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!
Thank you for the recipe. I made it yesterday and I simply loved it!!!
I’m not sure how the inside should feel like, It was mushy but really good.
I can’t wait to make it again!!!!
Absolutely amazing! First time making falafel at home, won’t be the last. Only thing I changed was added a bit more kosher salt, and doubled the cumin (omitted the cardamom, as well), and my mixture was a bit wet so I added extra flour to get to the right consistency to ensure they didn’t break up in the oil. Made the tahini sauce (so good as well) and grabbed some Lebanese picked turnips from the grocery store to give it that authentic restaurant flavor. Best lunch I have had in years. 😃
Wonderful! Happy to hear your first try at making homemade falafels was a success with this recipe Chris :)
Can you use another flour in place of chickpea flour
Unfortunately no, it really needs chickpea flour for the right consistency.
Thankyou for sharing this amazing recipe
Of course! Glad you enjoyed this falafel recipe George :)
These are amazing, thank you so much. I cooked them in the air fryer and they came out great. Crispy on the outside despite no oil. So easy to make, will be a staple in our house from now on as are one of my favourite foods. No more buying falafels again!
Glad these came out perfectly in the air fryer Patricia!
I’ve made these falafels numerous times for my family and friends and they are a win every single time! Thank you so much for sharing❤️
Happy to hear everyone has enjoyed this falafel recipe :)
What is a good replacement for chickpea flour or gluten free flour?
You can use almost any flour in this recipe, and it will still turn out!
Love this recipe added a little hot sauce for a bit of extra kick
Glad you loved this falafel recipe :)
Great recipe. Don’t be shy with the salt.
Happy to hear you enjoyed this falafel recipe Owen!
This is the best falafel recipe we have ever tried.
I used regular flour as couldn’t find chickpea flour. I used the pattie method of cooking. It was delicious. Crisp on the outside and warm and tender on the inside. Thank you so much!
Happy to hear you enjoyed this falafel recipe Terrance!
This recipe is a winner! I keep coming back to it. I usually add one egg to help them stick together.
Glad you love this this falafel recipe Stevie!
Easy to follow this recipe. texture was great with pan frying. But too bland tasting. I will increase all spices salt and pepper next time.
I don’t know what went wrong but the ones I tried pan frying just turned to mush. Now trying the rest in the oven and hoping for the best.
Hi Patsy – it sounds like your falafel mixture may have been a bit too soft. If that happens again next time, just add a little bit more flour.
This was a great recipe and easy for a first time falafel maker. I was too cheap to buy the cardamon (it was like $10 at my local store), so I stuck with coriander which I had on hand. We spread some humus in pita bread and placed our falafel in that and ate it like a sandwich. It is an inexpensive, filling meal and tasted just like the falafel I have eaten for years at one of my favorite lunch establishments.
Happy to hear this recipe brought back some good memories of falafels you’ve eaten before :)
Absolutely love them!!! I have to choose a diet low in cholesterol and sodium. This recipe is easy and addictive! You were right. Don’t skip the Serrano pepper (although I used 1/2 of one. The ” kick” was just right for me.
I also cooked them in my air fryer. Turned out awesome. Just coat them ( lightly) with a little olive oil…a new favorite! 👍
Glad these turned out great in your air fryer! Will keep that in mind for anyone else using an air fryer :)
This is a great falafel recipe with great directions. I’ve made it numerous times and tried most of the cooking variations-pan fried, baked, 6 month old frozen “dough” thawed then shaped and baked. Every time my falafel are delicious, tender, crispy, and perfect. I have even subbed other leafy greens (spinach, kale, turnip greens, radish greens, Swiss chard) for one of the herbs and had excellent results.
Thank you so much for sharing!
Thrilled to hear this falafel recipe was easy to follow along to Cybele! Also, great idea on adding other leafy greens into the mix.
Thanks for this recipe; hands down the best falafel recipe that we’ve tried! Using dried chick peas and lots of herbs do the trick; we even used fresh dill which added a nice touch. Pan frying made them nice and crisp. Kudos!!!!
Happy to hear you enjoyed this falafel recipe Rick! :)
useful information
Thankyou for sharing this
Glad this was helpful George!
Easy and simple recipe
Glad you enjoyed this falafel recipe!
