Falafel

BY: Ivan

PUBLISHED: Mar 26, 2025

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Recipe · Video

The Ultimate Crispy and Fluffy Falafel Recipe

Falafel is one of the most beloved street foods worldwide, enjoyed across the Middle East, the Mediterranean, and beyond. This recipe is a true celebration of fresh herbs, bold spices, and crispy, golden perfection. The combination of parsley, coriander, and dill creates a vibrant, aromatic flavor that sets this falafel apart. With a perfectly crispy exterior and a fluffy, tender inside, these falafel are simply irresistible. Whether served in a pita wrap, alongside mezze platters, or as a protein-packed snack, falafel is a staple in many cuisines. And for good reasons! If you’re a fan of this dish, you need to try to make at home. It needs a little bit of prep, but it’s actually really easy. Enjoy!

Why Dried Chickpeas Matter

One of the most crucial elements of making authentic falafel is using dried chickpeas that have been soaked for at least 12 hours, preferably 24. While it may be tempting to use canned chickpeas for convenience, the result will not be the same. Canned chickpeas contain too much moisture, making it difficult for the falafel to hold its shape. Instead of achieving that light, airy, and crispy texture, they often turn out dense and soggy. By using properly soaked dried chickpeas, you ensure that your falafel have the ideal consistency and structure.

Using dried chickpeas also gives you full control over the soaking process, allowing them to soften just enough without becoming mushy. They retain a firm texture that provides the necessary structure to form perfectly shaped falafel. Plus, dried chickpeas are more cost-effective than canned ones, making them a great choice for large batches.

The Perfect Blending Technique

Achieving the right texture is key when making falafel. I always start by blending the herbs, garlic, and onion before adding the chickpeas. This method ensures that everything is evenly processed, preventing large chunks of onion or herbs in the final mixture. If you were to blend everything together at once, you might end up over-processing the chickpeas, turning them into a paste rather than a fine, grainy texture. The goal is to have chickpeas that are finely chopped but not pureed, as this allows the falafel to hold together while remaining light and fluffy inside.

It’s also important to avoid adding too much liquid to the mixture. Unlike hummus, falafel should have a coarse, slightly grainy texture. Over-blending can lead to a pasty consistency that won’t fry properly and may fall apart in the oil.

Choosing the Right Food Processor

A high-quality food processor makes the falafel-making process so much easier. While you can use a smaller one for a small batch, a powerful, high-capacity food processor will give you the best results. If you’re looking for a reliable option, I highly recommend this food processor. It’s strong enough to handle the thick falafel mixture while ensuring an even texture.

Investing in a good food processor not only improves the texture of your falafel but also makes meal prep easier. A powerful tool will quickly and efficiently break down the ingredients, ensuring a well-balanced mix of flavors and a smooth blending process.

The Secret to Light and Crispy Falafel

Baking powder is the secret ingredient that gives falafel that airy, fluffy interior. It introduces tiny air bubbles into the mixture, preventing it from becoming too dense. Another essential step is letting the mixture rest in the fridge for at least one hour before shaping and frying. This resting period allows the flavors to meld together and helps firm up the mixture, making it easier to shape without falling apart.

While the mixture is chilling, it’s the perfect time to prepare the sides! Allowing the mixture to rest also helps the starches in the chickpeas absorb excess moisture, leading to a better texture during frying. If you skip this step, your falafel may turn out crumbly or overly soft inside.

The Importance of Sides

Falafel is delicious on its own, but what truly elevates it is the variety of sides that complement it. A simple red onion and parsley salad adds a refreshing crunch, while pickled cucumbers bring a tangy contrast. Roasted sivri peppers and cherry tomatoes add a wonderful smoky depth, and a creamy, cooling sauce made with crème fraîche or yogurt balances everything out. A tahini-based sauce is another fantastic option, offering a nutty richness that pairs beautifully with the crispy falafel. Don’t forget warm, soft Lebanese flatbreads to wrap everything up into the perfect bite!

To roast the vegetables, simply heat a little oil in a pan and cook them until they develop a nice char. This intensifies their flavor and adds a wonderful smokiness to the meal. Feel free to experiment with different sides. Falafel is incredibly versatile, and the possibilities are endless!

Shaping the Falafel

For uniform falafel that cook evenly and look beautiful, I love using a falafel scoop. It ensures that every piece is the same size, leading to consistent cooking results. It’s also much faster and less messy than shaping them by hand. If you’re interested in getting one, this scoop is an excellent choice. However, you can also shape them easily with your hands if you prefer.

When shaping falafel, make sure to press the mixture firmly enough to hold together but not so tightly that they become dense. Lightly packed falafel will fry up crispier and have a more delicate interior.

The Key to Perfect Frying

When frying falafel, maintaining the correct oil temperature is crucial. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked. If the oil is too cold, the falafel will absorb too much oil and become greasy. The ideal temperature is 180°C (355°F), and a kitchen thermometer is your best friend for monitoring it accurately. I highly recommend this one.

The amount of oil you need depends on the size of your pot, but I like to use a generous amount to ensure even cooking. Deep-frying creates the best texture: crispy on the outside, soft and fluffy on the inside. And don’t worry about wasting oil; you can strain and store it for future use!

Always fry in batches, avoiding overcrowding the pan, as too many falafel at once can lower the oil temperature and lead to uneven cooking. To test if the oil is ready, drop a small piece of the falafel mixture in; if it sizzles and rises to the surface, it’s good to go.

The Final Verdict

This falafel recipe is a must-try for anyone who loves Middle Eastern cuisine or simply enjoys fresh, flavorful, and satisfying food. Whether you eat them on a plate with delicious sides or wrap them up in flatbread for an easy meal, these falafel are guaranteed to impress. The key is in the details: using soaked dried chickpeas, blending in the right order, letting the mixture rest, and frying at the perfect temperature. Once you master these steps, you’ll never go back to store-bought falafel again. Give this recipe a try and enjoy the ultimate homemade falafel experience!