If you’ve ever craved something crispy on the outside, tender on the inside, and bursting with fresh, vibrant flavors, then this Classic Falafel with Herbs and Spices Recipe is going to be your new obsession. It perfectly balances fragrant herbs, bold spices, and that irresistible chickpea base to create falafel like you’ve never had before. Whether you’re a falafel veteran or new to this Middle Eastern treasure, this recipe will guide you to golden, crunchy bites that are perfect for sandwiches, salads, or simply snacking straight from the plate.
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe proves that great falafel doesn’t need to be complicated. Each component plays a key role: chickpeas bring hearty texture, fresh herbs add brightness, and the blend of spices delivers depth and warmth.
- 1 cup dried chickpeas: Soaked overnight to achieve that perfect falafel texture—avoid canned chickpeas for best results.
- ½ cup roughly chopped onion: Adds savory sweetness and moisture crucial for binding.
- 1 cup roughly chopped parsley: A large bunch for fresh, green vibrancy that lifts the flavor.
- 1 cup roughly chopped cilantro: Another large bunch for herbal brightness and a hint of citrus.
- 1 small green chile pepper (serrano or jalapeno): Brings subtle heat without overwhelming the palate.
- 3 garlic cloves: Inject pungent, aromatic depth into the falafel mix.
- 1 teaspoon cumin: Earthy and warm, cumin is a staple spice in falafel seasoning.
- 1 teaspoon salt: Enhances all the natural flavors and balances the spices.
- ½ teaspoon cardamom: A delicate floral note that elevates the savory profile.
- ¼ teaspoon black pepper: Adds a subtle, spicy kick.
- 2 tablespoons chickpea flour (or other flour): Helps bind the mixture without overpowering the taste.
- ½ teaspoon baking soda: Lightens the texture for fluffy falafel centers.
- Oil for frying: Choose a neutral oil with a high smoke point for the crispiest results.
How to Make Classic Falafel with Herbs and Spices Recipe
Step 1: Soak and Prepare the Chickpeas
Begin by soaking your dried chickpeas in plenty of cold water overnight. This crucial step softens the beans so they blend smoothly without becoming mushy, ensuring your falafel will hold together perfectly while frying.
Step 2: Combine Fresh Ingredients in a Food Processor
Drain the soaked chickpeas well, then add them to your food processor along with the chopped onion, parsley, cilantro, green chile, and garlic cloves. Pulse until the mixture becomes a coarse, grainy paste—avoid over-processing into a puree to keep the desired texture.
Step 3: Spice It Up and Bind
Once your herb-chickpea mixture looks well combined, add cumin, salt, cardamom, black pepper, chickpea flour, and baking soda. Pulse a few more times to incorporate everything evenly. The flour and baking soda play essential roles in binding and leavening, giving your falafel a light, airy inside.
Step 4: Shape the Falafel
Using wet hands or a falafel scoop, form the mixture into small, tightly packed balls or patties about the size of a walnut. Keeping them uniform ensures even cooking and that perfect ratio of crispy crust to tender center.
Step 5: Fry to Golden Perfection
Heat oil in a deep pan to a medium-high temperature (around 350°F or 175°C). Carefully add falafel balls in batches without overcrowding. Fry for about 3-4 minutes, turning occasionally, until a deep golden-brown crust forms. Remove and drain on paper towels to keep them crispy.
How to Serve Classic Falafel with Herbs and Spices Recipe
Garnishes
Falafel truly shines with fresh, zesty garnishes. A drizzle of tahini sauce, a sprinkle of chopped cucumber and tomato, or a handful of crunchy pickles all add bright contrasts to the rich falafel.
Side Dishes
This falafel pair wonderfully with warm pita bread, creamy hummus, or a vibrant tabbouleh salad. Together, these sides make a wholesome, colorful meal packed with textures and complimentary flavors.
Creative Ways to Present
Take your Classic Falafel with Herbs and Spices Recipe to the next level by stuffing falafel into pita pockets with yogurt sauce and fresh veggies, or pile them atop a grain bowl with roasted veggies and a lemony dressing for a fresh, modern twist. The options are endless and always delicious!
Make Ahead and Storage
Storing Leftovers
Keep any leftover falafel in an airtight container in the refrigerator for up to 3 days. They remain delicious and can easily be revived with a quick reheat.
