Crispy Homemade Falafel (Print Format)

Homemade falafel that's super crunchy, with soaked chickpeas, fresh spices, and no shortcuts. Perfect for wraps or on its own.

# Ingredients:

→ Falafel Mix Basics

01 - 2 cups uncooked chickpeas (avoid canned or pre-cooked ones altogether)
02 - 1/2 teaspoon baking soda
03 - 3/4 cup fresh cilantro leaves with stems discarded
04 - 1 small onion, roughly chopped into quarters
05 - 1 cup fresh parsley leaves without stems
06 - 7-8 cloves of fresh garlic, whole and peeled
07 - 1/2 cup fresh dill leaves, stems removed

→ Spices and Flavor

08 - Adjust salt as needed for taste
09 - 1 tablespoon black pepper, finely ground
10 - 1 tablespoon coriander, ground into powder
11 - 1 teaspoon cayenne pepper (only if you like a kick)
12 - 1 tablespoon cumin, ground
13 - 2 tablespoons sesame seeds, gently toasted
14 - 1 teaspoon baking powder

→ Frying Essentials

15 - Cooking oil (deep frying compatible)

→ Optional Add-ons

16 - Tahini dressing
17 - Soft pita bread pockets
18 - Chop or dice fresh cucumbers
19 - Chop or dice tomatoes
20 - Peppery arugula
21 - Pickled vegetables

# Steps:

01 - A day before cooking, soak the uncooked chickpeas in a big bowl with baking soda and water so there's at least 2 inches of water above the chickpeas. Let them soften overnight for 18 hours (or until tender when pressed). Drain them and pat dry when you're ready.
02 - In a food processor with a chopping blade, mix soaked chickpeas, garlic cloves, dill, parsley, cilantro, quartered onion, salt, cumin, coriander, black pepper, and cayenne (if used). Blitz the mixture for about 30-40 seconds in intervals until it's combined but not mushy.
03 - Scoop the processed mixture into a sealed container. Set it in the fridge to rest for a minimum of 1 hour or even overnight. Keep cool until it's time for frying.
04 - Stir baking powder and sesame seeds into the chilled falafel mix just before you start cooking. Use a spoon to mix them evenly throughout.
05 - Wet your hands to stop sticking, then roll the mixture into little patties about 1/2 inch thick. Use about a tablespoon of mix for each patty.
06 - Pour oil into a pot about 3 inches deep and heat it until bubbling gently (375°F is ideal). Place patties carefully in the oil one at a time, frying 3–5 minutes until golden and crisp. Work in batches if needed to avoid crowding.
07 - Take the falafels out and let them rest briefly on paper towels to soak up extra oil. Pair them hot with pita bread, veggies, and tahini sauce, or stuff them inside a sandwich.

# Tips:

01 - Dried chickpeas are mandatory for the correct crunch—steer clear of the canned stuff.
02 - For a baked version, brush patties lightly with olive oil and bake on a greased sheet pan at 350°F for roughly 15–20 minutes. Flip halfway.
03 - Got leftovers? Shape and freeze uncooked patties on parchment. After freezing solid, store them in a freezer-safe bag for up to a month. Fry 'em straight from frozen!
04 - If your falafel won’t hold together, mix in a tablespoon or two of flour, or crack an egg into the mix. Not traditional, but it works in a pinch.

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