Description
There’s nothing better than golden brown Crispy Homemade Falafel! Choose your own adventure with this falafel recipe – make traditional herby green falafel with the fresh flavors of leafy herbs or try harissa-spiked spicy red falafel. Enjoy on falafel salads, in falafel sandwiches, or mezze-style (& drizzled with tahini sauce!).
Naturally vegetarian, dairy-free, & vegan, & easily gluten-free. Pan-fried, baked, air fryer, & make-ahead instructions provided in the Recipe Notes, below.
Ingredients
Scale
Traditional Herby Green Falafel:
- 1 cup dried chickpeas
- vegetable oil, for frying
- 1/2 red onion, roughly chopped
- 1 jalapeño pepper, deseeded as desired & roughly chopped
- 3 cloves garlic
- 1 lemon, zested & juiced
- 1 cup packed cilantro tender stems & leaves
- 1 cup packed parsley tender stems & leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour (see Recipe Notes)
- 1/2 teaspoon baking powder
Spicy Red Harissa Falafel:
- 1 cup dried chickpeas
- vegetable oil, for frying
- 1/2 red onion, roughly chopped
- 1 jalapeño pepper, deseeded as desired & roughly chopped
- 3 cloves garlic
- 1 lemon, zested & juiced
- 1/4 cup harissa paste (see Recipe Notes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour (see Recipe Notes)
- heaping 1/2 teaspoon baking powder
Instructions
- Soak the chickpeas: 12-24 hours before you’d like to prep your falafel, soak the chickpeas. Sift through your chickpeas to pick out any small rocks or pebbles (which sometimes sneak their way into the mix) & rinse well to remove any dirt or debris from the surface. Place the chickpeas in a large bowl & cover with 3-4 inches of water. Cover and set aside. The chickpeas will triple in volume as they soak; once tripled in volume, drain the soaking liquid & rinse. Set aside.
- Preheat the frying oil: Add 3-4 inches of oil to a medium saucepan or deep skillet over medium heat. Be sure to leave yourself plenty of room to cook several falafel balls at a time, as the falafel will displace the oil. Heat to 375 degrees F, about 10 minutes. A candy thermometer or instant-read thermometer are highly recommended to accurately gauge the temperature of the oil.
- Prep the falafel mixture:
- For Traditional Herby Green Falafel: Add the red onion, jalapeño, garlic, lemon zest & juice, cilantro, parsley, cumin, coriander & kosher salt to the bowl of a food processor. Pulse until the mixture is finely chopped, stopping to scrape down the sides of the bowl as needed. Transfer the onion mixture to a large mixing bowl & set aside. To the same food processor bowl, add the drained & rinsed chickpeas. Pulse until finely chopped, stopping to scrape down the sides of the bowl as needed. Transfer to the bowl with the onion mixture. Add in the flour & baking powder. Stir until just combined. [gallery size="full" ids="14430,14434,14435"] [gallery columns="2" size="full" ids="14436,14437"]
- For Spicy Red Harissa Falafel: Add the red onion, jalapeño, garlic, lemon zest & juice, cumin, coriander & kosher salt to the bowl of a food processor. Pulse until the mixture is finely chopped, stopping to scrape down the sides of the bowl as needed. Add the drained & rinsed chickpeas. Pulse until finely chopped, stopping to scrape down the sides of the bowl as needed. Transfer to a large mixing bowl. Add in the harissa, flour & baking powder. Stir until just combined. [gallery size="full" ids="14438,14440,14441"] [gallery columns="2" size="full" ids="14443,14444"]
- Prep the falafel balls: Using a 2-tablespoon scoop, form the mixture into tightly packed balls.
- Fry the falafel: Use a spoon to gently drop the falafel into the oil. Work in batches to give the falafel plenty of room – I find frying 4-5 falafel at a time to be the sweet spot. Fry 90 seconds – 2 minutes, until the falafel are crispy & golden brown. Use a spider strainer to carefully drain the falafel & transfer to a paper towel lined plate. Season with a generous sprinkling of salt while the falafel are still hot. Repeat until all of the falafel are fried.
- Serve the falafel immediately as desired. We like serving our falafel with warm pita, lettuce, tomatoes, cucumber, & lots of tahini sauce. Enjoy!
Notes
- Ingredient Notes:
- Harissa paste: If making spicy red harissa falafel, harissa paste is preferred over prepared harissa sauce. As you may guess, harissa paste has a thicker consistency & a more concentrated flavor. Trader Joe’s sells a great harissa paste (take note – it is quite spicy!). This harissa paste, available online, is also well-reviewed. If you plan to use harissa sauce, reduce the amount used in the falafel to 2 tablespoons to help keep the falafel from becoming too wet or soggy. It will result in a subtler flavor, however, which is why harissa paste is preferred.
- Gluten-free falafel: For gluten-free falafel, swap all-purpose flour with your favorite 1:1 gluten free flour or use chickpea flour. I absolutely love this Stone Ground Chickpea Flour from Bob’s Red Mill.
- Storage & Freezing:
- Falafel Storage & Reheating: Crispy falafel are best enjoyed fresh, immediately after frying, though leftovers will keep stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350 degree F oven for 5-10 minutes, shaking the falafel halfway, or until warmed through.
- Freezer Instructions: Place cooked & cooled falafel on a baking sheet & set in the freezer for 30 minutes. Transfer the chilled falafel to a freezer container. Freeze up to 6 months. Thaw frozen falafel overnight in the refrigerator. Reheat in a 350 degree F oven for 5-10 minutes, shaking the falafel halfway, or until warmed through.
- Alternate cooking methods: As I tested this falafel recipe, I tested a variety of different cooking methods. The deep fry method detailed in the Recipe Directions, above, is my preferred method for perfectly light & crisp falafel. You can also use this recipe to create pan-fried falafel, baked falafel, & air fryer falafel (listed in order of preference), following the high-level directions detailed below:
- Pan-fried falafel: For pan-fried (shallow-fried) falafel, it’s best to press the falafel balls into thick patties (vs falafel balls). Add vegetable oil to a small skillet, creating a layer of oil that is about 1/2 as deep as the falafel. Once the oil is hot & shimmering, add the falafel & cook 2-3 minutes per side, until golden & crisp. Work in batches to avoid overcrowding the skillet.
- Baked falafel: For baked falafel, it’s best to press the falafel balls into thick patties (vs falafel balls). Add 1/4 cup olive oil to a large, rimmed baking sheet. Set the baking sheet on an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Once the oven is preheated, carefully remove the baking sheet from the oven & place the falafel on the baking sheet. Bake 20-25 minutes, carefully flipping the falafel halfway through, until golden & crisp.
- Air fryer falafel: Preheat your air fryer to 375 degrees F. Once hot, spray the air fryer basket with nonstick cooking spray. Add the falafel balls to the basket, lightly spritzing with nonstick cooking spray, as well. Cook 12-15 minutes, until golden & crisp. Work in batches to avoid overcrowding the air fryer.
- Make-ahead falafel: Another nice thing about falafel is the falafel mixture is incredibly make-ahead friendly – you can prepare it up to 3 days in advance. Follow Steps 1 & 3 of Recipe Directions, above. If desired, you can scoop out the falafel balls as well (Step 4). Store in an airtight container in the refrigerator for up to 3 days. When you’d like to prep your falafel, simply preheat the oil & get frying – easy!