Falafel

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Falafel are delicious balls of chickpea and herb goodness in Middle Eastern cooking. Naturally vegan and vegetarian, falafel are great in wraps, pitas, sandwiches and salads. Today, I’ll share how to make both fried falafel and baked falafel. You choose your favorite!

Falafel on a plate with tahini sauce.

Are you ready for the best falafel you’ve ever tasted? I’ve had my fair share of falafel on travels through Egypt, Israel and Jordan. I’ve had them in restaurants and on street corners (about as authentic as they come). I’ve had them stuffed in pita and on salads. And I’ve had them with slight variations and tweaks, though the recipe itself is fairly simple.

So after eating my way through Tel Aviv several years ago, I realized what makes the best falafel. And here’s the answer: tons of herbs (double the normal amount) and a small amount of green pepper. This makes for an addictive flavor that’s “a little something extra” but not spicy. Just insanely delicious.

What is Falafel?

Traditional falafel is made from ground chickpeas or fava beans, herbs and spices. The mixture is then formed into balls or patties and deep fried for a texture that’s crispy on the outside and soft on the inside, sort of like a fritter. It’s a classic Middle Eastern and Mediterranean recipe that’s enjoyed as street food and often served up as part of mezze (a group of small meals).

Falafel ingredients in a food processor.

Falafel Ingredients

Falafel are naturally gluten-free and made from a few simple ingredients. Here’s what’s in my recipe:

  • Chickpeas (Garbanzo Beans): Only use dried and soaked chickpeas, not canned chickpeas in this recipe. Canned chickpeas will be too soft and wet and your falafel will not form properly.
  • Onion: I use yellow onion for a slightly stronger flavor, but you could use white or red onion as well.
  • Parsley and Cilantro: These two delicious herbs inject heaps of flavor into your falafel and turn the inside a beautiful, vibrant green.
  • Garlic: Use fresh garlic cloves rather than garlic powder for the most robust flavor.
  • Green Chile Pepper (Serrano Pepper): A small pepper adds a kick of flavor and spice without over-powering the falafel. You can adjust this to more or less, but don’t omit it without trying it first – trust me.
  • Cumin, Cardamom, Salt and Black Pepper: These aromatic spices are used often in Middle Eastern cooking and have an earthy, spicy, assertive flavor you’ll love.
  • Chickpea Flour: This helps to bind the mixture together and retain the shape while frying. I prefer chickpea flour (as it’s more authentic), but you could use almost any flour you prefer.
  • Baking Soda: This is a key ingredient for helping to provide the fluffy inside texture of the falafel.

Find the printable recipe with measurements below.

*Note: While this recipe is gluten-free and all falafel I’ve had overseas have been made with gluten-free ingredients, always double check the flour used and if there’s cross-contamination with the oil. 

Pulsing falafel dough in a food processor.

How to Make the Best Falafel

Are you ready to make homemade falafel? Great! Let’s break this into two parts – making the dough and then cooking (so you can choose your preferred cooking method).

How to Make the Falafel Dough Mixture

  1. Soak your dried chickpeas. Overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
  2. Add all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper and spices to a food processor. I recommend roughly chopping up the onion, herbs and pepper before adding. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
  3. Transfer the mixture to a bowl. Then add the chickpea flour and baking soda, stir it together until it’s fully combined and cover with plastic wrap or a lid.
  4. Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.
  5. Shape your falafel. You can do this by hand, with a cookie scoop (which is what I use) or a falafel scoop. Decide if you’d like round balls or flatter patty shapes. The flatter shapes are better if you plan to pan fry or bake. Any shape can be used for deep frying. Form all your falafel and place on a plate.
Rolling balls of falafel.

How to Cook Falafel – 3 Different Ways

You’ll notice in the photo below that no matter which method you choose, they look pretty similar once cooked. A perfectly golden outside and bright green inside!

How to Deep Fry Falafel: Heat about 3 inches of oil (I use avocado oil) in a pot on medium heat to 350°F (175°C). Once the oil has reached temperature, gently drop 6 to 8 balls into the oil at a time. Let them cook for 1 to 2 minutes, or until golden on the outside. Use a skimmer to the remove the falafel to a paper towel-lined plate.

