Making falafel means dealing with a sticky, grainy mash that sticks to your fingers and splatters when frying. The process of shaping each ball or patty is a messy, satisfying handful experience. You’ll hear the sizzle and smell the earthy aroma as they hit hot oil, bubbling up eagerly.
Frying takes a few rounds, and the oil splatters more than you expect. You need a steady hand and patience to get them crispy without burning the edges. Once done, you’ll pull them out, listen to that satisfying crunch, and wipe your hands before diving in.
The satisfying crunch of a well-fried falafel, each bite offering a crispy exterior giving way to a tender, herby interior.
What goes into this dish
- Dried chickpeas: I soak these overnight to soften them up, but you can use canned if you’re in a rush—just drain and dry thoroughly. The dry ones give a better texture, more oomph in each bite.
- Fresh parsley and cilantro: I love the bright, grassy aroma they bring; skip or reduce if you dislike herbs or want a milder flavor. Use the stems too—they’re full of flavor and blend right in.
- Onion and garlic: The onion adds a subtle sweetness when cooked; raw garlic punches through with a smoky note. Adjust quantities based on your garlic love or tolerance; too much can overpower.
- Spices: Cumin and coriander are my go-tos, giving that warm, earthy kick. Swap in smoked paprika for a smoky layer, or skip if you prefer a cleaner herb-forward taste.
- Baking soda: Tiny bit here helps the falafel puff up, making them fluffy inside. Too much, and they get soapy; stick to the recommended amount, and you’ll get a nice rise.
- Flour or breadcrumbs: I use chickpea flour for extra flavor, but regular all-purpose works fine. If you want gluten-free, look for a good gluten-free flour blend that binds well.
- Oil for frying: Neutral oil like vegetable or canola is my choice for that crisp exterior. If you want a little extra flavor, try sesame oil—just a splash, and watch the heat to prevent smoking.
Classic Falafel
Ingredients
Equipment
Method
- Drain the soaked chickpeas thoroughly and pat them dry to remove excess moisture. Add the chickpeas to a food processor along with the chopped parsley, cilantro, onion, minced garlic, cumin, and coriander.
- Pulse the mixture until it becomes a coarse, grainy mash that holds together when pressed; avoid over-processing to keep some texture. Transfer to a bowl and sprinkle in baking soda and chickpea flour, then mix well to combine.
- Shape the mixture into small balls or patties using your hands—this is a satisfying, slightly sticky process. Place the shaped falafel on a tray lined with parchment, and refrigerate for 10-15 minutes to firm up.
- Pour the oil into a deep frying pan or pot and heat over medium-high heat until shimmering and hot—test with a small piece of mixture; it should bubble immediately.
- Carefully add the shaped falafel to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and crispy, listening for a lively sizzle and watching for even browning.
- Use a slotted spoon to remove the falafel from the oil and place them on paper towels to drain excess oil. Repeat with remaining falafel until all are cooked.
- Serve the crispy falafel hot, with your favorite toppings or in pita bread with fresh vegetables and tahini sauce. Enjoy the satisfying crunch and herby aroma in every bite!
Common mistakes and how to fix them
- FORGOT to drain canned chickpeas: Rinse thoroughly to avoid excess moisture that makes falafel greasy.
- DUMPED in too much baking soda: Stick to the recommended amount for puffiness without soapy bitterness.
- OVER-TORCHED the oil: Maintain steady heat, so falafel stay crispy without burning outside.
- MISSED the chill time: Rest the mixture for 10-15 minutes to firm up, making shaping easier.
Make-Ahead and Storage Tips
- You can prepare the falafel mixture a day ahead, cover and refrigerate for up to 24 hours; flavors deepen overnight.
- Shape the falafel into balls or patties before refrigerating—they keep well for 1-2 days in an airtight container, but avoid stacking to prevent sticking.
- Freeze formed falafel for up to a month; lay on a tray, freeze until solid, then transfer to a bag—no thawing needed before frying.
- Reheat falafel in a hot oven or air fryer for a crisp exterior—about 5-7 minutes at 375°F, until bubbly and golden.
- Beware that stored falafel may lose some of their initial crunch, so reheat just before serving for best texture.
FAQs
1. Can I use canned chickpeas for falafel?
Use canned chickpeas if you’re short on time, but rinse and dry them well. Dried soaked chickpeas give a firmer, more textured bite and a deeper flavor.
2. Should I use soaked dried or canned chickpeas?
Yes, but make sure they are very dry. Excess moisture from canned chickpeas can make the falafel greasy and less crispy.
3. Can I leave out herbs from the falafel?
Fresh herbs like parsley and cilantro add a bright, grassy aroma and a fresh flavor. You can skip or reduce if herbs aren’t your thing.
4. Why does my falafel taste burnt?
Over-torched oil will give a bitter, burnt flavor. Keep the heat steady and fry in small batches for even, golden-brown falafel.
5. How do I store and reheat falafel?
Refrigerate the shaped falafel for up to 2 days or freeze for a month. Reheat in a hot oven or air fryer until crispy and fragrant.
I’m Mahek Manchanda, the curious heart behind Dramatically Stirring. Before this space existed, my life revolved around kitchens that were loud, demanding, and endlessly alive. I didn’t arrive at cooking through a single dramatic moment.