Falafel is delicious, nutritious, and naturally vegan and gluten-free. It’s easy to make at home using pantry staples and fresh herbs. Whether you enjoy them in pita bread with veggies and tahini sauce, as part of a salad bowl, or on their own as a snack, falafel is a versatile dish that satisfies every time. Plus, they can be baked or air-fried for a lighter version.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dried chickpeas (soaked overnight)
Onion, roughly chopped
Garlic cloves
Fresh parsley
Fresh cilantro
Ground cumin
Ground coriander
Salt
Baking soda
All-purpose flour or chickpea flour (if needed for binding)
Oil for frying
Directions
Soak dried chickpeas in water overnight (at least 12 hours), then drain and rinse.
In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt. Pulse until the mixture is finely ground but not a paste.
Add baking soda and a bit of flour if the mixture feels too wet. Chill the mixture for 30–60 minutes for easier shaping.
Form the mixture into small balls or patties.
Heat oil in a deep pan to 350°F (175°C). Fry the falafel in batches until golden brown and crispy, about 3–4 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Serve warm with pita, salad, pickles, and tahini sauce.
Servings and timing
This recipe makes about 18–20 falafel balls (serves 4–6 people). Prep time: 20 minutes (plus soaking time) Chill time: 30 minutes Cook time: 15–20 minutes Total time: 1 hour 10 minutes (excluding soaking)
Variations
Use fava beans or a mix of chickpeas and fava beans for a traditional Egyptian twist.
Add a pinch of chili flakes or cayenne for heat.
Bake or air-fry the falafel for a healthier version.
Mix in spinach or kale for extra greens.
Serve in a bowl with hummus, tabbouleh, and fresh veggies for a gluten-free option.
Storage/Reheating
Store cooked falafel in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 350°F oven for 10 minutes or reheat in an air fryer until warmed and crispy. Falafel can also be frozen raw or cooked. Freeze on a tray, then transfer to a bag or container. Cook from frozen or thaw before reheating.
FAQs
Can I use canned chickpeas?
It’s not recommended. Canned chickpeas are too soft and can make falafel mushy. Use soaked dried chickpeas for best texture.
Why is my falafel falling apart?
The mixture may be too wet. Make sure the chickpeas are well-drained, and add flour to help bind the mixture if needed.
Can I make falafel in the oven?
Yes. Brush with oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway through, until crispy and golden.
Is falafel gluten-free?
Yes, if you use gluten-free flour like chickpea flour. Always check the labels on ingredients if gluten is a concern.
Can I prepare the mixture in advance?
Absolutely. The mixture can be stored in the fridge for up to 2 days before shaping and cooking.
What do I serve with falafel?
Falafel is great with pita, hummus, tahini sauce, chopped salad, pickled vegetables, and yogurt sauce.
Is falafel healthy?
Falafel is rich in plant-based protein and fiber. Baking or air-frying instead of deep-frying can make it even healthier.
Can I freeze falafel?
Yes, both the uncooked mixture and cooked falafel freeze well. Store in a freezer-safe container and use within 2–3 months.
What oil is best for frying falafel?
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or sunflower oil.
Can I make falafel without a food processor?
You can try using a blender or a meat grinder, but a food processor works best for achieving the right texture.
Conclusion
Falafel is a flavorful, crunchy, and wholesome dish that’s simple to make and endlessly customizable. Whether you’re serving it as a street-style wrap, on a fresh salad, or as part of a mezze platter, falafel is always a hit. With this recipe, you’ll be able to enjoy perfectly crispy and tender falafel at home—any day of the week.
Falafel is a popular Middle Eastern dish made from ground chickpeas, herbs, and spices. Deep-fried until golden and crispy, falafel is crunchy on the outside, tender inside, and packed with flavor. It’s naturally vegan and gluten-free.
Author:Catherine
Prep Time:20 minutes (plus 12 hours soaking)
Cook Time:15–20 minutes
Total Time:1 hour 10 minutes (excluding soaking)
Yield:18–20 falafel balls (4–6 servings)
Category:Main Dish
Method:Frying
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
1 cup dried chickpeas (soaked overnight and drained)
1 small onion, roughly chopped
3–4 garlic cloves
1/2 cup fresh parsley
1/2 cup fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon baking soda
1–2 tablespoons all-purpose flour or chickpea flour (if needed)
Oil for frying
Instructions
Soak dried chickpeas in water overnight (12+ hours). Drain and rinse well.
In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt until finely ground but not a paste.
Add baking soda and flour (if needed). Mix and chill the mixture for 30–60 minutes.
Form mixture into small balls or patties using damp hands or a falafel scoop.
Heat oil in a deep pan 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.
Serve warm with pita bread, salad, pickles, and tahini sauce.
Notes
Use fava beans or a mix of chickpeas and fava beans for variation.Add chili flakes or cayenne for heat.For a healthier version, bake or air-fry the falafel instead of deep-frying.Include greens like spinach or kale in the mixture for added nutrients.Serve with hummus, tabbouleh, or a grain bowl for a complete meal.
