Mastering the Art of Homemade Falafel: Crispy Restaurant-Style Perfection at Home
Imagine perfectly seasoned falafel, golden and irresistibly crispy on the outside, yet wonderfully soft and fluffy within. This isn’t just a dream – it’s entirely achievable in your own kitchen! These homemade falafel are everything you’ve ever wanted from your favorite Middle Eastern restaurant. Whether tucked into warm pita bread with a generous drizzle of creamy tahini sauce or enjoyed simply as a delightful vegan snack, this recipe promises an authentic and satisfying experience.
For many, especially those following a plant-based diet, falafel stands out as a culinary hero. It’s naturally vegan, making it a reliable and delicious choice when dining out. There’s no need for those cautious inquiries about hidden butter or beef stock – traditional falafel is simply a delightful blend of chickpeas, fresh herbs, and aromatic spices. This inherent plant-based goodness makes falafel a frequent go-to for a satisfying and flavorful meal.
The allure of falafel lies in its incredible texture and taste: that signature shatteringly crispy exterior giving way to a wonderfully pillowy, tender interior, all bursting with vibrant flavors. It’s a perfect companion to other beloved foods, like soft, warm pita bread and a rich, creamy tahini sauce. For years, I sought to replicate that exquisite restaurant-quality falafel at home, often falling short of the mark. Until now.
After much experimentation and a relentless pursuit of perfection, I’ve uncovered the ultimate secret to truly authentic, restaurant-style falafel: it’s the magic of deep frying.
I understand that deep frying can sometimes feel intimidating or like an occasional indulgence. And for those who prefer to avoid it, rest assured, I’ve included a fantastic baked version of this falafel recipe below that still delivers incredible flavor. However, if you’re ready to embrace the art of deep frying for this particular dish, you will be rewarded with absolutely perfect, golden-brown falafel that boasts an unparalleled crispiness on the outside and an incredibly soft, moist interior. It’s an experience that truly elevates homemade falafel to an amazing, unforgettable level.
While deep frying isn’t an everyday affair for most of us, I firmly believe in enjoying everything (with the exception of meat and dairy, for me!) in moderation. Just like my beloved homemade vegan donuts, this crispy falafel recipe is genuinely worth the effort. The distinct texture and rich flavor achieved through deep frying are simply unmatched, making it a special treat that brings the authentic taste of Middle Eastern cuisine right into your home kitchen.
Essential Notes on Ingredients for Authentic Falafel
Before diving into the full recipe, here’s crucial information about the ingredients and why each plays a vital role in achieving the perfect falafel. You’ll find the complete recipe with exact amounts and detailed instructions further DOWN BELOW in the recipe card.
- Dried Chickpeas: This is perhaps the most critical ingredient. For authentic falafel texture and flavor, dried chickpeas are absolutely essential. They must be soaked in water for a full 24 hours before you begin the recipe. This soaking process rehydrates them and softens them just enough without fully cooking them, allowing them to break down properly in the food processor to create the ideal coarse texture. Remember to rinse them thoroughly after soaking.
- Fresh Herbs (Parsley, Mint, or Cilantro): The vibrant green color and fresh flavor of falafel come from a generous amount of fresh herbs. You have the flexibility to choose one, two, or use all three. Parsley offers a fresh, earthy note; mint provides a bright, cooling accent; and cilantro adds a distinctive, slightly citrusy flavor. Experiment to find your favorite combination, but don’t skimp on the quantity!
- Scallions (Green Onions): While some traditional falafel recipes call for regular onions, I highly recommend using green onions (scallions). Their milder, more delicate flavor complements the herbs and spices without overpowering them, ensuring a balanced and harmonious taste profile in your falafel.
- Garlic: A foundational flavor in Middle Eastern cuisine, fresh garlic provides a pungent, aromatic base that is indispensable for truly delicious falafel.
- Ground Cumin: This warm, earthy spice is a cornerstone of falafel’s aromatic profile, lending it depth and its signature Middle Eastern character.
- Ground Coriander: With its bright, citrusy, and slightly sweet notes, ground coriander perfectly balances the cumin and enhances the overall spice blend, contributing to the falafel’s distinctive flavor.
- Sea Salt & Black Pepper: These fundamental seasonings are crucial for bringing all the flavors together and ensuring your falafel is perfectly seasoned to taste.
