Crispy Homemade Falafels

Discover the secret to perfect Crispy Homemade Falafels with this easy, flavor-packed recipe that’s sure to impress! Made from scratch using soaked dried chickpeas, fresh parsley, cilantro, and a fragrant blend of cumin and coriander, these falafels are a textural delight—crispy on the outside, tender and herby on the inside. Refrigerating the mixture before shaping ensures your falafels hold together beautifully when fried to golden perfection. Serve them hot and pair with warm pita bread, creamy tahini sauce, and fresh veggies for a crowd-pleasing meal. Whether you’re prepping a vegetarian feast or looking for a satisfying snack, these homemade falafels are a must-try! Keywords: crispy falafels, homemade falafel recipe, vegetarian, Middle Eastern recipe, chickpea falafels.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 g dried chickpeas
• 1 medium yellow onion
• 30 g fresh parsley
• 30 g fresh cilantro
• 3 garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 tsp baking powder
• 30 g all-purpose flour
• 500 ml vegetable oil

Directions

Step 1

Start by placing the dried chickpeas in a large bowl and cover them with cold water. Allow them to soak for at least 12 hours or overnight. The chickpeas will double in size, so ensure there is plenty of water to cover them.

Step 2

After soaking, drain and rinse the chickpeas thoroughly.

Step 3

In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, and garlic. Pulse until the mixture is coarsely ground. You want it to be finely ground but not pureed.

Step 4

Transfer the mixture to a large mixing bowl. Add the ground cumin, ground coriander, salt, pepper, baking powder, and flour. Mix well to combine. If the mixture feels too wet or sticky, add a bit more flour.

Step 5

Cover the mixture with plastic wrap and refrigerate for about an hour to let the flavors meld and help firm up the mixture.

Step 6

After refrigerating, form the falafel mixture into small balls or patties using your hands. Each should be about the size of a golf ball.

Step 7

In a heavy skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Step 8

Carefully lower the falafel balls into the hot oil, a few at a time, to avoid overcrowding the pan. Fry for about 3-4 minutes, turning occasionally, until they are a deep golden brown.

Step 9

Once cooked, use a slotted spoon to remove the falafels from the oil and place them on a paper towel-lined plate to drain any excess oil.

Step 10

Serve the falafels hot, with your choice of accompaniments such as pita bread, tahini sauce, sliced cucumbers, tomatoes, and pickles.

Nutrition Facts

Serving size	(955.7g)

Amount per serving	% Daily Value*
Calories	4920.1

Total Fat 459.5g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 284.0g
Cholesterol 0mg	0%
Sodium 4097.4mg	0%
Total Carbohydrate 198.6g	0%
Dietary Fiber 49.6g	0%
Total Sugars 32.8g
Protein 55.4g	0%

Vitamin D 0IU	0%
Calcium 444.9mg	0%
Iron 24.3mg	0%
Potassium 2962.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.3%

Protein: 4.3%

Carbs: 15.4%