This falafel recipe turns dried chickpeas, fresh herbs, and warm spices into crispy little patties that taste like they came straight from a street cart in Beirut.
I make a batch of these almost every other week, mostly because my freezer is never quite full enough of them.
Once you get the hang of soaking the chickpeas and pulsing the mixture to the right texture, this becomes one of those recipes you can make from memory.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Soaking Time | 12 hours (or overnight) |
| Cook Time | 15 minutes |
| Total Time | 35 minutes active, plus soaking |
| Servings | 20 falafel (about 5 servings) |
| Difficulty Level | Easy |
Why You’ll Love This Falafel Recipe
This is the classic version, made the way it’s been made for generations, with no shortcuts that water down the flavor.
It’s built for anyone who wants a proper crispy shell and a tender, herb flecked center, the kind you’d get from a good falafel counter.
It also happens to fit into a lot of different meals, from a quick lunch wrap to a spread for guests, similar to how my chicken shawarma recipe works for a casual dinner or a bigger gathering.
- Naturally vegan and gluten free with no flour needed
- Crispy on the outside, soft and herby on the inside
- Freezer friendly, so you can make a double batch and always have some on hand
- Budget friendly, since dried chickpeas cost very little per serving
- Endlessly versatile, from wraps to salads to a simple plate with dips
Ingredients
The ingredient list is short, but each item plays a specific role in getting that signature falafel texture and flavor.
Stick with dried chickpeas rather than canned ones for this recipe, since canned chickpeas hold too much moisture and will fall apart in the fryer.
- 1 pound dried chickpeas, soaked in water for 12 to 24 hours
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon cayenne pepper, optional
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- Neutral high smoke point oil, such as avocado or grapeseed oil, for frying
You might also enjoy: Mediterranean Chickpea Salad Recipe
Kitchen Equipment Needed
A food processor is really the only piece of equipment that makes or breaks this recipe, since it gets the mixture to that coarse, sandy texture you’re after.
Beyond that, you just need a few basics that are probably already in your kitchen.
- Food processor
- Large mixing bowl
- Heavy bottomed pot or Dutch oven for frying
- Deep fry thermometer
- Slotted spoon or spider strainer
- Baking sheet lined with paper towels
- Small cookie scoop or two spoons for shaping
Read Also: Zucchini Fritters Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend after years of making falafel at home, and they genuinely make the process smoother.
1. Cuisinart Food Processor
A sturdy food processor is what gets your falafel mixture to that coarse, almost sandy texture instead of a smooth paste that turns dense and gummy when fried.
It also saves a huge amount of time compared to chopping everything by hand.
2. Cast Iron Dutch Oven
A heavy pot holds its temperature far better than a thin skillet, which means your oil stays steady and your falafel fry up evenly instead of burning on the outside while staying raw in the middle.
I reach for mine any time I’m frying anything at home.
3. Digital Deep Fry Thermometer
Guessing at oil temperature is the fastest way to end up with greasy or burnt falafel.
A clip on digital thermometer takes the guesswork out completely and pays for itself the first time you use it.
4. Organic Tahini
A good tahini sauce is the classic partner for falafel, and a smooth, not-too-bitter tahini makes a noticeable difference in the finished dip.
I keep a jar of this stocked specifically for falafel night.
For a lighter option, try: Quinoa Chickpea Salad Recipe
Step-by-Step Instructions: How to Make Falafel
1. Soak the Chickpeas
- Place the dried chickpeas in a large bowl and cover them with several inches of cool water, since they will roughly double in size.
- Let them soak at room temperature for at least 12 hours and up to 24 hours.
- Drain the chickpeas well and pat them mostly dry with a clean towel before moving on. Do not use canned chickpeas here, since they carry too much moisture and will make the mixture fall apart.
2. Blend the Falafel Mixture
- Add the roughly chopped onion and peeled garlic cloves to the bowl of a food processor.
- Pulse several times until the onion and garlic are finely chopped, scraping down the sides as needed.
