Crispy Fried Falafel with Zesty Herb Infusion
Introduction (falafel story, discovery)
I still remember the first time I tasted falafel that truly stole my breath it was from a tiny street cart on a rainy evening, the air filled with fried warmth and bright lemon scent. I set out to recreate that contrast at home: a crackling exterior and a verdant, herb-packed center that sings with garlic and citrus. Over years of late-night tinkering in my kitchen, I landed on this version: crisp, deeply golden falafel with a lively herb infusion that makes every bite sing.
For an extra pairing idea I tried once, this salad was a surprisingly perfect match: Crispy Parmesan Orzo Harvest Salad. It was a happy accident that taught me how falafel can balance both bright and rich flavors.
Why make this Recipe
This falafel is special because it balances texture and freshness: super-crisp outsides and a zesty, herb-laden interior. It’s:
- Healthier than many fried bites when made with little added flour and lots of fresh herbs.
- Fast to prepare the active time is mostly in pulsing and shaping; hands-on time is about 30–40 minutes (not counting soaking).
- Family-approved and easily adapted for vegetarian or gluten-free diets.
What you’ll love is the contrast of crunch and bright herbs that make these falafels feel light yet indulgent.
Ingredients You’ll Need
For best results use fresh, high-quality ingredients. Dried chickpeas are preferred for texture; canned chickpeas work in a pinch but change the texture (see substitutions).
For the Falafel
- 1 1/2 cups dried chickpeas (soaked 8–12 hours) do not use canned for the classic texture
- 1 small yellow onion, roughly chopped (about 3/4 cup)
- 4 garlic cloves, peeled
- 1 cup packed fresh parsley, stems removed (firm, green)
- 1/2 cup packed fresh cilantro, stems removed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp baking powder
- 2 tbsp all-purpose flour or chickpea flour (use chickpea flour for gluten-free)
- 2 tbsp sesame seeds (optional, for nutty crunch)
- Neutral oil for frying (vegetable, canola, or sunflower), enough for 1.5–2 inches depth
For the Zesty Herb Yogurt Sauce
- 1 cup plain Greek yogurt (or dairy-free yogurt for vegan)
- 1 tbsp tahini (optional, for richness)
- 2 tbsp lemon juice (freshly squeezed)
- 1 small garlic clove, finely minced
- 2 tbsp chopped fresh parsley and cilantro mixed
- Salt and pepper to taste
Ingredient notes and substitutions
- If you must use canned chickpeas: drain, rinse, and dry thoroughly; expect a softer, less fluffy interior.
- For gluten-free: use chickpea flour instead of all-purpose.
- To make oil-free: bake the falafel (see Variations).
How to make Crispy Fried Falafel with Zesty Herb Infusion
Step 1: Soak and prepare the chickpeas
- Soak 1 1/2 cups dried chickpeas in plenty of cold water for 8–12 hours. They will double in size. Drain completely and pat dry.
Step 2: Pulse the mixture
- In a food processor, add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse in 10–12 short bursts until the mixture is coarse and holds together when pinched. Do not over-process into a paste; you want visible texture.
Step 3: Add binding ingredients
- Transfer the mixture to a bowl. Stir in baking powder and 2 tbsp flour (or chickpea flour). If the mixture seems too wet, add 1 more tablespoon of flour. Chill the mixture for 30 minutes this firms it and helps the falafel hold shape.
Step 4: Shape the falafel
- Use a small scoop or tablespoon to form balls about 1.5 inches wide, or press into small patties. Lightly flatten if you prefer patties for even cooking.
Step 5: Heat the oil
- Heat oil in a deep skillet or saucepan to 350–375°F (175–190°C). Use a thermometer for best results. Maintain a steady temperature; oil that’s too cool makes greasy falafel, oil that’s too hot burns the outside.
Step 6: Fry until golden and crisp
- Fry in batches, careful not to overcrowd. Cook each batch 3–4 minutes, turning once, until deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Look for a deep, even color and a hollow but firm sound when tapped.
Step 7: Make the zesty herb yogurt sauce
- Whisk together yogurt, tahini, lemon juice, minced garlic, chopped herbs, salt, and pepper. Taste and adjust acidity or salt.
Step 8: Serve warm
- Serve the falafel hot or warm with the herb yogurt sauce, pita, pickles, fresh salad, or on a bowl with grains.
