Falafel is not only delicious but also nutritious and naturally plant-based, making it a great option for vegetarians and vegans. Its crispy texture and rich, herby flavor make it a crowd-pleaser whether served as an appetizer, a main dish, or a snack. You’ll also love how versatile falafel is—it works beautifully in pita sandwiches, grain bowls, or even as a burger patty.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dried chickpeas (soaked overnight)
Onion
Garlic cloves
Fresh parsley
Fresh cilantro
Ground cumin
Ground coriander
Salt
Baking powder
All-purpose flour (optional, for binding)
Vegetable oil (for frying)
Directions
Soak dried chickpeas in water overnight until they are doubled in size and tender.
Drain and rinse the chickpeas, then transfer them to a food processor.
Add onion, garlic, parsley, cilantro, cumin, coriander, and salt to the food processor.
Pulse until the mixture becomes coarse and holds together when shaped—avoid over-processing.
Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour.
Add baking powder and, if needed, a small amount of flour to bind the mixture.
Scoop the mixture into balls or small patties using your hands or a falafel scoop.
Heat vegetable oil in a deep pan or skillet to 350°F (175°C).
Fry falafel in batches until golden brown and crispy, about 3-4 minutes per side.
Remove with a slotted spoon and drain on paper towels before serving.
Servings and timing
This recipe yields about 20 falafel balls and serves 4 to 6 people. Preparation time: 20 minutes (plus soaking time) Chilling time: 1 hour Cooking time: 20 minutes Total time: approximately 1 hour 40 minutes (excluding soaking time)
Variations
Baked Falafel: For a lighter option, bake the falafel in a preheated oven at 375°F (190°C) for about 25-30 minutes, flipping halfway through.
Air Fryer Falafel: Cook falafel in an air fryer at 375°F (190°C) for 15-18 minutes, turning once.
Fava Bean Falafel: Substitute half or all of the chickpeas with dried fava beans for a traditional Egyptian twist.
Spicy Falafel: Add chili flakes or a chopped jalapeño for a spicy kick.
Gluten-Free: Omit flour or use chickpea flour for a gluten-free version.
Storage/Reheating
Store leftover falafel in an airtight container in the refrigerator for up to 4 days. To freeze, place uncooked falafel balls on a baking sheet to freeze individually, then transfer them to a freezer-safe bag for up to 3 months. Reheat cooked falafel in a 350°F (175°C) oven or air fryer for 8-10 minutes until warmed through. Avoid microwaving, as it may make them soggy.
FAQs
How do I keep falafel from falling apart when frying?
Make sure your mixture isn’t too wet and has chilled properly. Adding a bit of flour or chickpea flour can help bind the mixture.
Can I use canned chickpeas instead of dried?
It’s best to use soaked dried chickpeas, as canned ones are too soft and may make the mixture mushy and fall apart during frying.
Can I prepare the falafel mixture in advance?
Yes, you can prepare the mixture up to 2 days ahead and store it in the refrigerator until ready to fry.
What oil is best for frying falafel?
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil.
Is falafel vegan and gluten-free?
Falafel is naturally vegan. To make it gluten-free, use gluten-free flour or chickpea flour as a binder instead of all-purpose flour.
Can I bake falafel instead of frying?
Yes, baked falafel is a great alternative. It won’t be as crispy as fried but still delicious and healthier.
How do I serve falafel?
Falafel can be served in pita bread with vegetables and tahini sauce, in wraps, over salads, or as part of a mezze platter.
Why is my falafel dense instead of fluffy?
Over-processing the mixture can lead to dense falafel. Pulse just until combined and coarse for a lighter texture.
Can I use a blender instead of a food processor?
A blender is not ideal, as it may over-puree the mixture. A food processor gives you better control over the texture.
What can I use instead of parsley or cilantro?
You can use only one of the herbs if desired, or substitute with fresh dill or mint for a different flavor profile.
Conclusion
Falafel is a timeless vegetarian dish that’s packed with flavor, texture, and versatility. Whether you enjoy it in a wrap, on a salad, or dipped in sauce, this homemade version delivers authentic taste and crispy perfection. Once you try making it from scratch, you’ll never want the store-bought version again.
Falafel is a crispy, golden-brown Middle Eastern dish made from ground chickpeas, herbs, and spices. It’s naturally vegan and packed with flavor, perfect in wraps, salads, or as a standalone snack.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:1 hour 40 minutes
Yield:20 falafel balls (serves 4–6)
Category:Main Dish
Method:Frying
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
1 cup dried chickpeas (soaked overnight)
1 small onion, chopped
3–4 garlic cloves
1/2 cup fresh parsley
1/2 cup fresh cilantro
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 tsp baking powder
1–2 tbsp all-purpose flour (optional, for binding)
Vegetable oil (for frying)
Instructions
Soak dried chickpeas in water overnight until they double in size and become tender.
Drain and rinse chickpeas, then transfer to a food processor.
Add onion, garlic, parsley, cilantro, cumin, coriander, and salt to the processor.
Pulse until the mixture is coarse and holds together—avoid over-processing.
Transfer mixture to a bowl, cover, and refrigerate for at least 1 hour.
After chilling, mix in baking powder and, if needed, flour to bind.
Scoop mixture into balls or patties using hands or a falafel scoop.
Heat vegetable oil in a deep pan or skillet to 350°F (175°C).
Fry falafel in batches for 3-4 minutes per side until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels before serving.
Notes
Use dried chickpeas, not canned, to prevent the mixture from being too soft.To make gluten-free, substitute flour with chickpea flour or omit if not needed.Refrigerating the mixture helps it hold together better during frying.Serve with tahini sauce, hummus, or inside pita bread with veggies.Can be baked or air-fried for a healthier alternative.
