Best Falafel Recipe Ever | Crispy, Authentic & Easy
The best falafel
The best falafel
Ingredients
- 200g dried chickpeas, soaked overnight
- 100g dried split broad beans, soaked overnight
- 1 medium onion, roughly chopped
- 4 garlic cloves, peeled
- ½ bunch parsley, stems removed
- ¾ bunch fresh coriander
- A handful of basil leaves
- 2 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp dried marjoram
- ¼ tsp ground cinnamon
- ¼ tsp ground fennel seeds
- ¼ tsp allspice
- ¼ tsp ground caraway
- ½ tsp chilli flakes or 1 fresh green chilli (optional)
- 1 new potato, cut into quarters
- 1 tsp bicarbonate of soda
- 50g sesame seeds, plus extra for coating
- Oil for deep-frying
- Arabic bread, sliced tomatoes, parsley, pickled turnips, and fresh mint for serving
- 125ml tahini
- Juice of 2 lemons
- 1 garlic clove, crushed
- 2 tsp harissa or any chilli sauce
Instructions
Step 1
**Step 1: Soak the Beans Overnight** Grab a large bowl and add your dried chickpeas and split fava beans. Cover them with at least 3 inches of cool water—you want plenty of room for them to expand. Let everything sit on your counter at room temperature for 8 to 12 hours, or overnight, until the beans have roughly doubled in size and feel plump when you press one between your fingers. When you're ready to cook, place a colander in your sink, pour out the soaking water, and rinse the beans thoroughly under cold running water until the water runs clear.
Step 2
Combine your soaked chickpeas, shelled broad beans, roughly chopped onion, minced garlic, fresh herbs, warming spices, and cold potato in your food processor bowl. Pulse everything together in 5-second bursts, scraping down the sides as needed, until you achieve a coarse but sticky mixture that holds together when pressed—think damp sandcastle texture, about 1-2 minutes total. Stop processing before it turns into a smooth hummus-like paste; you want enough texture for satisfying falafel interior with a slight bite.
Step 3
Now grab your bicarbonate of soda and sprinkle in about 1 teaspoon, along with a good pinch of salt and 2 tablespoons of sesame seeds. Give everything a gentle but thorough stir with a wooden spoon until the mixture starts to look slightly fluffy and the ingredients are evenly distributed — you'll notice it becoming a bit more cohesive. Set your bowl aside at room temperature for exactly 30 minutes. This rest period is key: it allows the chickpeas to fully absorb moisture and the bicarb to activate, giving you that tender, fluffy interior we're after.
Step 4
In a small bowl, whisk together the tahini, lemon juice, garlic, and cucumber until smooth. Add a splash of cold water—one tablespoon at a time—until the sauce reaches a pourable consistency that coats the back of a spoon. Taste and adjust: more lemon for brightness, more water if it's too thick, or a pinch of salt if it needs a boost. You're aiming for a creamy, tangy sauce that flows but still has body—think thick enough to cling to your falafel without running right off.
Step 5
Grab a small ice cream scoop (or your hands, lightly dampened with water) and portion out the falafel mixture. Press and roll each portion firmly between your palms to form compact balls or patties—about 1½-inch rounds or ¾-inch thick patties. The damp hands prevent sticking, so don't skip that little trick! Place them on a tray or plate, then sprinkle those beautiful sesame seeds generously over the tops, pressing them in just slightly so they stick.
Step 6
Get your oil nice and hot — whether you're using a deep saucepan filled about a third full or a proper deep-fat fryer, aim for 180°C (350°F). Don't rush this temperature; you want it properly hot so your falafel sizzle as soon as they hit the oil. Working in small batches (this is key — overcrowding drops the oil temperature and leads to soggy falafel), carefully lower 4-5 pieces into the oil using a slotted spoon. You'll know they're ready to flip when they've turned a beautiful golden brown on the bottom and are starting to float to the surface, usually after about 2-3 minutes. Give them another minute or so on the other side until evenly crisp and golden all over. Scoop them out with your slotted spoon and let them drain on kitchen paper, then keep them warm while you fry the rest. Your kitchen is going to smell amazing — that nutty, Middle Eastern aroma means you're doing it right!
Step 7
Warm the pita or Arabic bread in a dry skillet for 30 seconds per side until pliable, then slice it open to create pockets. In a small bowl, stir together the tarator sauce until smooth and creamy. Layer the falafel into the bread with sliced tomatoes, fresh parsley, pickled turnips, and a few leaves of mint, drizzling extra sauce on top if you like it saucy. Serve immediately while the bread is warm and the falafel is still crispy.
Nutrition Information
My Tip
After soaking, make sure to thoroughly drain and rinse your chickpeas and broad beans, then pat them completely dry before blending—this prevents excess moisture from making your falafel mixture too wet and falling apart when frying.
Leftovers
Store your falafel in an airtight container with parchment between layers to keep that golden crust intact — they'll stay fresh for up to 4 days. Reheat in a skillet with a little oil over medium heat until crispy and warmed through.
Make It Your Own
Swap the broad beans for an extra 100g of soaked chickpeas and add a teaspoon of ground cardamom for a warmer, more aromatic twist that still delivers that classic crispy falafel texture.