Falafel is a traditional Middle Eastern food typically made with chickpeas mixed with herbs, spices, and then deep fried until crisp golden brown on the outside and tender in the middle. This delicious and crispy falafel recipe will rival your favorite restaurants. After lots of kitchen testing, this falafel recipe has become our favorite way to make falafel. These fried vegetarian fritters are often served along with hummus or toum, a Middle Eastern garlic sauce.
During our testing, we tried a variety of recipes for falafel and this recipe is what stood out to us. This recipe is as close to authentic as we could get it, the falafel is vegan and gluten-free. No flour is used in our recipe. The centers are light, tender, and extra flavorful thanks to green herbs and garlic, while the exterior is perfectly crisp and golden brown.
These healthy and hearty falafel are made with a few simple ingredients. To prepare it you will need to soak dried chickpeas overnight for your falafel to turn out right; canned beans are too tender and contain too much moisture to achieve the right consistency. Don’t cook the beans, because this will result in a mushier and denser falafel, which is not the proper texture.
Process all falafel ingredients in a food processor. Roughly chop the onion and then add it to the food processor with the chickpeas, garlic, herbs, spices, salt, and pepper. Then pulse until the mixture is chopped small, but before it is smooth.
Cover the falafel mix and refrigerate for at least thirty minutes. Once chilled form balls from the falafel mixture by pressing it into a ball or oblong shape with the palms of your hands. It can get a little messy but it’s super easy to do. For the most authentic and crispy falafel, fry the falafel in about three centimeters of oil. When the falafel are cooked, immediately sprinkle a little extra salt over them and serve. You want to eat falafel right away since it’s at it’s best right out of the oil.
deliciously crispy falafel recipe
- two hundred and fifty grams of chickpeas, soaked, rinsed and strained
- one red onion, chopped
- three cloves of garlic
- one cup of coriander or parsley
- one teaspoon of sea salt
- one teaspoon of cumin
- half a teaspoon of ground coriander
- half a teaspoon of ground cardamom
- half a teaspoon of chilli powder
- quarter teaspoon of black pepper
- two cups of vegetable oil, for frying
Firstly, add all ingredients and spices into a food processor and blend until the mixture is chopped small, but before it is smooth.
Place the falafel mixture in the refrigerator and chill for at least thirty minutes.
After chilling time has passed (or you are ready to use the mixture), begin forming the falafel using your hand by pressing it into a ball or oblong shape (using roughly one and a half to two tablespoons of the mixture)
Heat a deep skillet or small pan on a medium to high heat and add the vegetable oil so that its about three centimeters deep.
Fry the falafel in batches, without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, three to four minutes total. Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls.
Serve warm with pita bread or on a salad with greek yogurt.
These falafel patties are suitable to store in the refrigerator for up to five days or up to one month in the freezer.