How to Make Crispy Falafel Balls: A Simple Guide
Falafel is a delicious dish made from chickpeas, and it’s loved around the world. These golden, crispy balls are perfect as a snack, in pita bread, or even on salads. However, making falafel at home can sometimes be tricky, especially if you want them crispy and full of flavor. But don’t worry! In this blog, I’ll show you how to make crispy falafel balls step by step, using simple English and easy-to-follow instructions.
What Is Falafel?
Falafel is a Middle Eastern dish made mainly from chickpeas, spices, and fresh herbs. The chickpeas are blended into a mix, rolled into balls, and fried until crispy. The outside becomes crunchy, while the inside stays fluffy and flavorful. Falafel is vegetarian, and you can even make it vegan, depending on the ingredients you use.
Now, let’s get started with the recipe!
Ingredients You’ll Need
Here’s what you need to make falafel at home:
Main Ingredients:
– 1 cup dried chickpeas (not canned!)*
– 1 small onion (chopped)
– 4 garlic cloves (chopped)
– 1 cup fresh parsley or cilantro (or a mix of both)
– 2 tsp ground cumin
– 1 tsp ground coriander
– ½ tsp baking powder
– ½ tsp salt (add more to taste)
– ¼ tsp black pepper
– 2 tbsp flour or chickpea flour (optional, for binding)
Optional (for extra flavor):
– A pinch of cayenne pepper (for spice)
– Sesame seeds (to roll falafel balls in)
For Frying:
– Vegetable oil (like sunflower or canola oil), enough for deep frying.
Step 1: Soak the Chickpeas
The first and most important step is soaking the chickpeas. Use dried chickpeas instead of canned ones. Dried chickpeas create a firmer texture for the falafel, helping them stay crispy.
- Take 1 cup of dried chickpeas and place them in a bowl.
- Cover the chickpeas with plenty of water. They will expand as they absorb water, so make sure there’s at least 2–3 inches of water above them.
- Leave the chickpeas to soak overnight (at least 12 hours). If you’re short on time, soak them for at least 6–8 hours, but overnight is better.
After soaking, drain the chickpeas and set them aside. Do not cook them—using raw soaked chickpeas is the key to crispy falafel.
Step 2: Blend the Ingredients
Now it’s time to make the falafel mixture!
- Add the soaked chickpeas, chopped onion, garlic, parsley (or cilantro), cumin, coriander, salt, pepper, and baking powder to a food processor.
- Pulse the mixture until it becomes coarse and grainy. You don’t want it pureed—keeping some texture will help your falafel balls hold together and stay crispy. Scrape down the sides if needed.
- If the mixture isn’t sticking together, add 1–2 tablespoons of flour to help bind it.
Once blended, transfer the mixture to a bowl. Cover it and let it rest in the fridge for 30 minutes. This step helps the spices and flavors blend together and firms up the mixture.
Step 3: Shape the Falafel Balls
After the mixture has rested and chilled, it’s time to form the falafel balls.
- Scoop about 1–2 tablespoons of the mixture and roll it into small balls using your hands. The balls should be about the size of a ping pong ball.
- If you want extra crunch, roll each ball in sesame seeds before frying.
Step 4: Fry the Falafel Balls
To get crispy falafel, frying is the best method. Deep-frying ensures they cook evenly and get that golden crust.
- Heat vegetable oil in a deep frying pan, pot, or skillet over medium heat. You’ll need enough oil to submerge the falafel balls.
- To check if the oil is ready, drop a tiny piece of the mixture into the oil. If it sizzles and floats up, you’re ready to go!
- Gently place the falafel balls into the hot oil, making sure not to overcrowd the pan. Fry them in batches if needed.
- Fry the falafel for about 4–5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
- Remove the falafel using a slotted spoon and place them on paper towels to drain excess oil.
Step 5: Serve and Enjoy
Your crispy falafel balls are ready! You can serve them in many different ways:
– Stuff them in pita bread with lettuce, tomatoes, and tahini sauce for a classic falafel wrap.
– Add them to salads for extra protein and crunch.
– Serve them with dips like hummus, tahini, or garlic yogurt sauce.
Pro Tips for Perfect Falafel
- Don’t use canned chickpeas—they’re too soft and will make the falafel fall apart.
- Chill the mixture to make it easier to roll into balls.
- Test one falafel ball before frying the batch to ensure it holds together and the oil temperature is right.
- Don’t skip the baking powder—it helps make the falafel light and fluffy inside.
Final Thoughts
Making crispy falafel at home is actually quite simple when you follow these steps. With raw chickpeas, fresh herbs, and flavorful spices, you can create restaurant-quality falafel in your own kitchen. Whether you enjoy them as a snack or part of a meal, these golden-crusted treats are sure to impress your family and friends. So don’t wait—get soaking those chickpeas and start making your own crispy falafel today!
