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Falafel Recipe

Easy Homemade Falafel

Crispy on the outside, fluffy on the inside falafel made with dried chickpeas. This authentic method creates perfectly textured falafel without flour or binders. The secret is using soaked but raw chickpeas that bind naturally and cook through in just 4 minutes of frying.
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Prep Time 35 minutes
Cook Time 15 minutes
Soaking Time 8 hours
Total Time 8 hours 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 473
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 pound dried chickpeas 1 generous cup
  • 2 cups fresh herbs cilantro, parsley, or mint - preferably a mixture
  • 6 whole scallions white and pale green parts only, sliced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons kosher salt plus more for seasoning
  • 2-3 cups vegetable oil for frying

Equipment

  • Food Processor
  • Salad Spinner
  • Deep Skillet or Dutch Oven
  • Instant-Read Thermometer
  • Large bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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.
Storage: 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.