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About Falafel
Falafel has always held a special place in my kitchen—especially during Ramadan. There’s just something comforting about these crispy golden bites sizzling in the pan as the sun sets. Originally from the Middle East, falafel has now found its way into kitchens around the world—and for good reason. It’s delicious, filling, and surprisingly easy to make.
This version of Crispy Falafel is my go-to when I want something hearty yet healthy. It reminds me a lot of our South Asian piyaju, but with a herby twist—thanks to fresh coriander, cumin, and lots of parsley (or cilantro if that’s what you’ve got on hand). The best part? It’s entirely vegan, no eggs, no breadcrumbs, and made with pantry staples. Simple, clean, and satisfying.
And here’s a little secret—if you soak your chickpeas the night before, the rest comes together in under 30 minutes. These falafels are light on the inside and perfectly crunchy on the outside. I usually fry a small tester first (learned that the hard way after my first batch fell apart like sand 😅), and once the oil’s just right, I’m off to the races.
Serve them fresh as an Iftar snack, pack them into a pita with a drizzle of tahini, or make a big batch ahead of time and freeze them for later—these falafels do it all. My kids love them tucked into wraps with a bit of yogurt, and I’ll be honest, I often sneak one straight from the pan while cooking.
Whether it’s for Ramadan or just a cozy weeknight dinner, this crispy falafel recipe is a keeper. Give it a shot and let me know how you serve yours—classic style, with a modern twist, or straight up with a squeeze of lemon. 💚
7 Secrets to Make the Best Crispy Falafel at Home
Want to make crispy falafel just like your favorite restaurant? These simple secrets will help you make perfect falafel every time—crispy outside, soft and fluffy inside.
Secret 1: Use Dried Chickpeas, Not Canned Ones
Always use dried chickpeas that have been soaked in water for 6–8 hours. Canned chickpeas are too soft and watery, and your falafel might break apart while frying. Soaking dried chickpeas makes them just right for this recipe.
Secret 2: Don’t Blend Too Much
When grinding the falafel mixture, don’t make it too smooth. It should feel a bit grainy, like wet sand or breadcrumbs. If it’s too soft, the falafel will turn mushy. A slightly coarse mix helps keep the falafel light and crispy.
Secret 3: Rest the Mixture Before Shaping
After blending, let the falafel mixture rest in the fridge for 30 minutes to 1 hour. This helps the mixture hold together better and makes shaping much easier. It also helps the flavors blend nicely.
Secret 4: Add Baking Soda for Softness
Just before shaping the falafel, mix in a little baking soda (about half a teaspoon). This helps make the inside of the falafel soft and fluffy. It also gives the falafel a nice puff when frying.
Secret 5: Fry in Hot Oil
Make sure your oil is hot before adding the falafel. If the oil is not hot enough, the falafel will soak up oil and become greasy. If it’s too hot, the outside will burn while the inside stays raw. Test with one falafel first and fry in small batches.
Secret 6: Add Herbs and Sesame Seeds
Chopped fresh coriander or parsley adds great flavor. You can also mix in some sesame seeds for a nutty crunch and beautiful golden crust. These small touches make a big difference in taste and texture.
Secret 7: Make Ahead and Freeze
You can make falafel in advance and freeze them! Shape the falafel and freeze them on a tray for 1 hour. Then, put them in a ziplock bag or container and store in the freezer for up to 2 months. When you want to eat, just fry them straight from frozen—no need to thaw!
What Makes This Crispy Falafel So Special?
This crispy falafel recipe is special because it’s tasty, easy to make, and good for everyone. Whether you’re cooking for your family or preparing something quick for Ramadan, this falafel is always a hit. Here’s why people love it:
1. Crispy on the Outside, Soft on the Inside
The best crispy falafel is crunchy outside and soft inside—and that’s exactly how this one turns out. When you bite into it, you’ll get a crispy crust and a soft, flavorful center.
2. Full of Flavor
It may be made with simple ingredients like chickpeas, garlic, green chilies, and fresh herbs—but the taste is amazing! Every bite is packed with delicious flavors that will make you want more.
3. Healthy and Vegan
This falafel is made without any meat, eggs, or dairy. It’s all plant-based, which makes it perfect for vegetarians and vegans. Chickpeas also give you protein and fiber, so it keeps you full for longer.
4. Great for Ramadan or Busy Days
This recipe is perfect for Iftar. You can also make this crispy falafel ahead of time and store it in the freezer. When you’re ready to eat, just fry and enjoy. No need to prepare everything from scratch every time!
5. Easy to Change
You can make this crispy falafel spicier, milder, or add more herbs depending on your taste. You can even add sesame seeds to make it crunchier. It’s very easy to adjust the recipe to what you like.
6. No Special Tools Needed
You don’t need any fancy tools. Just a blender or food processor, a bowl, and a pan for frying. That’s it! If you have a falafel shaper, that’s great—but your hands will work just fine too.
