Popcorn Falafel

Popcorn Falafel

We make these all the time and they genuinely never last more than five minutes once they hit the table. Popcorn falafel are basically everything we love about falafel but crunchier, snackier, and way more fun to eat. You get that crispy, golden batter on the outside and a herby, earthy chickpea middle that's properly satisfying. They're perfect for sharing at a party, dunking into hummus on the sofa, or just eating straight out of the pan because you can't wait. Honestly, just make them tonight.

Cook: 20 min
Serves 4

Before You Start

  • Food processor
  • Mixing bowl
  • Large, deep frying pan or wok
  • Slotted spoon or spider strainer

Ingredients

  • 2 tsp harissa paste
  • 1 tsp salt
  • 1 tsp cumin
  • 2 x 400g can of chickpeas drained
  • 1 red onion finely chopped
  • 1 Juice of 1 lemon juice of
  • 3 garlic cloves
  • ½ tsp pepper
  • 60g plain flour
  • 30g coriander
  • 30g parsley
  • 120ml almond milk
  • 120g plain flour
  • 120g panko breadcrumbs
  • vegetable oil for frying
  • hummus
  • salad

Method

1

First, make the falafel mix

  • Put all the falafel ingredients into a food processor and whizz them up into a thick paste
  • Take a spoonful of the mixture out of the food processor, roll it up into a ball in the palm put on a plate
  • Repeat this process until all the falafel mixture has been used up
2

Next, make the batter

  • Put the batter ingredients in a mixing bowl and mix them up until you have a creamy, thick batter
3

Then, coat the falafel in batter and fry

  • Dip a falafel ball in the batter, roll it around in the panko breadcrumbs making sure you have a good coverage
  • Deep fry the balls until the crust is golden brown & really crispy
  • Serve immediately with hummus and/or salad

Tips & Variations

  • Chill the mix first: We always pop the falafel balls in the fridge for 15 minutes before battering them. It helps them hold together and means you get a neater, crunchier result.
  • Get the oil hot enough: If the oil isn't hot enough the batter goes soggy instead of crispy. Drop a tiny bit of batter in first and if it sizzles straight away, you're good to go.
  • Serve with something saucy: We love these with a big bowl of hummus or a garlicky tahini dip on the side. They're great on their own but a good dip takes them to another level.

Why This Works

The trick is getting the falafel mix thick enough to hold its shape before it goes near the batter. If it's too wet, everything falls apart and trust us, we've been there. A good blitz in the food processor followed by a quick chill in the fridge makes all the difference and gives you that satisfying crispy bite every time.