Falafel is a popular Middle Eastern street food made from ground chickpeas, fresh herbs, and spices, formed into balls or patties and deep-fried to golden perfection. Crispy on the outside and fluffy inside, falafel is packed with bold flavors like garlic, cumin, and coriander. It’s naturally vegan, high in protein, and often served in pita bread with tahini sauce, fresh vegetables, and pickles. Loved worldwide, falafel is a versatile, satisfying dish perfect for wraps, salads, or as a snack.
# Falafel Recipe: Crispy, Flavor-Packed Middle Eastern Magic If you’ve ever strolled through a Middle Eastern market or enjoyed a hearty mezze platter, chances are you’ve crossed paths with **falafel**—those crispy, golden bites of chickpea goodness. These little flavor bombs are not only vegan-friendly and protein-rich, but they also make the perfect snack, wrap filling, or salad topper. Why is falafel a winner? Because it’s the holy grail of crunchy-on-the-outside, fluffy-on-the-inside textures with a bold, herbaceous punch. Plus, you don’t need to be a pro chef to nail it at home. Let’s dive into this foolproof falafel guide! --- ## Ingredients: Your Falafel Shopping List Here’s everything you’ll need to make authentic, street-style falafel: ### Core Ingredients: * ** Dried chickpeas ** – 1 cup (Do *not* use canned, trust me on this!) * ** Fresh parsley ** – 1/2 cup (packed) * ** Fresh cilantro ** – 1/2 cup (packed) * ** Fresh dill (optional but adds magic)** – 2 tablespoons * ** Yellow onion ** – 1 small, roughly chopped * ** Garlic cloves ** – 4-5 large * ** Ground cumin ** – 2 teaspoons * ** Ground coriander ** – 2 teaspoons * ** Baking powder ** – 1 teaspoon * ** Salt ** – 1 to 1.5 teaspoons (adjust to taste) * ** Black pepper ** – 1/2 teaspoon * **All- purpose flour or chickpea flour ** – 2 to 3 tablespoons (as needed) * ** Sesame seeds (optional)** – 1 tablespoon (for extra crunch) ### For Frying: * Neutral oil with a high smoke point (like canola , sunflower , or vegetable oil ) --- ## Preparation Steps: Let’s Get Prepping (Barney Style!) 1. **Soak the chickpeas:** Rinse 1 cup of dried chickpeas and soak them overnight (or at least 12 hours) in a large bowl of water. They will triple in size—so plan accordingly. 2. **Drain and dry:** After soaking, drain and pat the chickpeas dry with a kitchen towel to remove excess moisture. No soggy falafel allowed. 3. **Blend the base:** In a food processor, combine chickpeas, herbs, onion, garlic, cumin, coriander, salt, pepper, and baking powder. Pulse until the mixture resembles coarse sand—not a paste. Scrape down the sides as needed. 4. **Adjust texture:** If the mixture feels too wet to hold together, sprinkle in 2-3 tablespoons of flour. The mixture should be moist but not sticky. 5. **Chill it:** Pop the falafel mixture into the fridge for at least 30 minutes. This step helps it firm up and makes shaping easier. --- ## Cooking Instructions: Crunch Time! 1. **Heat the oil:** Fill a deep pan or pot with about 2-3 inches of oil. Heat to **350°F (175°C)**. If you don’t have a thermometer, drop a small piece of mixture in—it should sizzle immediately and float. 2. **Shape the falafel:** Use a falafel scoop (if you’re fancy) or simply roll the mixture into golf ball-sized spheres or small patties. 3. **Fry to perfection:** Fry in batches, being careful not to overcrowd the pan. Cook for **3-4 minutes**, turning occasionally, until they are deep golden brown. 4. **Drain & cool:** Transfer the falafel onto paper towels to drain excess oil. **Secret Tip:** For extra crunch and aroma, sprinkle sesame seeds on the falafel balls before frying.
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