Crispy Herb-Forward Falafel
Easy homemade falafel recipe using soaked chickpeas, fresh herbs & warm spices. Crispy outside, fluffy inside. Deep-fried or baked. Vegan.
Ingredients
- 1 cup dried chickpeas, soaked overnight (but not cooked)
- ½ cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- ½ medium yellow onion, minced
- 4 garlic cloves, minced
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¾ teaspoon fine sea salt
- 3 tablespoons all-purpose flour
- 3 cups vegetable oil for frying (or cooking spray for baking)
- 2 tablespoons water (if needed for binding)
Instructions
- 1
Drain and thoroughly pat dry the soaked chickpeas using a clean kitchen towel, removing as much surface moisture as possible.
- 2
Combine the dried chickpeas, fresh parsley, cilantro, minced onion, and minced garlic in a food processor.
- 3
Pulse the mixture until it resembles coarse breadcrumbs with small pea-sized pieces remaining—avoid over-processing into a smooth paste, as texture is essential.
- 4
Transfer the pulsed mixture to a medium bowl and fold in the cumin, coriander, baking powder, cayenne, black pepper, and salt until evenly distributed.
- 5
Sprinkle the flour over the mixture and gently fold to combine, adding water one tablespoon at a time if the mixture feels too dry to hold together when squeezed.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results, allowing the mixture to firm up and flavors to meld.
- 7
Remove the chilled mixture from the refrigerator and let sit for 5 minutes at room temperature to slightly soften.
- 8
For deep-frying: Heat the vegetable oil in a heavy-bottomed pot or Dutch oven to 350-375°F (175-190°C), using a kitchen thermometer to monitor temperature.
- 9
Scoop 1½-tablespoon portions of the mixture using a falafel scoop or ice cream scoop, gently pressing and releasing into uniformly sized balls.
- 10
Working in batches of 4-5 pieces, carefully lower the falafel balls into the hot oil, avoiding overcrowding which causes temperature drops.
- 11
Fry for 2-3 minutes until the exterior turns deep golden brown and crispy, then use a slotted spoon to flip each ball and fry the other side for another 1-2 minutes.
- 12
Transfer the cooked falafel to a paper towel-lined plate immediately after frying to drain excess oil.
- 13
For baking alternative: Preheat oven to 375°F (190°C) and arrange scoop-formed falafel on a parchment-lined baking sheet, spacing them 1 inch apart, then lightly spray with cooking oil.
- 14
Bake for 10-12 minutes, carefully turn each piece, spray again with oil, then bake for 10-12 additional minutes until golden and crispy throughout.
- 15
Serve warm falafel immediately in pita pockets with tahini sauce, sliced tomatoes, cucumbers, and lettuce, or alongside hummus and fresh salad.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Chickpea flour (garbanzo flour) | Adds nutritional density and subtle nutty flavor while maintaining binding properties for those seeking higher protein content |
| Vegetable oil for frying | Air-frying method using cooking spray | Eliminates 90% of added fat while preserving the crispy exterior, significantly reducing calorie content for health-conscious diners |
| All-purpose flour | Ground flaxseed mixed with 1 tablespoon water | Provides omega-3 fatty acids, fiber, and plant-based binding properties that support gut health and inflammation reduction |
| Ground cumin and coriander | Sumac and ground fennel (equal parts substitution) | Offers bright, tangy citrus notes with anti-inflammatory compounds while reducing traditional warm spice dominance |
| Fresh parsley and cilantro | Dill and fresh mint (equal parts substitution) | Introduces cooling herb properties that support digestive function and provide natural anti-inflammatory benefits |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 168 |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 385mg |
| Carbohydrates | 28g |
| Fiber | 8g |
| Sugar | 1g |
| Protein | 10g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
