Crispy Herby Falafel

These herby falafel are crispy on the outside, light and fluffy in the middle, and packed with fresh herbs and spices. The key to making great falafel is twofold. First, you need to use dried chickpeas instead of tinned ones – that’s what will give your falafel a light, fluffy almost crumbly interior. Second, you want to coarsely grind your soaked chickpeas – if they’re too finely ground, the falafel will be dense.

Table of Contents

• Introduction
• Ingredient Breakdown
• Why Dried Chickpeas are Essential
• Grinding the Chickpeas: It’s All About Texture
• The Role of Fresh Herbs
• The Importance of Refrigeration
• Getting the Fry Just Right
• Green Tahini Sauce: The Optional Hero
• How to Serve Your Crispy Herby Falafel
• Final Thoughts

Introduction

There’s something about homemade falafel that just can’t be matched by the pre-packaged stuff. The key to a good falafel is all in the details, and with this herby falafel recipe, you’ll get falafel that are crispy on the outside and beautifully light and fluffy in the centre. Fresh herbs and spices take the flavour up a notch, and the optional green tahini sauce adds a creamy, herby twist to every bite. This recipe hinges on a couple of crucial tips that set your falafel apart from the rest. Let’s dive in.

Ingredient Breakdown

• Dried Chickpeas: The heart of any great falafel. Dried chickpeas are essential for creating the crumbly, fluffy texture we all love. Don’t even think about using tinned chickpeas – they’ll leave you with a dense, less airy result.
• Fresh Coriander and Flat-Leaf Parsley: Add freshness and earthiness to the falafel.
• Spring Onions: Add a subtle oniony kick without overpowering the herbs.
• Garlic: Adds depth and warmth to the flavours. It’s essential for giving the falafel their savoury edge.
• Ground Cumin: A must-have spice for falafel. It brings a warm, earthy flavour.
• Ground Coriander: Pairs beautifully with the fresh coriander, adding a touch of citrusy spice to the mix.
• Oil (Sunflower or Rapeseed): Used for deep frying, either oil works well here, offering a neutral base for frying and ensuring the falafel stay crispy.

Why Dried Chickpeas are Essential

One of the biggest mistakes people make when attempting falafel at home is opting for tinned chickpeas. It seems like an easy shortcut, but tinned chickpeas have already absorbed water, making them softer and more likely to turn into a mushy falafel mix. The result? Dense, doughy falafel that never crisp up properly.

By using dried chickpeas that you soak overnight, you’re controlling the amount of moisture they take in. When soaked, the chickpeas remain firm enough to grind without turning into paste. This keeps the interior of the falafel light, fluffy, and just a little crumbly – the hallmark of a great falafel.

Grinding the Chickpeas: It’s All About Texture

Coarsely grinding your chickpeas is another key to success. You don’t want a paste; you want a texture that’s almost like finely chopped nuts. This texture allows the falafel to hold together while still maintaining a soft interior. If you grind the chickpeas too finely, the mixture becomes dense and sticky, which will result in heavier, almost doughy falafel. The goal is to find that sweet spot where the mixture holds together but still retains some texture.

The Role of Fresh Herbs

Coriander and parsley set this herby falafel recipe apart from classic falafel recipes. Together, they bring brightness and a bit of complexity to the mix. Fresh herbs ensure the falafel taste vibrant, cutting through the richness of the fried chickpeas with each bite. Parsley’s earthiness pairs perfectly with coriander’s fresh, citrusy zing. This balance creates an overall herbaceous flavour that’s both satisfying and refreshing.

The Importance of Refrigeration

Once you’ve combined the chickpeas, herbs, spices, and aromatics, giving the mixture a brief stint in the fridge is a small but important step. Letting the mixture rest for 15 to 20 minutes allows the starches in the chickpeas to seep out and bind everything together. This makes it much easier to shape your herby falafel into balls or patties and prevents them from falling apart while frying.

Getting the Fry Just Right

The real beauty of these herby falafel lies in their textural contrast: crispy on the outside, soft on the inside. To achieve this, you need the right oil temperature – 170°C is ideal. Any higher and the falafel will brown too quickly on the outside before the centre cooks through. If the oil is too cool, the falafel will absorb too much oil and become greasy.

Working in batches is key to maintaining the oil temperature. Crowding the pan will lower the heat, causing the falafel to cook unevenly. Give them space, let them crisp up, and you’ll be rewarded with falafel that are golden brown and perfectly crunchy.

Green Tahini Sauce: The Optional Hero

While these herby falafel are delicious on their own, serving them with this green tahini sauce takes it to the next level. The sauce is simple: creamy tahini blended with fresh coriander, garlic, and lemon juice. The cold water helps smooth out the tahini, turning it into a rich, pourable sauce. The herbs add freshness, while the lemon juice cuts through the richness of both the tahini and the fried falafel.

It’s an optional addition, but one I highly recommend. The green tahini sauce brings a refreshing contrast to the crispy, fried falafel, giving you a burst of herby flavour in every bite. It also makes the crispy herby falafel more versatile, transforming them from a snack or side into a meal-worthy dish.

How to Serve Your Crispy Herby Falafel

These herby falafel are incredibly versatile. You can serve them as part of a mezze spread, alongside hummus (try my caramelised onion hummus), baba ganoush, and pickled vegetables. Alternatively, stuff them into warm flatbreads with a drizzle of the green tahini sauce, some crisp lettuce, and tomatoes for a simple but satisfying lunch. They’re also a great addition to salads, adding texture and protein to an otherwise light meal.

These crispy herby falafel can be served hot or at room temperature, so they’re perfect for making ahead of time. Store any leftovers in an airtight container in the fridge – they’ll keep well for a couple of days. If you’re making them in advance, reheat the falafel in a hot oven to restore their crispiness.

Final Thoughts

Making falafel at home might seem daunting, but once you get the hang of it, this Crispy Herby Falafel recipe is one you’ll come back to time and time again. The key is in the small details – using dried chickpeas, coarsely grinding them, and allowing the mixture to rest before frying. These steps ensure your falafel are as good as what you’d find at your favourite Middle Eastern restaurant.