I usually don’t write reviews, but this recipe is the best! Everything went perfectly, easy for a beginner. As I didn’t have the flour that was required, I used all-purpose flour.
I’m glad you found a winning falafel recipe Toma :)
This falafel recipe is OUTSTANDING! It is FULL of flavor and easy to make. It was so delicious, crunchy on the outside but warm and tender on the inside. This is now my go to recipe for falafel. Thank you!
Happy to hear you’ve found a winning falafel recipe Ena :)
Looks great! Any tips for making this without a food processor? I have a small blender but I’m not sure it would hold all the ingredients
You can use a high powered blender, just make sure to scrape down the sides as you pulse.
My husband and I just made this for dinner tonight, and it was great! We used the pan-frying method, and it was so simple. We paired it with your hummus and tzatziki recipes to have in a pita! We’ll definitely be making it again, thanks for a great recipe!
Happy to hear both you and your husband enjoyed this falafel recipe! You can never go wrong the infamous hummus and tzatziki pairing :)
Have made these now a number of times and they turn out fantastic. As I have plenty of parsley and mint growing in the backyard use these instead of parsley/cilantro. Still works out a treat. After frying we serve them over a fresh salad of mixed lettuce leaves, mini tomatoes and cucumber (drizzled with natural yogurt if we have any). What a fresh and healthy meal!
Happy to hear you’ve enjoyed these falafels so much Sandra!
Could not get these to hold together to save my life, absolute fail on my part :( I followed the directions to a T.
I’d make sure you blended the mixture fine enough. If the mixture is a little bit too chunky, they won’t hold together as well. Hope your next try turns out better!
Loved the recipe I will cook again my husband remember we ate in Boston.
I am so excited to try this recipe and I will definitely let you know how it turns out. But first, I need to know if it is okay to leave the mixture in the fridge for more than an hour? Thanks, Lisa!
Yes, that should be fine.
I just made your falafel recipe and am so excited. So much yummm!!! Better than I’ve had an any restaurant. Ever. Maybe reminiscent of my memory of street vender falafel in Egypt, but since my memory is foggy, I’m going to say your recipe is even better. These are going to be a staple in my family. So good!!!
Wonderful! Happy to hear you’ve found a winning falafel recipe 😊
My paste was wet and could not stick together even after adding flour .
Maybe the herbs need to be dried?
Hi Anne – I’d recommend watching the video to see if you can pinpoint where your version may have differed. :)
Does anyone know if the 62 calories is per 1/18 ball? Tia x
Hi Rebecca – The nutritional information will always be per serving. In this case, yes, it’s for each ball!
Dear Lisa,
I’am from Germany and occasionally tripped over your videos on YouTube.
I already prepared your falafel recipe twice. I put some guacamole on tortillas, added lettuce, the falafel and some yogurt mint sauce. Delicious!!!
And I nearly can’t believe it: Even my husband said it was delicious. Normally he is not so much into healthy food.
Thank you for your recipe!
Jessica
Happy to hear this even satisfied the picky eaters :)
I’ve made this three times (so far) and it has come out perfect every time. Thank you for the perfect falafel recipe!
So glad you’ve enjoyed this falafel recipe so much Brooks!
This is truly the worlds best falafel recipe. I made them last night and can’t stop thinking about them! They are insane when freshly cooked and almost as delicious cold from the fridge. Please make these!!!
So glad you love this falafel recipe Marie!
LOVE, LOVE, LOVE! I am a really big Falafel fan but could never been bothered to make them myself.
This recipe is the best. Easy and super delicious. Tastes as good as the ones I had in Beirut.
Thank you so much for sharing it with us.
Happy to hear you were able to finally make falafels at home with this recipe Kirsa.
Thank you for sharing this recipe. I was able to make the most delicious falafels I have ever tasted, thanks to you!
I followed all the instructions, and the falafels turned out wonderfully. I added about an extra 1-2 tsps of chickpea flour to the mixture after letting it sit in the fridge since the mixture was not forming into a ball, and this worked well.
I used the pan frying method which was fast, efficient, and the resulting falafels had a yummy crunch and a soft centre. It was honestly the perfect falafel.
I highly recommend anyone who is contemplating whether they should make this recipe.. to go on and make this recipe!! I made some homemade hummus and used dollops of it while eating each falafel bite and it was heavenly :D.
