The Simple Joy of this Crispy Golden Falafel
There’s something magical about watching humble chickpeas transform into crispy, golden orbs of deliciousness. I mean, who doesn’t love a good transformation story?
These little protein-packed spheres deliver that perfect contrast – crunchy exterior, tender middle. What makes me grin is how forgiving this recipe truly is. Slightly chunky texture? Perfect. A bit too smooth? Still works.
The beauty lies in simplicity: pulse, shape, fry. No fancy equipment required, no intimidating techniques. Just real ingredients coming together to create something that’ll make your kitchen smell absolutely incredible and your taste buds do a happy dance.
Ingredients
Getting these crispy golden falafel on your table starts with gathering some pantry staples that you probably already have hanging around. The ingredient list isn’t long, which is honestly one of my favorite things about this recipe – no hunting down exotic spices or making three trips to different grocery stores.
- 15 ounces chickpeas
- 3 tablespoons tahini
- 1 egg
- 2 tablespoons lemon zest
- 1 1/2 teaspoons cumin
- 1 garlic clove
- 1 teaspoon lemon juice
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 cup flour
- 2 tablespoons onions
- 1/2 teaspoon baking powder
- Olive oil for frying
Now, let’s talk about a few ingredient swaps and considerations that’ll help you nail this recipe. If you can’t find tahini, don’t panic – you can substitute with the same amount of well-stirred peanut butter, though the flavor will shift slightly. Fresh lemon zest makes a real difference here, so grab a microplane if you have one, or just use the fine side of your box grater. When it comes to the chickpeas, canned works perfectly fine, just make sure to drain and rinse them well. The flour helps bind everything together, but if you’re gluten-free, chickpea flour or almond flour will do the trick. As for the oil, you’ll want enough to get about 2 inches deep in your pan – shallow frying gives you that golden crust without the commitment of a full deep-fry setup.
How to Make this Crispy Golden Falafel
Making these crispy golden falafel is honestly way easier than you might think, and I promise you won’t need to wrestle with complicated techniques or fancy equipment.
Start by tossing all your ingredients – the 15 ounces of drained chickpeas, 3 tablespoons tahini, 1 egg, 2 tablespoons lemon zest, 1 1/2 teaspoons cumin, 1 garlic clove, 1 teaspoon lemon juice, 1 teaspoon coriander, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 1/4 cup flour, 2 tablespoons onions, and 1/2 teaspoon baking powder – into your food processor. For even better results, using a professional grade stand mixer with a food processor attachment can give you more control over the texture and consistency of your falafel mixture.
Give everything a few good pulses until the mixture looks mostly smooth but still has some chunky bits throughout. You’re not aiming for hummus-level smoothness here, because those little chunks are what give your falafel that perfect texture contrast between crispy outside and tender inside.
Here’s where things get really flexible, and honestly, a little forgiving if you’re not the most organized cook in the world. You can absolutely make this mixture ahead of time and let it hang out in the refrigerator overnight, which actually helps all those flavors meld together beautifully.
When you’re ready to cook, just scoop the mixture and shape it into patties with your hands – they don’t need to be perfect little spheres, rustic works just fine.
Heat your olive oil in a heavy-bottomed pan until it’s shimmering and hot, then carefully slide those patties in for frying. They’ll take just a few minutes per side to turn that gorgeous golden color, and you’ll know they’re done when they sound crispy when you tap them with your spatula and hold their shape when you flip them.
Substitutions and Variations
While I absolutely love this recipe as written, I’d be doing you a disservice if I didn’t share some swaps that can make these falafel work for whatever dietary needs or ingredient shortages you’re dealing with.
No tahini? Use almond butter or even skip it entirely. Want them gluten-free? Swap the flour for chickpea flour or oat flour. The egg keeps things bound, but a flax egg works for vegan folks.
You can also play with spices—swap coriander for fresh herbs like parsley or cilantro for a completely different flavor profile.
Additional Things to Serve With Crispy Golden Falafel
Three words come to mind when I think about serving these crispy beauties: fresh, creamy, and crunchy.
I’m talking about a Mediterranean feast that’ll make your taste buds dance. Picture warm pita bread, cool cucumber-yogurt tzatziki, and crisp lettuce leaves.
Add some pickled turnips for tang, sliced tomatoes for juiciness, and red onion for bite. Don’t forget hummus – because why not double down on chickpeas?
Toss everything into a bowl with some Israeli salad, drizzle tahini sauce over the top, and you’ve got yourself a meal that’s honestly better than most restaurant versions.
Final Thoughts
After sharing this recipe with you, I can’t help but feel like I’ve handed over a little piece of culinary gold.
These crispy, golden beauties will transform your kitchen into something that smells like heaven. Trust me on this one.
The beauty of falafel lies in its versatility; you can stuff them in pita, pile them on salads, or just pop them straight into your mouth. They’re basically edible happiness.
