Golden Crispy Chickpea Falafel (Print-Friendly Version)
Golden crispy chickpea balls with herbs and soft center, perfect with tahini or pita.
# What You'll Need:
→ Falafel Mixture
01 -
1 1/2 cups dried chickpeas, soaked overnight
02 -
1 small onion, roughly chopped
03 -
3 cloves garlic
04 -
1/2 cup fresh parsley, chopped
05 -
1/2 cup fresh cilantro, chopped
06 -
1/2 cup fresh dill, chopped
07 -
2 teaspoons ground cumin
08 -
1 teaspoon ground cardamom
09 -
1 teaspoon salt
10 -
1/2 teaspoon ground black pepper
11 -
1 tablespoon all-purpose flour (optional)
12 -
1 teaspoon baking soda
→ Frying and Serving
13 -
3 to 4 cups vegetable oil, for frying
14 -
1/2 cup tahini sauce, for serving
# How to Make It:
01 -
Place chickpeas in a large bowl and cover with water. Soak for 8–10 hours or overnight until fully hydrated.
02 -
Drain chickpeas and transfer to a food processor with onion, garlic, parsley, cilantro, dill, cumin, cardamom, salt, and pepper. Pulse until fine and uniform.
03 -
Transfer mixture to a bowl. Stir in flour (if using) and baking soda. Mix thoroughly until well combined.
04 -
Cover the bowl and refrigerate for at least 30 minutes to let flavors develop and firm up.
05 -
Wet your hands and shape the chilled mixture into 1-inch balls using your hands or a small scoop.
06 -
Fill a deep pot with at least 2 inches of oil. Heat over medium-high for 3–4 minutes until hot and shimmering.
07 -
Fry falafel in batches of 4–5 for 2–3 minutes, turning to brown evenly. Remove when golden and crispy.
08 -
Place fried falafel on paper towels to drain. Let cool for 5 minutes and serve with tahini sauce.
# Additional Tips:
01 -
Maintain steady oil temperature for consistent crispiness.
02 -
For a lighter version, air fry at 375°F for 12–14 minutes, shaking halfway through.
03 -
Store leftovers in an airtight container in the refrigerator for 4–6 days.
04 -
Reheat falafel in a 350°F oven or air fryer for 10–20 minutes for best texture.