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!
SO good! I used parsley and chives because that’s what I had ready in my garden. As far as a fried food I feel like these are worth the effort, they aren’t overly fussy like foods that need a breading or careful turning and timing. I also enjoyed them pan fried as a little patty. My mixture needed a little extra moisture and I used lemon juice as mentioned in the notes, but it noticeably lightened the lovely green color from the herbs! It didn’t effect the flavor in any other way, but I would stick to water to not lose the color next time. I’ll be making these again for a BBQ and am so pleased the recipe worked out perfectly on the trial run!
Such good falafel recipe. I’m just trying to make my own falafels. This recipe is easy to follow. Thanks.
Kim
Hope you falafels turn out perfectly Kim!
Fantastic recipe, Lisa! It’s wonderful to see how creative cooks like you reinvent this Middle Eastern meal. Using a variety of herbs is a fantastic idea, and I followed your advice in the letter. The only difference was that instead of avocado oil, I used olive oil. However, the dish turned out perfectly.
So good! I tried this recipe maybe 4 years ago when I was 17. I guess I didn’t follow the recipe right that’s why it didn’t turn out so well. Now that I’m older and more experienced, I tried your recipe once again and followed your recipe to the T and wow, it’s amazing!! Definitely a keeper. I air-fried mine at 375 F for 15 minutes.
Thanks for sharing with us delicious recipe
Oh my this is the best recipe had to use all purpose flour because where does one get bean flour lol. Do not forget the cardamom. It’s expensive, but I think that’s what makes it
I’ve been soaking the chickpeas for almost 8 hours and they’re still hard, should I keep waiting or boil and then soak again until they’re softer?
They still will be a bit hard after soaking. This will help give them a gritty texture once blended in the food processor.
Rachel, the beans never get soft. But when processed that will yeild a good, bitey crunch!
This is a great recipe. Just a comment about the 1 cup of dried chickpea equals 3 soaked could be added to the recipe. I nearly missed that one :]
My family has been craving falafel from a favorite restaurant in Brooklyn and when I saw the recipe picture of these I was hopeful they would be similar. This is by far the best falafel we’ve ever had, maybe better than the restaurant or at least just as delicious. I followed the recipe exactly and went for the deep fry method (highly recommend). It was easy to make. I wound up letting the mixture sit in the fridge overnight because we ran out of time to make them when we had planned but it still worked perfectly. Can’t wait to make it for friends!
Do you use whole coriander seeds or ground?
There’s no coriander in this recipe :)
I also had to search what cilantro is and saw it is coriander 😬
Like!! Really appreciate you sharing this blog post.Thansk you!
Hope you enjoy this falafel recipe Bailey!
Is there another oil that would be okay for frying in?
You could also use sunflower oil, or any vegetable oil.
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Fantastic Falafel Recipe! Thank you for sharing your perfected recipe! Best falafel I’ve ever eaten.
My housemate and I had never made falafel before and were a bit nervous going in, but it came out great! We used ground flax instead of chickpea flour since that’s what we had, and baked them in the oven so it was easier, since we tripled the recipe to have enough for our whole house. The falafel was great, and I’m hoping to make it again (with this recipe again!) sometime soon:)
First time trying a falafel 😳 I used two cups chickpeas since I soaked the whole bag and it made like 6 cups lol The “dough” turned out Supreme, held together well and easy to shape, just used a bit of gf flour on my hands so it wouldn’t stick. I thought it just tasted like fried cilantro,which I’m not complaining, I LOVE cilantro! Next time I’ll flatten them more like a tortilla and try with some sort of meat and hot sauce to dip! I’m hooked on this concoction!
Glad your first time trying falafel was a success Dana!
This lived up to its title of Most Delicious Falafel Recipe. It does require planning to soak the chickpeas overnight but it is worth the effort. I followed the recipe exactly and the falafel were full of flavor, with crisp, golden exteriors and tender, fluffy insides. I also made the Tahini Sauce from this site, which was top notch. Served them with whole grain pita, crunchy lettuce, cucumber and onion and sweet cherry tomatoes. Fantastic dinner, raved about by my husband and son. Thank you!
