This classic falafel recipe is perfect for a homemade treat that serves 4 people. The falafel patties are crispy on the outside, tender on the inside, and packed with fresh herbs and spices. The process involves soaking dried chickpeas, blending them with aromatic ingredients, and frying to golden perfection. Serve them hot with your favorite dips like baba ganoush or tzatziki for a delightful meal.
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Place the dried chickpeas in a large bowl and cover them with cold water. Add the baking soda to the soaking water. Let them soak for at least 12 hours, or up to 24 hours. They will more than double in size.
After soaking, drain the chickpeas thoroughly. It's important that they are as dry as possible before processing.
In a food processor, combine the soaked and drained chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne pepper (if using).
Pulse the mixture until it forms a coarse, crumbly texture. Do not over-process; you want it to be a bit coarse, not a smooth paste. The mixture should hold together when you press it between your fingers.
Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to handle.
Form the mixture into small balls, about 2 cm in diameter. You can use your hands or a falafel scoop if you have one.
Half fill a medium pot with oil & heat for deep frying.
Carefully place a few falafel balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Adjust the heat as needed to maintain a steady temperature. If the oil is too hot, the outside will burn before the inside cooks; if it's too cool, the falafel will absorb too much oil and become greasy.
Remove the falafel from the oil with a slotted spoon and place them on a paper towel-lined plate or a wire rack to drain any excess oil.
Serve the falafel immediately while they are hot and crispy with the following sides: baba ganoush, tzatziki or hummus.
Do not use canned chickpeas for this recipe, as they will not yield the right texture.
Ensure the chickpeas are thoroughly drained and as dry as possible before processing to avoid a soggy mixture.
Refrigerating the mixture helps it hold together better during frying.
Serve the falafel immediately after frying for the best texture and flavor.
Can I use canned chickpeas for this recipe?
No, canned chickpeas are not suitable for this recipe as they will not provide the right texture for falafel.
How long should I soak the chickpeas?
The chickpeas should be soaked for at least 12 hours, or up to 24 hours, to ensure they are soft enough for processing.
Can I bake the falafel instead of frying?
Yes, you can bake the falafel at 190°C for about 20-25 minutes, flipping halfway through, but they will not be as crispy as fried falafel.
How do I store leftover falafel?
Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
What can I serve with falafel?
Falafel pairs well with dips like baba ganoush, tzatziki, or hummus. You can also serve it in pita bread with fresh vegetables and tahini sauce.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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