Homemade falafel should have a crisp golden crust and a fragrant, tender centre. This version uses dried chickpeas soaked overnight, fresh herbs and warming spices. A food processor does most of the work, and a short chill helps the mixture hold together.
Makes: about 18 small falafel, serving 4 | Prep: 25 minutes | Soak: 12–18 hours | Chill: 1 hour | Cook: about 20 minutes in batches
Photo: Anton / Unsplash. Serving suggestion.
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Crispy Homemade Falafel with Chickpeas and Herbs
Ingredients for homemade falafel
- 250 g dried chickpeas, not canned or cooked
- 1 small onion, roughly chopped (about 100 g)
- 3 garlic cloves
- 30 g fresh parsley leaves and tender stems
- 20 g fresh coriander leaves and tender stems
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fine salt
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour, plus a little extra only if needed
- ½ teaspoon baking powder
- Neutral oil suitable for frying, enough for a depth of about 5 cm
Optional lemon tahini sauce
Whisk 60 g tahini with 2 tablespoons lemon juice, a pinch of salt and 3–5 tablespoons cold water. It may thicken initially; keep whisking and add water gradually until pourable. Tahini contains sesame.
How to make falafel
- Soak. Cover dried chickpeas with plenty of cold water in a large bowl and refrigerate for 12–18 hours. They expand significantly. Drain and rinse, then dry thoroughly with a clean towel. Do not cook them before processing.
- Process. Add chickpeas, onion, garlic, herbs, spices, salt and pepper to a food processor. Pulse, scraping down the bowl, until finely minced like coarse damp sand. The mixture should clump when squeezed, but should not become a smooth hummus-like paste.
- Chill. Stir in chickpea flour. Cover and refrigerate for 1 hour. Just before shaping, mix in baking powder.
- Shape. Form about 18 compact balls or slightly flattened rounds, about 3 cm across. If the mixture falls apart when squeezed, pulse it a little finer. If still too wet, add chickpea flour one teaspoon at a time.
- Heat the oil. Use a deep, heavy saucepan and leave plenty of room above the oil. Heat to 175°C, checking with a cooking thermometer. Fry one test piece first.
- Fry in batches. Lower in a few falafel at a time and cook for 4–5 minutes, turning as needed, until deeply golden and cooked through. Keep the oil around 170–180°C and avoid crowding. Drain on a rack or kitchen paper and serve hot.
Recipe from TopSimpleRecipes
Why dried chickpeas matter
Canned chickpeas are already cooked and contain more moisture. They produce a softer mixture and are not a direct substitute here. Drying the soaked chickpeas and using only a small onion helps prevent a loose mixture. A few larger pieces are fine, but the overall texture should be even enough to bind.
If the test falafel breaks up, check texture and chilling before adding lots of flour. Too much flour makes the centre dense. If the outside browns almost immediately while the centre stays raw, reduce the oil temperature and keep the pieces small.
Serving ideas
Tuck falafel into warm flatbreads with chopped tomato, cucumber and tahini sauce, or serve with roasted red pepper hummus. Add a salad for a complete plate. This recipe is vegan when served with suitable bread and dairy-free accompaniments.
Storage and make ahead
Keep uncooked mixture covered in the refrigerator for up to 24 hours. Shape just before frying. Refrigerate cooled cooked falafel promptly and eat within 3 days. Reheat in a 180°C conventional / 160°C fan oven for about 10–15 minutes, until hot throughout. Freeze cooked, cooled falafel for up to 2 months for best quality.
Frequently asked questions
Can I leave out coriander leaves? Yes, replace them with the same weight of parsley. The flavour will be different but the method stays the same.
Can I use a blender? A food processor is better. A small blender often needs added liquid and can turn the mixture into a paste. Do not add water to help the blades move.
Can I bake this mixture? Baking gives a drier, less crisp result and needs different handling. This recipe is written for frying; follow the frying method for the intended texture.