Falafel Recipe
Get ready to fall in love with Falafel! This golden, crispy, herb-packed classic is more than just a beloved street food; it’s a celebration of bold flavors and irresistible crunch, right from the comfort of your own kitchen. Each bite bursts with nutty chickpeas, fresh herbs, and warming spices, perfect as a snack, in a pita, or atop a vibrant salad. Once you taste homemade Falafel, you’ll see why it’s truly worth the tiny bit of effort, and you might find yourself skipping takeout entirely!
Ingredients You’ll Need
The beauty of Falafel lies in its simplicity: just a handful of wholesome, fresh ingredients that each play a starring role. These kitchen staples blend together to create complex flavor, hearty texture, and that iconic green-speckled interior.
- Dried Chickpeas: Use chickpeas that have been soaked overnight for sturdier, crunchier falafel that holds together beautifully.
- Chopped Onion: Adds moisture and a sweet, savory base to balance the earthiness of chickpeas.
- Garlic: Three cloves give that familiar pungent kick—you can add more if you’re a garlic enthusiast!
- Fresh Parsley: This herb not only freshens but colors the inside of your falafel a vibrant green.
- Fresh Cilantro: Pairs perfectly with parsley for an aromatic, slightly citrusy note.
- Ground Cumin: Warms the flavor blend with its smoky, earthy undertone.
- Ground Coriander: Adds a gentle sweetness with a hint of spice, making the falafel extra fragrant.
- Cayenne Pepper (optional): For those who love a touch of heat, a dash of cayenne gives a lively kick.
- Salt: Absolutely essential for bringing out all the flavors in the mix.
- Black Pepper: A pinch ties the flavors together with gentle warmth.
- Baking Soda: Helps your falafel puff up and develop that iconic fluffiness inside.
- Lemon Juice: Adds brightness that lifts all the deep, savory notes in your mixture.
- All-Purpose Flour: Holds the mixture together so each ball or patty fries up crispy and golden.
- Vegetable Oil for Frying: Choose an oil with a high smoke point, like canola or sunflower, for best results.
How to Make Falafel
Step 1: Prepare the Chickpeas and Aromatics
Start by draining and rinsing your soaked chickpeas, making sure they’re free from excess water. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), salt, and pepper. Pulse everything together until you have a coarse, sticky dough—stop before it turns into a paste. It should hold together when pinched but still have texture.
Step 2: Add Leavening and Binder
Transfer your mixture to a bowl, then work in the baking soda, lemon juice, and flour. The baking soda gives the falafel a little lift, while the flour helps the mixture hold its shape. Stir everything thoroughly so you have a uniform dough that still feels slightly moist.
Step 3: Chill the Mixture
Cover the bowl and refrigerate the falafel mixture for at least 30 minutes. This chill time is crucial for firming up the dough so it’s easy to shape and won’t fall apart while frying. If you have time, letting it chill for longer (up to two hours) only improves the texture.
Step 4: Shape Your Falafel
Once chilled, use your hands or a falafel scoop to form the mixture into small balls or patties—about the size of a golf ball. Don’t pack them too tightly; a light touch keeps the centers tender.
Step 5: Fry to Golden Perfection
Pour about 2 inches of vegetable oil into a deep skillet or pot and heat to 350°F (175°C). Carefully lower your falafel into the hot oil in small batches—don’t overcrowd the pan. Fry 3 to 4 minutes per side, turning if needed, until deeply golden and crisp all over. Remove and drain on a plate lined with paper towels.
Step 6: Serve and Enjoy
Your homemade Falafel is now ready to shine! Enjoy hot in a warm pita with fresh veggies and a drizzle of tahini, or scattered over salads for a protein-rich, flavorful boost.
How to Serve Falafel
Garnishes
When it comes to serving Falafel, the garnishes make all the difference! Think creamy tahini sauce, a wedge of lemon, chopped fresh tomatoes, cucumbers, shredded lettuce, pickles, and a dusting of paprika or sumac. Each addition elevates the flavor and provides bursts of color and crunch in every bite.
