Perfectly Crispy Falafel Mix Recipe | Step-By-Step
Become a falafel maestro with our easy, foolproof falafel mix recipe. Every bite is pure crispy perfection!
Servings: 8 people
Calories: 236kcal
Ingredients
- 2 cups dried chickpeas do not use canned chickpeas
- ½ teaspoon baking soda
- 1 small onion roughly chopped
- 8 garlic cloves peeled
- ¼ cup fresh parsley leaves
- ¾ cup fresh cilantro leaves
- 1 teaspoon baking powder
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 Tablespoon ground black pepper
- 1 teaspoon salt to taste
- 1 ½ Tablespoon sesame seeds toasted
- oil for frying
Instructions
- Soak the dried chickpeas: Place the dried chickpeas in a large mixing bowl, along with the baking soda. Fill the bowl with cold water, ensuring there's at least 2 inches of water above the chickpeas. Soak the chickpeas for 18-24 hours at room temperature, possibly longer if they're exceptionally hard. Note that the chickpea water, also known as aquafaba, has numerous uses so you may wish to save it.
- Make the falafel mix: Drain the soaked chickpeas and pat them dry with a kitchen towel. In a food processor, combine the chickpeas, chopped onion, peeled garlic cloves, fresh parsley leaves, fresh cilantro leaves, baking powder, ground cumin, ground coriander, ground black pepper, and salt. Pulse the mixture until it's finely minced but not pureed. Scrape the sides of the bowl as needed. The mixture is ready when a pressed handful holds its shape and doesn't crumble. Transfer the falafel mixture to an airtight container and refrigerate it for at least 15minutes. You can prepare this mixture ahead of time and store it in the fridge for 2-3 days.
- Shape the falafel balls: Add the sesame seeds and baking powder to the falafel mix. Mix. Using a small ice cream scoop or a ¼ cup measuring cup, scoop out portions of the cold falafel mix and shape them into balls. The uniform size ensures even cooking.
- Fry the falafel balls: In a small deep skillet or dutch oven, pour at least an inch of oil for frying. Heat the oil over medium-high heat until it reaches a temperature of at least350°F (175°C). Carefully add the falafel balls to the hot oil, a few at a time, to avoid overcrowding the skillet. Fry them until they turn a dark, golden brown color all over, gently flipping as needed for even cooking. Place with on paper towel so that the falafel has less oil. Serve immediately.
Video
Notes
Use dried chickpeas: Use dried chickpeas, not canned. Canned chickpeas have too much moisture and a different texture.
Soak as long as necessary: Soak the chickpeas for at least 12 hours. You may need to soak them longer (18-24 hours) if they need more time to hydrate. Drain them thoroughly to remove excess moisture.
Fresh herbs and spices: Use fresh parsley and cilantro leaves, along with a blend of aromatic spices like cumin, coriander, and black pepper for maximum flavor.
Blend do not puree: Pulse the falafel mixture in a food processor until it's minced but not pureed. Stop blending when a pressed handful of the mix holds its shape. If the mix is too wet, use a very small amount of chickpea flour or regular flour until the mixture is the correct consistency.
Refrigerate the mix: Refrigerate the falafel mix for at least 15 minutes. This helps it firm up and makes shaping easier.
Use an ice cream scoop: Shape falafel into uniform small balls using a scoop or measuring cup for consistent cooking.
Make sure the oil is hot enough: Heat the frying oil to at least 350°F (175°C) for crispy results. Use a thermometer to monitor the temperature. If the temperature is too low, the falafel boils will be oily.
Fry in small batches: Fry falafel in small batches to prevent overcrowding in the pan, which can lead to the oil temperature dropping and uneven cooking.
Use a neutral, high smoke point oil: Use an oil like cornflower, canola, or vegetable oil.
Drain excess oil: After frying, place falafel on paper towels to remove excess oil.
Serve fresh and hot: Falafel is best enjoyed immediately when it's at its crispiest. Serve with pita bread, tahini sauce, and fresh veggies for a classic treat.
Customize to taste: Adjust the spice levels and herbs to suit your preferences. Add a pinch of cayenne for extra heat or experiment with different herbs for a unique twist.