Falafel! It’s one of my all-time favorite snacks. This homemade falafel recipe has hundreds and hundreds of positive reviews. Why? Because it’s just that delicious!
Making authentic, traditional falafel is an interesting process, and it may be brand new to you. Never fear! I am here to walk you through each step, so you can achieve crispy, tender, tasty falafel every single time.
What is Falafel?
Falafel are crisp and delicious deep-fried legume fritters made with beans, spices, onions, and herbs. Legumes are well-soaked, then ground up and mixed with other ingredients. Next, the mixture is formed into small balls or patties, then fried in hot oil. The pre-soaked legumes are cooked during the frying process.
Most falafel today is made with chickpeas (aka garbanzo beans). However, in Egypt and other areas of the Middle East, fava beans are the legume of choice. It is often served alongside other popular regional Mediterranean recipes like hummus, as well as shawarma made from lamb or chicken.
The History of Falafel
This Middle Eastern food has a very long history. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.” Legume fritters, including versions made with fava beans and lentils, have existed in the Middle East for thousands of years.
According to The Encyclopedia of Jewish Food, written by my friend Gil Marks: “The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans (ful nabed) and called tamiya/ta-amia (from the Arabic for ‘nourishment’); these fritters were a light green color inside. Many attribute tamiya to the Copts of Egypt, who practiced one of the earliest forms of Christianity. They believed that the original state of humankind was vegetarian and, therefore, mandated numerous days of eating only vegan food, including tamiya.”
Likewise, the Torah, the Song of Songs, the Mishnah, and the Talmud all mention deep-fried lentil fritters, known as “ashishim.” This means early forms of falafel were enjoyed in this region since biblical times, at least. That’s some pretty ancient falafel!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Chickpeas – I use chickpeas because they’re easy to find, and they’re tasty! Follow my tips to cook and soak dried chickpeas. Do not use canned chickpeas; they will not give you the proper result – you need to start with uncooked chickpeas. If all you have on hand are canned chickpeas, try this very delicious and falafel-like spicy panko chickpea patties recipe instead!
- Onion and Garlic – These ingredients add a pungent, sweet, savory taste. I like white onion, but yellow onion will also work. Then, I use roasted garlic cloves for extra depth.
- Herbs and Spices – Fresh parsley, salt, ground cumin, ground coriander, black pepper, cayenne pepper, and ground cardamom create the warm, savory flavor found in falafel recipes all over the world.
- Flour – Use all-purpose flour or chickpea flour to keep this recipe gluten-free. This absorbs any excess moisture and helps the falafel balls hold their shape.
- Leaveners – I use baking soda in the soaking water for the chickpeas to help soften them. You can also add baking powder in the falafel balls. This helps to create super tender, fluffy falafel.
- Oil – Use a neutral oil with a high smoke point for frying. I prefer avocado oil, but grapeseed oil, sunflower oil, canola oil, and peanut oil all work.
How to Make Authentic Fried Falafel Balls
Homemade falafel can be a little time-consuming. So, make sure to read through the entire recipe and plan ahead accordingly!
- Soak the chickpeas. Submerge the chickpeas in cold water, and add baking soda. Cover the bowl, and chill in the fridge for at least 12 hours or ideally up to 24 hours. This helps soften them, making them easy to blend.
- Combine and blend. Drain and rinse the chickpeas. Then, add them to a food processor along with the other ingredients. Pulse until a rough, coarse meal forms. Stop and scrape the sides of the bowl as needed to ensure all the ingredients are well incorporated. Be careful not to overprocess! The mixture should have a paste-like consistency, but shouldn’t be so smooth that it turns into hummus.
- Chill. Transfer the chickpea mixture to a bowl, and stir with a fork to remove any remaining chunks. Then, cover and refrigerate for 1-2 hours.
- Fry. Heat oil in a skillet over medium heat. In the meantime, portion the falafel mixture into equal-sized balls or slider-shaped patties. Then, fry on each side until golden brown, working in batches as needed. Drain them on a paper towel-lined plate, and enjoy!
Tori’s Tips for the Best Crispy Falafel Recipe
- Divide the mixture. If you have a small food processor, divide the falafel ingredients in half before pulsing.
- Use a deep fry or candy thermometer. The ideal temperature to fry falafel is between 360 and 375 degrees Fahrenheit. The best way to monitor the temperature is to use a deep fry or candy thermometer to check the oil before frying.
- Portion evenly. I like to use a tablespoon or a falafel scoop to portion the falafel balls into equal-sized pieces and roll them between wet hands.
- Test a single falafel before frying the rest. I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot, and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
- Add flavor. I like to dip my falafel balls in sesame seeds before frying for a little extra crisp and nutty taste. However, I’ve also tested different flavor variations, adding chopped parsley or fresh cilantro or turmeric, and they all taste great. (See the recipe card below for details!)