Freezing
If you want to stash falafel for longer, flash freeze them on a baking sheet, then transfer to a sealed freezer bag. They keep well for up to 3 months, making for a quick snack or dinner addition whenever you need.
Reheating
To reheat, bake falafel in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through and crisp again. Avoid microwaving if you want to preserve that beautiful crunch.
FAQs
Can I use canned chickpeas for this falafel recipe?
For the best texture and flavor, always use dried chickpeas soaked overnight. Canned chickpeas are too soft and tend to create a soggy falafel that falls apart easily.
Is it necessary to deep-fry falafel?
While deep-frying gives the crispiest exterior, you can also pan-fry falafel in a little oil or bake them for a lighter option. Just keep in mind the texture will differ slightly.
Can I make the falafel mixture ahead of time?
Absolutely! Prepare the mixture up to a day in advance and keep it refrigerated. This actually helps the flavors meld together beautifully before frying.
What if I don’t have chickpea flour?
You can substitute with all-purpose flour or another gluten-free flour, but chickpea flour is traditional and adds a lovely nutty note to the falafel.
How do I know when the oil is ready for frying?
Use a thermometer if you have one—350°F is ideal. Alternatively, drop a small bit of falafel batter into the oil; if it bubbles up promptly and floats, the temperature is right.
Final Thoughts
You’re now equipped with everything you need to make a truly memorable Classic Falafel with Herbs and Spices Recipe that will wow your friends, family, or yourself. This recipe captures the essence of falafel’s magic — fresh herbs, fragrant spices, and that unbeatable crispy texture. Don’t be shy to experiment with your garnishes or sides and make this recipe your own. Happy cooking and even happier eating!
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Classic Falafel with Herbs and Spices Recipe
This classic falafel recipe features crispy, golden-brown chickpea patties infused with fresh herbs and fragrant spices. Soaked dried chickpeas are blended with onions, parsley, cilantro, green chili, and garlic, then seasoned with cumin, cardamom, and black pepper for a perfect balance of flavor. These falafel balls are fried to crunchy perfection, making a delicious and satisfying Middle Eastern appetizer or meal component.
- Total Time: 12 hours 30 minutes
- Yield: About 20 falafel balls
Ingredients
Falafel Mixture
- 1 cup dried chickpeas, soaked overnight (do not use canned chickpeas)
- ½ cup roughly chopped onion
- 1 cup roughly chopped parsley (about one large bunch)
- 1 cup roughly chopped cilantro (about one large bunch)
- 1 small green chile pepper (serrano or jalapeño)
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground cardamom
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking soda
For Frying
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Soak Chickpeas: Place 1 cup of dried chickpeas in a large bowl and cover with cold water. Soak them overnight, allowing them to swell to nearly double in size. Drain well before using.
- Prepare Falafel Mixture: In a food processor, combine soaked chickpeas, chopped onion, parsley, cilantro, green chile, garlic cloves, cumin, salt, cardamom, and black pepper. Pulse until the mixture becomes coarse and grainy but not pureed. The texture should hold together when pressed.
- Add Flour and Baking Soda: Transfer the blended chickpea mixture to a bowl. Stir in chickpea flour and baking soda to help bind the falafel and provide a light texture.
- Form Patties: Using your hands or a small ice cream scoop, shape the falafel mixture into small balls or patties about 1 to 1.5 inches in diameter. Place them on a tray lined with parchment paper.
- Heat Oil: Pour enough oil into a deep pan or skillet to reach about 2 inches deep. Heat the oil to 350°F (175°C), using a kitchen thermometer to maintain consistent temperature.
- Fry Falafel: Carefully place falafel balls in the hot oil, cooking in batches to avoid overcrowding. Fry for about 3 to 4 minutes per side or until golden brown and crispy. Use a slotted spoon to turn them gently and remove when done.
- Drain and Serve: Transfer fried falafel to a plate lined with paper towels to absorb excess oil. Serve warm with your favorite dips like tahini sauce, hummus, or in pita bread with salad.
Notes
- Do not use canned chickpeas as they are too soft and will not hold together properly.
- Soaking chickpeas overnight is essential for the right texture and flavor.
- Ensure the oil temperature remains steady to avoid greasy or undercooked falafel.
- Falafel can be baked as a healthier alternative but frying gives the best texture and flavor.
- For a milder version, omit or reduce the green chile pepper.
- Prep Time: 12 hours 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
