Falafel like You Never Had Before
You’ve had falafel before. Maybe it was dry. Maybe it was bland.
Maybe it crumbled like your last attempt at adulting. Not this time. This recipe? Crispy on the outside, fluffy on the inside, packed with flavor—no sad, mushy disappointments here.
Imagine biting into a golden-brown nugget of herby, garlicky goodness. Hungry yet? Good.
Let’s fix your falafel game forever.
Why This Recipe Works
Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?
Most falafel fails for three reasons: wrong texture, weak seasoning, or tragic sogginess. This recipe nails all three. Dried chickpeas (not canned—trust me) keep it crispy. Fresh herbs and spices bring the flavor fireworks.
And the frying method? Perfectly golden every time. Even your Mediterranean grandma would nod in approval.
Ingredients
- 2 cups dried chickpeas (soaked overnight, NOT cooked)
- 1 small onion, roughly chopped
- 4 garlic cloves
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp baking soda
- Oil for frying (vegetable or avocado)
Step-by-Step Instructions
- Soak the chickpeas overnight. Drain them—they’ll be plump but still raw.
No cheating with canned chickpeas unless you want falafel mush.
- Blitz everything in a food processor. Chickpeas, onion, garlic, herbs, spices. Pulse until it’s coarse, not paste. Think gritty, not smoothie.
- Chill the mix for 30 minutes. This helps it bind.
Skip this, and your falafel will fall apart like your New Year’s resolutions.
- Add baking soda, then shape into balls. Golf-ball size, but flatten slightly. Pro tip: Wet your hands to avoid sticky disasters.
- Fry in hot oil (350°F) for 3–4 minutes. Golden brown = done. Drain on paper towels.
No one likes oily falafel.
Storage Instructions
Let them cool completely. Store in an airtight container in the fridge for 3–4 days or freeze for 2 months. Reheat in the oven or air fryer to keep them crispy.
Microwaving? Only if you enjoy disappointment.
Why This Recipe Rocks
High protein, fiber-packed, and vegan. It’s cheaper than takeout, and you control the ingredients. Plus, it’s versatile—stuff it in pita, toss it in salads, or eat it straight like a snack goblin.
Win-win-win.
Common Mistakes to Avoid
- Using canned chickpeas. They’re too wet. Your falafel will be sad and mushy.
- Over-processing the mix. You want texture, not hummus.
- Frying in cold oil. It’ll soak up oil like a sponge. Hot oil = crispy exterior.
Alternatives
Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?
No food processor? Chop everything finely by hand—it’s a workout, but it works.
Baking instead of frying? Spray with oil, bake at 375°F for 20–25 minutes. Less crispy, but still tasty.
For gluten-free folks, this recipe’s already safe. FYI.
FAQs
Can I use canned chickpeas in a pinch?
No. Just no.
They’re too soft, and your falafel will fall apart. Plan ahead—soak dried chickpeas overnight. Your future crispy falafel self will thank you.
Why is my falafel falling apart?
Too much moisture or not enough binding.
Did you skip the chilling step? Did you over-blend? Fix: Add a tablespoon of flour or chickpea flour to the mix.
Can I air-fry these?
Yes!
Spray with oil, air-fry at 375°F for 12–15 minutes, flipping halfway. They won’t be as crispy as deep-fried, but they’re still solid.
How do I know when the oil is hot enough?
Drop a tiny bit of batter in. If it sizzles immediately, you’re golden (literally).
No thermometer? This is your ghetto hack.
Final Thoughts
This isn’t just falafel. It’s crispy, flavorful, foolproof falafel.
No more dry, bland, or crumbly nonsense. Make it once, and you’ll never settle for subpar again. Now go forth and fry like a champion.
Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?
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