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!
Made these and they were fantastic. Some of the best falafels I’ve ever had
Awesome! So happy to hear that fantastic review. Thanks Anthony!
wow, so you do not cook the garbanzo beans? just use raw soaked ones? I have never tried that, I usually cook them then make the falafel. did I read the recipe wrong?
Yep! You form the balls with raw ingredients, then cook the falafels.
Stop everything you’re doing and just make them falafels. !!! I’ve tried many recipes before but this one is truly a game changer. The trick to do this with the soaked only chickpeas is genius. I tried them for the first time today and amazing. I had no chickpea flour so I replaced with half cornstarch and half AP flour and it went perfect. Cooked them in the pan with little oil.
Glad you enjoyed this falafel recipe Marie!
It is not easy finding a place that makes good falafels, but now I don’t have to worry about that. This recipe is amazing. I added a little water to the mix, when in the food processor and the mix turned out perfect. I fried them and they held together really well.
Just wondering how long can i store the leftovers in the fridge for?
Thank you.
I have been searching for a recipe for a mock falafal recipe. I can no longer eat any beans. What can i use in place of the chickpeas? All the other ingredients are perfect for me.
I haven’t tested another falafel recipe without legumes. Will keep you updated!
Wow!! I had almost given up on making these at home. I am so fussy with falafel. This is so close to my favorite restaurant version. My mixture was a bit too wet. It seemed too dry when I put it in the fridge. I quick soaked my chickpeas with a bit of baking soda so maybe it was a mistake to put more in before cooling it. Not perfect in texture (due to my own technical issues), but the taste was amazing. Only one broke apart in the oil so I popped them in the airfryer to finish. Definitely will try again to make it perfect because it’s pretty damn close!! Thanks so much – I’ve tried a few recipes that were disasters, this is remarkably close to what I’m after.
I have always loved eating ice cream and whenever I get a chance I never miss eating ice cream and your ice cream taste and recipe is really amazing I hope you will give us more delicious ice cream information in future.
wow!! it is so yummy. I tried this recipe and everyone liked this.
I just want to suggest you that you can make this dish without using ouch packets.
Can we make this dish without using avocado?
This recipe works perfectly with canned chickpeas as well. You just need to quadruple the amount of flour in the recipe. I also rolled the balls in panko crumbs before I air fried them at 400F for 12-15 minutes. I have done the recipe now with both canned and dried chickpeas and I prefer with the canned chickpeas. I find it has a more moist texture. Overall the recipes flavours are wonderful!
How many falafel balls do you get eith this recipe?
This should make 18 falafel balls.
Delicious flavour but the mixture was so dry. I did add a little extra water as suggested and the mixture seemed to hold together ok when I made the patties but when I started to cook them (I pan fried the first batch) they ended up disintegrating into the oil. I oven baked the remainder of the mix and that was slightly better but still too dry.
Perhaps you could be a little more explicit with what the texture of the mix should be like for those of us who haven’t made these before so we know what we’re aiming for?
The crumble was delicious!
I cant wait trying this one!
Can you please tell me if you are using dried chickpeas with their skin or without it?
And if its better to drain them before adding them to the food processor?
Thank you!
I’m using dried and soaked chickpeas. Then drain and rinse them before adding to the food processor.
I didn’t see the directions for baking them such as what temperature and for how long also can I substitute regular flour for chickpea flour if I don’t have it
You can find directions for other baking methods written in the post! But, for baking specifically, here are the instructions: Pre-heat your oven to 425°F. 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.
Corn flour you will find in nearly in any pantry and with do the job fine.
Are roasted chickpeas the same as dried chickpeas?
No, make sure to use dry chickpeas for this.
Daniel,the ones that come in bags instead of cans. There is no special drying process, they just aren’t canned.
My family loves this recipe. I has only made it deep fried until yesterday when I baked them. They were still amazing. A real keeper recipe.
Can I make the dough the prev night and just refrigerate it before frying them next day? Or do I have to freeze it?
Yes, that should be fine.
Can I use all purpose flour instead of chickpea flour? If so, what would be the equivalent
I haven’t tried, but it could work. Let me know how it turns out if you do try it with AP flour!
