Crispy Falafel
To get falafel with a crisp exterior and a light, emerald-green interior, soak dried chickpeas overnight and grind them raw with fresh herbs. Never use canned chickpeas, as they contain too much moisture and will cause the balls to disintegrate in the oil. The key is to achieve a coarse, damp sand texture that holds its shape when squeezed.
Raw chickpeas are mandatory.
Do not skip the overnight soak. If you use canned beans, you will end up with a mushy paste that falls apart during frying.
- Food processor
- Heavy-bottomed pot or deep fryer
- Spider strainer
- Fine mesh sieve
What goes in.
- 1 lbdried chickpeas, soaked for 12 hours
- 1 cupfresh cilantro, packed
- 1 cupfresh flat-leaf parsley, packed
- 1/2yellow onion, roughly chopped
- 4 clovesgarlic, peeled
- 1 tbspground cumin
- 1 tspground coriander
- 1 tspsalt
- 1/2 tspbaking powder
- 1 qtneutral frying oil, such as grapeseed or canola
The Raw Grind
Pulse the mixture until it resembles coarse couscous. If you over-process it into a paste, the falafel will be dense and leaden rather than light and airy.
The method.
Soak the chickpeas
Place chickpeas in a large bowl and cover with cold water by three inches. Let them sit at room temperature for at least 12 hours. Drain and rinse thoroughly.
Pulse the aromatics
Place the drained chickpeas, cilantro, parsley, onion, garlic, cumin, coriander, and salt into the food processor. Pulse in short bursts, scraping down the sides as needed, until the mix is finely ground but still gritty.
Chill the mixture
Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes. This helps the starch hydrate and makes the balls easier to shape.
Finish the batter
Stir the baking powder into the chilled mixture just before you are ready to fry.
Form and fry
Shape into small patties or balls. Heat oil to 350°F. Carefully drop the falafel into the oil in small batches. Fry for 3 to 4 minutes until the exterior is a deep, dark brown.
Drain
Remove with the spider and let them drain on a wire rack rather than paper towels to keep the steam from softening the crust.
Other turns to take.
Spiced Heat
Add 1/2 teaspoon of cayenne pepper or a teaspoon of harissa paste to the mixture before chilling.
Sesame Crust
Roll the shaped balls in toasted sesame seeds before dropping them into the oil.
When it doesn't go to plan.
Test one ball first: if it breaks apart, add a tablespoon of flour to the mix to bind it further.
Maintain the oil temperature. If it drops too low, the falafel will soak up oil and become greasy.
If you don't have a food processor, a hand-cranked meat grinder produces the ideal texture without overheating the chickpeas.
The ones that keep coming up.
Can I bake these instead?
You can brush them with oil and bake at 400°F, but the crust will not develop the signature shatter-crisp finish that frying provides.
How do I know if the chickpeas are soaked enough?
The chickpea should be soft enough to split in half easily with your fingernail.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe