Crispy Falafel

These crispy falafel are everything a great falafel should be: shatteringly golden on the outside, soft and herb-flecked green on the inside, and bursting with cumin, coriander, and fresh parsley. Made from soaked chickpeas — never canned — they fry up light and hold their shape beautifully. Tuck them into warm pita with hummus and salad for the perfect Mediterranean meal.

Prep time

25 mins

Cook time

20 mins

Total time

45 mins

Servings

4 servings

Calories

320

Ingredients

• 250 g dried chickpeas, soaked overnight (about 12 hours), drained
• 1 small onion, roughly chopped
• 4 garlic cloves
• 60 g fresh parsley leaves, roughly chopped
• 30 g fresh coriander leaves, roughly chopped
• 2 tbsp plain flour
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp baking powder
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 750 ml neutral oil, for deep-frying
• Warm pita breads, hummus, and chopped salad, to serve

Instructions

1. Drain the soaked chickpeas thoroughly and pat them as dry as possible with a clean tea towel. Any excess water will make the falafel fall apart in the fryer.
2. Tip the chickpeas into a food processor and pulse to a coarse crumb. Add the onion, garlic, parsley, and coriander, and pulse again until the mixture resembles damp breadcrumbs with flecks of green — never a smooth paste.
3. Transfer to a bowl and stir in the flour, cumin, ground coriander, baking powder, salt, and pepper. Mix well, cover, and refrigerate for 30 minutes to firm up. (If you are short on time, a 10-minute chill still helps.)
4. Heat the oil in a deep, heavy pan to 175°C (350°F). The oil is ready when a small piece of mixture sizzles immediately and floats.
5. Shape the mixture into 24 walnut-sized balls or slightly flattened patties, about 2.5 cm across. Fry in batches of 6 to 8 without crowding the pan for 3 to 4 minutes, turning once, until deep golden and crisp all over.
6. Lift out with a slotted spoon and drain on a wire rack set over a baking tray — not on paper towels, which trap steam and soften the crust. Season lightly with a pinch of salt while hot.
7. Serve immediately tucked into warm pita with hummus, chopped tomato-cucumber salad, pickles, and a drizzle of tahini sauce.

Pro tips

• Always use soaked dried chickpeas, never canned — canned chickpeas are too wet and your falafel will collapse in the oil.
• If the mixture feels crumbly, pulse it a few more times; if it feels wet, add an extra tablespoon of flour and chill longer.
• Keep the oil at 175°C (350°F): too cool and falafel soak up grease, too hot and they brown before the centre cooks.
• Falafel can be baked at 200°C (400°F) for 20 to 25 minutes for a lighter version — brush generously with oil first so they crisp.

Frequently asked questions