How to Pan Fry Falafel: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. Gently place the falafel in the pan and cook each side for 2 to 3 minutes or until golden, then transfer to a paper towel-lined plate.

How to Bake Falafel: Pre-heat your oven to 425°F (220°C). Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25 to 30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.

Want to know the method I use most often? If it’s just for me, I’ll pan fry. It uses less oil but is still super crispy on the outside. If it’s for a party or guests, I’ll deep fry a batch or two and make falafel balls. They’re the perfect finger food!

Showing how to cook falafel three ways.

How to Serve Falafel

Falafel are best served immediately after cooking, so they’re warm and crispy. They’re delicious served in pita, wrapped in lettuce or collard greens, or topped on a simple green salad (my preferred method). But however you serve them, don’t forget to drizzle them with my lemony garlic tahini sauce (made from homemade tahini). It’s a creamy and flavorful requirement!

Falafel on a plate with tahini drizzled on top.

STORAGE TIPS

  • To store for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days.
  • Freeze for later: You can freeze raw balls of falafel for up to 3 months, then cook individual portions on demand using the methods listed above. No need to thaw beforehand!
  • To reheat: While you can easily reheat cooked falafel in the microwave, they’ll be crispier on the outside if you reheat them in a 400° (200°C) oven for about 10 minutes.

More Middle Eastern Recipes You’ll Love

  • Hummus – The original and best hummus recipe!
  • Baba Ganoush – This roasted eggplant dip is smoky delicious.
  • Israeli Salad – A simple vegetable salad is always a welcome addition.
  • Shakshuka – The #1 breakfast recipe on this website – it’s a reader favorite.
  • Lentil Salad – A delicious mix of lentils, cucumber, red onion, dates, and parsley.
  • Cauliflower Rice Tabbouleh – My veggie-heavy spin on tabbouleh.
  • Falafel Flatbread – Want to turn this falafel recipe into a slice of bread? Try this flatbread – it’s incredibly unique and so versatile. You’ll love it!

I hope you enjoy this falafel recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers!

Falafel on a plate.

Most Delicious Falafel Recipe (Fried or Baked)

4.96 from 425 votes
Prep: 45 minutes
Cook: 10 minutes
Total: 55 minutes
Servings: 18 falafel balls
Author: Lisa Bryan

Description

The best authentic falafel recipe you can make at home! A simple combination of chickpeas, herbs and spices that's blended together and fried (or baked). They're crispy, soft and delicious! Watch the video below to see how I make them in my kitchen!

Video

Equipment

Ingredients 
 

  • 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
  • ½ cup roughly chopped onion
  • 1 cup roughly chopped parsley, about a one large bunch
  • 1 cup roughly chopped cilantro, about a one large bunch
  • 1 small green chile pepper, serrano or jalapeno pepper
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon cardamom
  • ¼ teaspoon black pepper
  • 2 tablespoons chickpea flour (or other flour)
  • ½ teaspoon baking soda
  • oil for frying

Instructions 

  • The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2 to 3 inches, as they'll triple in size.
    Chickpeas in a bowl of water.
  • Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
    Falafel ingredients in a food processor.
  • Pulse the food processor several times until the mixture resembles the texture of coarse sand.
    Pulsing falafel dough in food processor.
  • Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
    Mixing falafel dough in a bowl.
  • Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
    Rolling balls of falafel.
  • Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.
    Cooking the falafel in a pan of oil on the stove.
  • Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate.
    Removing the falafel from the pan once they're cooked and golden.
  • Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
    Falafel on a plate with tahini drizzled on top.

Lisa’s Tips

  • Falafel are best golden on the outside, not charred. Make sure your oil doesn’t get too hot. If it does, the outside will cook too fast before the inside can warm up. 
  • The falafel should not break apart while cooking. They’re slightly fragile, but should certainly hold together and retain their shape. If they don’t, see my tip above about adding more flour or water. 
  • Can you meal prep falafel? Yes! Make the dough mixture and then freeze it for up to 3 months. Thaw the mixture in the fridge, stir it, then form in balls or patties and cook. Alternatively, you can freeze pre-shaped raw falafel and fry or bake straight from frozen! 
  • 1 cup of dried chickpeas = 3 cups of soaked chickpeas

Nutrition

Calories: 48kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 166mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: Falafel, Falafel Recipe, How to Make Falafel
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Originally published July 2019, but updated to include new information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




