This is a classic crispy falafel recipe made completely from scratch using soaked chickpeas, fresh herbs, and warm spices. The method focuses on proper soaking, blending, and resting to ensure the falafel holds together while frying and develops a crisp exterior with a soft, flavorful center. This will give you crisp homemade authentic tasting falafel each time.
Crispy Falafel Recipe
Course: Main, SnacksCuisine: Middle EastDifficulty: Medium10
servings1
hour30
minutes1
hour30
minutesFalafel must be made using soaked dried chickpeas, not cooked or canned ones. Cooking the chickpeas changes their structure and moisture level, which prevents the mixture from binding properly and causes falafel to fall apart during frying. For best results, soak dried chickpeas for at least 4 hours or overnight; if chickpeas tend to cause digestive discomfort, soaking them for up to 24 hours and changing the water two to three times can make them easier to digest. After soaking, the chickpeas should be plump and tender but still raw inside. Avoid adding water while blending, as excess moisture leads to a soft mixture that cannot hold its shape. Taking time with soaking, draining, and resting the mixture is essential for achieving falafel that stays intact, fries evenly, and develops a crisp exterior with a soft center. This recipe uses 2 cups of dried chickpeas, which yield about 4 cups once soaked; all ingredient measurements provided are based on 2 cups of soaked chickpeas (equivalent to 1 cup dried).
Preperation
Dried chickpeas – 2 cups (soaked; yields ~4 cups soaked chickpeas)
Fresh parsley – 1 cup
Fresh coriander (cilantro) leaves – 1 cups total
Fresh dill – 1/2 cup total
Onion – ½ cup, finely chopped (from about 3 small onions)
Garlic – 2 tablespoons, chopped
Ground black pepper – ½ tablespoon
Ground cumin – ½ tablespoon
Ground coriander – 1 tablespoon
Paprika / Kashmiri red chili powder / Cayenne – 1 teaspoon
(mild, for warmth not heat)Salt – 1½ teaspoons
Baking powder – 1 teaspoon (optional; only if resting less than 12 hours)
Sesame seeds – optional, for coating
Oil – about 500 ml, for deep frying
Cooking Instructions
- Soak the Chickpeas
Rinse 2 cups dried chickpeas and soak them in plenty of water for at least 4 hours or overnight.
For easier digestion, soak up to 24 hours, changing the water 2–3 times. Drain well before using. - Prepare the Herbs
Wash the parsley, coriander, and dill thoroughly and shake off excess water.
Remove thick stems and roughly chop the leaves so they blend evenly. - Prepare the Aromatics
Chop the onions coarsely and measure out ½ cup.
Peel and roughly chop the garlic to get about 2 tablespoons. - Blend the Falafel Mixture
Add 2 cups soaked chickpeas to a large blender or food processor along with:
parsley, coriander, dill, onion, garlic, spices and salt - Blend without adding water, stopping occasionally to scrape down the sides, until you get a coarse, grainy mixture. Do not overblend or turn it into a paste. Repeat with remaining chickpeas using the same proportions.
- Rest the Mixture
Transfer the mixture to a container and refrigerate for 12 hours for best results.
If short on time, chill for at least 1 hour and mix in 1 teaspoon baking powder just before shaping. - Shape the Falafel
Take about 1 tablespoon of the mixture and gently form into balls or small patties. Smooth the surface and remove any rough bits that may cause cracking during frying. Optionally, coat lightly with sesame seeds. - (Optional) Freeze for Later
Arrange shaped falafel on a tray and freeze until firm. Transfer to a container and store for several months.
Frozen falafel can be fried directly without thawing. - Alternative Cooking Methods
Air fryer: 180°C for 12–15 minutes, flipping halfway Oven: 200°C for 20–25 minutes, lightly brushed with oil
Avoid shallow frying, as it causes uneven cooking and excess oil absorption. - Serve falafel hot with garlic tahini sauce, in pita bread, or as part of a platter. Add quick-pickled onions, fresh herbs, or vegetables as desired.
Recipe Video
