Crispy Falafel Recipe

Published on December 13th 2021 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Crispy Falafel  in a plate with lettuce and dip on the side

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.

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Time & Serves

Prep Time
30 mins
Cook Time
30 mins
Total Time
60 mins
Serves
8-12

Ingredients

  • 2 cups Chickpeas - dried

  • 1 teaspoon Baking Soda

  • 1/4 cup Parsley - fresh

  • 1 medium yellow Onion

  • 3 cloves Garlic

  • 1 tablespoon Black pepper

  • 1 tablespoon Cumin ground

  • 1 tablespoon Coriander ground

  • 1 tablespoon Cayenne Pepper

  • 1 tablespoon Baking Powder

  • Salt To taste

  • Oil For frying

Instructions

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.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
simple falafel, crispy falafel, recipe, baked, turkish, how to make, homemade

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart