Falafel is one of those dishes that, when done right, can make your taste buds dance. Crispy on the outside, soft and flavorful on the inside, and packed with spices that bring everything together—it’s truly a masterpiece of Middle Eastern cuisine. But if you’ve ever tried making falafel at home, you might have run into some challenges. Maybe they turned out too dry, fell apart in the oil, or just didn’t have that signature crunch. Don’t worry—I’ve got you covered! Here are some tried-and-true tips to make perfect falafel every time.
1. Use Dried Chickpeas—Not Canned!
This is probably the most important rule. Canned chickpeas might seem like a convenient shortcut, but they contain too much moisture, leading to mushy falafel that won’t hold together. Instead, use dried chickpeas and soak them for at least 12 hours (overnight is best). They should double in size and be soft enough to break apart when pressed between your fingers.
2. Don’t Overblend the Mixture
When making falafel, you want a texture that’s coarse and grainy, not smooth like hummus. If you overblend your mixture in a food processor, you’ll lose that ideal balance of crunch and tenderness. Pulse your ingredients just enough to create a rough, dough-like consistency. If it feels too wet, let it sit in the fridge for about 30 minutes before forming the falafel.
3. Get the Seasoning Right
Falafel should be bursting with flavor, and the secret lies in the spices and herbs. A classic falafel mix includes garlic, cumin, coriander, salt, black pepper, and fresh herbs like parsley and cilantro. Don’t be afraid to adjust the seasoning to your taste—this is where you can put your personal spin on it!
4. Add Baking Soda for Extra Fluffiness
A small trick that makes a big difference: add a pinch of baking soda to your falafel mix. This helps make the falafel light and airy inside while keeping them crispy outside. Just don’t overdo it—a little goes a long way!
5. Fry at the Right Temperature
To get that golden, crispy crust without ending up with greasy falafel, your oil needs to be at the right temperature—about 350-375°F (175-190°C). If the oil is too cold, the falafel will absorb too much oil and turn soggy. Too hot, and they’ll brown too quickly on the outside while staying raw inside. Test by dropping a small piece of the mixture into the oil—it should bubble and rise immediately.
For best results, use a deep fryer like this one: Deep Fryer. To get that golden, crispy crust without ending up with greasy falafel, your oil needs to be at the right temperature—about 350-375°F (175-190°C). If the oil is too cold, the falafel will absorb too much oil and turn soggy. Too hot, and they’ll brown too quickly on the outside while staying raw inside. Test by dropping a small piece of the mixture into the oil—it should bubble and rise immediately.
6. Bake or Air Fry for a Healthier Alternative
If deep frying isn’t your thing, don’t worry—you can still enjoy great falafel! Baking or air-frying is a great alternative. To bake, preheat your oven to 400°F (200°C), brush the falafel lightly with oil, and bake for 25-30 minutes, flipping halfway. If using an air fryer, cook at 375°F (190°C) for about 15 minutes until crisp.
For perfectly shaped falafel, try using a falafel scoop: Falafel Scoop. If deep frying isn’t your thing, don’t worry—you can still enjoy great falafel! Baking or air-frying is a great alternative. To bake, preheat your oven to 400°F (200°C), brush the falafel lightly with oil, and bake for 25-30 minutes, flipping halfway. If using an air fryer, cook at 375°F (190°C) for about 15 minutes until crisp.
7. Serve Fresh for Maximum Enjoyment
Falafel is best enjoyed fresh and hot. If you need to reheat leftovers, avoid the microwave (which makes them soft). Instead, warm them in the oven at 350°F (175°C) for about 10 minutes to bring back the crispiness.
Final Thoughts
Making perfect falafel takes a little patience, but once you get the hang of it, it’s totally worth it. Whether you fry, bake, or air-fry, these tips will help you achieve that crispy, flavorful falafel that’s just as good—if not better—than your favorite restaurant’s.
Now, go soak those chickpeas and get ready to enjoy some homemade falafel magic! And if you have any falafel tips of your own, drop them in the comments—we’d love to hear them!
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