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!
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
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.
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
- 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. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
- 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.
- Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.
- 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.
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!
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!
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!
Most Delicious Falafel Recipe (Fried or Baked)
Description
Video
Equipment
- Cookie Scoop For round falafel balls.
- Falafel Scoop For disc-shaped falafel.
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.
- 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.
- Pulse the food processor several times until the mixture resembles the texture of coarse sand.
- 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.
- 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.
- 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.
- 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.
- 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 information for your benefit!
Mmm-mmm I love love falafels! I didn’t know that they could be baked (not fried). I cannot tell you how happy I am to have this recipe!
Hi Patty – They can be made so many ways! I’m glad this was helpful for you :)
I looove falafel with tahini sauce! These look amazing!
You really can’t go wrong with that combo, they’re made for each other! Enjoy!
Love a good falafel recipe and these look delicious!
Hi Genevieve – Thanks so much :)
So far I’ve loved every recipe that I made from this website, but these falafels were superb. Hands down the best I’ve ever made/eaten. I baked them in the oven and was really happy with the result.
Hi Maria – So glad to hear you loved these falafels :) They’ve been such a hit!
OMG! These are so good! I pan fried mine. You really need to take her advice and DON”T use the canned chickpeas (just saying). These take some thought since you have to soak the dried chickpeas overnight, but it is so worth it!! I made her Israeli salad to go with it. Super yummy!
Hi Becky – I’m glad my tips and tricks helped you make the perfect falafels :)
I loved these! And best part for me is there we’re cooking options! I fried as per instructions and it was so easy having full instructions, they were perfect! Thank you!!!! Denise :)
Hi Denise – So many ways to make these falafels, but all work :) I’m glad you loved this recipe! Do stay tuned for a special falafel recipe coming hopefully by the end of the year!
I made these recently to go with a Mediterranean smorgasbord. The recipe is as easy as it is flavorful. The soaked chickpeas were a bit hard after soaking, so I added a 1/2 can of canned garbanzos. It helped bring the mixture together. I achieved the course sand texture, but decided to add some of the aquafaba to make the mixture more moist.
I was concerned with the cohesion of the batter because this was my 2nd attempt. The 1st attempt, I tried making patties and pan frying. The mixture was too dry/course and they patties crumbled in the pan. In retrospect, I didn’t process the mixture long enough to achieve the sand-like texture. With the 2nd attempt, I made sure the batter would stick together as balls and deep fried them.
They reheat okay in the microwave, but I would definitely recommend toaster oven/oven to maintain the crispy exterior. I’m going to make these again soon and bake them to compare.
Just add this to my favorite, go-to Downshiftology recipes. Thanks Lisa! -Your favorite Atlanta follower
Hi Kelly – I’m so glad you loved this falafel recipe! The different ways of making them will vary among everyone, so definitely try baking them and see how it turns out! :)
I love the way the falafels came out but they were really lacking in flavour. For those who appreciate a robust flavour maybe increase the amount of spices used according to taste.
Yes, you can always increase the spice level to suit your needs. :)
This recipe is perfection! My daughter and I cannot get enough. I recently went vegan, and this is the first recipe that makes me feel like I’m not missing a thing. Thank you!
Hi Sarah – I’m so happy to hear that! This is also one of my favorite recipes to make and meal prep! I hope you two continue to enjoy my recipes and videos, as I have tons of great ideas coming in 2020!
I tried to make this using my ninja blender and it just couldn’t get the ingredients blended and chopped down to the right size. That said, it was still delish. Can you recommend a food processor that would be better to render the mix?
Hi Star – Yes, a food processor is better for mixing these ingredients to get the right consistency. As for food processors, you can head on over to the Shop Page on my website to see which food processor I use :)
This recipe was wonderful!!! Thank you for posting it! I baked most of the recipe, but also dropped about a half dozen of them into an air fryer, which made for a crispier outside (oil-free). This is the best falafel recipe! Thank you again!
