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Crispy Golden Falafel Balls

Category: Crowd-Pleasing Starters and Party Snacks

These falafel balls offer a crisp, golden exterior and a tender, flavorful interior filled with chickpeas, fresh herbs, and fragrant spices. Easily formed and fried, they’re ideal for serving in pita, over salads, or simply as savory bites with sauces. Preparation is straightforward: soak dried chickpeas, blend with onion, garlic, parsley, and spices, chill the mixture, then shape and fry. Storage is convenient for meal prep, and they reheat well for lunches or snacks. Simple pantry staples and classic Middle Eastern touches make these satisfying for both vegetarians and flavor-seekers.

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Updated on Mon, 09 Jun 2025 10:56:51 GMT
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A bowl of food with a green topping. | recipesfoodyummy.com

These crispy falafel balls deliver a golden crunch with every bite and a tender herb-packed center that is always satisfying. Perfect in a bowl, tucked into pita, or tossed onto salads, these homemade falafel are my reliable go-to for a protein-rich meal that never disappoints. My family requests them any time we crave a taste of classic Middle Eastern comfort.

From the first time I fried a batch, I knew these would become a regular request in our house. My kids love making wraps together around the kitchen table and everyone adds their own favorite toppings.

Ingredients

  • Dried chickpeas: soaked overnight for the realist crisp and sturdy texture
  • Small onion: roughly chopped for sweet background flavor and moisture
  • Garlic cloves: for a classic kick and aromatic depth
  • Fresh parsley: plenty for vivid color and bright flavor
  • Fresh cilantro: for a fresh and earthy edge
  • Salt: to bring all flavors forward do not skimp
  • Cumin: for that smoky warm undertone
  • Coriander: for its subtle citrusy flavor that really lifts the dish
  • Black pepper: for balance and gentle heat
  • Cayenne pepper: if you like a bit of spice totally optional
  • Baking powder: for that perfect fluffy lift inside each ball
  • Flour or chickpea flour: to help shape and bind for easy frying
  • Vegetable oil: needs a high smoke point for safe frying and golden color

Step-by-Step Instructions

Prepare Chickpeas:
Soak dried chickpeas with double the water overnight at least 12 hours for maximum hydration. Drain and rinse well before using. This step gives classic falafel structure and keeps them from becoming mushy.
Blend the Mixture:
Pulse soaked chickpeas with onion garlic parsley and cilantro in a food processor. Aim for a coarse even texture that holds its shape when squeezed. Add salt cumin coriander black pepper optional cayenne baking powder and flour. Blend just until combined but not pureed to paste.
Chill the Mixture:
Transfer blended mixture into a bowl cover tightly and chill 30 minutes to 1 hour. This resting time makes shaping easier and helps falafel hold together in hot oil.
Shape the Falafel:
Scoop mixture using your hands or a spoon and gently roll into balls about one and a half inches wide. Press together lightly to keep them intact for frying.
Fry Until Golden:
Heat several inches of oil in a deep pan until it reaches 350 degrees Fahrenheit. Fry falafel in batches without crowding the pan. Cook each side 3 to 4 minutes until deep golden. Drain finished balls on paper towels for extra crunch.
A bowl of food with a green garnish. Save
A bowl of food with a green garnish. | recipesfoodyummy.com

I always look forward to the parsley fragrance as I blend the mixture. It is the one ingredient I never skimp on because it adds an unmistakable green freshness. Some of my best kitchen memories are frying falafel together before family holiday meals everyone gathered in anticipation around the stove.

Storage Tips

Store cooked falafel in an airtight container in the fridge and they will stay delicious for up to four days. If you want to keep them longer freeze uncooked shaped balls on a tray before transferring to a freezer bag. Always reheat in the oven or air fryer not the microwave to bring back that coveted outer crunch.

Ingredient Substitutions

You can swap out cilantro for more parsley if you prefer. Fava beans are a classic alternative in Egyptian kitchens and can be used in part or full ratio for slightly earthier flavor. To keep gluten free stick with chickpea flour.

Serving Suggestions

Serve falafel in a simple white bowl with bright pickled vegetables and creamy tahini sauce for a restaurant feel. They are also the perfect filling for pita sandwiches with crisp lettuce and tomato. For a lighter meal scatter falafel onto arugula or grain bowls and drizzle with lemon tahini dressing.