7. Everyone Loves It
Falafel is loved by kids and adults alike. You can eat it as a snack, put it in a sandwich, serve it with salad, or dip it in hummus. It’s a fun and tasty food that fits into any meal.
Crispy Falafel – Step by Step Recipe
Crispy Falafel Recipe – Perfectly Crunchy and Fluffy
Equipment
- Food processor or blender For blending chickpeas and spices
- Mixing bowl To mix and rest the falafel dough
- Spoon or falafel shaper To shape into even balls or patties
- Deep frying pan or wok For frying the falafel
- Slotted spoon To remove falafel from hot oil
- Paper towels or a cooling rack For draining excess oil
- Freezer-safe tray and bag For storing uncooked falafel (optional)
Ingredients
Main Falafel Mixture
- 1 cup dried chickpeas kabuli chana, soaked for 6–8 hours
- 1 pc medium onion roughly chopped
- 2 cloves garlic sliced
- 2 pc green chilies sliced (adjust to taste)
- ½ cup fresh coriander leaves with stems
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp red chili powder optional
- ½ tsp baking soda add just before frying
- 1 tsp salt or to taste
- 1 tbsp white sesame seeds optional but recommended for crunch
For Binding (Only if needed)
- 2 tbsp gram flour (besan), all-purpose flour, or cornflour
For Frying
- Oil for deep frying
Instructions
Step 1: Soak the Chickpeas
- Rinse and soak the dried chickpeas in enough water for 6–8 hours or overnight. They will expand and soften.1 cup dried chickpeas
- After soaking, drain the water and rinse the chickpeas again.
Step 2: Blend the Mixture
- In a food processor, add soaked chickpeas, chopped onion, sliced garlic, sliced green chilies, coriander leaves, cumin powder, coriander powder, red chili powder, and salt.1 pc medium onion, 2 cloves garlic, 2 pc green chilies, ½ cup fresh coriander leaves, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp red chili powder, 1 tsp salt
- Blend in batches until the mixture is coarse and grainy, not a smooth paste.
Step 3: Rest the Mixture
- Transfer the mixture to a bowl, cover it, and rest it in the refrigerator for at least 30 minutes to 1 hour.
Step 4: Prepare for Frying
- After resting, mix in baking soda and sesame seeds. If the mixture is too wet or not holding shape, add a spoon or two of flour.½ tsp baking soda, 1 tbsp white sesame seeds
- Shape the mixture into balls or patties using your hands or a falafel maker.
Step 5: Fry the Falafel
- Heat oil in a deep frying pan over medium-high heat (350–375°F or 175–190°C).Oil for deep frying
- Fry 4–5 falafels at a time, turning occasionally until golden brown and crispy (about 3–4 minutes per batch).
- Remove and drain on paper towels.
🌿 Serving Suggestions
- Serve hot with hummus, tahini sauce, garlic sauce, or in pita bread with salad and pickles.
- Enjoy as an Iftar snack, lunch wrap, or light dinner.
❄️ Storage Tips
- Uncooked falafel: Shape and freeze on a tray for 1 hour. Store in a freezer bag for up to 2 months. Fry directly from frozen—no need to thaw.
- Cooked falafel: Store in the fridge in an airtight container for up to 3–4 days.
Video
Notes
Recipe Notes:
- Use dried chickpeas only. Soaking is important. Canned chickpeas are too soft and may cause falafel to break apart.
- Keep the texture coarse. Don’t blend the mixture too smooth—grainy texture makes it crispy.
- Resting is key. Refrigerate the mixture for at least 30 minutes before shaping. It helps hold the shape and improves flavor.
- If mixture is too wet, add flour. Use gram flour (besan) or all-purpose flour, one tablespoon at a time.
- Shape however you like. Round balls, patties, or traditional falafel shapes—anything works!
- Fry in hot oil. Make sure the oil is hot enough so falafel becomes golden and crispy. Medium-high heat is best.
- Freezer-friendly. Make ahead and freeze shaped falafel for up to 2 months. Fry directly from frozen—no thawing needed.
- Serve with dips. Hummus, tahini, garlic yogurt, or even ketchup go well with crispy falafel.
- Make it your own. Add parsley, mint, sesame seeds, or your favorite spices for a twist in flavor.
Nutrition
Frequently Asked Questions (FAQs)
Can I use canned chickpeas?
It’s not recommended. Use dried chickpeas soaked overnight for best results.
How do I keep falafel from falling apart?
Ensure your mixture is not too wet. If needed, add a spoonful of flour to bind.
Can I bake or air-fry falafel?
Yes. Bake at 375°F (190°C) for 25 minutes or air-fry for 15–18 minutes.
How long does falafel stay fresh?
Store uncooked falafel in the freezer for up to 2 months. Cooked ones last 3–4 days refrigerated.
Can I freeze the mixture?
Yes. Shape and freeze before frying. No need to thaw before cooking.
Learn More
- Read about the History of Falafel on Wikipedia.