Alternative: Baked falafel
- Preheat oven to 400°F (200°C). Place falafel on a lined baking sheet, brush or spray lightly with oil, and bake 18–22 minutes, flipping halfway, until golden and firm.
Pro Tips and Variations
- Use dried chickpeas for the ideal crumbly interior and crisp exterior.
- Chill the mixture for at least 30 minutes to prevent falling apart in the oil.
- Test one falafel first to adjust seasoning and texture.
- Keep oil between 350–375°F to ensure crispy and non-greasy falafel.
- Avoid overprocessing; a coarse texture yields the best bite.
- Gluten-free option: substitute chickpea flour for the all-purpose flour.
- Vegan: use dairy-free yogurt for the sauce; falafel itself is already vegan.
- Storage: refrigerate cooked falafel for up to 3–4 days. Reheat in a 375°F oven for 8–10 minutes to regain crispiness.
- Freezing: freeze shaped, uncooked falafel on a tray, then bag; fry or bake from frozen, adding a minute or two to cooking time.
Serving Suggestions
- Stuff into warm pita with shredded lettuce, pickled turnips, sliced tomato, and a generous drizzle of the herb yogurt.
- Serve on a grain bowl with roasted veggies, quinoa or couscous, and a dollop of sauce.
- Garnish with lemon wedges, extra chopped herbs, and a sprinkle of sesame or sumac for color.
- Drinks: mint tea, lemony iced tea, or a light lager pair nicely.
- Presentation tip: pile three falafels on a bed of greens and swirl sauce across the top for a restaurant-style plate.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. You can prepare the falafel mixture and refrigerate it sealed for up to 24 hours before shaping and frying.
Q: Can I freeze falafel?
A: Yes. Freeze shaped falafel (uncooked) on a tray, then transfer to a bag. Fry or bake from frozen; add a minute or two to cook time.
Q: What can I use instead of fresh herbs?
A: Fresh herbs give the bright flavor. If only dried herbs are available, use 1/3 the amount, but expect a less vibrant result.
Q: How do I keep the falafel from becoming soggy?
A: Maintain oil temperature, don’t overcrowd the pan, and drain well on a rack or paper towels. Reheat in the oven to restore crispness.
Q: Can I make this dairy-free or vegan?
A: Yes. Use a dairy-free yogurt for the sauce; the falafel itself is naturally vegan.
Reader Review
“These falafels turned out perfectly crunchy shell, herb-packed center, and the yogurt sauce was bright and creamy. My whole family asked for seconds. Definitely a new weeknight favorite.” – A happy home cook
Conclusion
I hope this recipe brings the same cozy, crunchy joy to your table that it brought to mine. Easy to adapt, bright with herbs, and impossibly satisfying when served hot, these falafels are a small ritual that can turn a simple meal into something memorable. For even more ideas on what to serve alongside these falafels, check out What to Serve With Falafel – 26 Yummy Dishes!.
If you make them, I’d love to hear how they turned out please share your results or any tasty twists you tried.
Crispy Fried Falafel
Ingredients
Method
- Soak 1 1/2 cups dried chickpeas in plenty of cold water for 8–12 hours. They will double in size. Drain completely and pat dry.
- In a food processor, add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse in 10–12 short bursts until the mixture is coarse and holds together when pinched. Do not over-process into a paste; you want visible texture.
- Transfer the mixture to a bowl. Stir in baking powder and 2 tbsp flour (or chickpea flour). If the mixture seems too wet, add 1 more tablespoon of flour. Chill the mixture for 30 minutes — this firms it and helps the falafel hold shape.
- Use a small scoop or tablespoon to form balls about 1.5 inches wide, or press into small patties. Lightly flatten if you prefer patties for even cooking.
- Heat oil in a deep skillet or saucepan to 350–375°F (175–190°C). Use a thermometer for best results. Maintain a steady temperature; oil that’s too cool makes greasy falafel, oil that’s too hot burns the outside.
- Fry in batches, careful not to overcrowd. Cook each batch 3–4 minutes, turning once, until deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Whisk together yogurt, tahini, lemon juice, minced garlic, chopped herbs, salt, and pepper for the sauce. Taste and adjust acidity or salt.
- Serve the falafel hot or warm with the herb yogurt sauce, pita, pickles, fresh salad, or on a bowl with grains.
Notes
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