- Baking Soda: This is the secret ingredient for that coveted fluffy, airy interior! Baking soda reacts with the acidic lemon juice and helps create a lighter texture, preventing the falafel from becoming too dense.
- Lemon Juice: Fresh lemon juice brightens the flavors of the herbs and spices, adding a zesty tang that cuts through the richness of the falafel. It also activates the baking soda for that fluffy result.
- Water: You may need a few tablespoons of water to achieve the right consistency for your falafel mixture. It helps bind everything together, ensuring the falafel balls hold their shape without being too dry or too wet.
- Neutral Oil for Frying (Canola, Grapeseed, or Peanut Oil): For deep frying, a neutral-flavored oil with a high smoke point is essential. You’ll need to fill a deep saucepan or Dutch oven with 2 to 3 inches of oil. The exact amount will depend on the size and shape of your cooking vessel, so have enough on hand.
Why You Can’t Use Canned Chickpeas for Authentic Falafel
Canned chickpeas are a wonderful convenience for many recipes, but they are a definite no-go when it comes to making authentic homemade falafel! The primary reason is that canned chickpeas are already pre-cooked. During this cooking process, much of their natural starch is released into the canning liquid. This starch is crucial for binding the falafel mixture together and achieving that desired fluffy interior and crispy exterior. Without enough starch, falafel made from canned chickpeas tends to be mushy, fall apart during frying, and lack the characteristic texture.
Furthermore, canned chickpeas often carry a distinct “canned bean” flavor that will unfortunately transfer to your finished falafel. This can overshadow the fresh, vibrant tastes of the herbs and spices that are so central to falafel’s appeal. Using dried chickpeas, properly soaked, ensures a superior flavor profile that is fresh, earthy, and truly authentic, making all the difference in the final product. It’s an extra step that is absolutely worth it for restaurant-quality falafel.
How to Make Perfect Homemade Falafel (Step-by-Step Guide)
Ready to embark on a culinary journey to make falafel that rivals your favorite Middle Eastern restaurant? Follow these detailed steps to achieve crispy, flavorful, and perfectly textured falafel right in your own kitchen.
Step 1: Grind the Soaked Chickpeas to Perfection. Begin by placing your thoroughly soaked and rinsed dried chickpeas into the bowl of your food processor. Pulse and process them until the mixture achieves a coarse, crumbly texture, akin to fresh breadcrumbs. It’s crucial not to over-process them into a paste; we’re aiming for a slightly rustic consistency that will contribute to the falafel’s unique texture. Once achieved, transfer these ground chickpeas into a large mixing bowl, setting them aside for a moment.
Step 2: Prepare the Aromatic Seasoning Mixture. Now, add the fresh herbs (your chosen combination of parsley, mint, or cilantro), chopped scallions, garlic cloves, ground cumin, ground coriander, sea salt, black pepper, baking soda, and fresh lemon juice to the same food processor (no need to clean it). Process these ingredients until you have a smooth, vibrant green mixture. This step ensures that all the flavors are finely minced and evenly distributed throughout your falafel, giving it its characteristic herbaceous and spicy kick.
Step 3: Combine and Fine-Tune the Falafel Mixture. Return the coarsely ground chickpeas to the food processor with the herb mixture. Briefly stir them together by hand before turning on the food processor again. Continue processing until the entire mixture takes on a uniform light green color, with only tiny flecks of herbs visible, and, crucially, when you pinch a small amount between your fingers, it should hold its shape without crumbling. If the mixture feels too dry and doesn’t bind well, add water one tablespoon at a time, processing briefly after each addition, until the desired consistency is achieved. Be cautious not to add too much water, as this can make the falafel mushy. Finally, taste the mixture and adjust seasonings (salt, pepper, or lemon juice) if needed to suit your preference.
Step 4: Heat the Frying Oil to the Perfect Temperature. Pour your chosen neutral oil (canola, grapeseed, or peanut) into a deep saucepan or Dutch oven, ensuring it reaches a depth of 2 to 3 inches. Place the pan over medium-high heat and allow the oil to heat up. It’s highly recommended to use a kitchen thermometer to monitor the temperature; you’re aiming for approximately 350ºF (175ºC). Maintaining the correct oil temperature is key to achieving that signature crispy exterior and preventing greasy falafel.