Side Dishes
Pair Falafel with fluffy pita bread, a heaping scoop of Israeli salad, or a tangy cabbage slaw. I also love a side of tabbouleh or a dollop of creamy hummus—these simple pairings balance the richness of fried Falafel beautifully and round out the meal for a true Middle Eastern feast.
Creative Ways to Present
Try arranging a Falafel platter with pita triangles, roasted veggies, and vibrant sauces for sharing. Or, serve your Falafel on top of a grain bowl with quinoa and roasted veggies for a healthy weeknight dinner. Little ones? Pop Falafel balls in mini pitas or stuff them inside lettuce wraps for bite-sized fun!
Make Ahead and Storage
Storing Leftovers
Allow leftover Falafel to cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to 4 days without losing too much of their signature crunch. Tuck them into your lunchbox or snack on them cold—the flavor is still sensational!
Freezing
If you want to prepare Falafel ahead, freeze the uncooked, shaped patties on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. You can also freeze cooked falafel; just let them cool completely before wrapping well. This way, you’re only minutes away from a fresh, satisfying meal.
Reheating
To recapture that crisp magic, reheat Falafel in a 375°F (190°C) oven for 8 to 10 minutes or until hot and crunchy. Avoid microwaving, as it tends to make the falafel soft or soggy. A quick few minutes in a skillet over medium heat also works wonders to revive their texture.
FAQs
Can I use canned chickpeas for falafel?
For best texture, stick with dried chickpeas that have been soaked overnight. Canned chickpeas are too soft and will make your falafel mixture wet and prone to falling apart during frying.
Is Falafel gluten-free?
Traditional Falafel is not gluten-free because it contains all-purpose flour as a binder. However, you can swap in chickpea flour or another gluten-free flour for a very similar result!
Can I bake instead of fry?
Absolutely! For a lighter version, brush the shaped patties with a bit of oil and bake at 375°F (190°C) for 25 to 30 minutes, flipping halfway. They won’t be as deeply golden and crisp as fried, but they’re still delicious.
How do I stop my falafel from falling apart?
Using soaked (not canned) chickpeas and chilling the mixture really helps. Flour and a touch of baking soda give structure, so be sure to measure accurately and mix well before shaping. If your mixture still feels too crumbly, add another spoonful of flour.
What sauce pairs best with falafel?
The classic choice is tahini sauce—creamy, nutty, and a bit tangy. Yogurt sauces, garlic aioli, or even spicy harissa work beautifully too, so mix and match to find your favorite combination!
Final Thoughts
Nothing beats crispy, homemade Falafel bursting with fresh herbs and bold spices! Once you taste these straight from your own kitchen, you’ll be hooked forever. Give it a try—you’ll find yourself reaching for this recipe again and again, eager to share it with friends and family.
Print
Falafel Recipe
- Total Time: 30 minutes (plus soaking time)
- Yield: 4 servings 1x
- Diet: Vegan
Description
Learn how to make delicious crispy falafel from scratch with this easy recipe. These vegan Middle Eastern chickpea fritters are flavorful and perfect for stuffing into pitas or serving over salads.
Ingredients
Main Falafel Mixture:
- 1 cup dried chickpeas (soaked overnight and drained)
- ½ cup chopped onion
- 3 cloves garlic
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking soda
- 1 tablespoon lemon juice
- 3 tablespoons all-purpose flour
For Frying:
- Vegetable oil
Instructions
- In a food processor, combine: soaked and drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), salt, and pepper. Pulse until the mixture forms a coarse, sticky dough—do not overprocess.
- Transfer mixture to a bowl, stir in: baking soda, lemon juice, and flour until well mixed. Cover and refrigerate for at least 30 minutes.
- Form the mixture into: small balls or patties.
- Heat oil in a deep skillet over medium heat: Fry the falafel in batches for 3–4 minutes per side, or until deep golden brown and crisp.
- Remove and drain on paper towels.
- Serve hot: in pita with veggies and tahini sauce, or over salads.
Notes
- Do not use canned chickpeas—they make the mixture too soft and prone to falling apart.
- For a baked version, brush patties with oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: about 4 falafel
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