It was good! With some slight modifications. I fried in olive oil. Also, i added some sesame seeds to the mixture (post food processor)
Please allow Pinterest again so we can pin your recipes. Thanks.
You can still pin all my recipes! If you’re having issues, please send an email to us so we can fix the issue.
Best Falafel made them last night with tahini sauce.Can you freeze the leftovers??
It’s best to freeze the dough mixture instead of after it being cooked.
thank you
Lovely recipe. Not keen on the tahini sauce and am looking for a substitute.
These were delicious ! I’ve been wanting to try making my own falafel for so long . The recipe and instruction video made it super easy :) I agree with all the comments – the texture was just perfect. I will be doubling the recipe to make more for the week . Thank you :)
Can I make up the balls or patties, freeze them then fry or bake them up?
Hello! I read through your directions several times, but did not see the option on how to bake them. What is the time & temperature for that?
Pre-heat your oven to 425F. 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 25-30 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.
Do the chickpeas need to be refrigerated as they soak in the water overnight or left on the counter covered? Thanks!
They can be left on the counter or in the fridge!
These were great. I did have to add about 1/4 cup of chickpea flour as the mixture was too moist. I also added about 1/3 cup of bread crumbs and a big pinch of cayenne pepper to jazz it up a bit. I pan fried them in , small thick patty form until they were a deep golden brown on both sides. The dried/soaked chickpeas make a big difference! My usual go-to falafel recipe uses canned chickpeas and although they are quite good, they don’t have the same texture and “nutty” flavor as this recipe, I will definitely make these again.
Hello, I was wondering if that nutrition info is per falafel, or per serving. Thank you!
It’s per falafel as each serving is one falafel ball for this recipe :)
Hello,
Are the chickpeas cooked at all after draining and rinsing?
Thank you, looking forwards to making this.
BR,
Kathleen
There’s no need to cook the chickpeas for this recipe.
Why are canned chick Peas not an option?
Canned chickpeas will be too soft and wet and your falafel will not form properly.
Really look forward to making these. Might be missing it in the directions; but what would you recommend for baking them instead of frying?
You can find baking instructions written in the post :)
Oh, yeah…
Excellent!
Are the falafels at all spicy? I would like to make for my 2+ 5 yr old kids
Nope, they’re not spicy at all!
Made per recipe. Hands down best felafels I’ve made and eaten! When balling I was convinced (professional chef) they would fall apart when they hit the oil. Nope. My five year old boy had four over two wraps!! Glad I made 1.5 times recipe – lunches this week! Aus.
Happy to hear you’re loving this falafel recipe Stacy!
How long should the falafel be in air fryer?
Sue
these turned out superb. i used green onion instead of white and no cilantro because 2 family members don’t like it. it made 8 patties which were surprisingly filling for the four of us. i baked mine – will add to the list of things we like – thanks so much!
My oldest son, now 26, became vegetarian at 4 and vegan at 12. We were not a vegan family. My youngest, now 18, followed in his brother’s footsteps, and became vegetarian at 16, and vegan at 17. My daughter, age 22, myself and my fiancé eat vegan frequently, as I have always supported my children’s decision, even if at first I was frustrated by the culinary demands on me and concerned abut them getting adequate nutrition. At this point, I consider myself fairly good at making delicious vegan food. I have ventured into alternative meats and cheese making, and can pull off a fully vegan holiday meal that even non-vegans enjoy. For some reason, I kept using falafel mix, instead of making the real thing, because it seemed that like with so much vegan cooking, there’s just so many more steps and things to do, and I thought falafel would be annoying, mostly because of the need to use dried beans. I tried canned ones, and that was one of my few royal failures. Well, I am glad your recipe pushed me to the final frontier, because these falafel balls are among the best I have ever had, and possibly better. I feel silly that I didn’t make them myself earlier, as it really is no big deal at all to soak the beans overnight. I’m not going to bother looking at other falafel recipes, because yours hit all the right notes, in terms of flavors and texture. Thanks so much for this perfect recipe. I wouldn’t change a thing.
A shift to vegetarian and vegan is a big change, but kudos to you for doing it for your family! Amazing to hear you can now cook up a vegan holiday dinner as well. But, I’m glad you found a winning falafel recipe (instead of the pre-made mixes). Hope you and your family continue to enjoy this recipe to come!