Step 5: Cook the Falafel to Golden Perfection. Using clean hands or a falafel scoop, gently shape the falafel mixture into small balls or slightly flattened patties (often described as “flying saucer” shapes). Carefully lower them into the hot oil, being mindful not to overcrowd the pan. Frying in batches ensures the oil temperature doesn’t drop too much, which would lead to soggy falafel. Allow them to cook for approximately 4 to 5 minutes, or until they turn a beautiful golden brown color and are perfectly crispy on the outside. They should float and be uniformly colored.
Step 6: Cool and Serve Your Delicious Creation. Once cooked, carefully remove the falafel from the oil using a slotted spoon and place them onto a plate generously lined with paper towels. This crucial step helps absorb any excess oil, ensuring your falafel remains wonderfully crisp and not greasy. Serve your freshly made falafel immediately with your favorite breads, sauces, and an array of accompaniments for an unforgettable meal!
How Can I Bake This Falafel Recipe for a Lighter Option?
While deep-fried falafel offers a superior crispy and fluffy texture, a baked version provides a delicious and healthier alternative. It won’t have the exact same crunch as its fried counterpart, but it’s still incredibly flavorful. To bake your falafel, begin by preheating your oven to a robust 375ºF (190ºC). Shape the falafel mixture into your desired balls or patties. Place them onto a non-stick baking sheet or one lined with parchment paper. Generously spray each falafel with cooking spray or mist them with oil using an oil mister. This helps to promote browning and a slight crispness. Bake for approximately 20 minutes, making sure to flip them halfway through the cooking time to ensure even browning on both sides. If you’re shaping them into balls, consider baking them in a mini muffin tin to prevent them from rolling around on the sheet pan, which helps them cook more evenly and maintain their shape.
Expert Tips for Falafel Success
Achieving perfect restaurant-style homemade falafel is easier with these insightful tips:
- Avoid Over-Processing the Chickpeas: This is a common pitfall. The goal is a coarse, crumbly texture, not a smooth paste. Over-processing will release too much starch and moisture, resulting in dense, heavy falafel instead of the desired light and airy interior. Pulse in short bursts and check the consistency frequently.
- Master Oil Temperature with a Thermometer: Investing in a good kitchen thermometer is invaluable for deep frying. If the oil is too hot, the falafel will brown quickly on the outside but remain raw in the center. If the oil is not hot enough, the falafel will absorb too much oil, becoming greasy and soggy. Aim for a consistent 350ºF (175ºC) for optimal results.
- Don’t Overcrowd the Pan: Frying falafel in batches is crucial. Overcrowding the pan significantly drops the oil temperature, leading to inconsistent cooking and greasy falafel. Give each falafel piece ample space to fry evenly and maintain the oil’s heat.
- Shape Consistently: Uniformly sized falafel balls or patties will cook at the same rate, preventing some from being undercooked while others are overdone. A falafel scoop (often available at Middle Eastern markets or online) can help achieve perfect consistency, but well-shaped hands work just as well.
- Proper Draining is Key: After frying, immediately transfer the falafel to a plate lined with several layers of paper towels, or even better, a wire rack set over paper towels. This allows excess oil to drain away, maintaining their crispiness.
- Taste and Adjust Seasoning: Before frying the entire batch, fry one test falafel. Let it cool slightly, then taste it. This is your opportunity to adjust the seasoning (more salt, pepper, or herbs) in the remaining mixture if needed, ensuring every falafel is perfectly flavored.
How to Store and Reheat Leftover Falafel
Homemade falafel truly shines when served hot and fresh, straight from the fryer. The crispiness is at its peak immediately after cooking. However, if you find yourself with leftovers, they can be stored efficiently. Place them in an airtight container and refrigerate for up to 3 days. To reheat, the best method for restoring some of their crispiness is in a 350ºF (175ºC) oven until thoroughly warmed through. While the microwave is a quicker option, it tends to make the falafel softer and less crispy, so the oven is highly recommended for best results.
Can This Falafel Recipe Be Frozen?
Yes, this falafel recipe is wonderfully freezer-friendly, offering a convenient option for future meals. For the best results in terms of taste and texture, I highly recommend freezing the falafel raw (uncooked). To do this, shape the falafel mixture into balls or patties, then arrange them in a single layer on a baking sheet. Freeze them until they are solid, which usually takes a few hours. Once frozen, transfer the solid falafel pieces into a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 3 months.