- Add the parsley and cilantro and pulse again until the herbs are finely chopped and evenly distributed.
- Add the drained chickpeas, cumin, coriander, cayenne if using, salt, black pepper, and baking powder.
- Pulse in short bursts until the mixture is coarse and holds together when pressed, similar to wet sand. Avoid over-processing into a smooth paste, since this will make dense, heavy falafel.
3. Rest the Mixture
- Transfer the mixture to a bowl, cover it, and refrigerate for at least 30 minutes and up to a few hours.
- This resting time lets the baking powder activate and firms up the mixture so it holds its shape better in the hot oil.
4. Shape the Falafel
- Scoop the chilled mixture using a small cookie scoop or two spoons, using about 2 tablespoons per piece.
- Roll each portion into a ball, or gently flatten into a small patty if you prefer that shape.
- Press a small piece together in your hand first to confirm it holds shape well before shaping the full batch.
5. Heat the Oil
- Pour about 2 to 3 inches of neutral oil into a heavy bottomed pot or Dutch oven.
- Heat the oil over medium heat until a deep fry thermometer reads 350 degrees Fahrenheit.
- Keep an eye on the temperature throughout frying, since it will naturally rise and fall as you add falafel.
6. Fry the Falafel
- Carefully lower a few falafel into the hot oil at a time, being careful not to crowd the pot.
- Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown on all sides.
- Maintain the oil temperature between batches, letting it come back up to 350 degrees Fahrenheit before adding more falafel.
7. Drain and Serve
- Use a slotted spoon or spider strainer to transfer the fried falafel to a paper towel lined baking sheet.
- Let them rest for a minute or two so any excess oil can drain off.
- Serve warm, ideally within the first 20 minutes for the crispiest texture.
This same frying method comes in handy for corn fritters, if you’re looking to put that thermometer to use again later in the week.
Tips for The Best Falafel
A few small details make a big difference between falafel that falls apart in the oil and falafel that holds together with a crisp shell.
Most of these tips come down to moisture control and oil temperature, which are the two things that trip up first timers the most.
- Always use dried chickpeas that have been soaked, never canned or cooked chickpeas
- Pat the soaked chickpeas dry before processing to avoid excess moisture
- Pulse the mixture rather than running the processor continuously, so you keep some texture
- Chill the mixture before shaping to help it hold together
- Fry in small batches so the oil temperature doesn’t drop too much at once
- Test one falafel first to check the seasoning and confirm it holds its shape
These same texture principles apply directly to Greek cucumber salad, another dish where getting the moisture level right makes all the difference.
Serving Suggestions
Falafel is easy to build a full meal around, from a quick wrap station to a full mezze style spread.
I usually serve mine warm with a generous amount of tahini sauce and something bright and acidic on the side to balance the richness.
- Tucked into warm pita with chopped tomatoes, cucumbers, and pickled onions
- Piled on top of a big platter with hummus, olives, and warm flatbread
- Served over a rice bowl with roasted vegetables and a drizzle of tahini
- Paired with a cooling Tzatziki for dipping
- Crumbled over a green salad for a plant based lunch
Variations of Falafel
Once you’ve made the classic version a few times, it’s fun to play around with different flavors and textures.
None of these changes affect the core method, so feel free to experiment once you’re comfortable with the basic recipe.
- Fava bean falafel: Replace half the chickpeas with dried, peeled fava beans for a more traditional Egyptian style
- Green falafel: Add extra parsley and cilantro for a more vibrant green color and herbier flavor
- Spicy falafel: Increase the cayenne or add a chopped jalapeno to the food processor
- Baked falafel: Brush shaped patties with oil and bake at 400 degrees Fahrenheit for 20 to 25 minutes, flipping halfway
- Air fryer falafel: Air fry at 375 degrees Fahrenheit for 12 to 15 minutes, shaking the basket halfway through
I learned a lot about balancing spice heat while developing my chickpea tuna salad recipe, and some of those same seasoning ratios carry over nicely here.
Storage and Reheating
Falafel keeps well, which makes it a great recipe to batch cook for the week ahead.
The key to good leftovers is reheating them in a way that brings back some of that original crispness.
- Store cooked falafel in an airtight container in the refrigerator for up to 4 days
- Freeze cooked, cooled falafel in a single layer, then transfer to a freezer bag for up to 3 months
- Reheat in an air fryer at 350 degrees Fahrenheit for 4 to 5 minutes for the crispiest results
- Reheat in a 375 degree Fahrenheit oven for about 8 minutes if you don’t have an air fryer
- Avoid microwaving, since it makes the exterior soft and rubbery
Another favorite: Spinach and Feta Pie Recipe
Nutritional Facts
These figures are estimates for a serving of 4 falafel made with the ingredients above, and they will vary slightly depending on portion size and frying oil absorption.
- Calories: approximately 210 per serving
- Protein: approximately 8 grams
- Carbohydrates: approximately 26 grams
- Fiber: approximately 6 grams
- Fat: approximately 8 grams
- Sodium: approximately 340 milligrams
For a full nutrition breakdown of a related plant based meal, my chickpea salad sandwich recipe follows a similar profile.
Health Benefits of Key Ingredients
Beyond tasting great, falafel actually brings a fair amount of nutrition to the table thanks to its simple, whole food ingredients.
Chickpeas in particular are the real workhorse here, and the fresh herbs add more than just flavor.
- Chickpeas are a strong source of plant based protein and fiber, which help support steady digestion and lasting fullness
- Parsley and cilantro provide vitamin K and antioxidants, and add a fresh, herby brightness to balance the fried exterior
- Garlic contains compounds linked to immune support and has been used in traditional cooking for its health properties for centuries
- Cumin and coriander are common in traditional medicine practices for their digestive properties
- Onion adds natural sweetness along with antioxidants and other beneficial plant compounds
Read Also: Mediterranean Turkey Meatballs Recipe
FAQs About Falafel
1. Can I use canned chickpeas instead of dried?
Canned chickpeas hold too much moisture and won’t bind properly, so your falafel will likely fall apart in the oil.
Stick with dried chickpeas that have been soaked overnight for the best texture and structure.
2. Why did my falafel fall apart while frying?
This usually happens when the mixture is too wet, wasn’t chilled before shaping, or the oil wasn’t hot enough when the falafel went in.
Make sure to drain and pat the chickpeas dry, chill the mixture for at least 30 minutes, and confirm your oil has reached 350 degrees Fahrenheit before frying.
3. Can I bake or air fry falafel instead of deep frying?
Yes, both methods work well if you’d rather skip deep frying.
Brush the shaped falafel with oil and bake at 400 degrees Fahrenheit for 20 to 25 minutes, or air fry at 375 degrees Fahrenheit for 12 to 15 minutes, flipping or shaking halfway through.
4. Can I make falafel ahead of time?
Absolutely, the uncooked mixture can be shaped and refrigerated for up to 2 days before frying.
You can also freeze the shaped, uncooked falafel on a tray, then transfer them to a bag and fry straight from frozen, adding a minute or two to the cooking time.
5. Is falafel gluten free and vegan?
Yes, this classic recipe uses no flour and no animal products, so it’s naturally both gluten free and vegan.
Just double check that your baking powder is labeled gluten free if that’s a concern for you.
Falafel
Ingredients
- 1 pound dried chickpeas 454g, soaked in water for 12 to 24 hours
- 1 yellow onion medium, roughly chopped
- 4 cloves garlic peeled
- 1 cup fresh parsley leaves packed
- 1/2 cup fresh cilantro leaves packed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon cayenne pepper optional
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- neutral high smoke point oil such as avocado or grapeseed oil, for frying
Equipment
- Food processor Essential for getting the coarse, sandy texture
- Large mixing bowl For soaking the chickpeas
- Heavy-bottomed pot or Dutch oven For frying
- Deep fry thermometer To maintain oil at 350°F
- Slotted spoon or spider strainer For removing falafel from oil
- Baking sheet lined with paper towels For draining fried falafel
- Small cookie scoop or two spoons For shaping falafel
Method
- Place the dried chickpeas in a large bowl and cover them with several inches of cool water, since they will roughly double in size. Let them soak at room temperature for at least 12 hours and up to 24 hours.
