Crispy Homemade Falafel
Crispy Homemade Falafel
Ingredients
- 1 cup chickpeas, soaked overnight (at least 12 hours)
- 4 garlic cloves, peeled
- 1 onion, small, roughly chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon cumin seeds
- 1 cup fresh coriander leaves, packed, thoroughly dried
- 2 tablespoons sesame seeds
- 3 tablespoons gram flour
- 1/4 teaspoon baking soda
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Ensure your chickpeas have been soaked overnight (at least 12 hours) and are thoroughly drained and as dry as possible. Pat them dry with a clean kitchen towel if necessary. Similarly, ensure your fresh coriander leaves are completely dry.
⏱️ 5 min
- 2
In the bowl of a food processor, combine the soaked and dried chickpeas, garlic cloves, chopped onion, salt, cumin seeds, and dried fresh coriander leaves.
⏱️ 2 min
- 3
Process the mixture until it is finely minced and well combined into a coarse, green paste. Be careful not to over-process it into a smooth paste; a slightly textured mixture is ideal for falafel.
⏱️ 3 min
- 4
Transfer the falafel mixture from the food processor to a large mixing bowl. Add the sesame seeds and gram flour to the mixture.
⏱️ 1 min
- 5
Using your hands or a spoon, thoroughly mix all the ingredients in the bowl until they are well combined. The mixture should hold together when pressed.
⏱️ 3 min
- 6
Sprinkle the baking soda over the mixture and mix it in completely. This will help the falafel become light and crispy.
⏱️ 1 min
- 7
Take small portions of the falafel mixture (about 1 1/2 tablespoons each) and shape them into small, flattened patties or balls. Place the shaped falafel on a tray lined with parchment paper.
⏱️ 5 min
- 8
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350
- 9
Carefully lower a few falafel into the hot oil, ensuring not to overcrowd the pot. Fry them for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350
- 10
Using a slotted spoon, remove the fried falafel from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining falafel mixture.
⏱️ 5 min
- 11
Serve the falafel immediately while they are crispy and hot, perhaps with a side of tahini sauce or in a pita.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Homemade Falafel
- 1 cup chickpeas, soaked overnight (at least 12 hours)
- 4 garlic cloves, peeled
- 1 onion, small, roughly chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon cumin seeds
- 1 cup fresh coriander leaves, packed, thoroughly dried
- 2 tablespoons sesame seeds
- 3 tablespoons gram flour
- 1/4 teaspoon baking soda
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Ensure your chickpeas have been soaked overnight (at least 12 hours) and are thoroughly drained and as dry as possible. Pat them dry with a clean kitchen towel if necessary. Similarly, ensure your fresh coriander leaves are completely dry.
⏱️ 5 min - 2
In the bowl of a food processor, combine the soaked and dried chickpeas, garlic cloves, chopped onion, salt, cumin seeds, and dried fresh coriander leaves.
⏱️ 2 min - 3
Process the mixture until it is finely minced and well combined into a coarse, green paste. Be careful not to over-process it into a smooth paste; a slightly textured mixture is ideal for falafel.
⏱️ 3 min - 4
Transfer the falafel mixture from the food processor to a large mixing bowl. Add the sesame seeds and gram flour to the mixture.
⏱️ 1 min - 5
Using your hands or a spoon, thoroughly mix all the ingredients in the bowl until they are well combined. The mixture should hold together when pressed.
⏱️ 3 min - 6
Sprinkle the baking soda over the mixture and mix it in completely. This will help the falafel become light and crispy.
⏱️ 1 min - 7
Take small portions of the falafel mixture (about 1 1/2 tablespoons each) and shape them into small, flattened patties or balls. Place the shaped falafel on a tray lined with parchment paper.
⏱️ 5 min - 8
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350 - 9
Carefully lower a few falafel into the hot oil, ensuring not to overcrowd the pot. Fry them for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350 - 10
Using a slotted spoon, remove the fried falafel from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining falafel mixture.
⏱️ 5 min - 11
Serve the falafel immediately while they are crispy and hot, perhaps with a side of tahini sauce or in a pita.
⏱️ 1 min