Falafel

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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!

Falafels with tahini sauce and a fork.
Photo: Gayle McLeod

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. 

Ingredients for falafel.

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.

Soaking chickpeas in a bowl.

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.

Blending falafel in a food processor.

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.

Prepping falafel dough.

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.

Forming falafel balls with a cookie scoop.

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!
How to cook falafel, three ways.

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.
Deep frying falafels in a pot of oil.

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!

A plate of falafels.

More Middle Eastern Recipes You’ll Love

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.

A plate of falafels and tahini sauce.

Most Delicious Falafel Recipe (Fried or Baked)

4.94 from 449 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 

  • 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.
    Soaked chickpeas in a glass bowl.
  • 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.
    Blending falafel ingredients in a food processor.
  • 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.
    Mixing falafel ingredients in a bowl.
  • 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.
    Using a cookie scoop to make falafel balls.
  • 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.
    Deep fried falafel ball in a pot.
  • 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.
    Adding falafel to a pot of oil.
  • Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
    A plate of fried falafel.

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: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | 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 photos and 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.

4.94 from 449 votes (38 ratings without comment)

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Recipe Rating




1,229 Comments

  1. That’s a very nice recipe. Finally I found one that takes the term “a lot of parsley” seriously.
    I however did not soak the chickpeas overnight. In other recipes ive tried, they just soaked it in boiling water (cooling down) for one hour before the blend. The results are pretty much the same.4 stars

  2. Just made the mixture and waiting for the result.

    But can I ask why it needs to add the baking soda in the recipe? If I omit it, will it taste different?

    Thanks a lot for sharing the recipe.

  3. Best falafel recipe I’ve ever made, definitely taste authentic,  I will alway use this recipe for falafel from now on. 
    Thank you for easy authentic recipe 🤗5 stars

  4. Lisa, this was an excellent recipe! I’ve been making falafels for a long time, but this one is by far the best. It is now one of my favorite vegan foods, and it makes a delicious breakfast. It’s delicious and simple to make the recipe. Thank you so much!

  5. Do I need to boil the soaked chick peas before blitzing them?
    Instructions on dried chickpea pack says boil for 90 mins

  6. Followed the recipe, but then cooked them on my waffle iron. I used the waffle falafel base for an open faced sandwich that I topped with lettuce, tomato, cucumber, olives, hummus, tahini sauce… Delicious!4 stars

  7. simply excellent! just made them and we are all thrilled. the non-vegetarians are impressed. easy to follow directions – made as-is and the taste and consistency is excellent. we shaped patties and fried in skillet. used the njnja instead of food processor and it worked just fine. thank you! 

  8. Loved these..I improvised slightly with nut flour which added nice hints of cashew walnut and almond and made super garlic pickles so cut some of the ingredients and added that brine…great to have a wonderful template/recipe5 stars

  9. Just made my first ever falafels. So flavourful, so delicious!! Thank you so much!! I am so happy right now.5 stars

      1. Best falafel recipe EVER! Have been using it for a while now but finally had a chance to comment. I have guests that claim they can’t stand falafel try these and say, “now these falafel I like!”5 stars

  10. Great recipe! My first time making falafel and i followed the recipe exactly. I’ll be making this again very soon. Thank you!5 stars

  11. I’ve been wanting to make falafel for a long time but was scared they wouldn’t turn out the way I like them. These came out perfect! Crunchy on the outside, fluffy on the inside. I’m so happy. I added ground coriander in place of the cardamon and used AP flour instead of chickpea flour. I’m definitely making again.5 stars

  12. Great I m gonna try it! I dont know if i can find all the ingredients here but i will do my best5 stars

    1. Yes! Make the dough mixture and then freeze it for up to 2-3 months. When you’re ready to use, thaw the mixture in the fridge, stir it, then form in balls or patties and cook.

  13. How soft should the chickpeas be? I soaked them overnight but the seem a little hard still. I can break them with my fingers but they are no where near as soft as canned chickpeas.

    1. They are not meant to be super soft, as you still need them to have some structure for the gritty falafel texture :)

  14. I am sorry, I just wanted to double-check for an error…this recipe calls for cardamom but I found another one falafel recipe with coriander—cardamom seems like the wrong spice for this. Could you have miswritten by mistake?
    Thank you so much.

  15. Hello there from Canada! I would like to make this for a potluck, but I know it says they are best served immediately. I am thinking of doing the oven method. I have about a 15 minute drive to the potluck. Do you have any suggestions on keeping them warm during travel or if I should just not do this for a potlcuck lol
    Thanks :)
    Karen

  16. These were truly amazing! We won’t be changing it or looking for any other recipe to try. Thank you for sharing this. 5 stars

  17. I made this for dinner last night and it was truly amazing! Loved by all at the dinner table. I served it on the Baba Ganoush, Cauliflower Rice Tabbouleh and Tahini Sauce (all made from the recipes on this site. Leftovers for lunch in wraps. Will definitely be being made again.5 stars

  18. Made this today and it is the BEST falafel I have ever had! And the tahini sauce recipe was also amazing! Thank you!5 stars

  19. I am trying to make this today. I soaked the chickpeas last night, this morning they were still a little hard. I thought it would be way softer. I could cut through with a knife with some effort. I was wondering does this matter much? how hard or soft should they be after soaking? 

