How to Make Crispy, Fluffy Homemade Falafel Like Professional Falafel Shops

According to the Cooking Service at Saed News, falafel is one of the most popular Arab dishes and has gained recognition as an international food worldwide. Its popularity in the Middle East comes from several factors, including quick preparation, very affordable cost, and its vegetarian nature.

Due to this popularity, many variations of falafel have emerged. For example, those looking for a lower-calorie version can bake falafel in the oven instead of deep-frying it in oil. Read on for a complete step-by-step cooking guide to making falafel.

Ingredients for 4 Servings

Step-by-Step Instructions

Step 1: Soaking the Chickpeas
The first step to making market-quality falafel is soaking the chickpeas. The longer they soak, the better the falafel will turn out. At minimum, soak the chickpeas for 6 hours; many commercial falafel recipes soak them for 24 to 72 hours to ensure they are completely soft.

Step 2: Reducing Chickpea Gas
Soaking not only softens the chickpeas but also reduces their tendency to cause bloating. Preparing the falafel mixture is simple: once the chickpeas are properly soaked, blend them with the other ingredients.

Step 3: Preparing the Falafel Mixture
Place the soaked chickpeas, parsley, garlic, onion, coriander seeds, potato, and cumin in a blender or meat grinder. Mix until smooth. Adding parsley is optional but recommended for extra flavor.

Tip: Professional chefs recommend using a meat grinder instead of a blender, as it creates a firmer, less mushy texture.

Step 4: Adding Flavorings
Pureeing the chickpeas too much can cause falafel to fall apart when fried. After grinding or blending, squeeze fresh lemon juice through a fine strainer and add it to the mixture.

Step 5: Kneading the Mixture
Add lemon juice, salt, black pepper, falafel spice, and turmeric. Mix or grind the mixture once more to evenly incorporate the seasonings.

Step 6: Final Kneading
Knead the mixture by hand for about 5 minutes, similar to preparing kebab mixture, until it becomes cohesive but slightly soft. It should not be too stiff.

Step 7: Refrigeration
If your mixture is large, store it in a freezer bag and freeze for later use. Otherwise, refrigerate the falafel mixture for 1–2 hours to firm it up.

Step 8: Preparing the Pan and Oil
If short on time, you can fry the falafel immediately. Use a deep pan over low heat and fill with enough oil for the falafel to float.

Step 9: Shaping and Frying
Use a falafel mold to shape the mixture, pressing it firmly with the back of a spoon to prevent it from falling apart while frying.

Tip: Make sure the falafel pieces are fully submerged in oil and cook slowly to ensure they are done in the center. Too high heat will burn the oil and leave the inside raw.

Step 10: Draining Excess Oil
After frying, place the falafel on a wire rack or paper towels to drain excess oil.

Step 11: Serving
Serve with baguette bread, fresh tomatoes, pickles, and shredded lettuce. Optionally, add mango sauce or ketchup on the side.

Tips for Better Falafel

Market-Style Falafel:
To make falafel similar to street or sandwich-style falafel, use plenty of onion, a small amount of potato, and spices like cumin, coriander, and falafel seasoning. Commercial vendors grind the mixture twice—first with a coarse grind, then add seasonings and grind finely—ensuring a smooth yet not fully mashed texture.

Fluffy Falafel:
Some vendors add baking soda or baking powder to make falafel light and airy. Baking soda is not recommended due to health concerns, but a small amount of baking powder is safe and effective.

Sesame-Coated Falafel:
Add white sesame seeds to the mixture, or roll the shaped falafel in sesame seeds before frying for a toasted coating.

Falafel with Ground Meat:
For a meat version, add 100–200 g of ground meat to the mixture. Fry slightly longer to ensure the meat is fully cooked.