Crispy Golden Falafel

How to make Crispy Golden Falafel.

Ingredients: Makes around 40

  • 300g dried Chickpeas
  • 1 Onion, chopped very finely
  • 3 cloves of Garlic
  • 1 tablespoon Tahini 
  • 3 teaspoons Ground Cumin
  • 1 teaspoon of Ground Coriander
  • 3 tablespoons Fresh Parsley or 5 dried Parsley, chopped
  • 4 tablespoons Flour
  • Vegetable Oil


  1. Soak the chickpeas overnight, then drain.
  2. Boil for 1-2 hours until soft.
  3. Either put into a food processor with the other ingredients until you make a chunky paste, or grind in a pestle and mortar in batches, pestle and mortar will produce a better texture, taste and then season with salt and pepper.
  4. Begin to heat the vegetable oil, you will need at least 2 inches of oil in the pan and probably a little more as the falafel will absorb a lot of it.
  5. You want the falafel to be at least half covered in oil when cooking.
  6. If the oil is too hot they will burn on the outside while being gooey on the inside, and too low and they may fall apart, so a medium-hot heat.
  7. Form slightly flattened walnut sized balls with your hands and put one in the oil as a test.
  8. If it disintegrates add more flour, if not, cook in batches for 5-7 minutes, flipping once, until browned all over.
  9. Allow to cool and dry on paper towels for a few minutes and then serve hot with Tahini and salad in pitta bread.
  10. Enjoy!
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