Go Back
Crispy Falafel Recipe

Crispy Falafel Recipe – Perfectly Crunchy and Fluffy

This Crispy Falafel recipe is a flavorful and easy Middle Eastern snack made with soaked chickpeas, fresh herbs, and spices. The outside is beautifully golden and crispy, while the inside stays soft and fluffy. It's vegan, protein-rich, and perfect for Iftar, lunchboxes, or a quick snack. With just a few pantry ingredients and basic tools, you can enjoy delicious homemade falafel any day of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Middle Eastern, Ramadan Specials, Snack
Cuisine Middle Eastern
Calories 85 kcal

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

Calories: 85kcalCarbohydrates: 10gProtein: 4gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 120mgPotassium: 130mgFiber: 3gSugar: 1gVitamin A: 80IUVitamin C: 2mgCalcium: 35mgIron: 1.5mg
Tried this recipe?Let us know how it was!