Why You’ll Love these Crispy Middle Eastern Falafels
Even if you’ve tried falafel before, these crispy Middle Eastern falafels are a whole new league. Imagine biting into a crunchy, golden shell that cracks just right, revealing a tender, flavorful inside. Sounds good, right?
What makes them stand out is that perfect balance between crispy and soft—no soggy mess here. Plus, they’re packed with aromatic spices that tease your taste buds without overwhelming them. You’ll appreciate how they hold their shape when fried, not falling apart like some falafel imposters.
And hey, they’re not just for vegetarians; anyone who loves a good crunch and rich flavor will be hooked. Honestly, these falafels bring Middle Eastern street food vibes right to your kitchen—no passport required. Tempting? You bet.
What Ingredients are in Crispy Middle Eastern Falafels?
Alright, let’s talk ingredients! Making those crispy Middle Eastern falafels isn’t about fancy stuff or hunting down exotic powders from the far corners of the world. Nope, it’s mostly pantry staples and a can or two that you probably already have hanging out in your kitchen.
The magic happens when these simple ingredients come together, blending fresh herbs with warming spices and a bit of onion and garlic to keep things flavorful and interesting. It’s like a little party in your food processor, and everyone’s invited.
Here’s the lineup:
- 1 (16 ounce) can chickpeas or garbanzo beans
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups oil (for frying)
Now, a quick heads-up: the chickpeas are the star, but how you use them matters. Canned chickpeas are fine and super convenient, but make sure to drain and rinse them well so your falafel doesn’t get soggy or heavy.
Fresh parsley adds that bright, herby zing, so don’t skimp on it—dried just won’t cut it here. As for the spices, coriander and cumin are the classic Middle Eastern duo that give falafel its warm, earthy flavor, and the baking powder? That’s your secret weapon for lightness and crispiness.
Oh, and don’t forget the oil—enough to fry those falafels properly, so they get that golden, crunchy coat we all crave. It’s a bit of a splurge on oil, but totally worth every drop.
How to Make these Crispy Middle Eastern Falafels
Alright, let’s plunge into the magic of making these crispy Middle Eastern falafels. Start with one 16-ounce can of chickpeas or garbanzo beans—either works great, so no stress there. Drain them well, but hold onto the liquid for a moment, just in case.
Toss those chickpeas into a food processor along with one large chopped onion, three chopped garlic cloves, and three tablespoons of fresh parsley. This is where the flavors start to party. Then, sprinkle in one teaspoon of coriander, one teaspoon of cumin, half a teaspoon of baking powder, half a teaspoon of salt, and a quarter teaspoon of pepper.
Pulse everything together until you get a thick, chunky paste. Not too smooth, not too rough—think somewhere between chunky peanut butter and a dip you want to double-dip in.
Once your mix is ready, form it into small balls about the size of a ping pong ball. Slightly flatten them so they cook evenly—round balls tend to be a little stubborn in the middle.
Now, here’s the fun (and slightly nerve-wracking) part: frying. Heat up about two cups of oil in a pan—enough to get about two inches deep. When the oil’s hot enough (think: a little sizzle when you test with a tiny bit of the batter), gently drop those falafel balls in.
Fry them until they’re golden brown and crispy, which usually takes around 5 to 7 minutes. Patience is key here; rushing it will leave you with undercooked insides or a messy kitchen.
When they’re done, scoop them out and let them drain on paper towels to soak up extra oil. Serve hot, tucked into pita pockets or flatbreads, with fresh lettuce, tomatoes, and a drizzle of yogurt or tahini sauce.
Trust me, these little crispy wonders might just become your new favorite snack. For best results, consider using a high end food processor to get the perfect texture in your falafel mix.
Crispy Middle Eastern Falafels Substitutions and Variations
While sticking to the classic falafel recipe is tempting, mixing things up with substitutions and variations can turn this crispy treat into a whole new adventure.
Ever thought about swapping chickpeas for fava beans? They bring a creamier texture and a slightly different flavor punch.
Want to sneak in more greens? Adding spinach or kale to the mix works wonders without overpowering the spices.
For a twist, try tossing in a pinch of smoked paprika or a dash of chili flakes—perfect if you like it with a kick.
Not into frying? Baking falafels is a healthier alternative, though they won’t get that same golden crunch.
And if parsley isn’t your thing, cilantro or mint can freshen things up.
Variety keeps falafel exciting, right?
What to Serve with Crispy Middle Eastern Falafels
If you want to turn those crispy Middle Eastern falafels into a full-on feast, knowing what to serve alongside them makes all the difference.
Start with warm pita bread or fluffy flatbreads—perfect for stuffing those crunchy bites. Fresh veggies like lettuce, tomatoes, cucumbers, and pickled turnips add a revitalizing crunch and a pop of color.
Don’t forget the sauces: a drizzle of creamy tahini or cooling yogurt sauce brings everything together, balancing the spices. A simple side salad with lemon and olive oil or even some crispy fries can complete the meal.
And hey, if you throw in some hummus or baba ganoush, you’re basically a Middle Eastern cuisine hero.
It’s all about layering flavors, textures, and a bit of fun on your plate.
Final Thoughts
Now that you’ve got your falafels paired with all those tasty sides, it’s time to wrap things up with some final thoughts.
Falafel might look simple, but nailing that perfect crispy texture with a soft, flavorful middle takes a bit of patience—and a dash of kitchen courage. Don’t rush the frying; golden brown is the sweet spot, not burnt black.
And hey, yes, chickpeas from a can make life easier, but soaking dried ones overnight? That’s where the magic really happens.
Remember, falafel isn’t just food; it’s a little crunchy celebration of Middle Eastern flavors in every bite.
