Falafel are delicious balls of chickpea and herb goodness that are crispy on the outside, yet soft and fluffy on the inside. They’re a staple in Middle Eastern cuisine and can be added to wraps, pitas, salads, and so much more. Bonus – I’ll show you how to make both fried falafel and baked falafel so you can choose your favorite method!
Why This Falafel Recipe Is Unmatched
Are you ready for the best falafel you’ve ever tasted? I’ve enjoyed falafel on numerous trips through Egypt, Israel, and Jordan — from sit-down restaurants to bustling street corner vendors (which are about as authentic as they come). Make sure to watch the video below for a little snippet from one of my Middle Eastern trips! And while each experience has had some slight variations and tweaks to the recipe, after eating my way through Tel Aviv several years ago I figured out what truly makes a great falafel. Here’s my secret:
- Use lots of herbs. You’ll notice that my falafel are greener than other recipes. That’s because the best falafel I’ve eaten in the Middle East had tons of fresh herbs (I’d say double the amount you’d find in more Americanized versions). More herbs give a beautiful, vibrant color plus a delicious boost in flavor!
- Add a touch of green pepper. A small green pepper imparts a special kick that’s “a little something extra.” Don’t worry, it’s not spicy, just insanely delicious! When I first saw a falafel vendor add this, I realized what had been missing from other recipes.
- Don’t forget the tahini sauce. My homemade tahini sauce is a non-negotiable when serving up these falafel. It gives them a creamy, lemony garlic touch!
What is Falafel?
Before jumping straight into the recipe, let me describe falafel a bit better. Traditional falafel are made from a mix of ground chickpeas or fava beans, fresh herbs, and aromatic 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 a mezze (a group of small meals). It’s also naturally vegan, vegetarian, and gluten-free.
Falafel Ingredients
- 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 (they’ll turn out a bit mushy).
- Onion & Garlic: I use yellow onion for a slightly stronger flavor, but you could use white or red onion as well. For the garlic, use fresh garlic versus powdered for a more robust flavor.
- Parsley and Cilantro: This is the ultimate herb combination for falafel. But if you are not a fan of cilantro, I’ve got notes on that below.
- Green Chile Pepper (Serrano Pepper): As I mentioned above, this is key for that authentic flavor with depth and oomph. 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 often used in Middle Eastern cooking and have an earthy, spicy, assertive flavor you’ll love.
- Chickpea Flour & Baking Soda: This helps to bind the mixture together, add a fluffy texture, and retain the shape while frying. I prefer chickpea flour (as it’s more authentic), but you could use almost any flour.
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.
How to Make the Best Falafel
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.
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 for the best texture. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
Mix the falafel dough and let it chill. Transfer the mixture to a bowl, add the chickpea flour and baking soda, then stir it all together. Cover the falafel dough with plastic wrap or a lid, then chill in the fridge for 30 minutes to one hour.
Shape your falafel. You can do this by hand, with a cookie scoop (which is what I use) or a falafel scoop. And it’s up to you if you’d like round balls or a flatter patty or disc shape. Any shape can be used for deep frying, though the flatter shapes are better if you plan to pan-fry or bake. And once you’ve formed them all, place them on a plate.
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 they’re golden on the outside. Use a skimmer to 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 my falafel. It’s quick and easy and uses less oil than deep frying. If it’s for a party or guests, I’ll deep fry a batch or two and make falafel balls. I love the rounded shape and they’re the perfect finger food!
Cooking Tips
- If your falafel breaks apart, it’s probably because the mixture wasn’t processed to a fine enough texture. You can pulse the mixture a bit more, or if they’re too dry, add more water to help bind them together.
- If your falafel mixture is still wet after chilling, mix in a bit more chickpea flour before forming into balls.
- If you can’t have cilantro, you can use parsley on its own or swap in another tender herb.
- For cooking in the air fryer, I’ve had readers tell me that they’ve had success by air frying them at 400°F (200°C) for about 5 to 6 minutes.
Freezing & Storage Tips
- Freeze the falafel dough: Good news, you can make them ahead of time and freeze raw balls of falafel for up to 3 months, then cook individual portions on demand using the methods listed. No need to thaw the balls beforehand!
- Storing leftovers for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days.
- Reheating leftovers: 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.
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). They’re also great for protein bowls (as falafel are high in protein!), with dollops of hummus or baba ganoush. 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!
More Middle Eastern Recipes You’ll Love
- 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.
- Or enjoy these delicious Mediterranean diet recipes!
If you make this falafel recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.
Most Delicious Falafel Recipe (Fried or Baked)
Description
Video
Equipment
- Cookie Scoop For round falafel balls.
- Falafel Scoop For disc-shaped falafel.
- Metal Skimmer The best skimmer I've used for ages.
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
- 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.
