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.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 300 kcal
🌍 Cuisine Middle Eastern

Ingredients

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

Why did it fall apart?
Used canned beans, didn't rest dough, or oil wasn't hot enough.

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)