Hi Teri – I’m so glad you enjoyed this recipe! It’s one of my absolute favorites to make :)
Lisa, my name is Danielle and I just wanted to thank you!!
I learned around 6 months ago I was dairy sensitive. I have spend thousands of dollars on doctors who just put you on medication! I finally found a great doctor who found the problem! At that point I felt defeated on learning a lifestyle change and then I found you! I have been following you and learning how to how to cook as well as make a lifestyle change! I also recommend you to the Dental Hygienist Society for healthier cooking, as well as education tips on cooking! Always, thanks for being AWESOMESAUSE and keep up the great work!!
Hi Danielle – Learning that your either dairy or gluten sensitive can always be a bit difficult at first, but know that that doesn’t mean you have to compromise flavor when it comes to cooking! I’m so glad that you found Downshiftology and I hope you continue to enjoy my healthy recipes and video tutorials :)
Is there a substitution for chickpea flour?
Hi Grace – you could use almost any flour as a substitute in this recipe. :)
Third recipe I try from Downshiftology and I couldn’t be more happy about it!
Everything is well tested so if you follow instructions it can’t go wrong.
Congrats for the great work!
Hi Thais – Thanks so much for following along and I’m glad you’re enjoying the recipes along the way :)
admittedly I am using canned garbanzo. So this may be the issue. And, I don’t have a thermometer to know if the oil reached 350 degrees. But, when I added the balls, they sizzled, then completely dissolved into the oil. Now I just have a pot of very hot herbed avocado oil. Total bummer. Now I am baking the remainder of the batch, which I am sure will be fine. But, I was wondering if you have tips as to why my balls fell apart in the frying oil.
Thanks!
Hi Julie – yes, as I mention on the post I do not recommend using canned garbanzo beans in this recipe. That would definitely cause the issues you’re experiencing.
I have made this recipe twice and each time it tastes even better. Thanks for the recipe. Love it.
Hi Anna – So happy to hear you love this recipe! It is definitely a reader favorite :)
Thank you for the wonderful recipe and thorough directions. This was my first time making falafel from scratch and with your instructions, they turned out delicious! The recommended oil temp was spot on. Oil at 350 degrees really made the difference in getting the falafel cook time right. The serrano pepper added just the right amount of heat without overpowering any of the flavors. I made a slight variation, adding a pinch of coriander to accompany the cumin and cardamon. The falafel was a huge hit with my family, vegetarians and non-vegetarians alike! Thank you!
Hi Dan – Congrats making your first batch of falafels! I’m so happy to hear that you and your family loved this recipe :)
Hi, Lisa –
Do you think I could grind some dried chickpeas in my spice grinder to get the two tablespoons of chickpea flour, or will I need to buy a bag of besan or chickpea flour? I’m trying to avoid having a pantry of items I rarely use (unless you have more chickpea flour recipes!)
Thanks,
Denise
Hi Denise – I’d recommend buying chickpea flour for this. You could also make my socca recipe with chickpea flour – it’s delish!
These are the best falafels I have made ever, so yummy. I have made them twice now. I fried some and put some in my air fryer and we preferred how they came out in the air fryer, very crunchy and quick to cook. Great for a snack too. These will be a regular in our house. Thankyou 😊
Wonderful! I’m so happy you loved the falafel recipe Sian! And that’s great that you used your air fryer to make them. I’m sure other readers will be pleased to hear that they work in the air fryer. :)
Question: the soaked chickpeas don’t need to be cooked prior to using in this recipe?
Hi Padma – No, you can just soak the chickpeas as is without being cooked!
Nice, but metric conversion is not working :/
Hi Bob – Just fixed it! Let me know if it works now :)
Oh my gosh, this is the most amazing falafel I’ve ever had! Note to self, wear gloves when handling Serano peppers…
I will definitely be making these again!
