Falafel is one of the most beloved foods in Middle Eastern cuisine—crispy on the outside, soft and flavorful inside, and loaded with fresh herbs and spices.
Making falafel at home is easier than many people think, and the results are far superior to most store-bought versions.
This guide will walk you through a detailed recipe, variations, and tips for perfecting this classic dish.
Falafel Recipe
Falafel is a vegetarian fritter traditionally made from dried chickpeas that are soaked overnight, then blended with herbs, spices, onion, and garlic.
The mixture is shaped into balls or patties and fried until golden brown and crispy.
Authentic falafel relies on dried—not canned—chickpeas, which help the mixture hold together without needing flour or egg.
The fresh herbs (typically parsley and cilantro), along with cumin and coriander, create its iconic earthy, aromatic flavor.
Ingredients
For the Falafel Mixture:
- 1 cup dried chickpeas (not canned)
- 1 small onion, roughly chopped
- 3–4 garlic cloves
- 1 cup fresh parsley, tightly packed
- 1 cup fresh cilantro, tightly packed
- 1–2 green chilies (optional for heat)
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- 1 tsp baking powder
- 2–3 tbsp all-purpose flour (only if needed)
For Frying:
- Oil for deep or shallow frying
For Serving:
- Pita bread or wraps
- Tahini sauce or hummus
- Fresh vegetables (lettuce, tomatoes, cucumbers, onions)
Instructions
1. Prepare the Chickpeas
Rinse the dried chickpeas thoroughly, then soak them in plenty of water for 12–24 hours. They will expand to nearly triple in size.
Drain them completely before using—excess water will cause the falafel to fall apart during frying.
Do not cook the chickpeas before blending; raw soaked chickpeas give falafel its signature texture.
2. Make the Falafel Mixture
Add the soaked chickpeas, onion, garlic, parsley, cilantro, and green chilies into a food processor. Pulse repeatedly until the texture resembles a coarse, grainy paste—not too smooth and not chunky.
The mixture should hold together when pressed between your fingers. Transfer to a bowl.
Add cumin, coriander, black pepper, salt, and baking powder. Mix thoroughly.
If the mixture seems too wet, sprinkle in 1–2 tablespoons of flour, but only if necessary. Cover and refrigerate for at least 1 hour to help the flavors develop and bind.
3. Shape the Falafel
Using damp hands or a falafel scoop, form the mixture into small balls or patties, about 1 to 1.5 inches in size.
Press firmly but gently to avoid cracks. Arrange them on a tray while you heat the oil.
4. Fry the Falafel
Heat oil in a large pot or deep skillet to 350°F (175°C). Gently drop in the falafel balls a few at a time, being careful not to overcrowd the pan.
Fry for 3–4 minutes or until deep golden brown and crispy. Turn them occasionally for even cooking. Transfer to a paper towel–lined plate.
For a lighter option, you can bake them at 400°F (200°C) for 20–25 minutes, flipping halfway. Brush or spray with oil for the best color and texture.
5. Serve and Enjoy
Serve hot inside warm pita with fresh veggies and a drizzle of creamy tahini sauce, or set them out as appetizers with dips like hummus or garlic sauce.
Falafel also pairs beautifully with tabbouleh, fattoush, or rice bowls.
Falafel Variations
1. Egyptian Ta’amiya (Fava Bean Falafel)
Instead of chickpeas, Egyptians use dried fava beans mixed with herbs and spices. The result is a vibrant green interior and a slightly softer texture.
2. Baked Falafel
Perfect for anyone seeking a healthier version. Brush with olive oil before baking to achieve a semi-crisp exterior.
3. Spicy Falafel
Add extra green chilies, red chili flakes, or cayenne pepper to the mixture for a bold, spicy kick.
4. Herb-Heavy Falafel
Increase parsley and cilantro for a greener, fresher flavor. This variation is especially popular in Lebanon.
5. Gluten-Free Falafel
Replace flour with chickpea flour if binding is needed, ensuring the recipe stays completely gluten-free.
Conclusion
Falafel is a timeless dish that brings together simple ingredients to create a deeply flavorful and satisfying meal.
With crispy edges, aromatic spices, and a fluffy interior, it’s no wonder falafel is loved around the world.
This recipe provides a reliable foundation, while the variations allow you to tailor it to your preference—whether you like it spicier, healthier, or more herb-forward.
Once you try making falafel from scratch, you’ll discover just how easy and delicious homemade falafel can be.