Crispy Falafel

Food Network Kitchen's Crispy Falafel
Food Network Kitchens Crispy Falafel.
Prep Time
35 min
25 fritters

Though falafel takes a little planning ahead to soak the chickpeas, it still couldn’t be simpler. The fritters come out of the fryer super crisp and perfectly seasoned. Stuffed in a warm pita with lots of veggies, a drizzle of tahini and a dash of hot sauce, they make for a wonderful weeknight dinner.



Vegetable oil, for frying
ounce dried chickpeas, soaked overnight, drained and rinsed
cup fresh parsley leaves
1 ½
tsp baking powder dissolved in 3 tbsps water
tsp ground cumin
tsp ground coriander
tsp cayenne pepper
clove garlic, chopped
small onion, chopped
Kosher salt
Suggested for serving: pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges



Special equipment required: a deep-frying thermometer

Step 1

Heat 3 inches oil in large heavy pot to 365ºF.

Step 2

Add the drained chickpeas to a food processor. Pulse until the chickpeas begin to break down, about 30 seconds. Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt. Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes.

Step 3

Using a 1-ounce cookie scoop or 2 tablespoons, scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches of nine. Fry until very deep golden brown all over, 1 ½ to 2 minutes. Use a spider or slotted spoon to transfer the falafel to a paper towel-lined plate or wire rack-lined baking sheet to drain. Repeat the process with the remaining mixture.

Step 4

Serve the warm falafel with pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges.

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