These golden, crunchy-on-the-outside falafel balls are packed with fresh herbs and warm spices, made from soaked chickpeas and fried to perfection. A Middle Eastern classic, perfect for stuffing in pitas, topping salads, or enjoying as a protein-packed snack.
Why You’ll Love This Recipe
- Perfectly crispy exterior gives way to a soft, herb-infused interior.
- Made with dried chickpeas—the authentic method for texture and flavor .
- Versatile and make-ahead: ideal for meal prep, and can be fried, baked, or air-fried.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Dried chickpeas (soaked overnight)
- Onion and garlic
- Fresh parsley and cilantro (or mint, dill)
- Ground cumin and coriander
- Optional cayenne or paprika
- Baking powder and flour (or chickpea flour) for binding
- Oil for frying (or baking/air-frying)
Directions
- Soak chickpeas overnight (12–24 hrs) in cold water. Do not use canned . Drain and pat dry.
.Bind & rest: Stir in baking powder and flour as needed. Refrigerate mixture for at least 1 hour to firm up and meld flavors . - Shape: Form into small balls or patties (about 1 Tbsp each), keeping them small ensures even cooking
- cook:
- Fry in oil heated to 350 °F (175 °C) for 3–5 min until golden and crisp .
- Bake: Lightly brush or spray balls; bake at 350–400 °F for 15–20 min, flipping halfway .
- Air-fry: Cook at 400 °F for 5–7 min until crisp .
- Drain & serve: Transfer to a rack or paper towel. Serve with tahini, hummus, salad, or pita.
Servings and timing
- Yield: ~18–24 falafel balls/patties, depending on size .
- Prep time: ~15 min hands-on (+ soak & chill time)
- Cook time: 15–20 min
- Total time: ~1 hr 30 min (including soak and chill)
Variations
- Mix chickpeas and fava beans for a traditional Levantine texture .
- Add fresh mint or dill to herbs for brightness .
- Top with sesame seeds before frying for crunch .
Storage/Reheating
- Raw mixture: Refrigerate up to 5 days; shape & freeze balls for up to 3 months .
- Cooked falafel: Refrigerate in airtight container for up to 4 days; freeze up to 3 months.
- Reheating:
- From fridge or frozen, reheat in oven at 400 °F for 5–10 min uncovered; flip if browning .
- Or pan-fry briefly to refresh crispness .
- Avoid microwaving to preserve texture.
FAQs
1. Why soak dried chickpeas?
Soaking hydrates chickpeas fully; canned ones are too wet and lead to soggy falafel .
2. Can I skip chilling the mixture?
Resting in the fridge (1 hr+) helps firm shape and deepens flavor .
3. Why add baking powder?
It lightens texture for fluffier falafel .
4. What if the mixture is crumbly?
Add a tablespoon or two of flour or chickpea flour until it holds shape .
5. Can I make them ahead and freeze?
Yes—freeze shaped uncooked balls and fry directly from frozen; cooking time may require a bit more time .
6. Bake or fry—which is better?
Frying yields crunchiest exterior; baking and air-frying are healthier alternatives with good results .
7. Can I pan-fry instead of deep-fry?
Yes—use about 1 inch oil, turning once once per side .
8. Best herbs for falafel?
Fresh parsley and cilantro are classic; mint, dill or green onions add nuance .
9. Why do they fall apart during cooking?
Insufficient resting time or binder; chill mold shapes and ensure mixture holds together .
10. Serve with what?
Tahini sauce, hummus, tomatoes, cucumber salad, pickles, pita, or as part of a mezze spread.
Conclusion
Crispy Homemade Falafel Balls deliver crunchy, herb-scented bites with wholesome ingredients and flexible cooking options. Soak, pulse, chill, shape, and cook—then enjoy with pita, salad, or sauces. With smart storage and reheating tips, you can make them ahead for quick, flavorful meals anytime.
Print
Crispy Homemade Falafel Balls
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus soaking and chilling time)
- Yield: 20 falafel balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Description
Crispy Homemade Falafel Balls are a Middle Eastern favorite made from soaked chickpeas, fresh herbs, and aromatic spices. Golden and crunchy on the outside with a fluffy, flavorful center, they’re perfect in pitas, salads, or as a snack.
Ingredients
- 1 1/2 cups dried chickpeas (soaked overnight)
- 1/2 cup onion, roughly chopped
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp baking powder
- 3 tbsp flour (as needed for binding)
- Oil for frying
Instructions
- Drain soaked chickpeas and add to a food processor with onion, garlic, parsley, and cilantro.
- Pulse until the mixture is coarse but holds together when pressed.
- Add cumin, coriander, cayenne, salt, baking powder, and flour. Pulse again until just combined.
- Transfer to a bowl, cover, and refrigerate for 1 hour.
- Heat oil in a deep pan to 350°F (175°C).
- Shape mixture into balls or small patties using your hands or a scoop.
- Fry in batches for 3–4 minutes, or until golden and crisp. Drain on paper towels.
- Serve warm with tahini sauce, hummus, or in pita with salad and pickles.
Notes
- Do not use canned chickpeas; they result in mushy falafel.
- Refrigerating the mixture helps it hold together better during frying.
- Leftover falafel can be reheated in the oven or air fryer to restore crispiness.
Nutrition
- Serving Size: 2 falafel balls
- Calories: 140
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
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