Crispy Falafel Plate

Introduction

Great falafel should be shatteringly crispy on the outside and bright green, herbaceous, and moist on the inside. The secret? Start with dried chickpeas soaked overnight — never canned. This recipe produces falafel that rivals the best street stalls in Beirut and Cairo.

Why You'll Love It

• Naturally vegan and packed with protein
• Incredibly flavorful with fresh herbs and warm spices
• The crispy-to-creamy contrast is addictive

Ingredients

• 2 cups Dried chickpeas (NOT canned), soaked overnight
• 1 cup Fresh flat-leaf parsley, packed
• ¾ cup Fresh cilantro, packed
• 1 small Onion, quartered
• 5 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• ¼ tsp Cayenne pepper
• 3 tbsp All-purpose flour
• 1 tsp Baking powder
• 1 tsp Salt
• Neutral oil For frying
• ½ cup Tahini (for sauce)
• 3 tbsp Lemon juice
• ¼ cup Water

Equipment

• Food processor
• Deep skillet or pot for frying
• Spider strainer or slotted spoon

Instructions

1. Soak the chickpeas — Place dried chickpeas in a large bowl, cover with several inches of water, and soak for 12-24 hours. They will double in size. Drain thoroughly — they should be soft enough to break with your fingers but NOT fully cooked.
2. Process the falafel mixture — Add soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, and salt to a food processor. Pulse until a coarse, crumbly paste forms — NOT a smooth puree. Fold in flour and baking powder. Refrigerate 30 minutes.
3. Shape the falafel — Scoop 2-tablespoon portions and form into slightly flattened balls. The flat shape ensures even cooking. Place on a parchment-lined tray.
4. Fry until golden — Heat 2 inches of oil to 350°F. Fry falafel in batches, 3-4 minutes per side, until deeply golden brown. Drain on a wire rack.
5. Make the tahini sauce — Whisk tahini, lemon juice, water, a pinch of salt, and a small grated garlic clove until smooth and drizzleable. Adjust consistency with more water if needed.

Tips

• NEVER use canned chickpeas — they're too wet and your falafel will fall apart.
• If the mixture feels too wet, add flour one tablespoon at a time.

Variations

• Baked Falafel: Brush with oil and bake at 400°F for 25 minutes, flipping halfway. Less crispy but healthier.
• Spicy Harissa Falafel: Add 2 tablespoons of harissa paste to the mixture for a smoky, spicy kick.

Storage

Fridge: Cooked falafel keeps 4 days. Uncooked mixture keeps 3 days.

Freezer: Freeze shaped, uncooked falafel on a sheet pan, then bag them. Fry from frozen, adding 1-2 minutes.

Reheat: Reheat in a 400°F oven for 8-10 minutes to restore crispness. Do not microwave.

Nutrition (per serving)

• Calories: 340 kcal
• Fat: 16 g
• Carbs: 38 g
• Protein: 14 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 480 mg

FAQ