Crispy falafel that doesn't fall apart in the oil needs dried chickpeas only, never canned. A long soak, chilling the mixture, and the right oil temperature are the three things that decide whether the balls hold together or crumble.

The Secret: Why Canned Chickpeas Don't Work

Canned chickpeas are already cooked and too wet, and the mixture that comes from them is too soft to hold its shape in deep oil. Dried chickpeas, soaked in water for at least 12 hours with no cooking, stay dry and starchy enough to form a ball that holds together. That's why so much homemade falafel that falls apart in the pot uses canned chickpeas by mistake.

Getting the Texture Right in a Food Processor

Pulse the soaked chickpeas in a food processor, not a blender, in short bursts rather than one continuous run. A blender turns the mixture into a smooth paste, while the texture you want is coarse, almost like couscous. After processing, chilling the mixture in the fridge for at least an hour stabilizes it further before frying.

Crispy Homemade Falafel

Falafel that stays crisp and doesn't fall apart in the oil, made with soaked dried chickpeas instead of canned.

Crispy Homemade Falafel
Servings: 20 ballsPrep time: 20 minCook time: 15 minTotal time: 13 hr 35 min

Ingredients

  • 1 lb (450g) dried chickpeas (not canned)
  • 1 medium onion (roughly chopped)
  • 4 cloves garlic
  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp baking soda
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chickpea flour
  • oil for deep frying

Instructions

  1. Soak the dried chickpeas in cold water for at least 12 hours, up to a full day, changing the water once partway through.

  2. Drain well and pat dry with paper towels.

  3. Pulse the chickpeas in a food processor with the onion, garlic, parsley, cilantro, and spices in short bursts, until you get a coarse, not wet, mixture.

  4. Add the baking soda, salt, pepper, and chickpea flour, and mix by hand.

  5. Chill in the fridge for at least an hour, this stabilizes the mixture and helps it hold together while frying.

  6. Heat oil for deep frying to 355°F (180°C).

  7. Shape into walnut-sized balls and fry in batches for three to four minutes, until deep golden.

  8. Remove to a plate lined with paper towels.

Frying Without Soaking Up Oil

Oil that's too hot burns the outside before the inside cooks, and oil that's too cool lets the balls soak up oil and fall apart. The right temperature is 355°F (180°C), tested by dropping in a bit of the mixture, which should rise and bubble immediately.

Frequently Asked Questions

Can I use canned chickpeas instead of dried?
Not recommended. Canned chickpeas are too wet and cause the falafel to fall apart in the oil or soak up too much of it. Soaking dried chickpeas is the secret to a stable texture.

Can I bake the falafel instead of frying?
Yes, though the texture is different and less crisp on the outside. Bake in a hot oven at 400°F (200°C) for about 25 minutes, flipping halfway, and spray the balls with a little oil before baking.

How long can I keep the mixture in the fridge before frying?
Up to two days, in a sealed container.

Can I freeze unfried falafel balls?
Yes. Lay them on a tray until firm, then transfer to a freezer bag. Fry straight from frozen without thawing, adding an extra minute to the frying time.