Crispy Falafel

Published Date
November 20th 2021
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Aerial shot of Crispy Falafel  in a plate with lettuce and dip on the side
Front shot of Crispy Falafel  with lettuce, pita and dip on the side
Close up shot of Crispy Falafel with greens on white background

Falafel is an iconic dish found in the Western Asian region along the Western Mediterranean coast. The origins of this dish are disputed as many of the countries in this region claim it to be the inventors, and the debate is as intense as the political conflicts. However, Falafel is such a delicious dish it’s no wonder everyone wants to claim bragging rights. This dish is made with ground garbanzo beans mixed with fresh parsley, onion, garlic, cumin, coriander, and fried to perfection. The flavor is earthy, herby, and savory, with a crispy exterior and a moist interior. It's difficult to stop when you start eating these, and they are the perfect nuggets for dunking into garlic or tzatziki sauce. This is also a Vegetarian and Vegan-friendly recipe so, for an authentic taste of Western, Asia tries our Crispy Falafel.

25% off
$24.99 Now $18.74
16% off
$23.99 Now $20.15
Author: Rachel Ottier-Hart
Average: 5 (3 votes)
Prep Time
30 mins
Cook Time
30 mins
Total Time
60 mins



In a bowl, soak the dried peas in a solution of 2-3 liters of room temp water, making sure there is a 2-inch water line above the please, then add one teaspoon of baking soda and let soak for at least 12 hours. However, 24-48 hours of soaking will provide a better texture for the falafel if you have the time. This soaking process allows the beans to be easier to cook and prevents flatulence and bloating. A foamy layer and strong odor may come from the soaking peas, but that’s normal.

Wash and rinse the soaked peas thoroughly using a colander until the fermented scent is gone.

Place the soaked peas into an food processor along with the parsley, onion, garlic and spices then process until it becomes a nice thick granular paste like mixture.

Season with salt to taste then place the mixture into a food container and let rest in the refrigerator overnight to marinate.

Prepare a large pot or deep fryer with oil at 350 °F/ 178 °C, then prepare a drying station with a rack over a baking sheet or a plate with paper towels to rest the fried falafel onto when removed from the oil.

Remove the mixture from the refrigerator and mix in the baking powder before shaping them into small 2-inch round disks about ½ inch thick.

Fry the falafel in small batches for 3-5 minutes or until the outsides are brown and crispy, then remove to the drying station and continue cooking until all the mixture is used.

Serve the falafel warm with your choice of sides or dips and enjoy.

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
In our commitment to transparency, Classic Bakes may receive a modest commission from the external links on this page, at no expense to you, if you choose to make a purchase. These links have no bearing on our recipes; they are provided solely for your convenience. The revenue generated helps cover essential expenses such as website hosting, maintenance, and editorial compensation. We deeply value your recognition of the dedication involved in delivering these premium recipes to you at no cost. We extend our heartfelt gratitude for your support.
simple falafel, crispy falafel, recipe, baked, turkish, how to make, homemade

Add new comment

The content of this field is kept private and will not be shown publicly.