Best Crispy Falafel Recipe
Vegetarian, gluten free, and delicious; this crispy falafel recipe is the best you'll have. Crunchy on the outside and fluffy on the inside!
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.
Nutrition
Calories: 319kcalCarbohydrates: 57gProtein: 15gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1386mgPotassium: 970mgFiber: 14gSugar: 8gVitamin A: 79IUVitamin C: 11mgCalcium: 164mgIron: 6mg
Tried this recipe?Let us know how it was!