Best Homemade Falafel Recipe | How To Make Falafel Crispy?
What is Falafel? What is Falafal?
Falafel is a popular Middle Eastern food made with legumes (most often with chickpeas or fava beans) that’s mixed with herbs, spices, and then deep fried until crisp golden brown on the outside and tender in the middle.
Falafel is also spelled as Falafal. So let look into how to make your favourite healthy food – Falafal Recipe
How to Make the Best Homemade Falafel
Bake it, don’t fry it. I say this because frying requires a lot of sizzling hot oil, and that scares me. I also don’t have a good vent over my oven to take the fried food smell far, far away. Plus, you can use a reasonably amount of heart-healthy olive oil in the baked version.
Coat your rimmed baking sheet with olive oil. That way, you get a fried effect in the oven, and you don’t have to brush the little falafels individually with olive oil. Winning!
Use dried chickpeas, not canned. Canned chickpeas do not work for falafel. They’re far too wet. If you try to use canned chickpeas instead of dried and soaked chickpeas, you’ll end up with sad falafel pancakes. Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy.
Soak the dried chickpeas for at least four hours. If your chickpeas aren’t sufficiently softened, you’ll have unpalatably tough pieces of chickpea in your falafel. There’s just no workaround here.
Choose your dried chickpeas wisely. Try to buy your dried chickpeas from a store with high turnover, because old chickpeas need longer to soften. If you have options, pick the chickpeas that are the smallest, since they’ll soften faster.
Homemade Falafel Recipe Ingredients
During our testing, we tried a variety of recipes for falafel and this recipe is what stood out to us. When made using our “as close to authentic as we could get it” falafel recipe, the falafel is vegan and gluten-free. No flour is used in our recipe. The centers are light, tender, and extra flavorful thanks to green herbs and garlic, while the exterior is perfectly crisp and golden brown.
As I said, there are endless variations out there for various ingredients that you can use to make falafel. But for this recipe, you will need:
Chickpeas: I use canned chickpeas to save a step, rinsed and drained.
Fresh herbs: I love brightening up my falafel with lots and lots of fresh cilantro and parsley! The fresh taste is unbeatable, and all of those herbs also the falafel a lovely green hue.
Garlic: Feel free to add a little extra garlic to the recipe below if you’re a mega garlic lover. Add shallot, parsley too.
Onion: White, red or yellow will work.
Flour: I typically use white whole wheat flour, but feel free to use your preferred kind of flour. (This gluten-free flour blend also works great.)
Oil: Any mild high-heat oil will work here, such as avocado, grapeseed or vegetable oil.
Baking powder: To make the falafel a bit more light and airy.
Seasonings: Fine sea salt, black pepper and ground cumin, coriander, and flour
Lemon juice: The final ingredient to round out all of those yummy fresh flavors.
Falafel Tahini Sauce Ingredients:
Tahini, garlic, lemon juice, and warm water.
Falafel Yogurt Sauce Ingredients:
Yogurt, lemon juice, oil, and dill. Season with salt and pepper.
Directions To Make Homemade Falafal:
1. In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, onion, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!
2. Form mixture into falafel balls about 2″ in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
3. In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
4. Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
5. To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.
6. To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
7. Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.