- Pulse 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 for the best texture. Then, pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
- Chill the falafel. 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.
- Shape the falafel. 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.
- Cook the 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.
- Remove the falafel. Use a skimmer to check the color of the falafel and make sure they don't overcook. Then remove them to a paper towel-lined plate.
- Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Originally published July 2019, but updated to include new photos and information for your benefit!
OMG, this is hands down the BEST falafel recipe I’ve ever tried!! 🙌 I baked mine in the oven and followed the suggested temperature and time — totally spot on! 💯
Hi Katerina – Thrilled to hear your baked falafels turned out perfectly with this recipe!
Can you provide baking instructions or did I miss them? Thx.
Hi Francine – they’re listed in the post above. Enjoy!
This is still one of my go to recipes for falafel! I have been making this for the past 4 years since i came across Downshiftology! It’s perfection 🥰
Hi Cally – I’m so glad this is the falafel recipe you come back to every single time!
Omg I just made our home some fresh falafel patties and they turned out AMAZING! Followed this recipe exactly. My dough required 2-3 Tbs more of chickpea flour, but I got it right! Yummeeee! Def doing this again and again
So happy you loved the recipe, Rachel!
First time making Falafel and this recipe is great! So delicious and simple, this recipe is going to be in my weekly rotation because I can’t get enough. I will say that since I don’t have chickpea flour I substituted AP flour and upped it to 4 tbsp and it worked perfectly, my little patties stayed together well and came out great. 10/10!
Glad this worked out great with AP flour instead, Kim! Excited for you to keep this falafel recipe in your rotation.
Hi Lisa! This is one of my favorite recipes, but I’ve only made them from the fresh mix. I just made a double batch and froze for a dinner on Saturday. I haven’t yet decided if I will fry them or air fry/bake them yet, but how do you recommend cooking them from frozen (either baking or frying—I shaped them with a falafel press and froze them already molded). I want them to cook fully through but still have a nice crisp on the outside. Should I defrost the individual falafels or cook them from frozen? Thank you so much!
Hi Cate – that’s great that you planned ahead and made an extra batch. I’d defrost your pre-made ones in the fridge, then continue cooking them as per the instructions. Enjoy!
Delicious, better than store brought or deli! Family loved how it was not dry and delicious. Recommend!
Thrilled to hear the whole family loved this falafel recipe!
I just love your falafel recipe it’s really delicious.Thank you so much ❤️
So glad you’re loving this falafel recipe a ton, Dimple!
Which cookie scoop do you use/how big? You linked the falafel press twice by accident!
Hi Cate – The correct cookie scoop should be linked in the recipe card!
If anyone’s wondering, I got a fry daddy just for this and it cooked 30 gram portions in batches of 6 for 2 minutes. They came out PERFECTLY! Texture and color were spot on! I also used unbleached wheat flour since I had no chickpea flour. Everything else was the same. The fry daddy temp is fixed to around 375-380F.
HOWEVER, I would HIGHLY suggest you cut the salt in half for your first batch as the salt level was way too high for our tastes.
When eating falafel, you almost always add salty pickles, sauces or other condiments and it would drive it way above what we would find palatable.
Hi Mitch – Thanks for sharing your experience with the fry daddy deep fryer! Sounds like it created the perfect crispy falafel balls.
I love this recipe, it has to be one of the best falafels I have eaten. Thanks for the recipe.
Hi Kim – I’m so glad you found the perfect falafel recipe you can make again and again!
Just made these for the first time. Turned out great! I baked mine in an air fryer at 375 for 15 minutes
Hi Zachary – Happy to hear your falafel turned out perfectly in the air fryer!
I was just going to ask if anyone used an air fryer….. I resisted buying one for years because, I’m stubborn and traditional, but i’m converted haha. Making this tomorrow for lenten friday!
What oil are you using to fry? This nutritional information is based on the falafel before the fry?
I use avocado oil to fry, but you could use the oil of your choice. And yes, the nutrition info is just the ingredients in the falafel. Enjoy!
Falafel has been my culinary nemesis for years. I love it, but I’ve had so many failed attempts at making it. This recipe was absolutely perfect. I did end up adding the couple teaspoons of lemon juice at the end. I’ll use this recipe from now on!
Hi Jen – I’m happy to hear you were able to master falafel with this recipe, yay! Enjoy!
Hi for how long and what temperature should I cook them if baking in the oven please ?
Hi Alex – It’s mentioned in the post above, but you’d bake them at 425F for about 25 to 30 minutes, flipping halfway through. Enjoy!
Absolutely delicious! I made these to meal prep for the week and they will be my go-to falafel recipe from now on. They keep and re-heat very well.
Hi Sarah – What a delicious way to meal prep! Glad you’re loving this falafel recipe.
