Crispy Falafel Chickpea Patties (Printable)

Crunchy falafel patties filled with fresh herbs and Middle Eastern spices, perfect for wraps or salads.

# What You'll Need:

→ Legumes

01 - 1 1/2 cups dried chickpeas (do not substitute canned)
02 - Water, for soaking

→ Fresh Herbs & Aromatics

03 - 1 cup fresh parsley leaves, packed
04 - 1 cup fresh cilantro leaves, packed
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, adjust to taste)
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, sufficient for deep frying

# How To Make It:

01 - Immerse dried chickpeas in abundant cold water and soak overnight, at least 12 hours. Drain thoroughly before use.
02 - In a food processor, pulse the soaked chickpeas, parsley, cilantro, onion, and garlic until finely minced but not pureed. Scrape down the sides as needed.
03 - Add ground cumin, coriander, cayenne pepper, salt, black pepper, baking powder, and flour to the mixture. Pulse until evenly combined and the mixture holds together when pressed.
04 - Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to facilitate shaping.
05 - With dampened hands or a falafel scoop, form the mixture into balls or patties approximately 1.5 inches in diameter.
06 - Heat vegetable oil in a deep pot to 350°F (175°C), ensuring about 2 inches depth for frying.
07 - Fry falafel in batches without overcrowding, cooking 3 to 4 minutes per side until golden brown and crisp.
08 - Remove falafel with a slotted spoon, drain on paper towels, and serve hot with accompaniments such as pita bread, tahini sauce, and fresh vegetables.

# Tips from dashanddishes:

01 -
  • They're crispy on the outside and impossibly fluffy inside—the kind of contrast that makes you reach for another one before you've finished chewing the first
  • Packed with fresh herbs and warm spices, they taste alive in a way that reminds you why you fell in love with cooking in the first place
  • Completely vegan and dairy-free, so everyone at the table gets to enjoy something that feels indulgent and special
02 -
  • Never use canned chickpeas—this is the most common mistake and it ruins everything. The texture becomes dense and waterlogged no matter how carefully you fry them
  • Your oil temperature is everything; too cool and they absorb oil and taste greasy, too hot and the outside burns before the inside cooks through. Use a thermometer
  • The baking powder is your secret weapon for lightness and fluff—it might seem small, but it creates tiny air pockets that make falafel pillowy on the inside
03 -
  • Make the mixture the day before and refrigerate it—this actually improves the flavor and makes shaping easier, plus you can fry them fresh whenever you want to eat
  • If your mixture feels too wet and won't hold together, add a tablespoon of flour at a time; if it's too dry, add water a teaspoon at a time—this tweaking is part of becoming confident in the kitchen

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