Falafel Recipe

Crispy and golden on the outside with a soft and fluffy center, this Homemade Falafel Recipe is made with creamy blended chickpeas, fresh herbs, spices, garlic, and onion. Enjoy it as a snack, appetizer, or wrapped in pita with tahini, tzatziki sauce, or hummus and salad.

I ate a lot of falafel when I lived in Germany. Once a week a falafel truck would visit the tiny little Bavarian village I called home, so that’s where I’d get my lunch. It’s still the best falafel I’ve ever eaten – except for the one I devoured late at night in Vienna after a few too many beers.

Wrapped in sturdy, thick pita bread (nothing like the dry “pita” bread sold in grocery stores here in the US) this falafel “sandwich” was piled with fresh Israeli salad, loads of thick and creamy yogurt tzatziki, and hot sauce. I still dream about them.

What is Falafel?

Falafel is a popular Middle Eastern street food. It consists of deep-fried balls or patties made from ground chickpeas, broad beans, or sometimes both. The mixture is usually seasoned heavily with fresh herbs like parsley and cilantro and a variety of seasonings.

The origins of falafel are somewhat disputed. However, most agree that it has been eaten in Egypt and the Levant for centuries, later spreading across the Middle East and around the globe.

Key Ingredients in Falafel

Find the printable recipe with measurements in the recipe card below.

• Chickpeas: This falafel recipe starts with dry chickpeas – please do not use canned chickpeas for this recipe! Broad beans (also known as fava beans) can be used instead.
• Red onion: Roughly chopped. White or yellow onion can also be used.
• Garlic: Fresh garlic cloves will provide the best flavor.
• Fresh herbs: I’ve used cilantro and parsley, roughly chopped. This includes the stems and all. You could also add dill to the mixture.
• Lemon: Freshly juiced.
• Cornstarch: This helps to bind the falafel mixture. You could also use chickpea flour or regular flour. 
• Baking powder: Baking powder creates an airy and fluffy texture on the inside of the falafel. Without this key ingredient, the falafel will become overly dense. Baking soda can also be used. 
• Seasoning: This homemade falafel is seasoned with cumin, chili powder, coriander powder, salt, turmeric powder, and ground black pepper. 
• Vegetable oil: Used to fry the assembled falafel balls. You could also use canola oil or another high-smoke point oil like avocado oil.

Can I Use Canned Chickpeas to Make Falafel?

It’s not recommended. Since canned chickpeas are pre-cooked, most of the starch in the cooked chickpeas is lost in the cooking and the canning liquid. Without this starch, the chickpeas have a harder time clinging together. As a result, you will likely experience crumbling falafel balls that fall apart easily.

How to Make Falafel

1. Soak the chickpeas (plan ahead): In a large bowl covered with at least 3 inches of water, soak the dried chickpeas for a minimum of 8 hours or until they have tripled in size. 

2. Drain and rinse: Drain and rinse the chickpeas in several changes of water then dry them well. Transfer them to a large food processor. 

3. Add the rest of the ingredients: Add the remaining ingredients (onion, garlic, cilantro, parsley, lemon juice, cornstarch, baking powder, cumin, chili powder, coriander powder, salt, turmeric, and pepper) to the food processor and blend until it resembles a fine crumb. 

4. Chill (Important): Cover the mixture and refrigerate for an hour so that the processed chickpeas soak up as much flavor from the spices. 

5. Shape the falafel balls: Preheat 3 inches of oil in a large pot set over medium heat until it reaches 375 degrees F. While the oil heats, scoop out the falafel mixture using a 1-inch cookie scoop and roll each ball gently with your hands. Place the assembled balls on a plate or baking sheet lined with parchment paper and repeat until all of the mixture has been used.

5. Fry the falafel balls: Add 4-5 balls at a time to the heated oil and cook for 5 minutes or until golden brown. Repeat, cooking in batches, until all of the falafel balls have been fried. Note: Make sure that the temperature of the oil returns to 375 degrees F between all batches. 

6. Cool the falafel: Remove the cooked falafels with a slotted spoon and transfer to a cooling rack set over a baking pan to cool. 

7. Rest and serve: Allow the falafel to rest for 5 minutes before serving alongside tzatziki sauce, lemon wedges, and freshly minced parsley for garnish if desired.

Can I Bake Homemade Falafel?

Yes! If you don’t enjoy pan-frying, you can also bake this falafel recipe in the oven. Preheat your oven to 425 degrees F and place the falafel balls on a lightly greased baking sheet. Spray the tops of the balls lightly with cooking spray and bake them for 25-30 minutes, flipping them halfway through to ensure even cooking and a golden crispy finish.

Why Is My Falafel Falling Apart When I Fry It?

The uncooked falafel balls are likely to fall apart while frying if the falafel mixture is too wet. It’s important to ensure that the soaked chickpeas have been adequately rinsed and drained to prevent any excess liquid in the food processor. 

Any other liquid ingredients added, such as lemon juice, must be accurately measured to prevent excess moisture in the assembled falafel balls. Likewise, sufficient flour or cornstarch must be added to the mixture for adequate binding.

Recipe Tips

• Remember to heat the oil back up to 375 degrees between batches. Using a food thermometer will help you accurately measure the oil’s temperature throughout the cooking process.
• The chickpeas must be soaked for at least 8 hours, but preferably longer…even up to 24 hours. This will help create the right consistency and texture. To help soften them faster, add a ½ teaspoon of baking soda to the soaking water.
• If this is your first time frying falafel, start with one and see if the temperature needs to be adjusted. 
• Chilling the falafel mixture in the fridge intensifies the flavor and helps shape the balls. 
• Don’t overcrowd the pot or saucepan with too many falafel balls. 
• You can make the uncooked falafel mixture ahead of time and store it in the fridge for 1-2 days, ready to be rolled into balls and fried. 

How to Serve Falafel

Falafel can be enjoyed as part of a mezze (a selection of small dishes) alongside hummus, baba ganoush, Muhammara, dolma, roasted eggplant, tabbouleh, halloumi or feta cheese, and pita bread.

You may also choose to enjoy your falafel as a snack with a side of tahini sauce or tzatziki sauce or piled on top of your favorite salad drizzled with lemon tahini dressing.

Finally, plop a few of your hot and crispy falafel on a pillowy pita or flatbread, smother with tzatziki or plain Greek yogurt, add a few dashes of hot sauce, and pile with fresh salad. So good. Just be sure to enjoy with a big fat stack of napkins (you can thank me later).

Storage

Transfer leftover falafel to an airtight container and refrigerate for up to 4 days. The texture will start to change after this. To reheat in the oven, preheat your oven to 375 degrees F and bake on a lined baking sheet for 5-6 minutes or air fry at 350 degrees F for 3-4 minutes. Reheating in an air fryer helps the falafel to become slightly crispy on the outside again.

Can I Freeze Homemade Falafel?

Absolutely! Once completely cool, store the homemade falafel in an airtight container or a Ziploc bag in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the oven or the air fryer as directed above.

More Middle-Eastern Recipes

• Tzatziki Sauce Recipe (How to Make Tzatziki)
• Tahini Recipe
• Pomegranate Molasses
• Fesenjān – Persian Pomegranate and Chicken Stew
• Tabouli Salad Recipe (Tabbouleh)
• Lamb Meatballs Recipe

If you make this Falafel Recipe, please leave me a comment below! I always love to read your thoughts and feedback!