When you’re ready to cook them, thaw the frozen falafel overnight in the refrigerator. Once thawed, proceed with the frying or baking instructions as outlined in the main recipe. While it is possible to freeze leftover cooked falafel, their texture tends to suffer more upon reheating, becoming less crispy. Therefore, for optimal deliciousness, freezing the falafel uncooked is definitely the preferred method for enjoying fresh-tasting falafel at a later date.
5 Irresistible Ways to Enjoy Your Homemade Falafel
While there are countless ways to savor these delightful crispy morsels, here are five of my absolute favorite serving suggestions to inspire your next meal:
- Classic Falafel Wraps: Create the ultimate Middle Eastern street food experience. Warm up some fluffy pita bread, stuff it generously with fresh falafel, crisp lettuce, juicy tomatoes, and a dollop of creamy hummus and/or a drizzle of rich tahini sauce. Add some pickled turnips or a sprinkle of sumac for extra authenticity.
- Vibrant Falafel Salad: Elevate your greens by adding hearty falafel. Arrange your homemade falafel on a bed of fresh mixed greens, perhaps with some crunchy cucumbers and bell peppers. Top it off with crispy pita chips and a zesty tahini dressing for a satisfying and healthy meal.
- Deconstructed Falafel Meal Bowls: Build a wholesome and flavorful bowl by pairing falafel with fluffy couscous or rice. Add an assortment of kalamata olives or tangy Middle Eastern-style pickles, a generous scoop of hummus, and some smoky baba ghanoush. This creates a vibrant and diverse meal perfect for lunch or dinner.
- Gourmet Falafel Burgers: Get creative by shaping your falafel mixture into larger patties, perfect for burger buns. Bake them until golden and firm, then serve on your favorite burger buns with all the fixings – fresh veggies, a creamy sauce, and perhaps a slice of vegan cheese for a truly unique burger experience.
- Creative Falafel Tacos: Give your taco night a Middle Eastern twist! Cut or crumble the cooked falafel into smaller pieces. Warm up some soft tortillas, fill them with the falafel, shredded cabbage, a squeeze of lime, and a drizzle of a spicy vegan aioli or a cooling yogurt-based sauce for delicious and unexpected falafel tacos.
Enjoy creating and devouring these incredible homemade falafel, friends! If you make this crispy restaurant-style falafel recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also be thrilled if you would share your experience by leaving a comment below, and don’t forget to give the recipe a rating! Your feedback is greatly appreciated!
Crispy Homemade Falafel
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Ingredients
- 1 3/4 cup dried chickpeas, soaked in water for 24 hours, then rinsed
- 1 cup parsley, mint, or cilantro (use one, two, or all three)
- 3 scallions, cut into 3–4 pieces
- 2 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- A few tablespoons of water, as needed
- Canola, grapeseed, or peanut oil for frying , you’ll need to fill a deep saucepan or Dutch oven with 2–3 inches, so the exact amount depends on the shape of your cooking vessel
Instructions
- Place the chickpeas in a food processor and process until the mixture resembles a coarse crumb. Transfer the ground chickpeas into a large mixing bowl.
- Add the herbs, scallions, garlic, cumin, coriander, salt, pepper, baking soda, and lemon juice to the food processor. Process until the mixture is smooth.
- Add the ground chickpeas back to the food processor and stir them into the herb mixture a bit. Turn on the food processor and process until the mixture is light green in color, with small bits of herbs, and the mixture comes together when pinched, adding water as needed. (I needed to add 2 tablespoons, but I recommend adding it only a tablespoon at a time, as the falafel will fall apart if too little or too much is added.) Taste and adjust the seasonings if needed.
- Pour the oil into a deep saucepan or Dutch oven until it’s 2–3 inches deep. Heat over medium-high until the oil reaches about 350ºF.
- Shape the falafel mixture into balls (or flattened balls, kind of like a flying saucer) and drop them into the oil, being careful not to crowd the pan. Cook for about 4–5 minutes, or until the outside is crispy and nicely browned. Place the cooked falafel on a paper-towel-lined plate to absorb any excess oil, then serve.