Golden Crispy Chickpea Falafel (Printable Recipe)

Crispy, herb-packed chickpea balls with a tender interior, perfect for serving with tahini sauce or in pita sandwiches.

# Ingredients You'll Need:

01 - 1 ½ cups dried chickpeas, soaked overnight
02 - 1 small onion, roughly chopped
03 - 3 cloves garlic
04 - ½ cup fresh parsley, chopped
05 - ½ cup fresh cilantro, chopped
06 - ½ cup fresh dill, chopped
07 - 2 teaspoons cumin
08 - 1 teaspoon cardamom
09 - 1 teaspoon salt
10 - ½ teaspoon ground black pepper
11 - 1 tablespoon all-purpose flour (optional)
12 - 1 teaspoon baking soda
13 - 3-4 cups vegetable oil (for frying)
14 - ½ cup tahini sauce (for serving)

# Steps to Follow:

01 - Fill a large mixing bowl with water and add the dried chickpeas. Soak them overnight (8-10 hours or longer), ensuring all the chickpeas are submerged.
02 - Drain the soaked chickpeas in a colander and transfer to a food processor.
03 - Add onions, garlic, parsley, cilantro, dill, cumin, cardamom, salt, and pepper to the food processor. Pulse until a fine, even consistency is achieved.
04 - Transfer the mixture to a large bowl. Stir in flour (if using) and baking soda until evenly combined. If too wet, add more flour as needed.
05 - Cover the bowl with cling wrap and refrigerate for at least 30 minutes to allow flavors to develop.
06 - Apply water to your hands to prevent sticking. Shape the mixture into 1-inch balls using your hands or an ice cream scoop.
07 - Add oil to a cooking pot to a depth of at least 2 inches. Heat over medium-high heat for 3-4 minutes until sizzling and shimmering.
08 - Deep fry the falafel in batches (4-5 balls at a time) for 2-3 minutes, turning occasionally until golden brown on all sides.
09 - Transfer fried falafel to a paper towel-lined plate to drain excess oil. Cool for 5 minutes and serve with tahini sauce and chopped parsley.

# Extra Tips:

01 - Maintain oil temperature when frying to ensure crisp results.
02 - Air fryer method: Preheat to 375°F. Spray falafel with oil and air fry for 12-14 minutes, shaking halfway through cooking.
03 - Store cooled falafel in an airtight container in the refrigerator for 4-6 days.
04 - Reheat falafel in a 350°F oven or air fryer for 10-20 minutes for optimal crispness.

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