Serving Ideas
My favorite way to serve homemade falafel is as a falafel sandwich. To do so, I use flatbread or slice warm pita bread in half to form two “pockets.” Then, I stuff them with the falafel balls and add-ons such as tahini sauce, Israeli salad, hummus, baba ganoush, or tabouli, and vegetables like shredded lettuce, tomatoes, red onions, and dill pickles.
Sometimes I also like to add sprouts, cucumber slices, roasted peppers, roasted eggplant slices, sunflower seeds, French fries, feta cheese, and yogurt or tzatziki for extra taste and texture.
Or, start with a large bowl and a base of lemony saffron couscous, cauliflower couscous, quinoa, or saffron rice, then add fresh veggies and all your favorite toppings.
Falafel balls are also great to serve as an appetizer or side dish with dips and main courses. Or, add them to a mezze platter for a party spread.
Falafel
Ingredients
- 1 pound dry chickpeas (also known as garbanzo beans) – you must start with dry, do NOT substitute canned, they will not work!
- 1/2 teaspoon baking soda
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 3-5 cloves garlic (I prefer roasted garlic cloves)
- 1 1/2 tablespoon flour or chickpea flour
- 1 3/4 teaspoon salt
- 2 teaspoon cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Pinch of ground cardamom
- 1 teaspoon baking powder (optional – makes the falafel more fluffy)
- Vegetable oil for frying – avocado oil, grapeseed oil, sunflower oil, canola oil, and peanut oil all work well (I prefer avocado oil)
Instructions
- One day ahead: Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Add 1/2 tsp of baking soda to the water and stir; this will help soften the chickpeas. Cover the bowl and let them soak overnight in a cool, dark place or chill in the refrigerator. The chickpeas should soak at least 12 hours and up to 24 hours, until tender (change soaking water for fresh water after 12 hours).
- They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
- Drain and rinse the chickpeas well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Note: if you have a smaller food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.
- Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
- Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.Cover the bowl with plastic wrap and refrigerate for 1-2 hours.Fill a skillet with oil to a depth of 1 ½ inches. Use cooking oil with a high smoke point (oil suggestions can be found in the ingredient list). Heat the oil slowly over medium heat. The ideal temperature to fry falafel is between 360 and 375 degrees F; the best way to monitor the temperature is to use a deep fry or candy thermometer. After making these a few times, you will start to get a feel for when the oil temperature is "right."Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
- If the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they should bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
- When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time until golden brown on both sides. Once the falafels are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels.
- Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
- SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
- HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
- TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
- HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel. Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.Here are some traditional add-ons that can be added to your pita: tahini sauce, shredded lettuce, diced or sliced tomatoes, Israeli salad, onions, dill pickles, hummus, tabouli.Here are some less traditional add-ons that are also tasty: sprouts, cucumber slices, roasted peppers, roasted eggplant slices, sunflower seeds, french fries, feta cheese, yogurt, tzatziki.
NOTES
Nutrition
tried this recipe?
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FAQs
This recipe is best served right away. However, you can store cooked leftovers in an airtight container in the fridge for 2-3 days.
I’ve never tried freezing this recipe, but some readers have had good luck with freezing both the uncooked chickpea mixture and the cooked falafels.
Personally, I don’t like baking this recipe, finding that it tends to dry out. However, if you want to give it a try, prepare and shape the falafel dough into patties as usual.
Then, arrange them on a greased or parchment-lined baking sheet, and brush the top of each falafel patty with extra virgin olive oil. Bake in the oven at 400 degrees Fahrenheit for 20-25 minutes, turning halfway through, until golden. If you read through the comments, you’ll see tips from some readers who have tried this method with some success.
Hi Tori, just dropped by to thank you for your amazing and foolproof falafel recipe. I made it for my in-laws and parents as a light lunch with pitta, houmous, tomato&red onion salad, green leaf salad and roasted aubergine. It went down a treat with hubby going back for seconds and thirds! It tasted nothing like the dry falafel you get even in some Middle Eastern restaurants here in London. In case of interest, I subbed the cumin, ground coriander, cayenne pepper & ground cardamom with Sri-Lankan curry powder as I didn’t have any of those spices to hand and figured the curry powder would contain them all 🙂
I think that falafel works better if you mince the ingredients in a meat mincer, the consistency is just perfect. Also I like to add more of the spices and instead of the flour add a couple of slices of bread which I mince together with the rest of the ingredients. Deep frying rather than shallow pan frying works for me. I bought a falafel scoop online which makes semi square falafels, believe it or not it makes them even crispier and tastier… Do try it x
Hi Tori, this recipe is very good! I was wondering though, do you ever bake the falafel instead of frying? would I have to cook the chickpeas then? Thanks!
Lily I do not recommend frying these. You can make this recipe which has baking instructions (although frying tastes better): https://toriavey.com/toris-kitchen/2013/05/spicy-panko-chickpea-patties-recipe/
Having a problem with your recipe.