Can the cilantro be omitted or is there an alternative? My fiancé hates cilantro :(
You can sub it for all parsley instead.
Hi Lisa!
Can I sub all purpose flour for chickpea flour?
I haven’t tried using AP flour, but I’m thinking it could work.
I have made this recipe several times now… I love it. The only issue is that my dough is extremely wet… Like when I try to make a ball, I squeeze the dough in my hand and I get some water out of it. None of my ingredients are wet when I combine them.
I have tried to add flour but stopped after I realized how much I had to add, to not even make it work… It’s very frustrating, I don’t know what’s wrong.
I feel like I want to even skip the flour part since as soon as I try to add more flour, everything sticks to my hand and it gets impossible to form a ball. It’s very frustrating, I don’t know what to do.
Is it normal that I get some water when I squeeze them?
How many falafel balls are considered a serving for your nutrition chart? Thank you!
The nutritional information will be for one falafel ball.
Lovely! Gets me a lot op appraisal in the kitchen! :D
So delicious, and easy to make.
Glad you enjoyed this falafel recipe Linda!
Absolutely incredible!! Definitely suggest trying these as a first time falafel maker! They held their shape, came out crisp yet light and fluffy on the inside. Thanks!
Yay, I’m so happy you loved this falafel recipe, Kay! :)
Thank you Lisa, this is SO GOOD. …didn’t have to adjust a thing. Sorry no photos b/c usually never bother to post..I shall be making again next week and looking at your other offers…😊
So excited to hear you loved this falafel recipe Jo!
Hi Lisa!
For how long and at what temperature should I bake the falafels?
Thank you!
Hi Cecilia – I mention it in the post, but here’s the instructions! Pre-heat your oven to 425F. 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 25-30 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.
Thank you for your time answering this. The baking directions don’t appear on the print version. I’ll admit I was one who did not read the post, just jumped to the recipe and printed it instead. I came to the comments looking for the baking directions too :)
AMAZING! We used the air fryer and they were so delicious. I was sceptical about trying this but this is a MUST-try recipe.
Happy to hear this worked out in the air fryer Peggy! How long did you air fry it for by chance?
What are the instructions for baking these?
Hi Margie – you can find that written in the post :)
i dont see them in the post either?
I guess i should look in the video for baking instructions.
Hi Nadia – there’s a section called “How To Cook Falafel – 3 Different Ways!”. You’ll find the baked instructions there. But for convenience, here’s what it says:
Pre-heat your oven to 425°F. 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.
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!
These turned out beautifully! I rolled in some oil and cooked in the airfryer. It was so easy and no fuss this way! So cruchy on the outside and fluffy in the middle. Delightful! The flavour is a little milder than I’ve bought at the kebab shop- i preferred this as sometimes that intense flavour is a bit full on for a regular lunch. I’m glad i doubled the batch to freeze. I froze the mixture rolled, as i feel they should hold up fine in the airfryer (fingers crossed). Thank you for sharing!
Perfection
I’m so glad I found your website!! I’m making some lifestyle changes and have been looking for delicious, healthy recipes. Just made this recipe with tahini sauce, yum!
I have tried making falafel countless times over the last 20 years. Results are usually dry and boring, or fall apart when cooking so you end up with a chickpea/cooking oil swamp…
These are fabulous. Everyone loved them, and three different people want the recipe. They were crispy and light, juicy, tasty… and even delicious cold the next day, although the crispiness was lost, no-one minded at all. The only thing I’d say is it’s worth making 1.5 or 2x the recipe because everyone hoovers them up. And if they don’t, leftovers are NOT a problem, believe me!
Thanks so much
Wonderful! I’m so happy you and your friends loved the recipe. :)
I’ve made this recipe 2 times before and it was delicious! I love all the parsley & cilantro used in the recipe. I cooked the Falafel in an air fryer. Just sprayed with oil. Making it again as part of a Middle Eastern, Mediterranean Mezze.
Has anybody tried to fry these in an air fryer?
If so, at what temperature and for how long?
Thanks
I would like to know this as well!
This recipe was very tasty, BUT my falafel needed something to bind it as some fell apart while frying. LOVED the flavors, but next time I’ll add an egg and maybe some shredded cheese to help bind the falafel.