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Crispy Falafel
Crispy on the outside, fluffy-green on the inside — authentic falafel made with soaked (not canned) chickpeas.
20 mins
15 mins
6 people
Middle Eastern
Dried chickpeas
Soaked overnight — NOT canned
300g
Fresh parsley
large bunch
Fresh cilantro
large bunch
Garlic
5 cloves
White onion
1/2
Cumin
2 tsp
Coriander powder
1 tsp
Baking soda
1/2 tsp
Salt
1.5 tsp
Oil
for deep frying
Tahini sauce
for serving
Pita bread
for serving
🍽️ Professional deep fryer
→ Heavy pot with oil thermometer
Same result with careful temperature management
Drain soaked chickpeas thoroughly. Pulse in food processor with herbs and spices until coarse crumb.
💡 Pro Tip: Coarse texture, NOT smooth paste. Over-processing makes dense, heavy falafel.
Mix in baking soda, salt. Rest 30 minutes in fridge.
💡 Pro Tip: Resting lets the mixture bind. Baking soda creates the airy interior puff.
Test fry one ball first at 180°C — adjust seasoning if needed.
💡 Pro Tip: Always test-fry one — you can fix flavor before the whole batch is fried.
Form into small balls or patties. Fry in batches at 180°C for 3-4 minutes.
💡 Pro Tip: Don't crowd the fryer — temperature drops and falafel absorbs oil.
Drain, serve immediately in pita with tahini, tomato, and cucumber.
💡 Pro Tip: Falafel must be served within minutes of frying for the proper crisp-to-tender contrast.
- ✓NEVER use canned chickpeas — they're too wet and produce dense, gummy falafel
- ✓Coarse texture is correct — smooth is wrong
- ✓Always test-fry one first
- ✓Serve immediately — falafel waits for no one
- →In a pita with tahini
- →On a mezze platter
- →With pickled turnips and herbs