Golden Crispy Falafel Patties (Printable Format)
Golden chickpea patties with fresh herbs and spices, perfect for snacks or bowls.
# What You Need:
→ Legumes
01 - 1 1/2 cups dried chickpeas (do not substitute canned)
02 - Water, for soaking
→ Fresh Herbs & Aromatics
03 - 1 cup packed fresh parsley leaves
04 - 1 cup packed fresh cilantro leaves
05 - 1 small onion, roughly chopped
06 - 4 cloves garlic
→ Spices & Seasonings
07 - 1 1/2 teaspoons ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Binding & Texture
12 - 1/2 teaspoon baking powder
13 - 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
→ For Frying
14 - Vegetable oil, for deep frying
# How-To Steps:
01 - Submerge chickpeas in ample cold water and soak overnight for at least 12 hours, then drain thoroughly.
02 - In a food processor, combine soaked chickpeas, parsley, cilantro, onion, and garlic. Pulse until finely minced but not pureed, scraping down the sides as necessary.
03 - Add cumin, coriander, cayenne, salt, pepper, baking powder, and flour to the mixture. Pulse until fully integrated and the mixture holds together when pressed.
04 - Transfer to a bowl, cover, and refrigerate for a minimum of 30 minutes to firm up for easier shaping.
05 - Using damp hands or a falafel scoop, shape the mixture into balls or patties approximately 1.5 inches (3.8 cm) in diameter.
06 - Preheat vegetable oil in a deep pot to 350°F (175°C) maintaining about 2 inches (5 cm) depth.
07 - Fry the patties in batches without overcrowding, cooking each side for 3 to 4 minutes until golden brown and crisp.
08 - Remove falafel with a slotted spoon, drain on paper towels, and serve warm with pita, tahini sauce, and fresh vegetables.
# Expert Suggestions:
01 -
- They're impossibly crispy outside and creamy inside—the contrast that makes you reach for another one before you've finished the first
- Packed with fresh herbs that make every bite feel bright and alive, not heavy or greasy
- A real main dish that happens to be vegan and dairy-free, so everyone at your table gets to enjoy them
- They come together in under an hour once you've done the overnight soak, and the effort feels entirely worth it
02 -
- Dried chickpeas are absolutely essential—I made the mistake of using canned once and learned a hard lesson about texture and moisture. Never again.
- The oil temperature matters more than you might think. Too cool and they absorb oil and become greasy; too hot and they brown on the outside before the inside cooks through. Use a thermometer, not guesswork.
- Don't skip the refrigeration step before shaping. A cold mixture is dramatically easier to work with and produces better results.
03 -
- If your oil temperature drops during frying, wait for it to come back up before adding more falafel. Patience here prevents soggy results.
- A falafel scoop (if you can find one) makes shaping dramatically easier and gives you uniform, evenly-sized patties that cook at the same rate