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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 homemade tzatziki sauce, 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 I’ve ever eaten. They were wrapped in sturdy, thick homemade pita bread and piled with fresh Israeli salad, loads of creamy tzatziki sauce, and hot sauce. I still dream about them.
Today, I’m sharing how you can make your own crispy, crunchy, delicious falafel balls from the comfort of your very kitchen!
Table of Contents
What is Falafel?
Falafel is a popular Middle Eastern street food. It typically 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 likely originated in Egypt and the Levant centuries ago, later spreading across the Middle East and around the globe.
Key Ingredients in Falafel
You can find the complete list of ingredients and full recipe in the recipe card below.
- Chickpeas: This falafel ball recipe starts with dry chickpeas – please do not use canned chickpeas (see FAQ below) 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.
How to Make Falafel Balls: Step by Step Instructions
Here’s a visual overview of how to make this homemade falafel recipe. For detailed instructions and the full printable recipe, check out the recipe card below.
- 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.
- Drain and rinse the chickpeas in several changes of water then dry them well. Transfer them to a large food processor.
- Add 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. Cover and chill the falafel mixture at least an hour.
- Preheat 3 inches of oil in a large pot set over medium heat until it reaches 375 degrees F. As 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; repeat until all of the mixture has been used.
- 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.
Cooking Alternative
Baking Homemade Falafel
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.
Recipe Tips
- Make sure that the temperature of the oil returns to 375 degrees F between all batches. If you’re a deep-frying newbie, check out my post, Deep Frying 101: How to Successfully Deep Fry Anything, where I share all my tips.
- Using a digital 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, test-fry one falafel to start. This will help determine if the temperature of the oil needs to be adjusted.
- Chilling the falafel mixture in the fridge intensifies the flavor and helps shape the balls.
- You can make the uncooked falafel mixture ahead of time and store it in the fridge for 1-2 days.
Serving Ideas
Falafel can enjoyed in a variety of different ways. Serve it as part of a mezze platter alongside favorites like hummus, baba ganoush, muhammara, harissa paste, dolmas, roasted eggplant, tabbouleh, halloumi or feta cheese, and warm pita bread.
It also makes a great snack. Pair it with a side of tahini sauce or tzatziki sauce for dipping. You could also add it to a bowl of fresh greens dressed with this light and bright lemon tahini dressing.
Frequently Asked Questions
If your falafel balls are falling apart in the frying oil, it is likely that the falafel mixture is too wet. It’s important that the soaked chickpeas have been adequately drained and dried before adding them to the the food processor. Any other liquid ingredients added, such as lemon juice, should 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.
Making falafel with canned chickpeas is 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. The result will be falafel balls that fall apart easily.
Storage Tips
Transfer leftovers to an airtight container and refrigerate for up to 4 days. After this time, the texture will start to change.
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
Have you tried this falafel recipe? Tell me about it in the comments below! I always love to hear your thoughts. And tag #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Falafel Recipe
Ingredients
- 1 cup dry chickpeas
- 1 small red onion, roughly chopped
- 4 cloves garlic, peeled
- ½ cup fresh cilantro leaves, roughly chopped (stems and all)
- ½ cup fresh parsley, roughly chopped (stems and all)
- ½ lemon, juiced
- 3 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon Ground black pepper
- Vegetable oil for frying
Instructions
- Pour the chickpeas into a large bowl, cover with at least 3 inches of water, and let them soak for at least 8 hours or until they are tripled in size.
- Drain, rinse, and drain the chickpeas again, then add them to a large food processor.
- Add in the onion, garlic, cilantro, parsley, lemon juice, cornstarch, baking powder, cumin, chili powder, coriander powder, salt, turmeric, and pepper, and blend until it forms a fine crumb texture.
- Cover and refrigerate for 1 hour (this is important) to allow the chickpeas to soak in as much of the spices as possible.
- Preheat 3 inches of vegetable oil in a large pot over medium heat to 375 degrees Fahrenheit.
- Scoop out a spoonful of the falafel mix with a 1-inch cookie scoop then gently roll it into a ball using your hands. Place it on a plate then repeat with the remaining falafel mixture.
- Once the oil is hot enough, place 4-5 balls in the hot oil and fry until golden brown, about 5 minutes.
- Remove with a slotted spoon and let them drain and cool on a cooling rack over a baking pan.
- Repeat the frying process with the remaining falafel balls, allowing the oil to return to temperature between batches.
- Let the falafel rest for 5 minutes before serving with tzatziki sauce, lemon wedges, and freshly minced parsley for garnish if desired.
Notes
- This homemade falafel can be stored in an airtight container in the fridge for up to 4 days. Reheat in a 375-degree oven for 5-6 minutes or in a 350-degree air fryer for 3-4 minutes or until heated through and crispy.
- The nutritional information listed does not include the vegetable oil used to cook the falafel.
- Vegan, Vegetarian, and Gluten-Free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these exact to the recipe and and they are perfect….so pleased.I will be making these over and over again.
I really appreciate your perfect feedback and rating, Debb 🙂