1,150 Comments

    1. Hi Debbie – I have not tried this in the air fryer, but others have successfully done so! I will be sure to test soon :)

  1. This falafel 🧆 was so green & fresh & yum! Mine came out perfect (used a NutriBullet to grind) and held together well. I pan sauteed them in just a little evoo, and they were crispy & delicious without being greasy. Topped with diced tomato, chopped organic mixed greens, and homemade garlicky sesame tahini. Had a potable carrot, apple & green tea drink with them for a delicious & nutritious addition.5 stars

    1. Hi Gail – Amazing! Happy to hear your falafel turned out beautifully and good to know these blended up okay in your Nutribullet.

  2. Hi Lisa, I’m excited to make some for my family as well as a new mama I know! Have you tried, or do you know of, a way to successfully air-fry these?
    Thank you!

    1. Hi Lauren – Some people have air fried these successfully, but I haven’t tested it myself yet. Note to self to do that!

  3. I have made these at least a dozen times. I bake them because I don’t need extra fat. I use a 1/4 cup measure, plop them out and flatten with my hand. I added a few items to ratchet up the veggies. I added an Anaheim pepper, 1/2 green pepper and a handful of sesame seeds. I didn’t care for the consistency coming from blending so I switched over to my Kitchen Aide mixer pasta attachment using the cutting blade along with the plate to make spaghetti. It comes out finely ground, but not as much as the food processor, more like polenta (dry). I run everything through the pasta attachment including the parsley and cilantro. This is a great recipe but even better with your 3 minute hummus. Another excellent recipe I recommend people to try. By the way, both are very good for diabetic people.5 stars

  4. So delicious. I got some of the mixture on my hands and licked it off (gross, I know, but I was alone) and was like ‘I would eat this on it’s own as a salad’ – which I think I will next time.

    SO good. Like one of the best things I can make now.

    I don’t know how she got it so dry and maleable like in the video – but I just added more chickpea flour. Maybe I didn’t set them in the fridge long enough.5 stars

  5. Great recipe! Originally, I was nervous about the consistency and whether these would hold together or not. I pulsed the mixture in my food processor to try and get it as fine as possible, but still wasn’t getting anything as fine as “sand”. Even still, I managed to shape the falafel (bit of a learning curve there) and I put them on a sheet pan in the freezer to set. After an hour, I moved them into a storage container. When I was ready to cook, I removed the falafel from the freezer and let it sit on the counter for 20 minutes before pan frying in a couple tbsp of coconut oil. Absolutely delicious! Thank you for this recipe!5 stars

    1. Hi Emily – You actually don’t need the texture to be super fine to form the balls. But glad they turned out great!

  6. This really is a great recipe. I used tinned chickpeas for convenience and just doubled the flour (2 cans of chickpeas, four tablespoons flour) and it worked well. Super moist and tasty. Even my meat loving husband loves them.5 stars

  7. Really good! I used this receipe as is. I baked it (oven fried) so much less splatting than frying. Some of us are tired of getting splattered with hot oil. Will make again and again.5 stars

  8. Only falafel recipe I make as I love the oven baked version. A winner!! ( as well as so many of the downshiftology recipes)5 stars

  9. These did not remotely work. Followed the recipe to a T and it was just a crumbly bowl of ingredients. Used two full lemons to try and get them to form into balls and they still fell apart. Waste of food and time.1 star

    1. Hi Jane – sorry to hear you were unsuccessful with this recipe. When the falafel doesn’t stick together, it’s usually because it’s not processed to a fine enough texture. But you can always use more flour and water to help bind them together. Hope your next try turns out better!

      1. We loved this recipe! So delicious and recipe was easy to follow!

        How many servings are in this recipe?5 stars

      2. So happy you love the recipe, Sarah! And it makes about 18 balls. I typically serve 4-ish balls per person, so that’s about 4 to 5 servings. Enjoy!

  10. Hi Lisa, great recipe even though I did not made but I know some of Falafel secrets like Backing Soda (fluffiness) . What happens if I mix Chickpeas and Fava ? I have seen some restaurants mixing it. Did you test backing Falafel in Air Fryer (considering flat falafel , so it can bake well) ? would the taste be different ?5 stars