • Put washed and drained chickpeas into a food processor, add garlic cloves, onion, parsley, cilantro, baking soda and spices. process until smooth but crumbly.
  • Transfer to a large bowl, add breadcrumbs and mix until combined. Cover and refrigerate for 1 hour.
  • Heat oil to 360˚F (180˚C).
  • Remove falafel mixture from the fridge and using wet hands shape into 1-inch balls.
  • Fry the falafels in batches, 4-6 at a time. Until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel.
  • Serve as is or in a pita bread with salad and tahini sauce.

Video

Notes

    • Don't use canned chickpeas to make falafel. Here's why.
    • If your falafel falls apart while frying, the mixture may be too wet. Add more flour to make the dough more compact.
    • If your falafels are too dry, there might be too much flour or chickpeas might be overcooked. Add a little water or tahini to the mixture to get the right consistency.
    • If falafels don't get crispy, perhaps the oil is not hot enough. Use a kitchen thermometer to get the oil to the right temperature before frying.
    • If your falafels taste blend, adjust the seasonings of the mixture to taste.

Nutrition

Calories: 89kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 242mg | Potassium: 166mg | Fiber: 3g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg