Crispy Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 4 cups cold water. Soak at room temperature for 12–24 hours until they have expanded and are soft but still firm (do not use canned chickpeas). Drain and rinse thoroughly.

Prepare ingredients

Roughly chop the onion. Wash and roughly chop the parsley and cilantro. Peel the garlic cloves.

Pulse in food processor

Add the drained chickpeas, chopped onion, parsley, cilantro, and garlic to a food processor. Pulse in 1-second bursts until the mixture is coarsely ground and holds together when pressed. Do not over-process to a smooth paste; you want a slightly grainy texture.

Season and bind

Transfer the ground mixture to a bowl. Add 2 tsp kosher salt, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Add 1 tsp baking powder and 1/4 cup all-purpose flour. Mix thoroughly to combine. The baking powder lightens the texture and the flour absorbs moisture to help the falafel hold shape.

Rest and test

Cover the bowl and refrigerate for 30–60 minutes to firm up the mixture. After chilling, wet your hands and form a small ball (about 1.5 inches / 1 tbsp packed) and fry a test piece in hot oil for 1–2 minutes. If it falls apart, add another tablespoon of flour. Adjust salt if needed.

Heat oil

Pour about 3–4 cups vegetable oil into a deep, heavy-bottomed skillet or saucepan to a depth of roughly 1.5–2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of the mixture: it should sizzle and rise steadily without browning instantly.

Shape falafel

With wet hands or using a small cookie scoop, form the chilled mixture into balls or flattened patties about 1.5–2 inches in diameter and 1/2 inch thick. Place shaped falafel on a tray lined with parchment while you work.

Fry in batches

Working in batches (do not overcrowd the pan), carefully add falafel to the hot oil. Fry for 3–4 minutes per side, turning once, until deep golden brown and crisp. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain excess oil. Maintain oil temperature between 325–350°F (160–175°C); reduce heat slightly if they brown too quickly, or increase if they absorb too much oil.

Keep warm

If making multiple batches, keep finished falafel warm on a baking sheet in a 200°F (95°C) oven in a single layer so they remain crisp until serving.

Assemble: Warm pita bread, spread with tahini sauce or tzatziki, add 2–3 falafel each, top with sliced tomato, cucumber, shredded lettuce, and squeeze a lemon wedge over. Serve immediately while falafel are hot and crisp.

Storage: Refrigerate leftover cooked falafel in an airtight container for up to 3 days. Re-crisp in a preheated 375°F (190°C) oven for 8–10 minutes or in an air fryer at 360°F (180°C) for 3–5 minutes. The uncooked falafel mixture can be refrigerated for up to 24 hours or frozen in portioned balls for up to 3 months (thaw in refrigerator before frying).