These were brilliant, followed the recipe apart from the flour as I didn’t have chickpea flour and they were so delicious, thank you!
This is my go-to falafel recipe… I’ve made this 3 times now and always delicious. I keep forgetting to put a pepper in it, but still so tasty! Thanks!
Can you make the balls, without cooking them, and freeze them?
You can 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. Cooked falafel don’t store well as the outside becomes soft.
This recipe sounds amazing! My boyfriend and I both hate HATE the tast of cilantro, and seem to always taste it in everything. Could I substitute with more parsley, or perhaps some dill?
Hi Kayla – yes, you can swap the cilantro with your favorite herbs. Enjoy!
Hi, I Really want to make this recipe but I cannot find chickpea flour what else can I substitute?
You can use any other flour you prefer.
These were delicious. I doubled the spices and added a little extra salt, other than that I followed the recipe as written and baked them in the oven. They have incredible flavor and a perfect kick from the pepper. The only issue I had with these is they turned out very dense and chewy. I did not add any extra flour or water. Maybe used too much or too little of something? They were still incredible, and I will be making these again! Thanks!
I’m so happy you enjoyed the recipe, Brittany!
your falafel recipe and tahini sauce recipe is delish!!! Love it.
Could I do these in my air fryer?
I haven’t tried these in an air fryer, but I’m thinking it could work!
This was my first time making felafel from scratch, it it is delicious!!! This recipe is a keeper! I made lemon tahini with it, and served it with flatbread and melon.
I wish I could post a picture so you can see how good it looks!
Happy to hear your first ever falafels turned out perfectly Liz :)
Made these yesterday for a dinner party. They were amazing and everybody loved them. I wish.I had doubled the recipe as they were gone so quick. Took some bought ones out the freezer, everyone said they were nothing on the ones I made. I made the tahini sauce also. I baked the falafels as per the video instructions and you couldn’t tell that they had. not been fried.
I also.made your hummus and it was so tasty, topped with chilli oil, paprika and some toasted pine nuts. Amazing!!!
Thrilled to hear these falafels were such a hit Jackie!
How many servings does this recipe make? Trying to figure out the calorie information. It says 48 cal, but for what fraction of the overall recipe is that? Thanks for any more info you can give
You can always find the serving information in the recipe card :) But, this recipe makes 18 falafel balls and the nutritional information is for one falafel.
Can I ask what the chickpea flour does and whether regular flour can be used / what the best flour substitute is?
Instead of chickpea flour, you can use a gluten-free flour blend.
So good!!!!!!!
Just made this for dinner (baked) and it was so delicious! I was afraid it was going to fall apart but it baked really really well <3
Glad your falafels turned out perfectly Julia!
I’ve been using Mark Bittman’s baked falafel recipe for several years, and I was never happy with the results. The mixture never seems to hold together without a lot of added water, and if one adds too much, you end up with dense, weird results. The game changing part of this recipe wasn’t the chili peppers and larger quantities of fresh herbs (although both are phenomenal additions), but the CHICKPEA FLOUR. The falafel were supremely easy to form, and they came out wonderfully in the oven. This is my go-to recipe from now on, with the small tweak of adding lemon juice to the mixture before forming. Thanks!
Oh my goodness! This makes AMAZING falafel!! I have never made it before and this recipe turned out absolutely delicious on the first try. My new favorite food! My husband also agrees that they are delicious. Thank you for this recipe!
Happy to hear your falafels turned out perfectly on the first try Lisa!
Wow these are the best falafels I’ve ever made. I cooked them in the air fryer to make them lower in calories. I also made the tahini dressing and my husband has asked me to make them for his morning teas.
Thrilled to hear you and your husband loved this falafel recipe Kelly!
KellyW, how do you cook them in an air fryer: temp? time? do you turn them over? shake?
Thank you!
CherylB
Hi Cheryl, I bake them in the air fryer at 160C for about 20min. I don’t turn off shake them. I have a NinjaFoodie and my daughter has a basic Kmart one and both turned out great.
Also, I forgot to mention I make them about 2 tbs in size.
