Crispy Homemade Falafel

Crispy Homemade Falafel made the Lebanese way, and once you try this version, no other falafel will ever be good enough again. My husband's family recipe uses dried, soaked chickpeas, fresh herbs, and a warm Lebanese spice blend that gives you that deeply golden, crispy exterior and bright herby green interior that restaurant falafel never quite manages. Fry them or bake them. Either way, they are extraordinary.

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Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: falafel

Prep Time: 15

Cook Time: 20

Resting Time: 15

Total Time: 50

Servings: falafels

Calories: 71kcal

Author: Lola Jay

Ingredients

Falafel

1 cup dried chickpeas soaked overnight in cold water, drained and rinsed
1 cup dried split peeled fava beans soaked overnight in cold water, drained and rinsed
1 tablespoon baking soda for soaking beans
1 yellow onion roughly chopped
4 garlic cloves
1.5 cups fresh parsley
1 cup fresh cilantro
1 teaspoon salt
1 teaspoon baking powder added at the very end
1.5 teaspoon ground coriander
2 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon chili powder
½ cup Sesame seeds for coating
3 cups avocado oil for frying

For serving

Tahini sauce
Warm pita bread
Sliced tomatoes
Fresh parsley
Kabbis Lebanese pickled turnips

US Customary - Metric

Instructions

Meal Prep Note

If making a double batch to freeze half, when making the mixture in the food processor, only make 1 recipe at a time vs trying to add double the ingredients. If not, your food processor will not fit all the ingredients.

Soak the chickpeas

Place the dried chickpeas and split, peeled fava beans together in a bowl and cover with at least three inches of cold water, along with baking soda. They will expand significantly overnight. Soak for a minimum of 8 hours and up to 24 hours. Drain and rinse thoroughly before using. Both should feel firm and slightly swollen.
1 cup dried chickpeas, 1 tbsp baking soda

Make the falafel mixture

Add the roughly chopped onion, garlic cloves, fresh parsley, and fresh cilantro to the food processor first. Pulse several times until finely chopped. Then add the drained chickpeas, fava beans, salt, coriander, cumin, cinnamon, and chili powder. Continue blending, scraping down the sides periodically, until you have a fine paste that holds its shape when pressed into a ball. It should still have a slightly grainy texture, not completely smooth like hummus. Finally, add the baking powder and pulse just a few times to incorporate. Do not over-process after the baking powder goes in.
1 yellow onion, 4 garlic cloves, 1.5 cups fresh parsley, 1 cup fresh cilantro, 1 tsp salt, 1.5 tsp ground coriander, 2 tsp ground cumin, ½ tsp cinnamon, ½ tsp chili powder, 1 tsp baking powder
Scoop a small amount and press it into a ball. If it holds its shape it is ready. If it feels too wet add a tablespoon of chickpea flour and pulse briefly. Transfer the mixture to a bowl, cover, and refrigerate for at least 15 minutes. This firms up the mixture and makes shaping much easier.

Shape and coat

Using about 2 tablespoons of mixture per falafel, roll each one into a firm ball between your palms. Press with some pressure so it holds its shape. Pour sesame seeds into a shallow bowl and roll each formed falafel until fully coated on all sides. Place on a plate while you shape the rest.
½ cup Sesame seeds for coating

To fry

Heat the avocado oil in a deep heavy skillet or pot over medium high heat until it reaches 350F. Use a thermometer. Once at temperature, carefully lower 5 to 6 falafel into the oil at a time. Fry for 4 to 5 minutes per side until deeply golden and crispy all over. Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with the remaining falafel, checking the oil temperature between batches.
3 cups avocado oil for frying

To bake

Preheat your oven to 400F. Place the shaped falafel on a parchment lined baking sheet. Brush or spray generously with olive oil on all sides. Bake for 14 to 15 minutes until the bottoms are golden. Flip each one gently and bake for another 10 to 12 minutes until golden and crispy all over.

Serve

Serve immediately with tahini sauce for dipping. For a proper Lebanese falafel sandwich, stuff into warm pita with sliced tomatoes, fresh parsley, a generous drizzle of tahini, and kabbis on the side.
Tahini sauce, Warm pita bread, Sliced tomatoes, Fresh parsley, Kabbis

Notes

Nutrition facts are only estimates.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 375F for 4 to 5 minutes or in the oven at 400F for 8 to 10 minutes to bring back the crispiness. Avoid the microwave as it makes the exterior soft and the interior dense.

Freeze:

To freeze raw uncooked falafel, place shaped sesame-coated balls on a parchment lined sheet pan and freeze until solid, about 2 hours. Transfer to a zip lock freezer bag and freeze for up to 3 months. Fry straight from frozen in 350F oil for 5 to 6 minutes per side without thawing. To bake from frozen, add 5 minutes to the baking time on each side. To reheat cooked frozen falafel, air fry at 375F for 6 to 8 minutes or bake at 400F for 12 to 15 minutes until hot and crispy all the way through.

Nutrition

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