How to Make Crispy Falafel at Home So Easy!

flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour adds more protein and fiber.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has higher smoke point and is healthier.

Rinse and soak the dried chickpeas in enough water for 6–8 hours or overnight. They will expand and soften.

After soaking, drain the water and rinse the chickpeas again.

In a food processor, add soaked chickpeas, chopped onion, sliced garlic, sliced green chilies, coriander leaves, cumin powder, coriander powder, red chili powder, and salt.

Blend in batches until the mixture is coarse and grainy, not a smooth paste.

Transfer the mixture to a bowl, cover it, and rest it in the refrigerator for at least 30 minutes to 1 hour.

After resting, mix in baking soda and sesame seeds. If the mixture is too wet or not holding shape, add a spoon or two of flour.

Shape the mixture into balls or patties using your hands or a falafel maker.

Heat oil in a deep frying pan over medium-high heat (350–375°F or 175–190°C).

Fry 4–5 falafels at a time, turning occasionally until golden brown and crispy (about 3–4 minutes per batch).

Remove and drain on paper towels.

Serve hot with hummus, tahini sauce, garlic sauce, or in pita bread with salad and pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens