Falafel Broth with Crispy Chickpea Crumbles

Name: Falafel Broth with Crispy Chickpea Crumbles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 6 cups (1425 ml) vegetable broth; 1½ cups (350 g) canned chickpeas (one 15-oz/425 g can), drained and rinsed; 1½ cups (350 g) canned chickpeas (one 15-oz/425 g can), drained, rinsed, and patted very dry; 2 tablespoons (30 ml) olive oil; ½ cup (120 ml) olive oil for frying; 1 (150 g) medium yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; 1½ teaspoons (3½ g) ground cumin; 1 teaspoon (2 g) ground coriander; 1 teaspoon (2½ g) ground cumin; ½ teaspoon (1 g) ground coriander; ½ teaspoon (1 g) smoked paprika; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh cilantro, loosely packed, roughly chopped; 1 (100 g) fresh lemon, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

A warming Middle Eastern chickpea soup infused with cumin, coriander, and aromatics, topped with crispy fried chickpea crumbles flavored like falafel. The broth is light yet deeply flavored, while the golden crumbles add textural contrast and an aromatic punch. Perfect for lunch or as a starter, it's naturally vegan and deeply satisfying.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: 4 servings (about 6 cups broth with garnish)

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Ingredients

4 servings

6 cups (1425 ml) vegetable broth
1½ cups (350 g) canned chickpeas (one 15-oz/425 g can), drained and rinsed
1½ cups (350 g) canned chickpeas (one 15-oz/425 g can), drained, rinsed, and patted very dry
2 tablespoons (30 ml) olive oil
½ cup (120 ml) olive oil for frying
1 (150 g) medium yellow onion, finely diced
4 cloves (20 g) garlic cloves, minced
1½ teaspoons (3.5 g) ground cumin
1 teaspoon (2 g) ground coriander
1 teaspoon (2.5 g) ground cumin
½ teaspoon (1 g) ground coriander
½ teaspoon (1 g) smoked paprika
to taste kosher salt
to taste freshly ground black pepper
¼ cup (15 g) fresh cilantro, loosely packed, roughly chopped
1 (100 g) fresh lemon, cut into wedges for serving (optional)

Equipment (6)

Large heavy-bottomed pot (4-quart)
Small skillet (8-inch)
Slotted spoon
Kitchen knife and cutting board
Measuring spoons and cups
Fine-mesh strainer

Steps

Before you start

Drain and rinse both cans of chickpeas separately (one for broth, one for crumbles)
Have all spices measured and ready
Prep garlic and onions before you start cooking

