Falafel Balls That Are Crispy Outside, Soft Inside
Oh man, if you haven’t experienced biting into a perfectly cooked falafel, you’re in for a treat! Imagine a crunchy, golden crust that gives way to a warm, fluffy center bursting with fresh herbs and spices. I remember the first time I nailed this recipe—it was like unlocking a secret level in the kitchen game. These falafel balls have just the right balance of texture and flavor, and I can’t wait to share exactly how to make them so you can impress your friends, family, or just treat yourself. Plus, once you get the hang of these, homemade falafel becomes a total staple in your dinner rotation. Let’s get rolling!
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes (plus soaking time)
- Cook Time: 10 minutes
- Total Time: 1 hour (including soaking)
Ingredients
For the Main Dish:
- 1 cup dried chickpeas (do not use canned)
- 1 small onion, roughly chopped
- 3 cloves garlic
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional, for a touch of heat)
- 1 tsp salt
- 1/2 tsp baking powder
- 3 tbsp all-purpose flour
- Vegetable oil for frying (about 2 cups)
For the Sauce / Garnish (optional):
- Plain yogurt or tahini sauce
- Sliced cucumbers and tomatoes
- Fresh lemon wedges
How I Make It
Step 1:
Soak the chickpeas overnight in plenty of cold water (about 2 cups). They’ll swell up to about double their size, which is perfect for the texture of these falafel balls.
Step 2:
Drain the chickpeas and place them in a food processor along with onion, garlic, parsley, and cilantro. Pulse until you get a coarse, grainy mixture—think grainy sand, not mushy paste. Scrape down the sides as needed so everything combines evenly.
Step 3:
Add the cumin, coriander, cayenne (if using), salt, baking powder, and flour. Pulse a few more times just to mix these in. The baking powder helps make the falafel extra fluffy and light inside, while the flour binds the mixture.
Step 4:
Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This step firms up the mixture, making it easier to shape.
Step 5:
Heat about 2 inches of vegetable oil in a deep pot or heavy skillet to 350°F. Using your hands or a small ice cream scoop, form the falafel into balls about 1 1/2 inches in diameter. Gently slide them into the hot oil—don’t crowd the pan!
Step 6:
Fry the falafel for 3-4 minutes, turning occasionally, until golden brown and crisp all over. Use a slotted spoon to transfer to a paper towel-lined plate. Serve hot with your favorite sauce and fresh veggies!
Variations & Tips
- Add a pinch of ground cinnamon or allspice for a slightly sweeter, more aromatic punch.
- If dough is too wet and falling apart, add a little more flour or pulse a bit longer in the processor.
- For a healthier twist, try baking falafel at 375°F for 20-25 minutes, flipping halfway through.
- Swap fresh cilantro for mint to switch up the flavor profile.
- Don’t skip soaking the chickpeas—canned ones are too soft and won’t hold together properly.
How I Like to Serve It
I love tucking these falafel balls into warm pita pockets with a drizzle of tahini sauce, chopped tomatoes, cucumbers, and a squeeze of lemon. They’re also fantastic alongside a fresh salad or as part of a mezze platter with hummus and olives. On lazy Sundays, I pile them on a plate with a cooling yogurt cucumber sauce—pure comfort food.
Notes
- Store leftover falafel in an airtight container in the fridge for up to 3 days; reheat in a toaster oven or skillet for best crispness.
- You can freeze shaped falafel balls before frying—just thaw before cooking.
Closing: These falafel balls always come out perfectly crispy and tender inside, making them a favorite go-to anytime I crave something hearty, fresh, and homemade.