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The Ultimate Crispy Falafel Burger Recipe

A Falafel Burger cut in half to show the fluffy green interior.

A classic recipe for from-scratch, deep-fried falafel. The recipe begins with dried chickpeas that have been soaked overnight. These are then blended in a food processor with fresh parsley, onion, garlic, and a mix of spices like cumin and coriander to create a homogenous paste. The mixture is formed into balls, deep-fried until golden brown and crispy on the outside, and served warm with traditional accompaniments like pita bread, lettuce, tomato, and tahini sauce.

Ingredients

Scale
  • Vegetable oil, for frying
  • 8 ounces dried chickpeas, soaked overnight, drained and rinsed
  • 3/4 cup fresh parsley leaves
  • 1 1/2 teaspoons baking powder dissolved in 3 tablespoons water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 clove garlic, chopped
  • 1 small onion, chopped
  • Kosher salt
  • Serving suggestions: pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges

Instructions

  1. Prepare the Falafel Mixture: Add the soaked, drained, and rinsed chickpeas to a food processor. Pulse for about 30 seconds until they begin to break down.
  2. Add the parsley, baking powder-water mixture, cumin, coriander, cayenne, garlic, onion, and 2 teaspoons of salt to the food processor.
  3. Process continuously for about 2 minutes, stopping to scrape down the sides of the bowl once halfway through, until a homogenous paste forms.
  4. Fry the Falafel: Heat 3 inches of vegetable oil in a large, heavy pot until it reaches 365°F on a deep-fry thermometer.
  5. Using a 1-ounce cookie scoop or two tablespoons, form the falafel mixture into balls.
  6. Carefully drop the balls one at a time into the hot oil, working in batches of about nine to avoid overcrowding the pot.
  7. Fry for 1 1/2 to 2 minutes, until the falafel are a deep golden brown all over.
  8. Use a spider or slotted spoon to transfer the cooked falafel to a paper towel-lined plate or a wire rack to drain any excess oil.
  9. Repeat the frying process with the remaining falafel mixture.
  10. Serve: Serve the warm falafel immediately with pita bread, lettuce, tomato, tahini, hot sauce, and lemon wedges.

Notes

  • It is crucial to start with dried chickpeas that have been soaked overnight. Canned chickpeas will not work for this recipe as they are too soft and will result in a mushy falafel.
  • Frying in batches is important to maintain the oil temperature, which ensures the falafel cook properly and become crispy.
  • A deep-fry thermometer is recommended to monitor the oil temperature for best results.

Nutrition

Find it online: https://cookupjoy.com/falafel-burger/