Crispy Falafel from Dried Chickpeas

Name: Crispy Falafel from Dried Chickpeas
Prep time: 20 min
Cook time: 30 min
Total time: 530 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 1/2 cup dried chickpeas (soaked overnight); 1 onion (chopped); 4 cloves garlic (minced); 1 cup fresh parsley (chopped); 1 tsp cumin; 1 tsp coriander; 1/2 tsp baking powder; 1 tsp salt; 1/4 tsp black pepper; 1/4 tsp cayenne pepper (optional); 2 cups vegetable oil (for frying)

530 min 6 servings Medium

All Recipes

Crispy Falafel from Dried Chickpeas

Learn how to make authentic crispy falafel using dried chickpeas for the perfect texture and flavour.

Prep

20 min

Cook

30 min

Total

530 min

Servings

Difficulty

Medium

Falafel is a beloved Middle Eastern dish that brings together simple ingredients to create something truly special. Made from dried chickpeas that are soaked overnight, these crispy delights are perfect for stuffing into pitas or serving over salads. Using dried chickpeas is crucial for achieving the right texture in your falafel. Canned chickpeas might seem convenient, but they lack the structural integrity needed and will fall apart during frying. This traditional method ensures your falafel is crispy on the outside and tender on the inside.

Ingredients

Servings

Falafel Mixture

For Frying

Instructions

Prepare chickpeas

Rinse the dried chickpeas and soak them in a large bowl of water overnight. Drain and rinse again before using.

Pro tip: Ensure the chickpeas are thoroughly soaked for at least 8 hours to soften adequately.

Process ingredients

In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cumin, coriander, salt, black pepper, and cayenne pepper. Pulse until the mixture is finely chopped but not pureed.

Pro tip: Avoid over-processing to prevent the mixture from becoming too pasty.

Add baking powder

Transfer the mixture to a bowl and stir in the baking powder. Cover and refrigerate for 1 hour to firm up.

Pro tip: Chilling helps the falafel hold its shape during frying.

Shape falafel

Using your hands or a small scoop, form the mixture into balls or patties about the size of a walnut.

Pro tip: If the mixture is too sticky, dampen your hands with water.

Heat oil

In a deep pot, heat vegetable oil to 350°F (177°C).

Pro tip: Use a thermometer to maintain the correct oil temperature for even frying.

Fry falafel

Gently drop the falafel into the hot oil, frying in batches for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Pro tip: Avoid overcrowding the pot to ensure even cooking.

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Tips & Tricks

<ul><li>Use dried chickpeas, soaked overnight for best results.</li><li>Chill the falafel mixture before shaping for easier handling.</li><li>Use a food processor to finely chop but not over-process.</li><li>Fry at the right oil temperature for crispiness.</li></ul>

Serving Suggestions

These crispy falafels are best served fresh, tucked into warm pitas with a drizzle of tahini sauce, fresh vegetables, and a sprinkle of parsley. Pair them with a refreshing cucumber salad or a tangy yogurt sauce for a complete meal. If you want to make them ahead, shape the falafel mixture and store it in the fridge for up to 3 days before frying. Leftover fried falafels can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven for about 10 minutes at 180°C (350°F).