  20. Hey Lisa, i made these, first time, they were excellent. Thanks very much. I didnt know you were a Kiwi.

    Im in Melbourne, just across the ditch..:-)5 stars

  21. This was the first time I made this recipe also, and it came out wonderfully and so authentic. I also did not find chickpea flour easily so I made my own as you can as well. Take some chickpeas, dry of course, put them in your food processor and blend them until they become powder. Shazam, you have chickpea flour. 5 stars

  22. This recipe misses one crucial element: use meat grinder to blitz the chickpeas, not the stick blender. Texture will be so much better. Everything else seems spot on, I add 1tsp of ground coriander.

  23. I followed the recipe exactly except for the chickpea flour as we didn’t have that on hand. Used gluten free all purpose instead and it worked out well! I air fried it at 390 for 10 minutes and it was perfection! This was so good! We really enjoyed this recipe! Thank you! I 5 stars

  24. Lisa, this was an excellent recipe! One of my favourite vegan foods, falafel made with various herbs and spices, is a wonderful breakfast meal when paired with sauce and lettuce. However, I’ve never eaten baked falafels before, only deep-fried ones, so this is a much healthier option for me to try now.5 stars

    1. Hi Lucy – Happy to hear you found a winning falafel recipe! Sounds great wrapped with lettuce and drizzled with a sauce :)

  25. I have been making falafels for decades, but this one is by far a cut above the rest. the added cardamon and baking powder changes everything. Well done folks, thanks for sharing.5 stars

  26. HI. I was wondering what temperature to bake these in the oven. When I attempted to fry them they just dissolved.

    1. Hi Laurie – You can find oven instructions written in the post. But you will need to bake them at 425F for 25-30 minutes.

  27. I made this recipe and it turned out great! I didn’t have chickpea flour on hand, but I did have plain all-purpose flour, which seemed to work pretty well.

    Thanks for sharing!5 stars

    1. Make the dough mixture and then freeze it for up to 2-3 months. Thaw the mixture in the fridge, stir it, then form in balls or patties and cook.

      1. In the recipe, you say the dough can be frozen for 2-3 months and that the cooked falafel doesn’t store well because the outside becomes soft. But here you say it’s better to freeze after cooking. Can you clarify? Thanks!

      2. Thanks for catching that Shari! Yes, it’s best to freeze the dough instead of the cooked falafels.

  28. Hi,
    I really want to try making these on Thursday evening to take away for the weekend. They won’t be eaten until Saturday. Do you think they will last 24hours? (In the fridge!) I can reheat when it comes to eating?
    Thank you!!
    Cara

  29. These really are delicious. I made them for a crowd (35) and baked in a convection oven. They were crispy and delicious. I also made them for a smaller group and pan fried them. Both methods were crispy and delicious. Served on a bed of lettuce with tahini sauce, tabouli, hummus and a carrot salad, flatbread on side. I am making them again next week (for 30) and wondering about making the batter and freezing it, then thawing it and cooking it day of. Do you think this will change the end result much? Recommend or not? 5 stars

  30. Made these twice already this week! I used canned chickpeas and the batter is a little more wet. I rolled them in flour before dropping them in the oil and they kept their shape nicely. They came out delicious! Next time I want to make enough to freeze. Thank you for this delish recipe! 5 stars

  31. Absolutely DELICIOUS!! My boyfriend and I have made these several times. I make it without onion and garlic for him, since he can’t have those, and just add extra lemon and cumin. Still unbelievable!! We also bake instead of fry. One of our favorite recipes to make during the week! Thank you for this! 5 stars

  32. Mine didnt turn green. I added the parsley and cilantro after measuring 1 cup each prior to chopping. Should i have chopped then measurrd?

    1. Hi Jojo – you can find baking instructions written in the post under the section “How To Cook Falafel-3 Ways”. As for freezing, I would suggest to freeze it after it’s been made.

  33. I’ve now made this recipe 3 times this summer! They are fail proof and delicious!  I make up the balls and freeze them on a cookie sheet then put into a container in the freezer, thank you for sharing! Love them with tahini sauce and in a Buddha bowl.5 stars

  34. Just finished cooking them!! OMG they are wonderful. Had to add chick pea flour. Added all ingredients except hot peppers. Thanks so much for this recipe!!!5 stars

    1. Just reading through the recipe and it looks like you are using raw uncooked chick peas….I obviously didn’t read the recipe fully beforehand and have cooked mine. Not sure if it will work as well?

  35. Oh, YUM!!! These are ah-mazing! I followed the recipe exactly but did need to add several more Tbsp of the garbanzo flour. I air-fried at 400 for about 12 minutes, spraying lightly with olive oil. Served with a white bean-based tzatziki sauce and lots of tomato/cuke/romaine in pita halves. So thankful there are leftovers!!!5 stars

    1. Glad your falafels turned out perfectly in your air fryer Cindy! Love the way you served it up as well for the ultimate Mediterranean meal :)