Can I bake these falafel instead of frying them?

Absolutely! You can bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through. They wont be as crispy but still yummy!

Is it okay to soak the chickpeas for longer than 12 hours?

For sure! Soak them for at least 24 hours, or even up to 48, changing the water a couple of times. This helps with digestibility and gives them a smoother texture.

What do I do if the falafel mixture is too wet or too dry?

If the mixture seems too wet, add a bit more chickpea flour. If it's too dry, a tablespoon or two of water should do the trick. I had that one time, added too much water, fixed it right up.

How should I store leftover falafel or the falafel mixture?

Yup! You can store uncooked falafel mixture in the fridge for up to 24 hours. Fried falafel are best eaten fresh, but can be reheated in the oven or air fryer to regain some crispiness. Make sure to keep them sealed!

I've heard of adding baking soda to falafel. Is that necessary?

Some people swear by adding a touch of baking soda (about 1/2 teaspoon for this recipe) to lighten them up. Experiment and see what works for you!

I remember when I first tried making falafel. It was a complete disaster. My kitchen looked like a chickpea explosion, and the falafel? Well, let's just say they were more like chickpea hockey pucks. But I refused to give up. I tweaked, I toiled, and I tasted (a lot!). This recipe? It's the culmination of all those trials and tribulations. It’s not just a recipe; its a story of perserverance. One of my grandmothers always used to say ‘The best meals are earned, not given’ and that has rung true through every meal I’ve made.

These Taste of Triumph Falafel are crispy on the outside, fluffy on the inside, and packed with flavor. They're perfect served in a pita with tahini, hummus, and all the fixings, or simply enjoyed as a snack. You’ll seriously love how easy they are to make, and you can customize the spices to your liking. I sometime add a dash of cayenne pepper because its the little things that give it that kick!

Taste of Triumph Falafel: A Victorious Fry

Name: Taste of Triumph Falafel: A Victorious Fry
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12-15 falafel
Cuisine: Frying
Ingredients: 1 cup (200g) Dried Chickpeas; 1 cup, packed Fresh Parsley; 1/2 cup, packed Fresh Cilantro; 1/2 medium, chopped Onion; 2 cloves, minced Garlic; 1 teaspoon Cumin; 1 teaspoon Coriander; 2-3 tablespoons Chickpea Flour; 1 teaspoon, or to taste Salt; 1/2 teaspoon, or to taste Black Pepper; for frying Vegetable Oil

Achieve falafel perfection with this victorious recipe, delivering crispy, flavorful bites every time. Enjoy the triumph of homemade falafel, packed with fresh herbs and spices.

⏳ Yield & Time

Yield: 12-15 falafel servings

Preparation Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

📖 Instructions

Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover them with plenty of cold water. Let them soak for at least 12 hours, or preferably 24 hours, changing the water a couple of times. This step is crutial as it softens the chickpeas and makes them easier to process. Trust me, don't skip this!
Prepare the Herbs and Onions: Roughly chop the fresh parsley, cilantro, and onions. Mince the garlic. Set these aside.
Drain and Rinse: After soaking, drain the chickpeas thoroughly and rinse them under cold water. Make sure there is no extra moisture!
Combine Ingredients: In a food processor, combine the soaked chickpeas, chopped herbs, onions, garlic, cumin, coriander, salt, pepper, and chickpea flour. Pulse until the mixture is finely ground but still has some texture. Avoid over-processing, as it can become pasty. It should stick together when you squeeze it, but still be a bit crumbly.
Rest the Mixture: Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to handle. I find it helpful to just leave it until im ready to make them.
Shape the Falafel: Take a small amount of the mixture (about 1-2 tablespoons) and shape it into a ball or a flattened patty. Repeat with the remaining mixture. You can use a falafel scoop if you have one, but your hands work just fine!
Heat the Oil: In a deep fryer or large pot, heat enough oil to fully submerge the falafel to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. Careful when adding oil as you don't want to burn yourself.
Fry the Falafel: Carefully drop the falafel into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for about 3-5 minutes, or until they are golden brown and crispy on all sides. Be careful not to splash the oil. It's hot!
Remove and Drain: Use a slotted spoon to remove the falafel from the oil and place them on a plate lined with paper towels to drain any excess oil. This helps them stay crispy.
Serve: Serve the falafel hot, either on their own as a snack, in a pita bread with your favorite toppings (such as tahini sauce, hummus, chopped vegetables, and pickles), or as part of a mezze platter. I personally love it with a little bit of hummus and hot sauce!
Enjoy!: Savor every bite of your homemade falafel. Share them with friends and family, or keep them all to yourself – I won't judge!

📝 Notes

For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the mixture.
If you don't have chickpea flour, you can use all-purpose flour, but the texture may be slightly different.
Make sure the oil is hot enough before frying the falafel, but not so hot that they burn quickly.