How to Make the Best Homemade Falafel

There’s nothing like the crispy, golden-brown exterior of freshly made falafel, followed by a warm, soft center that just melts in your mouth. Homemade falafel isn’t just a treat – it’s an experience. A combination of aromatic spices, fresh ingredients, and that perfect balance of crunch and tenderness. But how do you get it just right?

Let's dive into the art of crafting the best homemade falafel, starting with the basics and moving into some tips and tricks that’ll elevate your recipe to new heights.

Ingredients

First things first, you’ll need a solid foundation. While the classic falafel recipe is simple, it’s all about choosing the right ingredients. Here's what you’ll need:

• 1 cup dried chickpeas (no canned chickpeas, please!)
• 1 small onion, roughly chopped
• 2-3 cloves of garlic
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 teaspoon dried coriander
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon baking powder
• 4-6 tablespoons flour (or as needed)
• Vegetable oil for frying

Step-by-Step Process

Now, let’s get to the fun part! Making falafel is like a dance – a little mixing, a little waiting, a lot of patience, and the results are well worth it.

Step 1: Soak the Chickpeas

To begin, you’ll want to soak the dried chickpeas in plenty of water for at least 12 hours. Don’t even think about using canned chickpeas. Trust me – they won’t give you the right texture.

Step 2: Blend the Ingredients

Once the chickpeas are ready, drain them thoroughly and transfer them to a food processor. Add the onion, garlic, parsley, cilantro, coriander, cumin, salt, and pepper. Pulse until the mixture is finely ground but not pureed. You’re aiming for a coarse, crumbly texture.

Step 3: Let It Rest

Patience is key here. After you’ve blended everything together, cover the mixture and let it rest in the fridge for at least an hour. This step allows the flavors to meld together, and trust me, it’s worth it.

Step 4: Form the Falafel Balls

Once your dough is set, it’s time to shape the falafel. Use your hands to form small balls or patties, about 1 to 1.5 inches in diameter. If the mixture is too wet, add a little flour until it holds its shape. Don’t overwork the dough – it should feel light and airy.

Step 5: Frying Time

Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the falafel in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally until they’re golden brown and crispy on all sides.

Tips for the Perfect Falafel

• Texture is Everything: The key to a great falafel is the texture. If your falafel falls apart while frying, add more flour. If it’s too dense, add a little water.
• Spices Matter: Don’t skimp on the spices. A good falafel should be fragrant with cumin and coriander, with a subtle kick from garlic.
• Rest Before Frying: Allow the mixture to rest before frying to help the flavors deepen and the falafel hold together better during cooking.
• Don’t Overcrowd the Pan: Fry in batches to maintain the oil temperature and ensure an even crispness.

Serving Your Homemade Falafel

Once your falafel is perfectly fried, it’s time to serve! Traditional falafel is served in a pita or flatbread, with fresh veggies, pickles, and a generous drizzle of tahini sauce. But feel free to get creative – top with a spicy harissa, hummus, or even a yogurt sauce.

Conclusion

Making falafel from scratch is an art, but it’s also an incredibly rewarding process. By following these steps, you’ll be able to make the best homemade falafel right in your own kitchen. Remember: The secret is in the quality of the ingredients, the patience to let everything rest, and the confidence to fry until perfection. Enjoy!