Go Back

Crispy Fried Falafel

Experience the perfect balance of crunch and vibrant herbs with these crispy falafels, featuring a delightful zesty herb yogurt sauce.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 24 minutes
Total Time 1 hour 4 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Middle Eastern, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Falafel
  • 1.5 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 cloves garlic, peeled
  • 1 cup packed fresh parsley, stems removed Firm, green
  • 0.5 cup packed fresh cilantro, stems removed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp kosher salt Adjust to taste
  • 0.5 tsp freshly ground black pepper
  • 0.5 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

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Cooking
  1. 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.
  2. 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.
  3. Whisk together yogurt, tahini, lemon juice, minced garlic, chopped herbs, salt, and pepper for the sauce. Taste and adjust acidity or salt.
Serving
  1. Serve the falafel hot or warm with the herb yogurt sauce, pita, pickles, fresh salad, or on a bowl with grains.

Notes

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. Refrigerate cooked falafel for up to 3–4 days. Reheat in a 375°F oven for 8–10 minutes to regain crispiness. You can freeze shaped, uncooked falafel on a tray, then bag; fry or bake from frozen, adding a minute or two to cooking time.