Falafel are iconic, vibrant fritters that stand as a cornerstone of Middle Eastern street food. These delicious bites, made from ground chickpeas, fresh herbs, and aromatic spices, boast a deeply savory flavor, a fluffy interior, and a shatteringly crisp exterior. This authentic falafel recipe delivers that classic, crave-worthy experience right in your home kitchen, no special equipment required. By following these straightforward steps, anyone can learn how to make falafel from scratch that rivals the best street vendors.

The key to achieving the perfect texture—light and tender, never dense or mushy—is using dried chickpeas that have been soaked overnight. This guide will walk you through the process, ensuring your homemade falafel are perfectly seasoned and wonderfully crisp. Paired with warm pita and creamy tahini sauce, this easy falafel recipe is a delicious and satisfying meal perfect for any day of the week.

Key Information Box

Prep Time: 20 minutes (+ overnight soaking)
Chill Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes (+ overnight soaking)
Servings: 4-6 (makes about 18-20 falafel)
Difficulty: Easy

Ingredients

1 cup dried chickpeas (garbanzo beans)
1/2 cup packed fresh parsley leaves, roughly chopped
1/4 cup packed fresh cilantro leaves, roughly chopped
1/4 cup chopped onion
2 cloves garlic, peeled
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup chickpea flour (or all-purpose flour)
Vegetable oil or canola oil, for frying

Notes on Key Ingredients

Dried Chickpeas: This is non-negotiable for authentic falafel. Canned chickpeas contain too much moisture and will result in a pasty mixture that falls apart during frying. Soaking dried chickpeas overnight rehydrates them to the perfect consistency for a light, crumbly texture.
Chickpea Flour: This acts as a binder. If you do not have chickpea flour, all-purpose flour works as a suitable substitute.

How to Make Falafel From Scratch

Rinse the soaked, drained chickpeas thoroughly under cool running water.
Combine the rinsed chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper in the bowl of a food processor. Pulse in short bursts until the mixture is finely minced but not a smooth purée. The texture should resemble coarse sand; over-processing will make the falafel dense.
Add the chickpea flour and pulse just a few more times to incorporate it evenly into the mixture.
Taste the mixture and adjust seasonings if necessary.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This step is crucial for allowing the flavors to meld and the mixture to firm up, making it easier to shape.
Heat about 1.5−2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350∘F (175∘C).
Shape the falafel while the oil heats. Lightly wet your hands with water to prevent sticking. Scoop about 2 tablespoons of the mixture and form it into a small ball or a slightly flattened patty.
Fry the falafel in batches, being careful not to overcrowd the pan. Carefully lower them into the hot oil and fry for 3-4 minutes per side, until they are a deep golden brown and cooked through.
Transfer the cooked falafel using a slotted spoon to a plate lined with paper towels to drain any excess oil.
Serve immediately while hot and crisp.

Tips for the Best Crispy Falafel

Do Not Over-Process: The key to a light, fluffy interior is a slightly coarse texture. Pulse the mixture in the food processor just until it comes together, avoiding a smooth, hummus-like paste.
Chill the Mixture: Don't skip the refrigeration step. Chilling the falafel mixture helps it bind together, making the patties easier to form and less likely to fall apart in the hot oil.
Maintain Oil Temperature: For a perfectly crispy falafel recipe, the oil must be hot enough (350∘F / 175∘C). If the oil is too cool, the falafel will absorb excess oil and become greasy. If it's too hot, the outside will burn before the inside is cooked.
Wet Your Hands: Keep a small bowl of water nearby when shaping the falafel. Slightly damp hands prevent the mixture from sticking, allowing you to form perfect, uniform patties quickly.

What to Serve with Falafel

Falafel is incredibly versatile. For a classic presentation, serve it inside warm pita bread stuffed with hummus, creamy tahini sauce, chopped tomato and cucumber salad (Israeli salad), and pickled turnips. It is also excellent served as a platter or a "falafel bowl" over a bed of couscous, quinoa, or fresh greens. Accompany it with sides like baba ghanoush, pickled red onions, and a drizzle of hot sauce.

Storage and Reheating Instructions

Storage: Store leftover cooked falafel in an airtight container in the refrigerator for up to 3 days.
Reheating: For the best results and to restore crispness, reheat falafel in an oven or air fryer. Preheat to 375∘F (190∘C) and bake for 10-15 minutes, or until heated through and crispy again. Reheating in a microwave is not recommended, as it will make them soft.

FAQ

Q: Why do my falafel fall apart when frying? This is the most common issue and usually has one of two causes. First, using canned chickpeas instead of soaked dried ones introduces too much moisture, creating a weak mixture. Second, the oil temperature might be too low. The oil needs to be hot enough (350∘F / 175∘C) to instantly sear the outside of the falafel, creating a crust that holds it together.

Q: Can I bake this falafel recipe instead of frying? Yes, falafel can be baked for a lower-fat option. Preheat your oven to 400∘F (200∘C). Place the shaped patties on a lightly oiled baking sheet, brush the tops with a little more oil, and bake for 20-25 minutes, flipping halfway through, until golden brown and firm. Note that baked falafel will have a drier, less crispy texture than fried ones.

Q: Do I need to peel the chickpeas after soaking? No, it is not necessary to peel the chickpeas for this recipe. The skins are thin and will break down easily in the food processor, contributing to the overall texture and fiber content of the final product.

Enjoy your delicious homemade falafel!

No ads, no commercials, just high-quality content.

If you find our work valuable, we would be grateful for your support. Your contribution helps us continue our mission of providing high-quality content and sharing it with an even wider audience. Support Our Mission

Classic Falafel