How to Make Crispy Falafel at Home
About this recipe
Crispy falafel is a beloved Middle Eastern dish that’s both delicious and satisfying. This recipe, shared by America's Test Kitchen, focuses on achieving the perfect texture and flavor, ensuring that your homemade falafel is light, fluffy, and packed with herbs and spices.
The key to this recipe is the soaking of chickpeas, which prevents the falafel from becoming dry or beany. Instead of using cooked or dried chickpeas, soaking them overnight allows for a better texture and flavor in the final product.
Ingredient notes
- Use 227g of chickpeas soaked for 8-24 hours for the best texture.
- The recipe calls for about half an onion, which is roughly 1/2 cup when chopped.
- For a little kick, add 1/4 tsp cayenne pepper.
Tips from America's Test Kitchen’s video
- Soak chickpeas for 8 to 24 hours to achieve the right texture for falafel.
- Pulse the chickpeas in the food processor until they resemble coarse crumbs, similar to steel-cut oats, to maintain a fluffy interior.
- Using a cooked flour paste as a binder instead of dry flour helps keep the falafel moist and prevents them from becoming dry or dusty.
Good to know
- How many falafel does this recipe make?
- This recipe yields about 24 falafel.
- What is the best way to shape the falafel?
- Use a number 30 scoop to portion out the mixture into golf ball-sized falafel balls.
- What temperature should the oil be for frying?
- Heat the vegetable oil to 325°F (163°C) for frying the falafel.
- Can I freeze the falafel before cooking?
- Yes, you can form the falafel and freeze them to cook off to order.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Soak 227g of chickpeas in 2-3 inches of cold water for 8 to 24 hours.
- 2
In a bowl, mix 1/3 cup tahini, 1/3 cup Greek yogurt, and 1/4 cup lemon juice to make tahini sauce. Adjust thickness with up to 1/4 cup water if needed. Season with salt to taste.
- 3
Once chickpeas are soaked, drain and rinse them. They should be larger and softer.
- 4
In a food processor, combine 1/2 cup chopped onion, 3/4 cup cilantro, 3/4 cup parsley, 2 minced garlic cloves, 1.5 tsp coriander, 1 tsp cumin, 1 tsp salt, and 1/4 tsp cayenne pepper. Blitz for 5 seconds to create a paste.
- 5
Add the soaked chickpeas to the mixture and pulse 6 times until they resemble coarse crumbs, similar to steel-cut oats.
- 6
In a separate bowl, mix 1/4 cup all-purpose flour and 1/3 cup water to create a paste. Microwave for 40 seconds, stirring every 10 seconds until it thickens.
- 7
Add the flour paste and 2 tsp baking powder to the chickpea mixture and mix well until combined.
- 8
Using a number 30 scoop, portion out the mixture into golf ball-sized falafel balls, shaping them gently. You should get about 24 falafel.
- 9
Heat 2 quarts of vegetable oil in a deep pot to 325°F (163°C).
- 10
Fry the falafel in batches for about 5 minutes until they are deep golden brown, stirring occasionally to prevent sticking.
Heads up — we had to guess a little:
- The quantity of water for thinning the tahini sauce is inferred based on typical usage.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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