Crispy Fried Falafel
If you’ve ever tasted real, crispy falafel fresh out of the fryer, you know it’s something special. Golden on the outside, soft and herby inside, and packed with warm, earthy spices—this is comfort food at its finest. No canned chickpeas here, no baking shortcuts—this recipe stays true to tradition with soaked chickpeas and deep frying. The result? Falafel that’s irresistibly crunchy and satisfying, perfect for stuffing into pitas or eating straight off the plate with a drizzle of tahini.
Why I Love This Falafel Recipe
There are a lot of falafel recipes out there, but so many miss the mark. Some bake it (great for a lighter version, but it’s just not the same), and some use canned chickpeas (which can make the falafel fall apart in hot oil). This version is how I like it: fried, bold in flavor, and with a texture that holds its own. It’s everything you want when you’re craving that street food-style falafel you find at a good Mediterranean or Middle Eastern spot.Plus, it’s naturally vegan and gluten-free, packed with plant protein and fresh herbs. It’s a win for flavor and nutrition.
What You Need – No Fancy Ingredients
One of the best parts about falafel is how humble the ingredients are. Most of these are pantry staples or easy to find at any grocery store:
- Dried chickpeas: Soaked for 24 hours—this is non-negotiable for perfect falafel texture.
- Fresh herbs: I use both parsley and cilantro (stems and all) for bright, fresh flavor.
- Onion and garlic: For a savory base.
- Spices: Cumin, coriander, and a touch of lemon zest for balance.
- Baking powder: Helps lighten the mixture just enough so your falafel stays fluffy inside.
- Olive oil: For blending (not frying).
- Oil: For deep frying—I recommend canola, grapeseed, or vegetable oil
And of course, you’ll want pita bread, hummus, tahini sauce, fresh veggies, and pickled onions for building the perfect falafel wrap or bowl.
Let’s Make It!
This falafel is simple once your chickpeas are soaked and your herbs are chopped. The food processor does most of the work, and shaping the patties is oddly satisfying. Just a few minutes in hot oil and you’re done—ready to serve with all your favorite fixings.
Falafel
Ingredients
- 1 cup Dried chickpeas soaked 24 hours, drained, rinsed, and patted dry (do not cook them!)
- ½ cup Onion chopped
- 3 Garlic cloves
- 1 tsp Lemon zest
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ¾ tsp Salt or to taste
- ¼ tsp Baking powder
- 1 cup Chopped fresh Cilantro (leaves and stems), patted dry
- ½ cup Chopped fresh Parsley (leaves and stems), patted dry
- 1 tbsp Extra-virgin olive oil
- Oil for frying
Instructions
Prep the Mixture:
- In a large food processor, combine the soaked (but uncooked) chickpeas, onion, garlic, lemon zest, cumin, coriander, salt, baking powder, cilantro, parsley, and olive oil.
Pulse Until Combined:
- Process the mixture until it’s finely chopped and holds together when pressed—think coarse meal, not a paste. Scrape down the sides of the bowl as needed. If the mixture is too crumbly, pulse a few more times.
Shape the Falafel:
- Use a 2-tablespoon scoop or your hands to form the mixture into 12 to 15 small balls or patties. Don’t pack them too tightly—this helps keep them light and fluffy.
Fry the Falafel:
- Heat oil in a deep skillet or saucepan over medium heat (to about 350°F/175°C). Fry the falafel in batches, being careful not to overcrowd the pan. Cook for 2–3 minutes per side, or until deeply golden and crisp. Transfer to a paper towel-lined plate to drain.
Assemble & Serve:
- Serve the falafel warm, stuffed in pita with a generous spread of hummus, diced cucumbers and tomatoes, pickled red onions, fresh herbs, and plenty of tahini sauce. Don’t forget a squeeze of lemon juice!