Crispy Middle Eastern Falafel are a deep-fried ball or patty made from a mixture of chickpeas, herbs, spices, onions and garlic. Falafel is a staple in Middle Eastern and Mediterranean cuisine and most agree it originates from Egypt, where Egyptians initially make it with fava beans. Over time, the dish spread across the Middle East, with chickpeas becoming the primary ingredient in many regions, especially in Palestine, Jordan, Lebanon, and Syria. Some recipes don’t have the best flavor, but with this best crispy falafel recipe, I guarantee you’ll love it and won’t try another.
This is the best crispy falafel recipe. Falafel is a popular street food and comfort food across the Middle East, known for its crispy texture, earthy flavors, and versatility. The ingredients and preparation techniques vary slightly between regions and from person to person, which gives each falafel its own unique flavor and texture. I grew up in Jordan, and I’ve had falafel stuffed with a spicy onion mixture too!
If you want something to accompany your falafel, try my Salata Arabiyeh, Or the Turkish flatbread recipe!
Ingredients to Make The Best Crispy Falafel Recipe
Classic Arab falafel is made with a mix of soaked, uncooked chickpeas or fava beans. True, authentic falafel CANNOT use canned chickpeas. These chickpeas need to be dry and soaked for at least 12 hours. The chickpeas are finely ground with ingredients such as:
- Fresh herbs like parsley, or cilantro, and mint, giving it a vibrant green color inside. You can use parsley or cilantro, or both.
- Garlic and onions for a savory flavor base.
- Spices like cumin, coriander, and sometimes chili flakes for a little extra kick.
- SECRET INGREDIENTS: I use 2 different (not so secret) ingredients like potatoes and cornstarch.
We mix the falafel dough with baking powder and baking soda to help it become fluffy and hold its shape.
Variations Across Arab Countries
- Levantine Falafel (Palestine, Lebanon, Syria, Jordan): Usually made with chickpeas, giving it a light, nutty flavor. Falafel is often enjoyed with creamy tahini sauce, pickled vegetables, and pita bread.
- Jordan and Palestine: Some falafel is stuffed with a spicy, sumac onion mixture for a delicious variation!
- Egyptian Falafel (Ta’amiya): Made from fava beans instead of chickpeas, or a mixture of both, this variation has a softer, lighter interior and is often green from the addition of herbs. In Egypt, it’s commonly eaten as a breakfast food.
How Arab Falafel is Served
Arab falafel is commonly served in pita bread or flatbread, garnished with tahini sauce or hummus, fresh vegetables like tomatoes, cucumbers, and parsley, and sometimes fried vegetables like cauliflower, eggplant and potatoes. Falafel can also be enjoyed as a standalone snack with tahini for dipping.
Cultural Significance
In many Arab countries, falafel is more than just food; it’s a cultural staple that brings people together. Whether it’s sold at street vendors or family gatherings, it symbolizes shared experiences and traditions passed down through generations. It’s also one of those dishes that’s still affordable and easily accessible.
Making The Best Crispy Falafel at Home:
How you can make the best falafel at home: Blend the mixture until coarse, then shape it, and fry at a high temperature. This helps create a crispy exterior while keeping the inside soft. Some home chefs also bake falafel for a healthier alternative, though frying gives the most authentic texture. However, baking or air frying falafel makes them too dry and not flavorful in my opinion.
You’ll need:
- Dry chickpeas: The base of the falafel. Soak them for a minimum of 12 hours, up to 24 hours. Do not use canned chickpeas.
- Yellow onion: Adds depth of flavor to the falafel.
- Garlic: Adds great flavor to the falafel dough.
- Parsley, Green Onions, and Mint: Add flavor and the iconic green color to the dough.
- Potatoes: Peel and chop them, they add a delicious crunch to the falafel.
- Cornstarch: Secret factor for a delicious crunch.
- Leavening: Both baking powder and baking soda to help the falafel be fluffy.
- Seasonings: Coriander powder, cumin, salt and black pepper.
- Neutral Oil: For frying. Falafel does not taste the same baked or air fried. Sorry healthy friends!
If you’re a fan of Mediterranean flavors, falafel is an iconic, must-try dish with deep roots in Arab cuisine.
Some More Delicious Recipes You Might Wanna Try:
Sfeeha- Middle Eastern Meat Pies
The Best 10 Minute Dough Recipe
Turkish Lentil Soup (Kırmızı Mercimek Çorbası)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, Tiktok and YouTube.
