Authentic Chickpea Falafel Recipe – Crispy & Spiced Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Chickpea Falafel Recipe – Crispy & Spiced Indian Style

Hey everyone! If you’re anything like me, you absolutely love a good snack – something flavorful, satisfying, and maybe just a little bit addictive. Well, let me introduce you to my take on falafel! It’s a recipe I’ve been perfecting for years, and it’s bursting with Indian spices that take it to a whole new level. Trust me, once you try these, you’ll be hooked.

Why You’ll Love This Recipe

This isn’t your average falafel. We’re taking the classic Middle Eastern street food and giving it a vibrant Indian twist. The combination of warm spices like cumin, coriander, and a touch of cayenne pepper creates a flavor profile that’s both comforting and exciting. Plus, they’re surprisingly easy to make at home! They’re perfect for a quick lunch, a party appetizer, or even a light dinner.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious falafel:

• 1 cup dried white chickpeas (about 170g)
• 1 cup fresh parsley, chopped (about 60g)
• ¼ cup chopped onions (about 30g)
• 3-4 garlic cloves
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon black pepper powder
• ½ teaspoon cayenne pepper (adjust to your spice preference!)
• ¼ teaspoon ground turmeric
• 1 tablespoon all-purpose flour (about 8g)
• ½ teaspoon lemon juice
• Salt as needed
• 1-4 tablespoons water (as needed)
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Dried Chickpeas are Key: Seriously, don’t even think about using canned chickpeas for this. Dried chickpeas give you the best texture and hold their shape so much better. Canned chickpeas are too soft and will result in a mushy falafel.
• Spice it Up!: I love using a generous amount of Indian spices. Turmeric adds a beautiful color and earthy flavor, cumin brings warmth, and cayenne gives it a lovely kick. Feel free to adjust the cayenne pepper to control the spice level.
• Regional Spice Blends: Traditionally, falafel spice blends vary. Some regions add a pinch of garam masala or even a little chili powder. Experiment and find what you love!
• Parsley Power: Fresh parsley is a must! It adds a brightness and freshness that balances the spices.
• Flour – Just a Little: The flour helps bind everything together. Don’t add too much, or your falafel will be dense.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Chickpeas: Start by soaking your dried chickpeas in plenty of water overnight. This is crucial for getting them nice and soft.
2. Drain & Rinse: The next day, drain and rinse the chickpeas thoroughly.
3. Blend it Up: In a food processor, combine the soaked chickpeas, parsley, onions, garlic, coriander, cumin, black pepper, cayenne pepper, turmeric, flour, and lemon juice. Blend until the mixture is semi-coarse. Don’t over-blend – you want some texture!
4. Check the Consistency: Give the mixture a little press. It should hold its shape. If it’s too wet, add a little more flour. If it’s too dry, add a tablespoon of water at a time until it comes together.
5. Chill Out: If the mixture feels too soft to handle, pop it in the fridge for about 30 minutes to firm up.
6. Shape the Falafel: Shape the mixture into small balls or patties – about 1-inch in diameter.
7. Heat the Oil: Heat about 1-2 inches of oil in a deep pan over medium heat. Test the oil temperature by dropping a tiny piece of the falafel mixture into it. If it sizzles and holds its shape, you’re good to go!
8. Fry to Golden Perfection: Fry the falafel in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and crispy.
9. Drain & Serve: Remove the falafel from the oil and drain on paper towels to remove any excess oil. Serve immediately!

Expert Tips

• Don’t Overcrowd the Pan: Seriously, this is important! Overcrowding lowers the oil temperature and results in soggy falafel.
• Oil Temperature is Key: Too hot, and they’ll burn on the outside before cooking through. Too cold, and they’ll absorb too much oil.
• Taste as You Go: Don’t be afraid to adjust the seasoning to your liking. A little extra salt or spice can make all the difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan, so you’re already good to go!
• Gluten-Free Adaptation: Simply substitute the all-purpose flour with a gluten-free flour blend.
• Spice Level: My family loves a good kick, so I usually add a full teaspoon of cayenne pepper. But if you prefer a milder flavor, start with ¼ teaspoon and adjust from there. My friend, Priya, likes to add a pinch of red chili powder too!
• Festival Adaptations: These are amazing during Ramadan, especially served with dates and a cooling mint chutney. They’re also a hit at any festive gathering.

Serving Suggestions

Okay, so you’ve got a batch of crispy, golden falafel. Now what?

• Pita Bread & Wraps: The classic! Stuff them into pita bread with hummus, tahini, and your favorite veggies.
• Tahini Sauce: A must-have! Mix tahini with lemon juice, garlic, and water for a creamy, tangy sauce.
• Hummus: Another classic pairing.
• Mint Chutney: For an Indian twist, serve with a refreshing mint chutney.
• Salad: Enjoy them as part of a vibrant salad with fresh greens, tomatoes, and cucumbers.

Storage Instructions

Leftover falafel? (If there is such a thing!) Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness.

FAQs

1. What is the best way to ensure the falafel holds its shape while frying?

Make sure you’ve soaked the chickpeas overnight and haven’t over-blended the mixture. Chilling the mixture before shaping also helps!

2. Can I use canned chickpeas instead of dried? What adjustments should I make?

While I strongly recommend dried chickpeas, you can use canned in a pinch. Drain and rinse them very well, and use about 1 ½ cups. You’ll likely need to add more flour to bind the mixture, as canned chickpeas are much softer.

3. What is the role of each spice in this falafel recipe?

Coriander and cumin provide warmth and earthiness. Cayenne pepper adds a kick, turmeric gives color and a subtle flavor, and black pepper enhances all the other spices.

4. How can I make the falafel mixture less oily?

Make sure your oil is hot enough before adding the falafel. Also, drain them well on paper towels after frying.

5. Can I bake these falafel instead of frying? What temperature and time would you recommend?

You can! Preheat your oven to 400°F (200°C). Place the falafel on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway through, until golden brown and crispy. They won’t be quite as crispy as fried falafel, but still delicious!