1
Sauté aromatics
- Heat 2 tablespoons olive oil in a large 4-quart pot over medium heat.
- Add the finely diced onion and cook for 4–5 minutes, stirring occasionally, until softened and beginning to turn translucent.
- Add the minced garlic and cook for another minute until fragrant.
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Ready when: Onion is softened and translucent; garlic is fragrant
Tip: Don't let garlic burn—it will turn bitter. Stir constantly in the last minute.
2
Bloom spices
- Add 1½ teaspoons ground cumin, 1 teaspoon ground coriander, and ½ teaspoon smoked paprika to the pot.
- Stir constantly for about 45 seconds until the spices release their aroma and coat the onion and garlic.
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Ready when: Spices are fragrant and coat the onions
Tip: Blooming spices in fat intensifies their flavor. Move quickly to step 3 so they don't scorch.
3
Build the broth
- Pour in 6 cups vegetable broth and add the drained and rinsed chickpeas (1½ cups).
- Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer gently for 15 minutes.
- The broth should maintain a gentle bubble—not a rolling boil.
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Ready when: Broth is simmering gently; chickpeas are tender
Tip: Don't let it boil hard, or the broth will become cloudy and bitter.
4
Taste and season broth
- Season the broth to taste with kosher salt and freshly ground black pepper.
- Start with ½ teaspoon salt and adjust.
- The broth should be well-seasoned but not overly salty, as the crispy crumbles will add additional seasoning.
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Ready when: Broth tastes balanced and flavorful
Tip: Taste as you go. You can always add more salt, but you can't take it out.
5
Prep chickpeas for frying
- While the broth simmers, drain and rinse the second can of chickpeas thoroughly under cool water.
- Spread them on a clean kitchen towel or paper towels and pat very dry—moisture will cause splattering when you fry them.
- Make sure each chickpea is as dry as possible.
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Ready when: Chickpeas are completely dry
Tip: Wet chickpeas will steam instead of fry and won't get crispy. Take time to dry them thoroughly.
6
Heat frying oilOven 350°F / 175°C
- Heat ½ cup olive oil in a small 8-inch skillet over medium-high heat.
- Test the temperature by dropping a single chickpea into the oil—it should sizzle immediately and start frying within a few seconds.
- The oil should reach 350°F (175°C) if using a thermometer.
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Ready when: Oil is hot enough that a test chickpea sizzles immediately
Tip: Cold oil will absorb into the chickpeas instead of frying them. Wait for proper heat or the crumbles will be greasy.
7
Fry the chickpeas
- Carefully add the dried chickpeas to the hot oil in one batch (about 1½ cups).
- They will sizzle vigorously.
- Fry for 6–8 minutes, stirring occasionally with a slotted spoon or wooden spoon, until the chickpeas are deep golden brown and crispy.
- Some will split apart naturally into crumbles, which is fine.
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Ready when: Chickpeas are deep golden brown and very crispy; some break apart into smaller pieces
Tip: Watch for browning, especially near the end. They go from golden to burnt quickly. If they're too light, they won't be crispy when they cool.
8
Drain and season crumbles
- Using a slotted spoon, remove the fried chickpeas from the oil and spread them on a paper towel-lined plate to drain and cool for 2–3 minutes.
- While still warm, toss them in a small bowl with 1 teaspoon ground cumin, ½ teaspoon ground coriander, and a pinch of kosher salt.
- The residual heat will help the spices adhere.
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Ready when: Crumbles are cooled and spices are evenly distributed
Tip: Season them while warm so the spices stick. If you wait until cold, they won't coat as well.
9
Finish and serve
- Stir the fresh cilantro into the hot broth.
- Ladle the broth into four bowls, dividing it evenly.
- Top each bowl generously with the spiced crispy chickpea crumbles (about 3–4 tablespoons per bowl).
- If desired, serve with lemon wedges on the side for squeezing.
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Ready when: Soup is ready to eat
Tip: Add cilantro at the end to preserve its bright flavor. Save a few crispy crumbles to garnish just before serving so they stay crispy.

Good to know

Tips

Drying the chickpeas thoroughly is critical—wet chickpeas will steam instead of fry. Spread them on paper towels and pat well.
The frying oil should be hot enough that a test chickpea sizzles immediately. If the oil is too cool, the crumbles will be greasy instead of crispy.
Make the broth and crumbles separately so you can assemble the bowls close to serving time, keeping the crumbles as crispy as possible.
For extra richness, drizzle each bowl with a small amount of tahini or a dollop of labneh (strained yogurt) before adding the crumbles.

Make ahead

Broth can be made up to 2 days ahead and refrigerated in an airtight container. Reheat gently over medium heat. Prepare crispy crumbles no more than 2 hours ahead and store in an airtight container at room temperature to maintain crispness. Do not refrigerate the crumbles as they will soften.

Storage & reheating

Broth keeps covered in the refrigerator for up to 3 days. Freeze broth alone (without crumbles) in freezer bags or containers for up to 3 months; thaw overnight in the fridge and reheat. Crispy crumbles are best eaten fresh but can be stored in an airtight container at room temperature for up to 4 hours. Do not refrigerate or freeze crumbles as they absorb moisture and lose their texture.

Substitutions

fresh cilantro → fresh parsley or mint. Cilantro adds authentic Middle Eastern flavor, but parsley offers a milder herb note and mint adds brightness. Use the same amount.
vegetable broth → chicken broth. For a richer broth, use chicken broth instead. The soup will no longer be vegan but will have deeper savory notes.
smoked paprika → cayenne pepper. For heat, use ¼ teaspoon cayenne in place of paprika. Paprika adds color and mild smoke; cayenne adds spice without color.
fresh lemon → lime or pomegranate molasses. Lime offers similar bright acidity; pomegranate molasses adds deep, complex tartness. Use 1 tablespoon molasses instead of lemon wedges.