- Why did it fall apart?
- Used canned beans, didn't rest dough, or oil wasn't hot enough.
Crispy Homemade Falafel
The golden rule of falafel: NEVER use canned chickpeas! Falafel is made from raw, soaked chickpeas, not cooked mush. The starch in raw beans holds the balls together during frying. The result is a crispy crust and steaming, spicy interior.
Ingredients
1/2
lb
Dried Chickpeas (soaked overnight)
1
Onion
3
cloves
Garlic
1
tsp
Ground Coriander
1
tsp
Ground Cumin
1
bunch
Fresh Parsley
2
tbsp
Flour
1
tsp
Salt
1
tsp
Pepper
2
cups
Oil (for frying)
Shopping List (0)
Equipment Needed
- Food processor
- Pot for frying
Allergen Information
Wheat
Instructions
1
✓
Soak chickpeas overnight. Drain, DO NOT cook! Put in processor.
Tip: Raw texture gives crunch.
2
✓
Add veggies and spices. Pulse to 'wet sand' texture.
Tip: Don't puree to paste.
3
✓
Mix in flour, chill 30 mins.
Tip: Chilling stabilizes starch.
4
✓
Form balls with wet hands.
Tip: Keep loose.
5
✓
Fry in hot oil (350°F) until golden.
Tip: Hot oil prevents greasiness.
Recipe FAQ
Ingredients
- 1/2 lb Dried Chickpeas (soaked overnight)
- 1 Onion
- 3 cloves Garlic
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 bunch Fresh Parsley
- 2 tbsp Flour
- 1 tsp Salt
- 1 tsp Pepper
- 2 cups Oil (for frying)