Best Crispy Falafel Recipe
Equipment
- Food processor large food processor, 12-14 cups.
Ingredients
- 2 cups dry chickpeas soaked for a minimum of 12 hours in cold water.
- ½ large yellow onion quartered
- 2 mini potatoes peeled and chopped (about 1/3 cup)
- ⅓ bunch of green onions greens only (about 1/2 cup)
- ½ bunch of parsley about 3/4 cup
- ⅓ bunch of mint about 1/2 cup
- 4 large garlic cloves
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1½ teaspoon baking powder
- ¾ tablespoon table salt or more or less to taste
- 2 tablespoons coriander
- 1 tablespoon cumin
- ½ teaspoon black pepper
- neutral oil for frying, about 6 cups
Instructions
Chickpea Prep:
- Add the chickpeas to a large bowl. Add cold water to cover them by 1½-2 inches. Cover with plastic wrap and set aside to soak for a minimum of 12 hours, up to 24 hours. When you're ready to use, drain them and set aside.
Falafel Dough:
- To a large food processor, add the soaked and drained chickpeas along with the garlic cloves, peeled and chopped potatoes, onions, parsley, green onions, and mint. Process them on high speed until the vegetables and herbs are well chopped and mixed in. Stop and scrape down the sides every so often to ensure even mixing.
- Add in the cumin powder, coriander powder, salt and black pepper. Process until incorporated.
- Transfer the falafel dough to a food large bowl.
- Add the baking soda, baking powder, and cornstarch. Mix well using your hands, making sure to use kneading motions to ensure even mixing.
- Cover the dough and place in the freezer for 20 minutes. This will not freeze the falafel, but will cool it down.
- In a deep pot or skillet, heat up neutral oil (avocado, canola, mazola) on medium -high heat. Ensure the oil has enough time to heat up, about 3-5 minutes.
- Once the dough is ready, shape using a falafel scoop or an ice cream scoop. Test one falafel and carefully drop it in the oil. If the falafel disintegrates, the oil is not hot yet. Heat it up for a few more minutes
- Once you ensure the oil is hot, drop falafel pieces, a few at a time. Do not overcrowd the falafel. Once the falafel starts getting golden on the bottom, flip them to ensure even browning.
- Once browned, immediately remove from heat and transfer to a strainer to drain excess oil. The falafel do not need to be DARK, as that might mean they're too oily or dry.
- Serve with pita bread, or homemade bread rolls, tahini sauce, salad, or hummus.
Notes
- Ensure the falafel is evenly fried for the best flavor and texture.
- Ensure that the oil is heated properly so the falafel doesn’t disintegrate or stay raw.
- Do NOT skip on adding potatoes!
- You can stuff falafel with a spicy onion mixture before frying.
- You can freeze uncooked falafel dough. If you want to freeze falafel, add it to ziplock bags WITHOUT adding cornstarch, baking powder, and baking soda. Once ready to use, thaw for a few hours until soft, then add the leavening agents and cornstarch.
- If you fry falafel and have left overs, they wont be crunchy. Save them, and re fry them when you’re ready to eat for extra crunchy falafel.
Your recipe saved my falafel from being a disaster one day I wanted falafel so bad so I was following a different recipe they turned out badly it was missing something I should have known to stick to your recipes you never fail us. Thank you for taking the time to put such amazing recipes together for us to enjoy to be able to easily make. I moved and don’t live near any middle eastern restaurants so thank you for this. My falafel turned out so good and the crunch as I opened them was the best I was surprised to say I made it.
So happy you loved it!
I loved this recipe! I’ve tried so many different falafel recipes but this one has been my all time favorite. I use it constantly now I’m so glad I came across it
Just the right amount of crunch you could ask for. Rich in flavor and very tasty. I am glad I finally found the recipe that I LOVE! Thank you!!!
Perfect recipe. I always make falafel with this recipe. Thank you.
As usual , great and delicious recipes
After trying a few falafel recipes, this one has the missing element! They tasted so good!
Thank you for sharing this amazing recipe. For frying, I would prefer a top-quality pure cow ghee for that extra flavor and crispiness.
I’ve been using a recipe very close to this one for years and years, without the potato or the starch. I was very skeptical and not too convinced. Finally i decided to try it this way! WOW! What a huge difference in texture and crunch! Completely elevates the flavor. Thank you!