Skip to Content

Crispy Falafel

Crispy Falafel

Sharing is caring!

It’s been a while since I made Crispy Falafel, that’s because I forget to soak my chickpeas. Finally I remembered and I soaked my chickpeas for a whole day and a half. Chickpeas has to be soaked to get it beautifully soft. We love having them in pita bread or wraps. I sometimes turn them into burgers too. This middle-eastern recipe is definitely a treat.

I served my Crispy Falafel with some Tahini sauce, chilli, onion, tomatoes and cucumber. All tucked into fresh pita breads. It was absolutely heavenly. Although I don’t deep fry things often, these falafels have to be deep-fried for it to get that crisp outer coating. Cooking it any other way does dry it out. Trust me I have tried other methods and it just doesn’t work the same. So let us put our “issues” aside and enjoy them just for a moment.

If you use a “healthier” oil like avocado oil, the guilt will be less. I often use Avocado or Peanut oil when deep-frying stuff.

My pantry always has chickpea flour so I use it in my falafel mix. If you don’t have some you can use normal flour. I also love adding chilli to everything so I add a hint of chilli flakes to my mixture and garlic of course.  I also added some freshly roasted and ground cumin and coriander.

Making falafels is not a huge mission, everything goes into the food processor and it’s done in a jiffy. Frying doesn’t take that long too.I rolled my falafel in some chickpea flour before frying them. I found that this just held everything together nicely. You don’t have to but I think it helps. These falafels are great in a wrap, in pita bread, in a salad or all on it’s own dipped in some Tahini Sauce.

Crispy Falafel in a white plate

More chickpea recipes to try:

Chickpea Butternut Curry with Coconut Milk

Creamy Homemade Hummus

Crispy Falafel

Course Main Course
Cuisine Middle-Eastern
Keyword chickpea, crispy falafel
Prep Time 20 minutes
Cook Time 15 minutes
Soaking Time 12 hours
Servings 15

Ingredients

  • 1 cup dried chickpeas soaked for 12 hours or more
  • 1&1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 small onion chopped
  • 1/2 cup fresh coriander
  • 1/2 cup fresh parsley
  • 3 + 2 tbsp chickpea flour
  • 2 large clove garlic
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 4 tbsp water
  • 2 cups vegetable oil for frying

Tahini Sauce

  • 2 tbsp tahini paste
  • 20 ml lemon juice
  • 2-3 tbsp water
  • salt

Instructions

  • Soak chickpeas for 12 hours or more. Drain, rinse and dry the chickpeas thoroughly
  • Place all the ingredients, chickpeas, cumin, coriander, chilli flakes, fresh coriander, fresh parsley, onion, 3 tbsp chickpea flour, baking powder and salt in a food processor. Blitz, adding the water until it resembles a coarse mixture
  • Place the mixture in a bowl and divide them into 15 equal sized balls. Place them on a plate lined with cling wrap and refrigerate for 30 minutes
  • Roll the falafel balls in more chickpea flour, very lightly, before frying
  • Heat 2 cups oil, on medium heat, and fry the falafel for about 2 minutes each side until golden brown

Tahini Sauce

  • Place everything in a bowl and whisk. You can adjust the lemon juice, salt and water according to your preference. Should be a "drizzle" consistency

Notes

  1. After I removed my falafel from the fridge I rolled them lightly in more chickpea flour, it is not necessary but I did it just as an extra precaution
  2. You can use normal cake flour in place of the chickpea flour
  3. I do not use a thermometre to test my oil. I place a piece of mixture in the oil and if it bubbles and rises I know my oil is at the right temperature
close
Join my newsletter and never miss a recipe!

Sharing is caring!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.