Crispy Vegan Falafel
These golden, herb-packed falafel balls feature a perfectly crunchy exterior and a tender, vibrant green interior.
Ingredients
- •2 cups dried chickpeas (soaked in water for 12-24 hours, do not cook)
- •1 cup fresh parsley, packed
- •1 cup fresh cilantro, packed
- •1 small yellow onion, roughly chopped
- •4 cloves garlic, peeled
- •1 tablespoon ground cumin
- •1 tablespoon ground coriander
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/2 teaspoon baking powder
- •2 tablespoons chickpea flour or all-purpose flour
- •Vegetable oil for frying
Instructions
- 1
Drain the soaked chickpeas thoroughly and pat them completely dry with a kitchen towel.
- 2
In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper.
- 3
Pulse the mixture until it reaches a coarse, crumbly texture similar to wet sand; be careful not to over-process into a paste.
- 4
Transfer the mixture to a bowl, stir in the flour and baking powder, cover, and refrigerate for at least 30 minutes to help the balls hold their shape.
- 5
Using your hands or a falafel scoop, form the mixture into small, tightly packed balls or patties.
- 6
Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C).
- 7
Fry the falafel in small batches for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy.
- 8
Remove with a slotted spoon and drain on a wire rack or paper towels before serving hot.
💡 Chef tips
- Always use dried chickpeas soaked overnight; canned chickpeas contain too much moisture and will cause the falafel to fall apart in the oil.
- If the mixture feels too loose, add an extra tablespoon of flour, but avoid adding too much or the texture will become dense.
- To make ahead, prepare the mixture and store it in the fridge for up to 24 hours before frying.
✅ How it should turn out
The finished falafel should have a dark, crunchy crust that gives way to a light, fluffy, and fragrant emerald-green center with a savory, earthy flavor.