Crispy Homemade Falafel (Printable Version)
Golden-brown chickpea balls with fresh herbs and spices, crispy outside and tender inside—perfect with tahini sauce.
# Ingredients:
→ Falafel mixture
01 -
1.5 cups dried chickpeas, soaked overnight
02 -
1 small onion, roughly chopped
03 -
3 cloves garlic
04 -
0.5 cup fresh parsley, chopped
05 -
0.5 cup fresh cilantro, chopped
06 -
0.5 cup fresh dill, chopped
07 -
2 teaspoons cumin
08 -
1 teaspoon cardamom or Italian seasoning
09 -
1 teaspoon salt
10 -
0.5 teaspoon ground black pepper
11 -
1 tablespoon all-purpose flour (optional)
12 -
1 teaspoon baking soda
→ For frying and serving
13 -
3-4 cups vegetable oil
14 -
0.5 cup tahini sauce
# Steps:
01 -
Fill a large mixing bowl with water and add the dried chickpeas. Soak them overnight (8-10 hours or longer) ensuring they are fully submerged.
02 -
Drain the soaked chickpeas and transfer to a food processor. Add onion, garlic, parsley, cilantro, dill, cumin, cardamom, salt, and pepper. Pulse until you achieve a fine consistency.
03 -
Transfer the mixture to a bowl and stir in flour (if using) and baking soda until evenly incorporated. Cover and refrigerate for at least 30 minutes to enhance flavor.
04 -
Moisten your hands with water and shape the mixture into 1-inch balls. Alternatively, use an ice cream scoop for even portions.
05 -
Heat vegetable oil in a deep pot to about 2 inches. Preheat over medium-high heat until the oil is sizzling hot.
06 -
Fry falafel in small batches of 4-5, turning occasionally, for about 2-3 minutes until golden brown. Remove and drain on paper towels.
07 -
Let falafel cool for 5 minutes before serving. Serve with tahini sauce and a sprinkle of fresh parsley if desired.
# Notes:
01 -
Ensure oil is fully preheated before frying to maintain an even golden crust.
02 -
Refrigerating the mixture enhances flavor absorption.
03 -
Shake air fryer basket halfway through cooking for even browning.