Classic Falafel - Crispy, Authentic & Made with Dried Chickpeas

Forget those bland, store-bought mixes or the dry, crumbly versions you've had before. If you're ready to dive into the truly authentic taste of the Middle East, you've come to the right place! This isn't just another falafel recipe; it's your definitive guide to making classic falafel from scratch that's guaranteed to be crunchy on the outside, beautifully tender, and vibrantly green on the inside. We’re talking about homemade food that will transport you straight to a bustling street food stall. The secret? It all starts with dried chick peas, transformed into a flavor-packed, crispy delight. Get ready to impress your friends and family with the best falafel you've ever tasted – no "near me falafel" search needed when you can make it this good at home!

Ingredients

• 2 cups (approx. 360g) dried chick peas (garbanzo beans), not canned
• 1 large yellow onion, roughly chopped
• 4-6 cloves garlic, peeled
• 1 cup fresh parsley, packed (about 1 large bunch)
• 1 cup fresh cilantro, packed (about 1 large bunch)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ¼ teaspoon baking powder
• 2-3 tablespoons all-purpose flour or chickpea flour (optional, if mixture is too wet)
• 4-6 cups neutral oil for deep frying (e.g., vegetable, canola, grapeseed, or sunflower oil)

Directions

1. Equipment You'll Need:
   1. Food processor (essential for the right texture!)
   2. Large bowl for soaking
   3. Colander
   4. Sheet pan lined with paper towels or a wire rack
   5. Heavy-bottomed pot or Dutch oven for frying
   6. Spider or slotted spoon
   7. Kitchen thermometer (highly recommended for oil temperature)
2. Soak the Chickpeas:The journey to perfect falafel begins with dried chick peas. Place your dried chickpeas in a large bowl and cover them with cold water by at least 3-4 inches. They will expand significantly! Let them soak for a minimum of 12 hours, up to 24 hours, at room temperature. You'll know they're ready when they've doubled in size and you can easily break one in half with a firm pinch. Why it matters: Soaking provides the correct texture and structure for falafel that fries up crisp and holds its shape, unlike canned chickpeas which are too soft.
3. Drain and Dry Thoroughly:This is a crucial step often skipped, but it's key for crispness! Drain the soaked chickpeas very well in a colander. For an even crisper result, spread them out on a clean kitchen towel or paper towels and pat them dry. You can even let them air dry for 15-20 minutes. Why it matters: Excess moisture can lead to dense, crumbly, or greasy falafel.
4. Process the Mixture:Combine the drained, dried chickpeas, chopped onion, garlic cloves, fresh parsley, and fresh cilantro in your food processor. Add the ground cumin, ground coriander, salt, black pepper, and baking powder. Pulse the mixture repeatedly until it forms a coarse, pebbly paste. Target texture cue: It should resemble coarse sand, not a smooth puree like hummus. When you squeeze a bit in your hand, it should hold together. Avoid over-processing, as this can make your falafel dense. The herbs and aromatics give it that signature green interior.
5. Rest the Mixture:Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 30 minutes, or up to several hours. What resting fixes: This allows the flavors to meld, the chickpea flour to fully hydrate, and the mixture to firm up, making it easier to shape and less likely to fall apart during frying.
6. Shape the Falafel:Using your hands, a small scoop, or a falafel mold, shape the mixture into small patties or balls, about 1-1.5 inches in diameter and ½ inch thick. Size guidance: Smaller, thinner falafel will cook through more evenly and get crispier. If you're unsure about the mixture's consistency, fry just one test patty first. If it falls apart, you can mix in 1-2 tablespoons of all-purpose or chickpea flour to help bind it, then re-test.
7. Fry to Golden Perfection:Pour your neutral oil into a heavy-bottomed pot or Dutch oven, to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, you can test by dropping a tiny piece of the mixture in; it should sizzle immediately and float to the surface. Carefully lower a batch of falafel into the hot oil, being careful not to overcrowd the pot. Batch size rules: Fry in small batches to maintain the oil temperature and ensure even cooking. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on the outside.
8. Drain and Season:Using a spider or slotted spoon, remove the cooked falafel from the oil and transfer them to a sheet pan lined with paper towels or a wire rack to drain any excess oil. While still hot, sprinkle lightly with a little extra salt.