Love the recipe, I am absolutely obsessed! I made wraps with pita, and spread some hummus and garlic yogurt on the bread before placing the falafels and some greens. I wanted to ask if the calorie measurement is per falafel?
Sounds like the perfect Mediterranean spread! And yes, the nutritional information is per falafel.
Can I use chickpea flour instead of dried chickpeas? If so, what is the conversion I should use? I have a lot of flour on hand and I’d like to use it up if possible.
Unfortunately this recipe requires actual chickpeas, and not just flour.
I made these falafel not sure what happened. I followed the recipe to T. When I started to fry them they disintegrated. They smelled amazing I would like to try again. What did I do wrong? Thank you
If I don’t have time to soak the dries chick peas for 8-12 hours, is there a “quick” method of soaking? I know using canned or cooked will make the falafels too soft.
You can pour boiling hot water over them and soak for about 4 hours.
How long should you bake them and at what temperature? I couldn’t find it in the recipe.
You can find the baked instructions written in the post :)
Great receipe for falafel with lots of herbs , very flavorful.
Yaz
I’m assuming you mean add 3 cups of soaked (1cup dry) chickpeas/garbanzo beans?
Yes, that’s correct!
Have you ever used raw sprouted chickpeas?
Hi! I’m excited to try this recipe. I’m making it ahead of time and was wondering if I can form the balls for frying and let them sit in fridge overnight? Or should I freeze then thaw? Thanks!
It’s best to freeze the dough first instead of the balls as the outside will become soft. Then thaw the mixture in the fridge, stir it, then form in balls or patties and cook.
Hi dont you have to steam cook the chicke peas before mixing it in the dough?
Traditionally, falafels don’t use cooked chickpeas to keep it’s grainy texture.
They’re supposed to have a grainy texture? I’ve only had them once, and I didn’t like them because of the texture, but I just assumed they were poorly made. Do you think they can be made with cooked chickpeas if one prefers a softer texture?
Canned or cooked chickpeas will be too soft and your falafel will not form properly unfortunately.
Can I make these in an air fryer?
Others in the community have and they said it turned out great! But, do let us know how yours turns out :)
Loved it! This was my first time making falafel and I’m thrilled with this recipe. I did make a few adjustments because of the ingredients I had on hand — I went heavy on the parsley and light on the cilantro, and used regular flour instead of chickpea. I pan fried them as patties and served with a turmeric tahini sauce. It was SO GOOD. I don’t often order falafel in restaurants because it usually tastes kind of meh, so I wasn’t really sure what to expect with these. My boyfriend and I both found them filling, flavorful, and slightly addictive. They have a very “green” flavor that is refreshing and light, while the chickpeas provide the satisfaction of a hearty main dish. Sidenote, I typically HATE cilantro (and so does boyfriend), but the cooking process really mellows it out. We were not bothered by it at all. I also only used half of a serrano instead of a full one because the raw pepper was quite spicy, but again, the cooking process seemed to make it much more mild. Don’t be afraid to try a whole one! I look forward to making this again!
Thrilled to hear you and your boyfriend were pleased with this falafel recipe Alma! Sounds great with a turmeric tahini sauce as well. As for the herbs, the cilantro really does add to this the overall delicious taste :)
These are probably the best falafels I have ever had. I served them with your Cauliflower Tabbouleh and Tahini sauce recipes. I thought I had traveled to the Middle East for an evening. I am definitely making those again. Thanks for sharing!
Thrilled to hear you enjoyed this falafel recipe Christine!
These falafels were amazing, thank you for the recipe!! They were so easy to make and they cooked really well on the stovetop – just had to make sure the plan was covered in oil to not stick.
These work a treat when baked, and so tasty! Thanks so much for the recipie!
Hello, if we don’t have the time to soak chickpeas what is the downside of using canned chickpeas? Does it affect the flavor or just the consistency?
Canned chickpeas will be too soft and wet and your falafel will not form properly.
I’ve tried many recipes and this is by far the best one. It’s packed with flavour..
Thank you ❣️
So happy you loved the recipe!
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