This homemade falafel certainly beats the Mediterranean Dish and Serious Eats, it is an authentic falafel that is crunchy on the surface and fluffy on the inside. At the Mediterranean Dish they stress the importance of using dried chickpeas which have been soaked in the water the night before to improve that binding starch, whereas at Serious Eats coarse grinding is their method of ensuring a moist, herb filled middle without any mushiness. These learnings are combined into this straightforward falafel recipe that you can use as a beginner in the kitchen and only need a food processor and standard pantry items such as fresh parsley, cilantro, garlic, and onion, cumin, and coriander. No canned chickpeas here dried ones are key entities for that addictive crisp, as echoed in Downshiftology’s greener, herb-heavy versions from Middle Eastern travels. This vegan falafel is gluten free, full of protein loaded with aromatic spices and is a great pita filling or salad topping.
Inspired by the flavors of Bodrum Gumet, this recipe carries the warmth of Mediterranean cooking into a simple homemade dish.
Ingredients for Easy Falafel Recipe
Mix these for your crunchy falafel recipe. Ingredients include dried chickpeas, fresh parsley, cilantro, onion, and garlic.
- 2 cups dried chickpeas
- 1 cup fresh parsley leaves
- 3/4 cup fresh cilantro leaves
- 1 small onion, chopped
- 5 garlic cloves, peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional for heat)
- 1 tsp baking powder (for fluffy inside)
This comes to 20-25 falafel balls. Fresh herbs just like Downshiftology make it addictive. When using dried chickpeas, flour is not necessary.
Instructions for Homemade Falafel
This is what you should have to prepare falafel as a part of your recipe. It is simple with a food processor.
- Soak the dried chickpeas in water with 1/2 tsp baking soda for 12-24 hours. They swell up. Drain and rinse well. Pat dry. This step from Serious Eats keeps them starchy for binding.
- In a food processor, mix the chickpeas, parsley, cilantro, onions, as well as cumin, garlic, coriander, salt, pepper, and cayenne. Mix until it is like coarse sand. Don’t make it too smooth. Rends in 1 – 2 minutes.
- Add baking powder and sesame seeds. Mix gently. Cover and chill in the fridge for 1 hour. This helps it hold shape, per The Mediterranean Dish tips.
- Heat 2 inches of oil in a deep pan to 375°F. Use a thermometer for best crunch.
- Scoop 1-2 tbsp of the mixture. Wet hands shape into balls or patties. Fry in batches until golden, 3–4 minutes per side.
How to Make Falafel Crunchy
Want super crunchy falafel in your homemade falafel recipe? These tips from top sites like Serious Eats and Cookie and Kate make it easy. Focus on dried chickpeas, proper soaking, and frying techniques for that addictive crisp.
Use Dried Chickpeas Only
Stick to dried chickpeas for crunchy falafel canned ones turn mushy because they lack starch for binding without flour. Soak them overnight in water with baking soda to swell and release natural binders. This keeps your easy falafel recipe light and crisp inside out.
Chill the Mix Before Shaping
Put the falafel mixture into the refrigerator after processing to make it hard to break in oil after 1 hour. This makes it stay firm throughout the frying process providing improved crunch. Pat ingredients dry to avoid excess moisture.
Fry at the Right Temperature
Heat oil to 350-375°F for perfect golden falafel too low makes it soggy, too high burns the outside. Use small balls for more crisp surface area, as Serious Eats suggests. Test with a thermometer and fry in batches without crowding.
Add Baking Powder and Dry Herbs Well
Add in a baking powder to get that airy texture on the inside and the crunch on the outside about 1 tsp per batch. Wet fresh herbs such as parsley and cilantro should be dried completely to avoid steam, which makes texture softer. To make it internally baked, brush with oil to become crispy, according to Cookie and Kate.
Avoid Over-Processing the Mixture
Pulse in the food processor until coarse like sand don’t make it smooth or it’ll be dense and less crunchy. Test fry one ball first to check texture. These steps ensure your crunchy falafel recipe is addictive every time.
