Falafel are deliciously crispy balls or patties made from soaked chickpeas, fresh herbs, and aromatic spices. Popular across the Middle East and Mediterranean regions, falafel are naturally vegan, protein-rich, and incredibly satisfying. Perfect served in pita wraps, bowls, or on their own with a drizzle of tahini sauce, this homemade version is deeply flavorful and far better than any store-bought mix.

Why You’ll Love This Recipe

Crunchy outside, fluffy inside — the perfect texture contrast.
Uses fresh herbs for a bold, vibrant green interior and irresistible taste.
Completely plant-based and packed with protein and fiber.
No fancy tools required — just a food processor and basic ingredients.
Can be fried, baked, or pan-fried to suit your cooking preferences.
Great for meal prep — freeze raw or cooked falafel for future meals.
Customizable with different herbs and spices.
Naturally gluten-free when made with chickpea flour.
Ideal for wraps, grain bowls, salads, or served with dipping sauces.
A satisfying and filling meatless option that appeals to everyone.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups dried chickpeas (do not use canned chickpeas)
½ medium yellow onion, roughly chopped
½ cup fresh parsley, packed
½ cup fresh cilantro, packed
1 small green chile (such as serrano or jalapeño), seeds removed for less heat
4 garlic cloves, peeled
2 teaspoons ground cumin
1 teaspoon sea salt
½ teaspoon ground cardamom
½ teaspoon ground black pepper
3 tablespoons chickpea flour (can substitute with all-purpose or gluten-free flour)
½ teaspoon baking soda
Vegetable oil, for frying or pan-frying (use a high-smoke point oil like avocado or sunflower)

Directions

Soak the chickpeas:
Place dried chickpeas in a large bowl and cover with several inches of water. Let them soak overnight (8 to 12 hours). The chickpeas will absorb the water and triple in size. Drain and rinse thoroughly.
Prepare the mixture:
Add the soaked chickpeas, chopped onion, parsley, cilantro, green chile, garlic, cumin, salt, cardamom, and black pepper to a food processor. Pulse the ingredients several times, scraping down the sides as needed, until the mixture resembles coarse sand or damp crumbs. Avoid over-processing into a paste.
Add the binders:
Transfer the mixture to a large bowl. Sprinkle in the chickpea flour and baking soda, and stir everything until evenly combined. Cover the bowl and refrigerate the mixture for 30 minutes to 1 hour. This helps the flavors develop and makes the mixture easier to shape.
Shape the falafel:
Using clean hands or a small cookie scoop, form the mixture into small balls or patties, about the size of a golf ball. If the mixture is too crumbly, add a small splash of water or lemon juice. If it’s too wet, add another tablespoon of chickpea flour.
Choose your cooking method:
- Deep Frying:
  Heat about 2 to 3 inches of oil in a deep pot or skillet to 350°F (175°C). Carefully lower 6–8 falafel into the oil at a time and fry for 1 to 2 minutes per side until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Pan Frying:
  Heat a few tablespoons of oil in a skillet over medium heat. Place falafel in the pan and cook for 2 to 3 minutes on each side until golden and crisp.
- Baking:
  Preheat the oven to 425°F (220°C). Lightly grease a baking sheet with oil. Place falafel on the sheet and brush or spray the tops lightly with oil. Bake for 25 to 30 minutes, flipping halfway through, until browned and crisp on the outside.
Serve:
Serve falafel hot with tahini sauce, hummus, or yogurt sauce. They’re delicious in pita bread with lettuce, tomato, cucumber, and pickles or added to a grain bowl or salad.

Servings and timing

Serves: Approximately 18 falafel
Prep time: 45 minutes (includes soaking time not counted here)
Cook time: 10 minutes
Total time: 55 minutes

Variations

Herb swaps: Replace cilantro with extra parsley, mint, or dill for a different flavor.
Spice boost: Add a pinch of cayenne or smoked paprika for extra heat or smokiness.
Lemon twist: Add a teaspoon of lemon zest for a fresh citrus note.
Air Fryer option: Spray falafel lightly with oil and air fry at 400°F (200°C) for 5–6 minutes, flipping halfway.
Mini falafel: Make smaller, bite-size balls for appetizers or party platters.
Tahini mix-in: Add a teaspoon of tahini to the mix for a subtle nutty flavor.
Stuffed falafel: Place a small piece of feta or pickled vegetable inside each falafel before shaping for a surprise filling.

Storage/Reheating

Refrigerator: Store cooked falafel in an airtight container for up to 4–5 days.
Freezer: Freeze uncooked falafel balls on a baking sheet until solid, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.
To cook from frozen: Fry or bake directly from frozen — no need to thaw. Just add an extra minute or two of cooking time.
Reheating: Reheat falafel in a 400°F (200°C) oven for 8–10 minutes to restore crispness. You can also reheat in an air fryer or microwave (though they’ll be less crisp).

FAQs

1. Can I use canned chickpeas?

No. Canned chickpeas are too soft and moist. They don’t hold together well and result in mushy falafel that fall apart during cooking.

2. What if the falafel mixture is too wet or crumbly?

If it’s too wet, add more chickpea flour a tablespoon at a time. If it’s too dry, mix in a small amount of water or lemon juice until it holds its shape.

3. Can I bake falafel instead of frying?

Yes, baked falafel are a healthier option. They may not be as crispy as fried ones, but they still taste great, especially when brushed lightly with oil before baking.

4. Why did my falafel fall apart in the oil?

Over-processing, using canned chickpeas, or having too little binding (like flour) can all cause falafel to break apart. Ensure the mixture is coarse, not pasty, and chilled before frying.

5. Can I freeze the falafel mixture?

Yes. Shape the mixture into balls and freeze them on a tray. Once frozen, transfer them to a sealed container or bag. Cook from frozen when ready.

6. How do I make falafel gluten-free?

Use chickpea flour or another gluten-free flour, and ensure all other ingredients (like baking soda) are labeled gluten-free.

7. What’s the best oil for frying falafel?

Use oils with a high smoke point like sunflower, avocado, or grapeseed oil. Avoid olive oil for deep frying.

8. Are falafel healthy?

Yes, especially when baked or air fried. They are rich in fiber, plant-based protein, and vitamins from herbs and spices. Deep-frying adds more calories but doesn’t make them unhealthy when enjoyed in moderation.

9. Can I add other vegetables to the mix?

You can add small amounts of finely grated carrot or zucchini, but be cautious — too much moisture can affect the texture. Always squeeze out excess water from added vegetables.

10. What sauces go best with falafel?

Classic tahini sauce, garlic yogurt sauce, tzatziki, hummus, or even a spicy harissa mayo all pair beautifully with falafel.

Conclusion

Falafel is a classic recipe that delivers on every level: flavor, texture, and versatility. Whether fried, baked, or air fried, these herbaceous chickpea balls make a delicious and filling meal. With the right ingredients and preparation, homemade falafel are easier than you might think and far more rewarding than store-bought versions. This recipe is perfect for meal prep, entertaining, or a simple weeknight dinner.