Hi Jenny – I’m so excited that you loved the falafel recipe! It is probably one of my favorites also :)
Hi!
Is there some other herb i can use instead of the cilantro?
My boyfriend really can not stand the taste of cilantro so I can not put it in, but i don’t want to miss out on a lot of flavour! I want to replace it with something else!
Hi Anouk – because there is so much parsley in this recipe, I would just leave the cilantro out :)
These are delicious! Recipe is easy to follow and I’m delighted with the results. Crunchy exterior and fluffy interior. Perfection in every bite.
Hi Priscilla – glad you loved the recipe!
I cant believe I had not discovered your blog!! Subscribed to your mail list and followed you on Instagram right away. Love making falafel at home. This looks so yummy.
Hi Sheenam – I’m so glad you discovered my blog and excited for you to follow along my journey! Hope you enjoy all my recipes :)
I’ll definitely try making them! Can I use my Vitamix? I don’t have a food processor.
I know some have made it in their Vitamix. It’s not quite as easy as a food processor as you have to stop it more frequently and scrape down the sides, but it’s doable!
This recipe is great, especially because they’ll still taste good even if your dough does is not the right consistency! My dough came out really wet due to not allowing the herbs to dry after rinsing and I used chick peas I had frozen after cooking in the pressure cooker. I was able to soak up a lot of the moisture with paper towels. I pan fried, served immediately with your tahini sauce, and the family approved.
I’m glad you were still able to make them work Lisa! As long as the flavor is spot on, I think everything else is tweak-able. :)
Hi! Do you take out the seeds of the pepper? Is it spicy with it?
Yes, I take the seeds out. Make sure to watch the video above to see how I do it. :)
Delicious! I have tried making falafel so many times. It just didn’t satisfy. This recipe is soooo good. I’ve opted for frying and do not regret!
Yay, I’m so happy you loved the recipe! :)
Excited to try this tomorrow night! For how many days can you refrigerate the cooked falafels? Thanks :)
Hi Mary – the falafels are best eaten right away while they’re crispy. You could certainly save and re-heat them, just be aware that they won’t be crispy the next day.
I made falafel for supper tonight – delicious!! I served them with your recipe for tahini sauce (I could eat this with a spoon!), tossed salad and your lentil salad with cucumber and lemon vinaigrette. Everything was easy to make and very tasty. Thanks for sharing these wonderful recipes!
PS – I cooked my falafel in a toaster oven.
Yay, I’m happy you loved the falafel Sue (along with the lentil salad and vinaigrette) – sounds like a perfect dinner! And thanks for sharing that you cooked the falafel in the toaster oven. Another great option!
I have done it! Really nice, thank you!!!
Wonderful! I’m happy you enjoyed the falafel recipe Tanya!
OMG, I can’t accurately describe how delicious this recipe is. I have been craving gyro for a few weeks. The flavors from the falafel are very similar to a gyro. I know the recipe is not meant to be a substitute for gyro meat but how great that it satisfied that craving.
Hi Baida – This is definitely a great vegan replacement if you’re craving for a gyro! So happy to hear you enjoyed this recipe as it definitely took some time to perfect this one :)
I made this falafel last night and had them on a salad with romaine, tomatoes, cucumbers, red onion & a tahini salad dressing. It was amazing. First falafel that my husband has actually liked! It took a bit of time to make, but it wasn’t hard. Totally worth it. I froze half the mix to cook and eat later.
Yay! I’m happy you both loved the recipe Theresa. And that sounds delish on top of a salad (how I prefer to eat falafel as well). Smart move to freeze half the mixture. Now you’ve got falafel nearly ready to go when the craving strikes. :) Enjoy!
I made this recipe for launch today and really like it. It is truely Authentic recipe. Easy to make and delicious. The only thing I would left out when I make it next time is Baking soda. I tasted the strong baking soda flavor in every bite. This is of course my personal choice. It didn’t stop me from eating this deliciousness of course. Thank you for sharing this delicious recipe with us.