Variations: Baked And Air Fryer Falafel
Not frying? Try these for a healthy twist in your falafel recipe.
- Baked Falafel: Oven temperature should be set at 375 degrees F. On a sheet, brush the patties with oil. Bake for 25-30 min. Bake, turn over halfway. From Love and Lemons, it’s crisp but less oily.
- Air Fryer Falafel: Oil-spray. Bake at 375F after 15-20mins, stirring after 10 mins. Delish Knowledge says it’s quick and crunchy.
- Add fava beans for Egyptian style, per NYT Cooking. Or more cayenne for spicy. These variations keep it easy and addictive.
Serving Ideas for Authentic Falafel
Present your crunchy falafel recipe in a fun yet genuine manner in order to accentuate flavors and make meals exciting. These falafel serving suggestions are inspired by Middle Eastern culture and are ideal when it comes to serving falafel at home. Falafel serving ideas and authentic falafel sides show folks love versatile options. Use fresh pita bread, tahini sauce, hummus, and veggies for a hit every make. The Mediterranean Dish and Tori Avey suggest mixing textures for addictive bites. Here’s step by step:
Step 1: Make a Classic Pita Sandwich
Put hot falafel balls in pita pockets. Top with a creamy tahini sauce, tomato slices, crisp cucumber, fresh lettuce and the pickles. A sharp kick is provided by red onion slivers. This authentic falafel sandwich is quick and portable, ideal for lunch. Tori Avey notes pickles add that essential tang.
Step 2: Build a Fresh Falafel Salad Bowl
Add falafel crumbles, hummus dollops, feta cheese, olives and radishes as the toppings on the top mixed greens. Zest with a drizzle of yogurt or dressing of lemon-tahini. Add finely chopped cucumber tomato and onions to give crunchiness. The falafel bowl is healthy and diet-friendly, ideal to have for dinner. Two Purple Figs recommends feta for creamy balance.
Step 3: Serve as a Tasty Appetizer
Serve up as a dip-sized falafel plate with tahini or garlic dip. Vary by serving with tabbouleh or smoky baba ghanouj. Offer fresh veggie snacks like carrots and celery that are dippable. It is also ideal especially during parties, is not difficult to make and is tasty.
Step 4: Create a Mezze Platter
Place falafel in a large serving dish and serve with hummus (see test), tzatziki, pickled vegetables such as radishes, and some hot, wedged pita bread. To share olives, feta and baba ganoush. The Mediterranean Dish Love this for family gatherings Kids enjoy picking their favorites.
Step 5: Try Wraps or Grain Bowls
Stuff falafel in flatbread with greens, sauce and veggies for a fast fare. Grain bowls are also a viable option: fill bowls with quinoa, falafel, cucumbers and yogurt sauce. Reddit users rave about this for variety without pita.
These steps make your homemade falafel addictive and versatile. Experiment to find your fave!
Falafel Nutrition and Storage Tips
- This falafel recipe is healthy. Per ball: about 100 calories, 5g protein from chickpeas. Rich in fiber, iron. Vegan and gluten-free.
- Store cooked falafel in the fridge for up to 5 days. Reheat in the oven at 350°F for crunch.
- Freeze raw patties on sheet, then bag for 3 months. Fry it frozen.
- Inspired Taste notes: don’t fry again; use an air fryer to make them crispy.
FAQs
Can I make falafel with canned chickpeas?
No, dried chickpeas make things hard and crunchy. Make it mushy, like all the other competitors.
How to make falafel extra crunchy?
Fry in hot oil, use small balls, and chill mix first. Baking powder helps too.
Does this falafel recipe contain gluten?
Yes, it doesn’t need any flour. It’s made with only natural ingredients.
Which oil is best for frying falafel?
Great smoking point for canola and grapeseed. Olive oil should never be used as frying oil.
Is it possible to freeze homemade falafel?
Yes, freeze raw or cooked. Thaw and reheat for an addictive taste. For more recipes, visit Bodrum Gumbet.