Cultural Context

Falafel is a cornerstone street food through the Levant and across Egypt enjoyed hot and fresh from market stalls to family tables. Made with dried pulses and bold herbs it represents both humble origins and festive communal sharing. Each country and even family puts its own twist on the blend of spices and herbs.

Recipe FAQs

→ Can I bake these falafel balls instead of frying?

Yes, you can bake them. Brush lightly with oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway for even browning.

→ Why do falafel sometimes fall apart during frying?

If your mixture is too wet or not blended enough, falafel can break apart. Add extra flour or pulse a little longer to improve binding.

→ Is it possible to use canned chickpeas?

Using canned chickpeas isn’t recommended, as they produce a softer texture that makes it difficult for the falafel to hold together while cooking.

→ How should I store leftover falafel balls?

Refrigerate cooked falafel in an airtight container for up to four days. Freeze uncooked falafel on a tray, then store in a freezer bag for two months.

→ What are some serving suggestions?

Serve falafel in pita bread, over salads, or with tahini sauce and fresh vegetables for a wholesome meal.

Crispy Golden Falafel Balls

Crunchy falafel balls with tender centers, packed with fresh herbs and bold spices for vibrant flavor.

Prep Time
25 mins
Cooking Time
20 mins
Total Duration
45 mins
By: Loura

Recipe Type: Appetizers

Skill Level: Intermediate

Cuisine: Middle Eastern

Portions Yielded: 4 Serving Size (16–20 falafel balls)

Dietary Preferences: Vegan, Vegetarian, Dairy-Free

What You'll Need

→ Main Ingredients

01 240 g dried chickpeas, soaked in water overnight and drained
02 1 small onion, roughly chopped
03 4 garlic cloves, peeled
04 30 g fresh parsley, stems discarded
05 15 g fresh cilantro, stems discarded

→ Seasonings and Binders

06 1.5 teaspoons salt
07 1 teaspoon ground cumin
08 1 teaspoon ground coriander
09 0.5 teaspoon ground black pepper
10 0.25 teaspoon cayenne pepper (optional)
11 0.5 teaspoon baking powder
12 3 tablespoons chickpea flour or plain flour

→ For Frying

13 Vegetable oil, for deep frying

Steps To Follow

Step 01

Soak dried chickpeas in ample water for at least 12 hours or overnight. Drain and rinse thoroughly.

Step 02

In a food processor, combine soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is coarsely minced and just holds together, scraping down sides as needed.

Step 03

Add salt, cumin, coriander, black pepper, optional cayenne pepper, baking powder, and flour to the processor. Pulse again until ingredients are fully integrated and mixture forms a cohesive mass, without over-processing into a paste.

Step 04

Transfer the mixture to a bowl, cover, and refrigerate for 30 to 60 minutes to allow binding and flavor development.

Step 05

Using damp hands or a cookie scoop, shape the chilled mixture into balls approximately 4 cm in diameter. Arrange on a parchment-lined tray.

Step 06

Heat vegetable oil in a deep skillet or saucepan to 175°C. Fry falafel balls in batches without overcrowding, cooking for 3–4 minutes per side until deeply golden and crisp.

Step 07

Remove falafel from oil using a slotted spoon and drain briefly on paper towels before serving.

Notes and Tips

  1. For best texture, avoid canned chickpeas; always use dried chickpeas soaked overnight.
  2. If the mixture feels too wet to shape, incorporate an additional tablespoon of flour at a time.
  3. Maintain oil temperature at 175°C to ensure a crisp crust.
  4. Serve with fresh vegetables, tahini sauce, or in pita for traditional accompaniment.
  5. To freeze, arrange uncooked falafel balls on a tray, freeze until solid, then transfer to a sealed bag for up to two months.

Required Equipment

  • Food processor
  • Deep skillet or saucepan
  • Slotted spoon
  • Mixing bowl
  • Parchment-lined tray

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains wheat/gluten if using plain flour

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 260
  • Fats: 10 g
  • Carbohydrates: 30 g
  • Proteins: 9 g