Homemade Crispy Falafel for Festive Gatherings

Ready in: 1 hour · Serves: 4 · Technique: Frying · Storage: Up to 3 days in the refrigerator or 1 month in the freezer.

Quick Answer

Making falafel is simple: blend chickpeas and herbs, form into balls, then fry until golden brown and crispy.

As the festive season approaches here in New York City, I find myself craving hearty yet healthy comfort food that brings a sense of warmth and joy. One dish that has recently taken a prime spot in my kitchen is falafel. These delightful little balls of chickpeas are not just a treat but also a canvas for flavors that can brighten up any holiday spread. Perfect for Thanksgiving or Christmas gatherings, falafel offers a vegetarian option that dazzles without compromising on taste.

A Flavorful Addition to Your Holiday Feast

Why You’ll Love This Recipe

• Hearty and satisfying, perfect for festive gatherings.
• Vegetarian-friendly option that everyone will enjoy.
• Versatile flavors that can be customized to suit your taste.
• Easy to make ahead and great for leftovers.
• Crispy on the outside, tender on the inside—pure comfort food!

Ingredients

Gather these fresh ingredients for a delicious falafel:

Base Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking soda
• Salt and black pepper to taste

For Coating and Frying

• 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
• Oil for frying (recommend grapeseed or vegetable oil)

How to Make Crunchy and Flavorful Falafel (Step-by-Step)

Follow these easy steps to create the perfect falafel!

Step 1: Blend the Base

In my food processor, I add the drained chickpeas, onion, parsley, cilantro, garlic, ground cumin, ground coriander, baking soda, and a generous sprinkle of salt and pepper. I pulse it all until the mixture is finely chopped but not pureed; you want it to have a little texture.

Step 2: Combine and Chill

I transfer the flavorful mixture to a large bowl and sprinkle in the flour, mixing it in gently. Cover the bowl with plastic wrap and let it chill in the fridge for about 30 minutes. This step not only helps the flavors meld but also makes it easier to form the falafel balls.

Step 3: Form the Falafel

After chilling, I use my hands to scoop out tablespoon-sized portions and roll them into balls. I find that wetting my hands slightly prevents the mixture from sticking, making this process much smoother.

Step 4: Heat the Oil

In a deep skillet, I pour in enough oil to submerge the falafel about halfway. I heat the oil over medium heat until it shimmers—a vital indicator that it’s ready for frying.

Step 5: Fry to Perfection

Carefully placing a few falafel balls in the oil, I fry them for 3-4 minutes on each side until they’re golden brown and crispy. The delightful sizzle and the nutty aroma of frying falafel always brings me pure joy!

Step 6: Drain and Serve

As I remove each batch, I set them on paper towels to drain excess oil. I can’t resist biting into a warm falafel right away—it’s crunchy on the outside and warmly seasoned on the inside.

Common Mistakes to Avoid

• Overloading the Food Processor: It’s tempting to rush the blending, but overprocessing can turn chickpeas too mushy. Aim for a coarse texture.
• Skipping Chilling: Don’t skip the chilling step. It’s essential for the mixture to firm up, which helps prevent the falafel from falling apart during frying.
• Oil Temperature: If the oil isn’t hot enough, the falafel will absorb more oil and become greasy rather than crispy.

Tips and Tricks for Success

• Spice it Up: Feel free to add a pinch of cayenne or some smoked paprika for an extra kick.
• Serve with Lock-In Flavors: Pair your falafel with a delicious tahini sauce or a zesty tzatziki for the ultimate flavor burst.
• Try Baking: If you’re looking for a healthier option, try baking them! Preheat your oven to 400°F and lightly grease a baking sheet. Bake for 25-30 minutes, flipping halfway through.

Variations

• Substitute chickpeas with black beans for a different flavor profile.
• Use quinoa instead of flour for a gluten-free option.
• Incorporate shredded carrots or zucchini for added texture and nutrition.
• Add herbs like dill or mint for a refreshing twist.

How to Serve

• Serve in pita bread with fresh lettuce, tomatoes, and your choice of sauce.
• Add to a salad bowl for a hearty and healthy meal.
• Present as an appetizer with a side of hummus or baba ganoush.
• Pair with roasted vegetables for a colorful and nutritious dish.

Make Ahead and Storage

• Make Ahead: Prepare the falafel mixture a day in advance and store it in the refrigerator.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
• Reheating: Reheat in a hot skillet or oven to maintain crispiness.
• Freezing: Freeze cooked falafel in a single layer for up to a month before transferring to a freezer-safe bag.

Recipe Notes / What I Learned

Through my adventures making falafel, I’ve discovered how versatile this dish can be—it can fit effortlessly into any holiday feast! Plus, sharing a handmade batch with friends and family is a guaranteed way to start meaningful conversations and create memorable moments around the table.

Yield and Serving Size

Yield: 12 falafel balls · Serving Size: 3 falafel balls

Nutrition Snapshot

Estimated Nutrition Per Serving: ~300 calories · 10g protein · 40g carbs · 12g fat

Amberly Vahn

Crispy Homemade Falafel for Festive Gatherings

Hearty yet healthy, these little balls of chickpeas are perfect for festive gatherings, offering a vegetarian option that dazzles.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Appetizer

Cuisine: Middle Eastern

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Group: Base Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. baking soda
• Salt and black pepper to taste

Group: For Coating and Frying

• 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
• Oil for frying (recommend grapeseed or vegetable oil)

Equipment

• Food processor
• Deep skillet
• Paper towels For draining excess oil.

Method

 

1. In a food processor, add chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, and salt and pepper. Pulse until finely chopped but not pureed.
2. Transfer the mixture to a bowl, sprinkle in the flour, and mix gently. Cover and chill in the refrigerator for 30 minutes.
3. Scoop tablespoon-sized portions and roll into balls, wetting hands slightly to prevent sticking.
4. In a deep skillet, pour enough oil to submerge the falafel halfway and heat over medium until shimmering.
5. Place falafel balls in the oil and fry for 3-4 minutes on each side until golden brown and crispy.
6. Remove each batch and set on paper towels to drain excess oil. Serve warm and enjoy!

Notes

Make sure to let the oil heat properly before adding the falafel to achieve the best crispiness.

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