For ages, I was convinced that falafel was a tedious, complicated dish to prepare. Boy, was I wrong! I suppose it’s simply because it wasn’t a staple in my childhood meals, so I never got familiar with the process. However, once I finally gave it a try, I discovered it’s actually a breeze: just toss everything into a food processor and give it a whirl!
The only catch is that a little advance planning is necessary, because the secret to outstanding falafel lies in using dried chickpeas that have been soaked but not cooked. This is one recipe where canned beans simply won’t cut it. Why? Since canned chickpeas are already cooked, their starch content has largely been rinsed away in the canning liquid, leaving the beans with minimal binding ability. If you attempt to grind them, shape them into balls, and deep-fry them, they’ll inevitably disintegrate in the oil. Sure, you could try adding flour or other binders to salvage the mixture, but the texture of the fritters will suffer dramatically—you’ll end up with dense, pasty, almost doughy spheres.
Take my word for it: starting with dry chickpeas and allowing them plenty of time to soak is the only foolproof method!
If you’re worried that the raw chickpeas won’t cook through completely, don’t fret: the trick is to let the beans absorb as much liquid as they possibly can. A full 24-hour soak does the job perfectly! Then, when you grind them into a fine paste, shape them into balls, and drop them into hot oil, the combination of intense heat and internal moisture cooks the beans all the way through in no time.
Moreover, because the soaked, uncooked chickpeas retain plenty of starch, they bind together nicely without needing any extra binder. That said, the mixture is a bit delicate and crumbly, so you’ll need to let it rest for a while to allow the starch to release and do its binding work properly.
Believe me… it’s all worth it. Your patience will be rewarded with flawless falafel: a super crispy, golden exterior with a fluffy, light, and incredibly flavorful interior!
To craft the best falafel, start by soaking your chickpeas in cold water for a full 24 hours. Place them in a large bowl and cover with water, ensuring they’re submerged by at least 3 inches. During soaking, the beans will absorb most of the water and can triple in volume!
Once the beans have finished soaking, drain them thoroughly and transfer them to your food processor bowl along with these ingredients:
- 1 medium onion, roughly chopped
- 3/4 cup finely chopped fresh parsley
- 3/4 cup finely chopped fresh cilantro
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp baking powder
Although not essential, baking powder is said to yield fluffier, lighter fritters! I’m a fan, so in it goes…
Start the motor and process the mixture, alternating between pulsing and blending, and pausing to scrape down the sides of the bowl as needed, until you have a coarse paste that’s still slightly grainy—small chickpea pieces should remain visible.
To check the consistency, try gently rolling a small amount in your hand to form a ball: the mixture should hold together well and not fall apart.
If the falafel mixture is too loose to stay in a ball, let it rest for about 15 minutes, then try again…
Now roll the mixture into uniform balls, shaping each one gently in your hand. To make this easier, I like to use a spring-loaded ice cream scoop to portion the mixture; this not only helps pre-shape the balls but also ensures they’re all the same size and cook evenly.
You’ll quickly notice that falafel batter is very delicate, so handle it with care. Avoid rolling it between your palms like you would meatballs. Instead, softly press the mixture with one hand and roll it gently under your fingers, applying minimal pressure.
You’ll get the hang of it in no time!
Place the uncooked falafel on a baking sheet and refrigerate for about 30 minutes, or until you’re ready to eat.
Meanwhile, why not whip up the garlic tahini sauce if you plan to use it? And if you weren’t planning to, I’d suggest reconsidering—this stuff is seriously delicious!
Plus, making the garlic tahini sauce couldn’t be simpler. Just combine tahini paste, minced garlic, lemon juice, toasted sesame oil, salt, and ground cumin in a small mixing bowl.
Whisk thoroughly until everything is well combined. Add water a few tablespoons at a time, whisking fully after each addition…
Continue adding water until you reach your desired consistency, then adjust seasoning as needed. That’s it—your tahini sauce is ready to serve!
When you’re ready to cook the falafel, pour enough oil into a large, high-sided skillet to reach a depth of about 1-1/4 inches and heat over medium-high heat until it reaches 375°F. Once hot, carefully lower the balls into the oil using kitchen tongs, one at a time, without overcrowding the pan; you’ll likely need to cook them in several batches.
Fry the chickpea fritters for about 2 minutes, until they’re beautifully golden brown, then flip them to cook the other side until evenly browned.
Remove the cooked falafel from the oil and place them on a plate lined with paper towel to drain excess oil. Sprinkle with a little salt while they’re still hot.
You can either fry the remaining falafel right away or keep the uncooked balls in the fridge for up to a few days and fry them later. Because, while reheated falafel is still tasty, nothing beats it fresh out of the fryer!
Serve your beautiful, crispy, fluffy falafel immediately, drizzled with some of that yummy tahini sauce if you took my advice and made it.
If you’ve tried this recipe, or any other on the blog, please take a moment to rate it and share your experience in the comments below. It’s always wonderful to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, and TWITTER for more delicious, healthy recipes!
Crispy Homemade Falafel with Garlic Tahini Sauce
Homemade falafel is SO much better! Discover how to make these deliciously crispy, light, and fluffy chickpea fritters the right way, from scratch, using wholesome, nutritious ingredients. It’s easier than you think!
Ingredients
For the garlic tahini sauce
Instructions
To make the falafel
- Place the chickpeas in a large bowl and cover with enough cold water to submerge them by at least 3 inches. Let soak for 24 hours, then drain.
- Transfer the chickpeas and the remaining ingredients (except oil) to your food processor bowl. Process by alternating between pulsing and blending, scraping down the sides as needed, until the mixture forms a coarse paste that is still slightly grainy—small chickpea pieces should be visible. The mixture should hold together well when you try rolling a small amount into a ball. If it’s too loose, let it rest for about 15 minutes and try again.
- Roll the mixture into uniform balls, shaping them gently in your hand. To make this easier, use a spring-loaded ice cream scoop to portion the mixture. This helps pre-shape the balls and ensures they are all the same size for even cooking.
- Place the uncooked falafel on a baking sheet and refrigerate for about 30 minutes, or until ready to cook.
- Meanwhile, prepare the garlic tahini sauce, if using.
- To cook, pour enough oil into a large, high-sided skillet to a depth of about 1-1/4 inches and heat over medium-high heat until it reaches 375°F.
- Once hot, carefully lower the balls into the oil with kitchen tongs, one at a time, without overcrowding the pan; cook in several batches. Fry for about 2 minutes, until golden brown, then flip and cook the other side until evenly browned.
- Remove the cooked falafel from the oil and place on a plate lined with paper towel to drain excess oil. Sprinkle with a little salt while still hot.
- Fry the remaining falafel immediately, or store the uncooked balls in the fridge for up to a few days and fry them later.
- Serve your falafel immediately, drizzled with tahini sauce if desired.
To make the garlic tahini sauce
- In a small mixing bowl, combine the tahini paste, garlic, lemon juice, toasted sesame oil, salt, and ground cumin. Whisk until fully combined.
- Add water a few tablespoons at a time, whisking thoroughly after each addition, until you reach the desired consistency.
Recipe Notes
You must absolutely use dried, soaked but uncooked chickpeas. Canned chickpeas will not work for this recipe.
Nutrition Facts
Crispy Homemade Falafel with Garlic Tahini Sauce
Amount Per Serving (1 ball)
Calories 128 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 170mg 7%
Potassium 254mg 7%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Sugars 2g
Protein 5g 10%
Vitamin A 5.8%
Vitamin C 7.8%
Calcium 4.2%
Iron 10.1%
- Percent Daily Values are based on a 2000 calorie diet.
