Crispy Falafel Recipe (From Dried Chickpeas)
Last updated: 27 September 2026.
Falafel is the Middle East’s favourite street food and a proper vegetarian option on AlBaik’s menu. Good falafel is crisp and brown outside, bright green and fluffy inside, and full of herbs and spices. The secret is to use soaked dried chickpeas, not boiled or canned ones, which make falafel mushy and fall apart in the oil.
| Prep | Cook | Serves | Difficulty |
|---|---|---|---|
| 20 min + overnight soak | 15 min | 4 (about 24 falafel) | Medium |
Note: this is our own home-style recipe inspired by the restaurant favourite. It is not an official brand recipe.
Why dried chickpeas matter
Canned or boiled chickpeas are already cooked and soft. When blended, they turn into a paste that absorbs oil and breaks apart when fried. Soaked but uncooked chickpeas keep enough starch and structure to hold together and cook through in the oil, giving the classic light, crumbly inside. This is how falafel is made across the Middle East. Kabuli chana from any Pakistani grocery store is perfect.
Ingredients
- 1 cup (200 g) dried chickpeas (kabuli chana), soaked overnight in plenty of water
- 1 small onion, roughly chopped
- 4 garlic cloves
- 1 cup fresh coriander leaves and stems
- 1/2 cup fresh parsley (or more coriander)
- 1 green chilli (optional)
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking soda
- 2 tbsp sesame seeds (optional)
- 1 to 2 tbsp flour or gram flour, only if needed
- Oil for frying
Method
- Drain the soaked chickpeas well and pat dry. They should have doubled in size.
- Put the onion, garlic, herbs and chilli in a food processor and pulse until finely chopped.
- Add the chickpeas, spices, salt and pepper. Pulse, scraping down the sides, until the mixture looks like coarse sand and holds together when squeezed. Don’t blend to a smooth paste.
- Chill the mixture for 30 to 60 minutes.
- Just before frying, stir in the baking soda and sesame seeds.
- Shape into small balls or patties (about 1 heaped tablespoon each). If they don’t hold, add a spoon of flour.
- Heat oil to 175°C. Fry in batches for 3 to 4 minutes, turning, until deep brown and crisp.
- Drain on a rack and serve hot.
Why this recipe works
- Soaked raw chickpeas hold their shape and give a fluffy inside.
- A coarse texture lets steam escape so the inside stays light.
- Chilling firms the mixture so it shapes easily.
- Baking soda, added last, makes the falafel lighter.
Tips for the best result
- Soak chickpeas for 12 to 24 hours; they must be soft enough to break with your fingers.
- Dry the chickpeas and herbs well; excess water makes falafel fall apart.
- Test-fry one falafel first. If it breaks, add a little flour.
- Keep the oil hot so the outside seals quickly.
Variations
- Baked: brush with oil and bake at 200°C for 20 to 25 minutes, turning halfway.
- Air fryer: spray well and cook at 190°C for 12 to 15 minutes.
- Spicy: add extra green chilli and red chilli flakes.
- Stuffed: press a small cube of cheese into the centre before frying.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Falafel falls apart | Used cooked chickpeas, or mixture too wet | Use soaked raw chickpeas and add a little flour |
| Dense and heavy | Blended too smooth | Pulse to a coarse texture |
| Raw inside | Too big or oil too hot | Make smaller balls and fry at 175°C |
Storage and reheating
Uncooked mixture keeps in the fridge for 2 days (add baking soda just before frying). Shaped uncooked falafel freeze well for 2 months; fry from frozen. Cooked falafel reheat well in an oven or air fryer.
What to serve it with
In pita or flatbread with hummus, tahini sauce, salad and pickles, or as a falafel plate with fries and garlic sauce.
Falafel sandwich, AlBaik style
- Warm a pita or small flatbread.
- Spread with tahini or garlic sauce.
- Add 4 hot falafel and lightly crush them.
- Top with tomato, cucumber, lettuce and pickles.
- Roll tightly and wrap in paper.
Nutrition
Falafel is made from chickpeas, which are a good source of plant protein and fibre. Frying adds fat, so baked or air-fried falafel is a lighter option. Served with salad and a small amount of tahini, it makes a satisfying vegetarian meal.
Ramadan idea
Falafel fit perfectly on an Iftar table alongside pakoras and chaat. Make the mixture the night before, shape it after Zuhr and fry just before Maghrib so they are hot and crisp when you open your fast.
Common questions from first-timers
- How long should I soak chickpeas? At least 12 hours; up to 24 is fine. Change the water once if your kitchen is hot.
- Can I use a blender? A food processor is better; a blender tends to turn the mix into paste. If you only have a blender, pulse in small batches.
- Why add baking soda last? It starts working as soon as it touches moisture, so adding it just before frying gives the lightest result.
- What oil should I use? A neutral oil with a high smoke point, such as sunflower or canola.
Costs less than meat
A cup of dried chickpeas costs very little and makes enough falafel for four people, which makes this one of the cheapest satisfying meals you can cook.
Freezing for later
Shape the uncooked falafel, freeze them on a tray until hard, then pack into bags. Fry straight from frozen at 170°C, adding a minute or two to the cooking time, for fresh falafel any day.
Frozen falafel keep well for up to two months in a sealed bag or box.
Frequently asked questions
Can I use canned chickpeas?
Not for traditional falafel; they are too soft and will fall apart.
Why is my falafel not green inside?
Add more fresh coriander and parsley.
Is falafel vegan?
Yes, if made without egg or dairy, as in this recipe.
Can I make falafel without a food processor?
Yes, with a mincer or by chopping very finely, but it takes longer.