Most people think making falafel at home is complicated. I used to be one of them. After years of soggy, mushy falafel attempts, I discovered the secret that changed everything.
The key? Skip the canned chickpeas entirely.
Why Most Falafel Recipes Fail
I spent years making disappointing falafel that fell apart in the oil or came out dense and pasty. The problem was using canned chickpeas and flour as a binder.
Canned chickpeas are already cooked. Their starch has burst and washed away, leaving nothing to hold your falafel together. When you add flour to fix this, you get heavy, dense balls that taste more like fritters than real falafel.
The Game-Changing Secret
Use dried chickpeas that you soak overnight but never cook. This gives you the perfect texture without any binders.
When you soak dried chickpeas overnight, they absorb all the water they need. The raw chickpeas still have their natural starches intact, which bind the mixture perfectly. When you fry them, the hot oil cooks them through in just 4 minutes.
Perfect Falafel Recipe
Ingredients
- 1/2 pound dried chickpeas (1 generous cup)
- 2 cups fresh herbs (cilantro, parsley, or mint)
- 6 scallions, white and green parts only
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons kosher salt
- 2-3 cups vegetable oil for frying
Instructions
- Soak the chickpeas. Place chickpeas in a large bowl. Cover with cold water, adding enough for them to triple in size. Let stand overnight at room temperature.
- Prepare the mixture. Drain and rinse chickpeas thoroughly. Dry them in a salad spinner. Combine chickpeas, herbs, scallions, garlic, cumin, coriander, and salt in a food processor. Pulse until finely minced. The mixture should barely hold together when squeezed.
- Rest the mixture. Transfer to a bowl and refrigerate for 15 minutes. This lets more starch seep out, helping the balls hold their shape better.
- Form the balls. Using a tablespoon, scoop heaping spoonfuls and gently shape into balls. Don’t worry if they seem loose. They’ll hold together when fried.
- Fry the falafel. Heat oil to 375°F in a deep skillet. Carefully lower balls into oil, leaving space between each one. Cook for 4 minutes total, flipping once, until golden brown. Transfer to paper towels and season with salt immediately.
Pro Tips for Perfect Falafel
- Make them small. Smaller balls give you a better ratio of crispy outside to fluffy inside. Aim for about 1.5 inches in diameter.
- Use three herbs. Most recipes only call for parsley and cilantro. Adding mint makes a huge difference in flavor.
- Don’t rush the soaking. Quick-soak methods won’t work here. You need the full overnight soak for proper texture.
- Test your oil temperature. Use a thermometer to maintain 350-375°F. Too hot and they’ll burn outside while staying raw inside.
- Season immediately. Salt sticks better to hot falafel than cooled ones.
Why This Method Works
This technique eliminates common falafel problems:
- No flour means no dense, pasty texture
- Raw chickpeas provide natural binding
- Proper soaking ensures even cooking
- Small size creates perfect texture contrast
Serving Suggestions
Serve your falafel immediately while crispy. They’re perfect:
- In pita bread with tahini, tomatoes, and cucumber
- Over hummus with fresh vegetables
- As part of a Mediterranean mezze platter
- With a simple drizzle of tahini sauce
Storage and Reheating
Fresh falafel tastes best, but you can store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
You can also freeze the uncooked mixture for up to 3 months. Form into balls and freeze on a baking sheet, then transfer to freezer bags.
The Bottom Line
Making great falafel at home is simpler than you think. The secret isn’t in complicated techniques or special equipment. It’s in using the right ingredients from the start.
Skip the canned chickpeas. Soak dried ones overnight. Process them raw with plenty of herbs. Keep the balls small. Fry them hot and fast.
Follow these steps, and you’ll have crispy, fluffy falafel that rivals any restaurant. No more mushy disappointments or balls that fall apart in the oil.
This falafel recipe will become your go-to for quick weeknight dinners or impressive weekend meals. Once you taste the difference, you’ll never go back to store-bought again.
Easy Homemade Falafel
Ingredients
Equipment
Method
- Soak the chickpeas: Place chickpeas in a large bowl. Cover with cold water, adding enough for them to triple in size. Let stand overnight at room temperature.
- Prepare the mixture: Drain and rinse chickpeas thoroughly. Dry them in a salad spinner. Combine chickpeas, herbs, scallions, garlic, cumin, coriander, and salt in a food processor. Pulse until finely minced. The mixture should barely hold together when squeezed.
- Rest the mixture: Transfer to a bowl and refrigerate for 15 minutes. This lets more starch seep out, helping the balls hold their shape better.
- Form the balls: Using a tablespoon, scoop heaping spoonfuls and gently shape into balls. Don’t worry if they seem loose. They’ll hold together when fried.
- Fry the falafel: Heat oil to 375°F in a deep skillet. Carefully lower balls into oil, leaving space between each one. Cook for 4 minutes total, flipping once, until golden brown. Transfer to paper towels and season with salt immediately.