Wonderful! I’m happy you loved the recipe Ayse. :)
Made them yesterday and even my picky eaters ate a couple! Another great one Lisa!
Yay! Love to hear that. I’m happy you enjoyed the recipe Kris!
Hi can I use vitamix to blend all the ingredients?
Your Falafel recipe is too good……
Mouth watering…..often i eat….
If can offer me in 2 time meal or in the breakfast even…
Yummy.
Wonderful! I’m happy you loved the recipe. And yes, it’s great for any meal of the day. Enjoy!
Falafel are so healthy and so delicious. I absolutely love this easy recipe. Love the addition of cardamom. Need to give it a try.
Thanks Natalie! I think cardamom really makes this recipe taste amazing. I hope you enjoy it!
Dear Lisa,
Wonderful recipe!
Q: Can I substitute chickpea flour with another flour, e.g., buckwheat, coconut?
Thank you as always for high quality content, the effort you make is admirable!
Hi Baiba – yes, you could use almost any flour as a substitute in this recipe. :)
I used buckwheat flour and it was splendid!
Hi Baiba – so glad you loved the Falafel recipe with the mix of buckwheat flour! Great alternative :)
Could you give specifics on the serving size and prep method relating to the nutrition facts? How many falafel balls, and deep fried, pan fried, or baked?
Hi Margery – the nutrition info listed is per falafel ball (assuming you make 18), using the pan fried method.
I love that I can make these at home and not have to go out to get them. You have really hit upon the wonderful flavors I enjoy in falafel.
Yes! And when you make them at home you can tweak the flavors to suit your taste. Let me know how the recipe turns out for you!
These are gorgeous and love how you provided different cooking options! Think I’d try them baked.
Baked falafel are a great option, especially if you’d like to use less oil. I hope you enjoy the recipe Matt!
This Recipe is a keeper, I last had A falafel back in the early 70’s had them in a pita pocket a fresh fine chopped veggies and Cuke sauce, I love this sandwich yours look great,
Chef Ernie
Thanks so much Ernie! Falafel are great in sandwiches and I think now is a good time to whip them up and remind you of the last time you had them. :)
The chickpeas are soaking. I have everything I need to make these except one. But I don’t have a serrano pepper but I do have a jalapeno. Would that be an OK substitute? If not, would a pinch of dried peppers do?
Hi Ann – yes, the jalapeno is a perfect substitute. It’s a little less spicy than a serrano, but certainly fine for this recipe. Let me know how they turn out!
I couldn’t find cardamom, what could I use instead?
Hi Laura – you could add a pinch of cinnamon and nutmeg instead. :)
I love falafels! I admit I have never attempted to make them from scratch. You’ve made it look so do-able. I can’t wait to try your recipe!
I hadn’t until recently either. Though I always love to order them in restaurants when I’m traveling in the Middle East. You should definitely try making them at home, they’re easier than you think! :)
So vibrant and crispy. MMM, I love meals like this that make me not even miss meat being on my plate.
Yes! Falafel are a great meat-free (but still very filling) meal. So glad you enjoyed the recipe Amy!
Can i substitute dried green or pigeon pea lentils for the chickpeas?
Not sure how the lentils would work, but you can use fava beans as well.
Can they be cooked in an air fryer?
Hi June – I haven’t tried that yet, but if you do let me know how it turns out!
I am so looking forward to making this delish recipe!
Awesome! Let me know how it turns out when you make it. :)
I can’t WAIT to try this! I looks delicious. I love your clean recipes(and the Weck jars).
Thank you! I hope you enjoy this recipe and let me know how it turns out. :)
I can’t wait to try! Have you ever tried freezing them? If so, would you freeze them cooked or raw?
Ignore me! Just reread the recipe. Thank you!
Haha. No worries! Glad you found that meal prep tip. :)