Crispy Clouds of Falafel


Embark on a journey to the heart of Middle Eastern cuisine with Crispy Clouds of Falafel, where the humble chickpea transforms into a culinary wonder. These golden-brown balls are a harmonious blend of chickpeas, herbs, and spices, fried to perfection. Each bite is a crunchy explosion of flavors, making falafel a beloved street food and a versatile vegetarian staple worldwide.

Crispy Clouds of Falafel

Preparation and Cooking Times

  • Preparation Time: 8 hours (including chickpea soaking)
  • Cooking Time: 30 minutes
  • Total Time: 8 hours 30 minutes

Servings and Serving Size

  • Servings: 4 people
  • Serving Size: 5 falafel balls

Nutritional Profile (per serving)

  • Calories: 330 kcal
  • Protein: 13 g
  • Carbohydrates: 31 g
  • Fat: 18 g
  • Sodium: 360 mg
  • Fiber: 9 g


  • Dried chickpeas, soaked overnight: 250 grams (8.8 ounces / 0.55 pounds)
  • Fresh parsley, chopped: 30 grams (1 ounce / 0.066 pounds)
  • Fresh cilantro, chopped: 30 grams (1 ounce / 0.066 pounds)
  • Garlic cloves, minced: 15 grams (0.5 ounce / 0.033 pounds)
  • Onion, finely chopped: 100 grams (3.5 ounces / 0.22 pounds)
  • Ground cumin: 5 grams (0.18 ounces / 0.01 pounds)
  • Ground coriander: 5 grams (0.18 ounces / 0.01 pounds)
  • Salt: 5 grams (0.18 ounces / 0.01 pounds)
  • Baking soda: 2 grams (0.07 ounces / 0.004 pounds)
  • Vegetable oil for frying

Detailed Method of Preparation

  1. Chickpea Preparation: Drain and rinse soaked chickpeas. Pat dry.
  2. Falafel Mixture: In a food processor, combine chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, and salt. Process until mixture is finely ground.
  3. Resting: Let the mixture rest for 1 hour in the fridge. Stir in baking soda before shaping.
  4. Shaping Falafel: Shape the mixture into small balls or patties.
  5. Frying: Heat oil in a deep fryer or pan. Fry falafel in batches until golden brown and crispy.
  6. Draining: Remove falafel and drain on paper towels.

Tips for Culinary Success

  • Soaking the chickpeas overnight is crucial for the right texture.
  • Avoid over-processing the mixture to keep some texture.

Frequently Asked Questions (FAQs)

Can I use canned chickpeas for falafel?

It's best to use dried chickpeas, as canned chickpeas can be too moist and may fall apart when frying.

How can I make falafel without a deep fryer?

You can fry them in a pan with enough oil to cover the falafel halfway.

Can falafel be baked instead of fried?

Yes, for a healthier version, you can bake them at 200°C (390°F) until crispy, though they won't be as crunchy as the fried version.