Crispy Baked Falafel Recipe (2024)

FAQs

How to make falafel crispy again? ›

Reheat the falafel in the oven or air fryer at 350° for 5-8 minutes. They will need less time in the air fryer than in the oven. Flip them about halfway through the cooking time, until crispy again. I don't recommend reheating in the microwave, because they don't crisp up and are kind of soggy.

Oil Temperature

Conversely, if the oil is not hot enough, the falafel might absorb excess oil, leading to a mushy texture. Aim for a temperature around 356°F (180°C) for optimal results.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

Falafel is a popular Middle Eastern food made with legumes (most often with chickpeas or fava beans) that's mixed with herbs, spices, and then deep fried until crisp golden brown on the outside and tender in the middle.

The most crispy, best-tasting way to do it is to freeze the leftovers, then re-fry them just before serving. The food comes out SUPER crispy and amazingly tender and moist on the inside (assuming it wasn't overcooked before).

Baking soda — It may seem odd to add baking soda to a savory recipe, but it helps keeps the interior texture of the falafels fluffy.

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

If you find the mixture is too wet, simply add little more breadcrumbs.

If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.

Baking soda is a raising agent that must be mixed with one or more acid ingredients, such as cocoa powder or buttermilk. Baking powder is better for recipes that contain little or no acid ingredients. Baking soda helps make fried foods crispy and light.

How much baking soda to add to falafel? ›

Ingredients. - Dried chickpeas: AVOID using canned chickpeas! Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. (Tip: I usually add about ½ teaspoon of baking soda to the soaking water to help soften the dry chickpeas.)

But the baking powder is key, because it acts like a salt. It helps draw moisture to the surface, where it can evaporate. Since they have similar reactions, we typically combine baking powder and table salt to amplify this effect, resulting in extra-crispiness.

Make sure to drizzle each with olive oil and spread them out, as you don't want to overcrowd the oven, this ensures that the heat can circulate around each falafel, so that they crisp up properly and bake quickly, before drying out.

When finished cooking, the falafel should be golden brown on both sides and feel dry to the touch, but still give a little when you press the middle.

While, according to author Claudia Roden, falafel was “never specifically a Jewish dish” in Syria and Egypt, it was consumed by Syrian and Egyptian Jews, and was adopted in the diet of early Jewish immigrants to the Jewish communities of Ottoman Syria.

Using the Oven for Even Heating

For the best results: Preheat the oven to 350°F (175°C). Place the falafel on a baking sheet, spaced apart to allow proper airflow. Heat for approximately 5-10 minutes.

Oven Baking Method

To reheat a falafel wrap in the oven, one should preheat the oven to 350°F (175°C). Wrapping the falafel wrap loosely in aluminum foil ensures moisture retention, preventing the pita from drying out. The wrap should be placed on a baking sheet and heated for 5-10 minutes.

To help out, I often stir a little flour into the mixture along with some baking powder — the flour binds the falafel together while the baking powder helps keep them from being too dense. Resting the mixture overnight before baking the patties also helps them hold together a little better.

Frying at the wrong temperature

When you fry food in oil that's too cool, it will absorb too much of the oil, rather than quickly forming a crust. This can leave your finished falafel greasy and soggy, rather than perfectly crisp. If your oil is too hot, your falafel will brown too quickly on the outside.