I did make this recipe this evening, I did increase all spices by double and herbs aswell. This is a keeper recipe, made the sauce aswell. Everyone loved them. This is a no joke recipe absolutely amazing!
Nothing wrong with adding more spice and herbs for a more flavorful falafel! Glad everyone enjoyed this recipe, Orlan.
These are my favorite! They rival any restaurant’s falafel and I’m so happy I can make them at home! Love your cookbook, too! I use it often when I’m planning meals because I know the recipe will be simple, delicious, and good for my family. Thank you for all you do! God bless you!
Hi Stephanie – That’s great to hear your falafels turned out great! I hope you continue to enjoy all my recipes to come.
Hi, I have plans to make this asap. Just noticed that one ball has 48kcal- i thought frying will add more calories due to absorbed oil…
Thank you Lisa for being very thorough. Appreciate the video as well as the cooking and storage tips. It was delicious wrapped in a fresh tortilla along with tomatoes, red onions, lettuce, and a homemade ranch dressing. Sometimes, it’s just as great pulled out of the freezer, heated up, then eaten as an after school snack.
I love how you turned this into a delicious falafel wrap, Regina! And agreed on enjoying this as a healthy snack.
This was easy and yummy! I cooked mine in the oven. We ate them with salad and the lemon tahini sauce.
The lemon tahini sauce is the cherry on top! Happy to hear you enjoyed this recipe, Dana.
This is the best falafel that I or my family ever tasted! The bunch of cilantro, bunch of parsley and part of a chile pepper make all the difference!
Lisa Bryan has done outstanding research to come up with this delicious recipe. There is no comparison!
Hi Merilyn – Happy to hear you and your family are loving this falafel recipe!
This is the best recipe I have used EVER!! The way the chickpeas get crunchy around the edges. I made tzatziki to go with and a cucumber salad. Thank you
I’m so glad you’re loving this falafel recipe, Valerie!
The best of the best! I live in the Middle East where you find falafel everywhere but I would say this one is the best for me. Thank you so much for sharing
I’m so glad you love this falafel recipe, Luciana!
Where are the instructions for baking them?
You can find them written in the post, Grace!
I would like to know how to bake them correctly. I don’t eat fried foods. Thank you!
Hi Robyn – You can find the baking instructions written in the post!
Wonderful recipe! It was easy to follow and they turned out delicious baked. I made the patties smaller so I could get small little crispy bits, and they are delicious. Thank you!
Hi Danielle – I love those little crispy bits as well, haha. Enjoy!
This recipe is great, however I didn’t see the “tips” section until after I processed ALL of the chickpeas along with the other ingredients in my food processor. I soaked 1 cup of dried chickpeas, which becomes 3 cups of chickpeas post-soak. I think that out of this amount, only 1 cup is supposed to be used in the actual recipe, but for me that wasn’t entirely clear.
Despite the diluted flavour of all the other ingredients due to excess chickpeas, I can tell that this is a great recipe and will be utilizing it again in the future, except with the correct amount of chickpeas to experience exactly as intended!
Hi Shan – you use the entire 3 cups of cooked chickpeas in this recipe (from the 1 cup of dried). Hopefully that clarifies it. And I’m glad you enjoyed the recipe!
Hi, I’m a little confused..are the chickpeas cooked or not before adding to the blender?
Hi Gerry – No, the chickpeas are simply soaked in water overnight before adding to the blender.
Delicious! Thank you
Glad you enjoyed this falafel recipe!
I made the falafel balls per recipe and pan fried them. Everyone loved it. I will be making them again.
Wonderful! I’m glad the pan-frying method worked out for these falafel balls.
Absolutely Amazing !!!!! The entire family LOVED it !!!!
Hi Nancy – Happy to hear everyone is loving this falafel recipe!
I need some guidance because my first attempt at these went awfully. They batter was so wet that I added more chickpea flour. Then it wouldn’t brown and just fell apart after holding up into a ball uncooked. What can can I try to save my next batch chilling in the fridge?
Hi again Lisa. I shared a hack for falafels but then I lost my comment somehow. So I’ll try again.
Instead of making balls or patties, spread the dough over a pita bread or a wheat tortilla, then took it to a nonstick pan with a little oil and fried it upside down just to brown the falafel. I just cooked the 1 side. When it was nice and browned I make it into a taco, with lettuce tomato and of course tzatziki!! I can’t go back to the traditional way.
Thank you for your recipe!!
That’s an awesome hack, Jan! Thanks for sharing!
Lisa, this really is the best recipe I have found for falafel both on my healthy food plan or not. But since I use no pressed oil, and you bill this recipe as able to be baked instead of fried, did I simply miss the baking instructions? Thank you for a staple in my Starch Solution whole plant vegan no SOS lifestyle.
Hi Laura – You can find the baking instructions written in the post! Hope that helps.
Texture is decent- could have a crispier interior.
Needs more flavour