# Crispy Homemade Falafel

Good falafel is crisp on the outside, green and fluffy on the inside and full of fresh herbs and warm spices. Making it at home is easier than you might expect, and the flavor is far better than most takeaway.

The trick is to use soaked dried chickpeas, not canned. The mixture stays light and holds together without eggs, and it fries up shatteringly crisp.

- Total time: 35 min (prep 20 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 380 kcal, 14 g protein
- Cuisine: Middle Eastern. Category: Main course. Diet: vegan, dairy-free.

## Ingredients

- 1.5 cup dried chickpeas (about 300 g), soaked 12 to 24 hours
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1 tsp baking powder
- 2 tbsp all-purpose flour or chickpea flour
- 500 ml vegetable oil for frying
- 1/2 cup tahini sauce or hummus, to serve
- 4 pita breads, to serve

## Method

1. Soak the dried chickpeas in plenty of cold water for 12 to 24 hours. Drain well and pat dry. Do not use canned chickpeas, which make a mushy mixture.
2. Put the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt and cayenne in a food processor.
3. Pulse 20 to 30 times, scraping the sides, until the mixture looks like coarse sand and holds together when squeezed. Do not make a paste.
4. Sprinkle in the baking powder and flour. Pulse twice. Chill the mix for 30 minutes in the fridge.
5. Shape into 16 balls or small patties about 4 cm wide, packing them firmly.
6. Heat the oil in a 10 inch (25 cm) heavy pan to 350°F (175°C), about 4 cm deep.
7. Fry 5 or 6 falafel at a time for 3 to 4 minutes, turning once, until deep golden brown and crisp.
8. Drain on a wire rack and sprinkle with salt. Serve warm in pita with tahini sauce, tomato and cucumber.

## Why it works

- Raw, soaked chickpeas have a drier texture than cooked ones, so the balls hold their shape in the hot oil.
- Pulsing instead of blending leaves a coarse texture, which gives the falafel a fluffy interior.
- Plenty of fresh parsley and cilantro give color and a bright, grassy flavor.
- Baking powder releases gas in the hot oil and makes the center light and airy.
- Chilling the mixture firms it up so the balls do not fall apart when fried.

## The science

- **Why raw chickpeas work.** Soaked raw chickpeas still have intact starch and protein, which glue the mix together as it fries. Canned chickpeas are fully cooked and wet, so they turn to paste and the balls crumble or soak up oil.
- **Crisp crust, fluffy middle.** In hot oil, the surface dries and browns quickly while steam puffs the inside. Baking powder adds a little extra lift. A rough grind keeps small air pockets that make the middle fluffy instead of dense.
- **Oil temperature matters.** At 350°F (175°C), the outside crisps by the time the center cooks. Cooler oil makes greasy falafel because it soaks in, while oil that is too hot browns the outside before the middle is cooked.

## Tips

- Pat the soaked chickpeas dry so the mix does not turn wet.
- Test one falafel in the oil first; if it breaks apart, add a spoon more flour.
- Fry in small batches to keep the oil temperature steady.

## Mistakes to avoid

- Using canned chickpeas gives a mushy mix that falls apart, so use soaked dried ones.
- Processing to a smooth paste makes dense falafel, so stop at a coarse crumb.
- Skipping the chill makes the balls fall apart, so rest the mixture for 30 minutes.

## Variations and swaps

- Bake the falafel at 400°F (200°C) for 25 minutes, flipping once, brushing with oil.
- Air fry at 375°F (190°C) for 12 to 14 minutes, turning halfway.
- Add a spoon of sesame seeds to the mix for crunch.
- Swap parsley and cilantro for all parsley if you do not like cilantro.
- Swap all-purpose flour for chickpea flour to make it gluten free.
- Swap tahini sauce for a yogurt and garlic sauce for a non-vegan option.

## Storage

Refrigerate cooked falafel within 2 hours for up to 4 days. Reheat on a baking sheet at 400°F (200°C) for 8 to 10 minutes, until hot through to 165°F (74°C) and crisp. Uncooked mix keeps for 2 days.

## FAQ

**Can I use canned chickpeas for falafel?**

Not for the best results. Canned chickpeas are soft and wet, which makes the mixture mushy and prone to falling apart. Soaked dried chickpeas give the right texture.

**Why does my falafel fall apart?**

The mix is probably too wet or too fine, or it was not chilled. Use dried soaked chickpeas, pulse to a coarse crumb, add a little flour and chill before frying.

**Can I bake falafel instead of frying?**

Yes. Bake at 400°F (200°C) for about 25 minutes, flipping halfway and brushing with oil. They will be less crisp than fried but still tasty and lighter.

**What temperature should oil be for falafel?**

Fry at 350°F (175°C). A thermometer helps, or test with a bit of the mix; it should sizzle and rise within a few seconds without browning too quickly.

**What do you serve with falafel?**

Pita with tahini sauce, hummus, tomato, cucumber and pickles is classic. Falafel also works in salads, grain bowls and wraps.

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Source: https://cookingscientist.com/recipes/falafel (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846