Falafel is a beloved Middle Eastern dish known for its crunchy exterior and tender, flavorful interior. While store-bought mixes can be convenient, nothing beats the fresh taste and aroma of falafel made from scratch. This guide will walk you through seven simple steps to achieving perfectly crispy, golden-brown falafel every time.
Whether you’re hosting a dinner party, looking for a satisfying vegetarian meal, or just craving something new, homemade falafel is sure to impress. Let’s dive in!
1. Soak the Chickpeas
Before you begin, you’ll need dried chickpeas—canned won’t give you the right texture. Soak 1½ cups of dried chickpeas in plenty of water for at least 8 hours or overnight. They’ll double in size as they absorb water.
Why Soaking Matters
Soaking softens the beans so they blend smoothly without becoming pasty. Properly hydrated chickpeas create the light, airy interior that makes falafel so irresistible.
2. Prep the Herbs and Aromatics
Fresh herbs and aromatics are key to flavor. Roughly chop a cup of fresh parsley, half a cup of cilantro, one small onion (quartered), and 3–4 garlic cloves.
Flavor Boost
Herbs add brightness, while onion and garlic contribute savory depth. Don’t skimp—these ingredients define classic falafel taste.
3. Blend the Mixture
Drain the soaked chickpeas and pat them dry. In a food processor, add the chickpeas, herbs, onion, and garlic. Pulse until you get a coarse, sandy mixture.
Texture Check
You want tiny bits but no smooth puree. If it’s too wet, add a tablespoon of flour or chickpea flour to help bind. Overblending yields gummy falafel, so pulse gently.
4. Season and Test
Transfer the mixture to a bowl and season with 1 teaspoon each of ground cumin and coriander, ½ teaspoon of baking powder, ¼ teaspoon of cayenne (optional), and salt and pepper to taste. Mix well.
Taste Test
Pinch off a small piece, form a mini ball, and fry it in a teaspoon of oil. Taste and adjust seasoning before forming the rest.
5. Form the Falafel Balls
With moistened hands or a small cookie scoop, shape the mixture into golf-ball-sized balls or slightly flattened patties. Aim for uniform size for even cooking.
Pro Tip
If the mixture sticks, dip your hands in water or oil between scoops. Consistent shaping helps each falafel cook at the same rate.
6. Fry to Golden Brown
Heat about 2 inches of vegetable oil in a heavy pot or skillet to 350°F (175°C). Carefully lower falafel balls in batches, frying for 3–4 minutes until deep golden brown. Drain on paper towels.
Alternative Baking Method
For a lighter option, bake at 375°F (190°C) on a greased baking sheet for 20–25 minutes, flipping halfway through. They’ll be slightly less crisp but still delicious.
7. Serve with Fresh Accompaniments
Falafel shines when paired with fresh sides. Warm pita bread or flatbreads, sliced tomatoes, cucumbers, red onion, and a drizzle of tahini sauce or tzatziki are perfect.
Serving Suggestions
Add pickles, fresh mint, or hot sauce for extra flair. Serve as a sandwich, platter, or salad topper for a complete meal.
With just a bit of planning and these seven easy steps, you can enjoy restaurant-quality falafel at home. Freshly made falafel boasts vibrant flavors and textures that frozen versions simply can’t match. Gather your ingredients, follow the process, and treat yourself to crunchy, delicious bites that are sure to become a family favorite. Enjoy!