A plate of crispy falafel balls with a creamy tahini sauce, chopped cucumber-tomato salad, and warm pita on the side.
This Crispy Falafel is crunchy on the outside, tender in the middle, and packed with herby, garlicky flavor. You’ll use soaked chickpeas (not canned) to get that classic falafel texture that holds together and fries up golden. It’s perfect for pitas, bowls, or a fun appetizer platter. Once you make homemade falafel, you’ll never want the dry store-bought kind again.
Introduction
Crispy Falafel is one of those meals that feels special but is totally doable at home. You get crunchy edges, a fluffy center, and tons of fresh herb flavor in every bite.
The key to the best Crispy Falafel is using dried chickpeas soaked overnight. It sounds like a small thing, but it’s the difference between falafel that’s light and crisp versus falafel that turns soft or falls apart. Trust me, don’t skip the soak.
Why You’ll Love This Crispy Falafel
- Crunchy outside, tender inside: The texture is exactly what you want.
- Better than restaurant: Fresh herbs and garlic taste brighter at home.
- Great for meal prep: Make the mix ahead, then cook when you’re ready.
- Flexible dinner: Stuff into pita, build a bowl, or snack with sauce.
- Vegetarian crowd-pleaser: Perfect for parties and family dinners.
Ingredients for Crispy Falafel
Falafel Mix
- Dried chickpeas (2 cups, soaked overnight): Must be dried/soaked, not canned, for the right texture.
- Yellow onion (1 cup, chopped): Adds moisture and flavor.
- Garlic (4 cloves): Classic falafel bite.
- Fresh parsley (1 cup, packed): Bright, herby flavor.
- Fresh cilantro (1/2 cup, packed): Adds freshness; you can use more parsley if needed.
- Ground cumin (2 teaspoons): Warm spice.
- Ground coriander (1 teaspoon): Classic falafel flavor.
- Salt (1 1/2 teaspoons): Makes it taste seasoned, not flat.
- Black pepper (1/2 teaspoon): Mild heat.
- Baking powder (1 teaspoon): Helps lighten the inside.
- All-purpose flour (2 tablespoons): Helps bind; chickpea flour works too.
For Cooking + Serving
- Neutral oil for frying: You only need a few inches in the pot.
- Tahini sauce or yogurt sauce: Creamy dip.
- Pita, lettuce, tomatoes, cucumbers: For building pitas and bowls.
Crispy Falafel Recipe Step-by-Step
- 1. Soak the chickpeas: Cover dried chickpeas with plenty of water and soak 12–18 hours. Drain and rinse well.
- 2. Blend the mixture: In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until it looks like coarse sand and holds when pressed (don’t puree).
- 3. Rest and bind: Transfer to a bowl and stir in baking powder and flour. Cover and refrigerate 30 minutes (this helps it hold together).
- 4. Heat oil: Heat oil in a pot to 350°F. If you don’t have a thermometer, test with a tiny piece—it should bubble steadily.
- 5. Shape falafel: Scoop and press into balls or small patties. Keep them compact so they don’t break.
- 6. Fry until golden: Fry in batches 3–4 minutes, turning gently, until deep golden and crisp. Don’t overcrowd the pot.
- 7. Drain and serve: Drain on a paper towel-lined plate and serve hot with sauce and pita.
Tips for Perfect Crispy Falafel
- Use soaked dried chickpeas, not canned.
- Don’t over-process: A paste won’t crisp the same.
- Chill the mix: It helps falafel hold its shape.
- Fry in batches: Crowding drops the oil temp and makes them greasy.
- Aim for 350°F oil: Too low = oily, too high = burned outside.
Variations & Substitutions
- Baked option: Brush with oil and bake at 425°F for 20–25 minutes, flipping halfway (less crispy than frying).
- Air fryer: Spray with oil and cook at 400°F for 12–15 minutes, shaking halfway.
- Spicy: Add 1/2 teaspoon cayenne.
- Herb swap: Use all parsley if you don’t like cilantro.
- Leftovers: Crumble into salads or wrap in a pita with veggies.
Make-Ahead & Freezing
- Fridge: Falafel mix keeps 2 days (uncooked).
- Freeze: Freeze shaped uncooked falafel on a tray, then bag and freeze up to 2 months.
- Cook from frozen: Fry a minute longer per side, keeping oil at 350°F.
Serving Suggestions & Pairings
- Pita pockets with lettuce, tomatoes, cucumber, and tahini sauce.
- Grain bowl with rice, hummus, and chopped salad.
- Appetizer platter with olives and veggies.
Reader Review: “These came out perfectly crispy and fluffy inside. My whole family kept grabbing more!”
If you make this Crispy Falafel, leave a rating and tell me how you served it—pita, bowl, or snack plate?
Print
Crispy Falafel (Easy, Crunchy, For Beginners)
- Total Time: 40 minutes (active)
- Yield: 18–22 falafel
- Diet: Vegan
Description
This crispy falafel is golden on the outside, fluffy-herby inside, and made the traditional way with soaked chickpeas—perfect for pita, salads, bowls, and meal prep.
Ingredients
Falafel Mixture
– 1 pound dried chickpeas (do not use canned), soaked
– 1 small yellow onion, roughly chopped
– 4 cloves garlic
– 1 cup packed fresh parsley
– 1/2 cup packed fresh cilantro
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 1/2 teaspoons kosher salt
– 1/2 teaspoon black pepper
– 1 teaspoon baking powder
– 3 tablespoons all-purpose flour
For frying
– 2 to 3 cups neutral oil (enough for 1 to 1 1/2 inches in a skillet)
Optional Tahini Sauce
– 1/3 cup tahini
– 2 tablespoons lemon juice
– 1 small clove garlic, finely grated
– 1/4 teaspoon kosher salt
– 3 to 6 tablespoons water (to thin)
Instructions
1) Soak chickpeas. Soak dried chickpeas in plenty of water for 12 to 18 hours. Drain well.
2) Process. In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne, salt, and pepper until the mixture looks like coarse sand and holds when squeezed. Do not puree.
3) Rest. Transfer to a bowl, stir in baking powder and flour, and rest 15 minutes.
4) Shape. Form into 18 to 22 balls or small patties (about 1 1/2 tablespoons each).
5) Fry. Heat oil to 350°F. Fry in batches 3 to 4 minutes, turning, until deep golden and crisp. Drain on a rack or paper towels.
6) Sauce (optional). Whisk tahini, lemon juice, garlic, salt, and enough water to make it pourable.
7) Serve. Serve hot in pita with veggies and sauce.
Notes
– No canned chickpeas: Canned will make falafel mushy and prone to falling apart.
– Make-ahead: Shape and refrigerate up to 24 hours before frying.
– Freeze: Freeze shaped (unfried) falafel on a tray, then bag. Fry from frozen, adding 1 to 2 minutes.
– Tools: Food processor, skillet or Dutch oven, thermometer, wire rack.
- Prep Time: 20 minutes (plus soaking)
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Middle Eastern