- Drain the chickpeas well and pat them mostly dry with a clean towel before moving on. Do not use canned chickpeas here, since they carry too much moisture and will make the mixture fall apart.
- Add the roughly chopped onion and peeled garlic cloves to the bowl of a food processor. Pulse several times until the onion and garlic are finely chopped, scraping down the sides as needed.
- Add the parsley and cilantro and pulse again until the herbs are finely chopped and evenly distributed.
- Add the drained chickpeas, cumin, coriander, cayenne if using, salt, black pepper, and baking powder. Pulse in short bursts until the mixture is coarse and holds together when pressed, similar to wet sand. Avoid over-processing into a smooth paste, since this will make dense, heavy falafel.
- Transfer the mixture to a bowl, cover it, and refrigerate for at least 30 minutes and up to a few hours. This resting time lets the baking powder activate and firms up the mixture so it holds its shape better in the hot oil.
- Scoop the chilled mixture using a small cookie scoop or two spoons, using about 2 tablespoons per piece. Roll each portion into a ball, or gently flatten into a small patty if you prefer that shape.
- Press a small piece together in your hand first to confirm it holds shape well before shaping the full batch.
- Pour about 2 to 3 inches of neutral oil into a heavy bottomed pot or Dutch oven. Heat the oil over medium heat until a deep fry thermometer reads 350 degrees Fahrenheit. Keep an eye on the temperature throughout frying, since it will naturally rise and fall as you add falafel.
- Carefully lower a few falafel into the hot oil at a time, being careful not to crowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown on all sides. Maintain the oil temperature between batches, letting it come back up to 350 degrees Fahrenheit before adding more falafel.
- Use a slotted spoon or spider strainer to transfer the fried falafel to a paper towel lined baking sheet. Let them rest for a minute or two so any excess oil can drain off. Serve warm, ideally within the first 20 minutes for the crispiest texture.
Notes
- Always use dried chickpeas that have been soaked, never canned or cooked chickpeas — canned chickpeas hold too much moisture and will fall apart in the fryer.
- Pat the soaked chickpeas dry before processing to avoid excess moisture.
- Pulse the mixture rather than running the processor continuously, so you keep some texture.
- Chill the mixture before shaping to help it hold together.
- Fry in small batches so the oil temperature doesn’t drop too much at once.
- Test one falafel first to check the seasoning and confirm it holds its shape.
- For baked falafel: brush shaped patties with oil and bake at 400°F for 20 to 25 minutes, flipping halfway.
- For air fryer falafel: air fry at 375°F for 12 to 15 minutes, shaking the basket halfway through.
- Store cooked falafel in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked, cooled falafel in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheat in an air fryer at 350°F for 4 to 5 minutes for the crispiest results, or in a 375°F oven for about 8 minutes. Avoid microwaving, since it makes the exterior soft and rubbery.
- The uncooked mixture can be shaped and refrigerated for up to 2 days before frying. You can also freeze the shaped, uncooked falafel on a tray, then transfer them to a bag and fry straight from frozen, adding a minute or two to the cooking time.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Falafel is one of those recipes that rewards a little patience with a huge payoff, crispy outside, tender and herby inside.
Once you’ve made your own batch from scratch, it’s genuinely hard to go back to the frozen kind.
Give this recipe a try this week, and let me know in the comments how your falafel turned out or what dip you paired it with.
If you make a batch, snap a photo and share it, I always love seeing how everyone’s falafel comes out.
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- Pepperoncini Dip Recipe
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