Spectacular street-style falafel starts with dried chickpeas — soaked a full day, ground raw with herbs and spices, and fried into shells that shatter over green, herby centers. Canned chickpeas are the one shortcut that ruins the whole thing.
Forget dry, dense falafel! The secret to truly spectacular, street-style falafel is using soaked, uncooked chickpeas. This simple step creates a fritter that’s unbelievably crispy and golden on the outside, with a moist, fluffy, and vibrantly herbed interior. It’s a flavor explosion that will transport you straight to a bustling Middle Eastern market. Whether you stuff them into a warm pita with all the fixings, toss them over a fresh salad, or just devour them on their own with a dollop of creamy tahini sauce, this is the only falafel recipe you’ll ever need. And for the garlic lovers out there? Don’t be shy—doubling it is highly encouraged!
Ingredients
• 1¾ cups (about 350g / 12.3 oz) dried chickpeas, or 1 cup (240 ml) dried chickpeas and ¾ cup dried split fava beans
• 2 large cloves garlic, peeled and lightly crushed
• 1 small onion, quartered
• 1 tablespoon (15 ml / 0.5 fl oz) ground cumin
• 1 teaspoon (5 ml / 0.2 fl oz) ground coriander
• 1 scant teaspoon cayenne pepper, or to taste
• 1 cup (240 ml) packed fresh parsley or cilantro leaves
• 1 teaspoon (5 ml / 0.2 fl oz) salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon baking soda
• 1 tablespoon (15 ml / 0.5 fl oz) fresh lemon juice
• Neutral oil for frying, such as grapeseed or corn oil
Instructions
1. Place the dried beans in a large bowl and cover with water by at least 3-4 inches, as they will triple in volume. Soak for a full 24 hours, adding more water if needed to keep them fully submerged.
2. Drain the soaked beans thoroughly. Transfer them to a food processor along with the garlic, onion, cumin, coriander, cayenne, parsley/cilantro, salt, pepper, baking soda, and lemon juice.
3. Pulse the mixture until it’s finely ground but not a completely smooth paste—a slightly coarse, crumbly texture is perfect. Scrape down the sides of the bowl as needed. Avoid adding water, but if the machine struggles, add 1 tablespoon (15 ml / 0.5 fl oz) at a time, keeping the mixture as dry as possible.
4. Pour neutral oil to a depth of at least 2 inches in a large, deep saucepan over medium-high heat. Heat the oil to approximately 350°F (175°C). A small pinch of the falafel mixture should sizzle immediately when dropped in.
5. Scoop heaping tablespoons of the mixture and form them into 1-inch balls or small, slightly flattened patties. Carefully place them in the hot oil, frying in batches to avoid overcrowding the pan.
6. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain. Serve immediately or at room temperature.
Nutritional Information
• Serving Size: 4-5 falafel balls
• Calories: 335 kcal
• Protein: 13g
• Carbohydrates: 35g
• Fat: 17g
• Fiber: 10g
• Disclaimer: is an estimate and may vary based on and cooking methods used.
Pro Tips
• Never use canned chickpeas. The recipe’s signature fluffy texture comes from using dried chickpeas that have been soaked, not cooked.
• Keep the mixture as dry as possible. Adding too much water will cause the falafel to fall apart in the fryer. The mixture should be crumbly but hold its shape when pressed together.
• Ensure your oil is hot enough before frying. If the oil isn’t at least 350°F (175°C), the falafel will absorb too much oil and become greasy instead of crispy.
• For a richer flavor, add ¼ cup of toasted sesame seeds and 3 tablespoons (45 ml / 1.5 fl oz) of tahini to the food processor along with the other .
FAQ
Q: Is this falafel recipe a good source of vegetarian protein
A: Yes, this is an excellent source of plant-based protein. Thanks to the chickpeas, a single serving of 4-5 falafel balls provides around 13 grams (0.46 oz / 13 g) of protein, making it a filling and nutritious option for a vegetarian or vegan meal.
Q: Can I bake these falafel instead of frying for a healthier version
A: Absolutely. For a lower-fat option, preheat your oven to 400°F (200°C). Place the formed falafel on a lightly oiled baking sheet, spray the tops with oil, and bake for 25-30 minutes, flipping halfway through. The texture will be slightly denser but still delicious.
Q: How do I store leftover falafel and can they be frozen
A: Store cooked falafel in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled falafel on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat in an oven or air fryer to restore crispiness.
Q: Can I substitute the parsley or cilantro with other herbs
A: Certainly. While parsley and cilantro are traditional, you can experiment with other fresh herbs. A mix of fresh dill and mint would add a different but equally delicious and vibrant flavor profile to your vegetarian falafel.
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Spectacular Street-Style Falafel
Ingredients
Method
- Place the dried beans in a large bowl and cover with water by at least 3-4 inches, as they will triple in volume. Soak for a full 24 hours, adding more water if needed to keep them fully submerged.
- Drain the soaked beans thoroughly.
- Transfer them to a food processor along with the garlic, onion, cumin, coriander, cayenne, parsley/cilantro, salt, pepper, baking soda, and lemon juice.
- Pulse the mixture until it's finely ground but not a completely smooth paste—a slightly coarse, crumbly texture is perfect. Scrape down the sides of the bowl as needed. Avoid adding water, but if the machine struggles, add 1 tablespoon (15 ml / 0.5 fl oz) at a time, keeping the mixture as dry as possible.
- Pour neutral oil to a depth of at least 2 inches in a large, deep saucepan over medium-high heat.
- Heat the oil to approximately 350°F (175°C). A small pinch of the falafel mixture should sizzle immediately when dropped in.
- Scoop heaping tablespoons of the mixture and form them into 1-inch balls or small, slightly flattened patties. Carefully place them in the hot oil, frying in batches to avoid overcrowding the pan.
- Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain.
- Serve immediately or at room temperature.
- Keep the mixture as dry as possible.
- Adding too much water will cause the falafel to fall apart in the fryer. The mixture should be crumbly but hold its shape when pressed together.