When I form the falafel’s they hold together well, but as soon as I put them in the grapeseed oil they begin to disintegrate. . They just cook themselves into little pieces.
I using canned chickpeas and I believe they are pre-cooked, could that be the problem?
Thx.
Adam
Adam, please read the recipe more carefully. I strongly advise NOT to use canned chickpeas. You must soak them instead, as I’ve described very clearly in the instructions.
I’ve likened eating this falafel since the time I tasted when I came in to Saudi Arabia a year ago. I prefer the falafel rolled in khubos that i can take and eat easily during break.It’s only this time I’ve interested searching for the recipe and I found yours. Thanks for the recipe. I love it.
I made these for my son who had tried some from our local natural food store. They were delicious. The ultimate compliment, my son asked me to make some and freeze them for those really don’t feel like cooking days. Thanks.
This is an excellent recipe! I made it twice, and both times were yummy, crispy and fluffy. My husband raved about them and said they tasted almost identical to the ones we used to eat in our home country (Syria).
For those having trouble with balls holding shape. I think the key is the consistency of the mixture. It should be neither too course nor too smooth. Just keep processing and stopping half way to check. Try to form a ball loosely. If it comes together, stop right there. If it still falls apart, add a bit more flour and continue processing to reach the right consistency!
Happy Falafel eating 🙂
These required an egg and lots of extra flour. As written formed nice balls/patties but disintegrated in the hot oil, Had to strain oil through a screen to filter out falafel mixture.
After tasting particulate, added more seasoning, too.
Chris, next time try processing the mixture for a longer period of time to make it finer. This will help it stick together better. Also the falafel balls need to be very gently placed in the oil. Hot oil is the “glue” that helps them hold together, if the oil is at the right temperature they should bind quickly. Better luck next time!
What do i do if mine is coming out dry on the inside and seemingly uncooked and rough texture but it seems well blended
Jasmine, lower the oil temperature a bit so that it takes longer to brown. If the oil is too hot it will brown faster than the inside is cooking.
Hello, I am going to try to make this for a retreat. We will be in the woods. I was going to pre make the falafel and put on ice. When we get to the campsite, I am planning on deep frying them in a dutch oven. Will the deep frying work? (i need to make enough for 50 people, so i though the deep frying would be faster then pan frying).
Thank you
Hi David– yes you certainly can deep fry these, but to be quite honest I’m not sure this is the best recipe for what you’re planning. The little falafel balls do not hold together very well until they are fried; they are pretty fragile, so it will be very difficult to pre-make them. I suppose you could pre-make the mixture and form the balls just before frying, but deep frying in the middle of the woods… I don’t know. I wouldn’t want to steer you wrong, and this sounds like it might be a recipe for disaster. Then again, it might turn out wonderful. Either way, good luck and have a great trip!
Life changing! I’ve made it twice with great results. The first time as written, and the second time I adjusted to be gluten free by putting equal parts sweet rice flour in for the flour. It did a great job of binding everything together, and the GF batch was even crispier than my first. While the crispier results may have been due to just being a different day, at least this GF mod had results that were great.
I just made these falafel patties last night. I have not had a ton of experience with falafel (I’ve ordered it at 4 restaurants and enjoyed it at 2) and these were fantastic! Thanks for the recipe. Even 2 out of 3 kids enjoyed it!
My husband and children loved this recipe. We have tried many different recipes from many Arab countries, and this one can hold its own. The chickpeas are a great substitute for fava beans. I didn’t change one ingredient, and it was perfect. No more powdered boxed falafel for us!!
Hi Tori! I just tried this, it was amazing! I halved the proportions because I used one can of chickpeas, dried them as much as I could and thee were no issues at all! Yummy yummy!
I will try it with the dry chickpeas next time, but for short notice, can chickpeas worked perfectly!
In India we call these Dal Wada, where Indians, use a mixture which contains, lentils, too. It is a delicious, and a good way to get protein into your diet if your veggie. I have tried this recipe but do prefer the Indian version, which has more texture and flavours due to the use of a number of dals, (lentils).
Just returned home from a trip to Israel and needed a falafel fix and your recipe was spot on. Absolutely delicious:)
Thanks for the recipe for the falafels, they are so good and we do them all the time!
This is one of my favorite recipes on your site 🙂
I love this recipe! My boyfriend wanted me to personally thank you for sharing this recipe, so we can enjoy delicious homemade falafels! 🙂
This has become the only falafel recipe I use! I’ve made it countless times and it’s always a hit. Love the variations you provide, too. I think I told you once before that my father always used to call them “feel-awfuls” after an unfortunate experience in Israel. He really is not a fan of falafels. But these he absolutely loves and says he’d go back for seconds if they weren’t so filling! 🙂