<3
Happy to hear this recipe was easy to follow along to Nomi! Sounds great with homemade hummus :)
Wish someone would come up with a quick recipe using chickpea flour instead of the soaking method and dry herbs. Would make a nice gift to family members hou will not bother with fresh herbs like cilantro and parsley. Then all they need do is add the wet ingredients.
Trader Joe’s has a dry mix you just add water. It’s not bad just a little dry
Want to try this because of all the good reviews but uncooked chickpeas… is that really ok to eat? My mum gets gassy even with cooked chickpeas, so would these be worse or the same? Would you recommend I prepare them differently?
I thought the same thing at first and then realized that baking or frying them IS cooking them, right?
The chickpeas are cooked after you process the ingredients into a batter. You are not eating the raw batter.
If chickpeas are precooked then you would be over cooking.
The chickpeas get cooked when the whole mixture is made into balls or patties and cooked
Delicious flavor! I did have some trouble with the consistency of the dough and as a result frying became quite a challenge. I did follow the tips but I really had trouble trying to figure out if it needed more liquid or chickpea flour. Next time I think I need to go beyond the “coarse sand” I texture. Thoughts?
Hi Rory – when you say you had trouble with the consistency, I’m not sure if you meant it was too dry or too wet? But yes, sometimes pulsing to a finer texture helps it all stay together better. Glad you enjoyed the flavor!
Made these yesterday and my daughter is still raving about then. Said they were better than any she had out.
We had the leftovers for lunch today and they were just as good.
Thanks a mil!
Happy to hear these falafels were a win Ann!
Hi could you please give a temperature and a time for baking instead of frying? Thank you ☺️
Hi Sharon – For baking, you can find the full instructions written in the post. But, they’re baked at 425F!
Looks amazing! I’ve never tried making falafel myself, but this looks so appetizing and easy I just might! – Gustavo Woltmann
Can’t wait for you to give this one a go Gustavo!
I never had falafel, but after watching the tempting video of the recipe, I will definitely give this recipe a try. 5 Star to this.
Glad the video is helpful Anthony!
Could I let mixture sit for more than an hour?
I’m sure that’s probably fine.
I don’t have parsley. Can I just do 1 cup of cilantro?
I would substitute the parsley for cilantro, so you still have the same amount of herbs.
Most delicious and so easy to prepare.
I used the measurements according to the recipe and it was so good!
Thank you
Glad this was easy to follow along Anisa!
Have you seen if anyone has tried this with sprouting the chickpeas, rather than just soaking them? I love falafel, and chickpeas too, but uncooked chickpeas I fear would totally tear up my stomach, so I’m trying to think how I could make this recipe gentler without cooking the peas. TIA!
Hi Jessica – I have not seen that yet. But maybe someone will comment in the future. :)
Thank you for this recipe! I’ve never made falafel before. You mentioned we could freeze this mixture, but is it ok if I just store it in the fridge for about a week and bake it in portions throughout the week?
Hi Ayana – yes, that’s fine as well. :)
Hi, is it possible to make this with a different flour like almond/gluten-free/coconut ? Just don’t have chickpea flour in the cupboard.
I used almond flour. It worked great.
i have just made this recipe but I had to add one extra cup of chickpea flour in order to make the little patties firm. Otherwise they would become all crumps. Do you have any other suggetion to make the mixture glue together?
Hi Maria – you could always add a little bit more water with the flour as well. The two together sort of make the glue.
OMG ! This recipe is awesome. I followed the recipe exactly and they turned out perfect! I made the isreali salad also, and it was so good with the falafel.
Happy to hear both recipes turned out perfectly Margaritt!
Can I sub the parsley for something else?
Hi Min – Yep, you can use other fresh herbs.
I made this recipe last night and they turned out very well! Super tasty and I was pleased with the crunch/crust that formed when pan frying them. I’m glad to learn the mixture freezes well as I likely will not use the entire batch this week.
Wonderful! Glad you enjoyed this falafel recipe Sara :)
Even though I didn’t have peppers or the cumin, this recipe was perfect. It went over so well with the family so I just did a double batch for the freezer! Thank you!
Wonderful! Glad this falafel recipe was a success.