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Shallow-fried Falafel Balls

Delicious, crunchy balls you can't stop popping into your mouth
Print Recipe
Prep Time 1 day
Cook Time 1 hour
Course Side Dish
Cuisine Middle East

Equipment

  • food processor, non-stick saucepan, mixing bowl, deep-bottomed pan for frying

Ingredients
  

  • Dried chickpeas + water
  • Carrot
  • Onion
  • Coriander leaves
  • Garlic
  • Olive oil
  • Smoked paprika powder
  • Cumin powder
  • Coriander powder
  • Flour
  • Salt

Instructions
 

  • Soak dry chickpeas in water for 24 hours. No need to deshell because falafel are supposed to have textural bite.
  • Boil carrot in water until soft. Chop onion, coriander leaves and garlic.
  • In a pan, heat up some olive oil. Add smoked paprika, cumin, and coriander powders. Let toast for a while. Now add chopped onion and carrot. Toss around until the vegetables are well coated.
  • In a food processor, mix chickpeas, flour and cooked vegetable mixture. Season with salt.
  • Form little balls. Make them tight and smooth outside to minimise chances of them disintegrating.
  • Heat up oil. When hot enough, add in your falafel balls and fry until golden brown.

Notes

Crunchy Falafel (No Deep Frying) - Quick FAQ

1. Why do falafels fall apart when frying?
Falafels usually fall apart because the mixture is too wet or lacks a binder to hold the chickpeas together when exposed to heat.
2. How did you prevent your falafels from disintegrating?
By adding a small amount of flour to the mixture, which helps bind the ingredients and stabilise the falafel balls during cooking.
3. Is adding flour to falafel traditional?
No. Traditional falafel recipes avoid flour, but adding a little is a practical workaround that improves structure without harming flavour.
4. Why did you sauté the spices and onions instead of blending them raw?
Sautéing blooms the spices and releases more aroma, resulting in deeper, more complex flavour than adding them raw.
5. Doesn’t oil make the falafel mixture slippery?
Yes. That’s why a binder like flour is necessary when using sautéed ingredients — it counteracts the slipperiness caused by oil.
6. Why add carrots to falafel?
Carrots add natural sweetness and moisture, balancing the earthy spices while helping the falafel stay tender inside.
7. Can falafel be made without deep frying?
Yes. Shallow frying or pan-frying small falafel balls uses much less oil while still producing a crunchy exterior.
8. Why did you make the falafels very small?
Smaller falafels cook more evenly, hold together better, and require less oil, making them easier and more economical to prepare.
9. Should falafel be eaten immediately after cooking?
Yes. Falafel is best eaten hot and fresh, as the crispy exterior softens quickly once it cools.
10. Is this a traditional falafel recipe?
No. This is a method-driven, experimental approach that prioritises flavour, texture, and practicality over strict tradition.
Keyword vegetarian