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.
Oh man, have i ever hit the jackpot here! All those wonderful falafel recipes and suggestions. Can’t wait to try the sesame coating, ….. rock on! I’ll be back to sample some more! …. Cheers! …. that’s a lot of exclamation marks?
great recipe! thank you. i followed it exactly as written and it seemed dry when forming the balls-i did use a little flour or water water to help me out. would an egg be helpful to the mixture or not necessary? also, i made them in the afternoon and we did not eat them until several hours later. they were very dry. is that because they sat for awhile and they are best eaten right away?
Hi Michelle, this is one of those dishes where it takes time and experience to get a “feel” for the mixture… after making it a few times, you’ll learn what works and what doesn’t in terms of texture. Anything fried is best eaten right away, but they shouldn’t be overly dry, even after sitting out for a while. If the mixture felt dry, you could certainly add an egg– it wouldn’t hurt, and many do add egg to the mixture even though it’s not totally “traditional.” Were you using newer dried chickpeas, or old ones that had been sitting in the pantry for several months? Older chickpeas can make for drier, harder falafel. The bottom line is, it may take a few tries to get the mixture to the right consistency. Good luck!
These look delicious! How do they freeze?
In the freezer 🙂
Hello again Shiksa! I have my own GF flour mix I make at home which happens to be the same as King Aurthur’s. I took your advise and reprocessed the falafel mixture and added some of the gf flour, a little at a time, and back in the fridge. 2 hours later I was able to form the balls with wet hands. I froze some of them uncooked and the rest I flattened a little and baked at 375 13min on each side, oiled the baking pan with about a 1/4 cup of grapeseed oil. They are better fried of course but it was late and I was tired. Your Date Honey Nut Cake looks amazing!! Any luck with a gf option there? Thanx again!!
I can’t wait to try these! Is there a way to store the mixture before it’s fried to ease preparation in advance? Would freezing it work? I think it’d probably be fine overnight in the fridge, I’m thinking of longer storage. Thanks!
can these be baked or cooked another way, besides frying?
Hi Leslie– falafel really needs to be fried for best results. I don’t recommend baking, though I know some have experimented with it.
Hi Shiksa!! I am so happy to find your blog. Having to eat gluten free you have so many tasty options to choose from. Today I made your Hummus (the roasted garlic is so yummy), Quinoa Tabbouleh (better than when I buy it at the fancy markets’ and their fancy prices) and Falafel.
The Falafel is not working for me. I have a 2 cup processor so I had to do many batches and in order to not make the chickpeas not mushy they are chopped finely. Bigger than breadcrumbs – a little bigger than rice – smaller than a pine nut cut into 2. Pre-processed the onion and squeezed out the liquid (to try to omit extra flour). Mixed all the processed batches together dived in half. Sprinkled about 3tsp. besam flour into one half of mixture and 3tsp + 1tsp baking powder into the other half (my sister insisted) and into the fridge. 4 hours later I checked and the mixture dosn’t really make balls and when I squeeze it liquid comes out. AGRRR. It is in rubbermaid containers until tomorrow. What should I do/add? Re-process? In the way of flours I have besam, brown rice, corn, potato, tapioca and cornstarch. Sorry this is so long but I didn’t want to leave anything out. My boyfriend keeps sneaking in the fridge!!! Thank you for your help.
Hey Cyndy! Normally I would say add flour, alas you’re gluten free so that is not an option. I’m not super familiar with the GF flours you mentioned, and I’d hate to steer you wrong. Do you have potato starch on hand? I use that to help bind my latkes when they aren’t holding together, so maybe it will work for the falafel? It’s a somewhat random problem, and it’s not always easy to diagnose… sometimes those bad boys just won’t hold together. You can try processing them a bit more, the finer the mixture is the better they’ll hold together… but you’re right, it’s a fine line between fluffy and mushy. Wish I had a more definitive answer for you! I’ve also had good luck subbing flour with King Arthur GF flour in many baked goods, but I can’t promise it will be the perfect substitute here. Hope you’re able to figure it out. Meanwhile, I’m so happy you’re enjoying the hummus and tabbouleh… two of my faves! 🙂
If you’re having trouble with them falling part using a food processor, try a meat grinder. That’s what the best falafel makers in Israel (and West Bank) use, and it helps with the texture.
I really like your web site. Having lived in Israel for 9 yrs. (Jerusalem, Mevasserret Tzion, Modiin) you can easily ask 10 Israelis where their favorite Felafel stand is, and get anywhere from 15 – 35 answers.
Also, next time you go, try to buy something called Tahina tahor. The Arabs make the best, however this almost white colored tahina (it comes in a can) if you mix it with equal parts water, garlic, lemon, cumin, and of course coosbara (celantro) you’ll have the best tahina ever!
Hands down the best falafel recipe I have ever made. I have tried several and none were as tasty as this. My Israeli friend said they made him homesick, they were just like he used to get back in his neighborhood in Tel Aviv. The tahini recipe is great too. Thank you!!
We just made these based on the base recipe with no modifications. While they were gobbled up, my roommates (one Lebanese and one Israeli) both said they were fairly plain and almost sweet? Again, this is compared to the authentic ones they have had the pleasure to consume abroad. Any suggestions to spice ’em up for next time?
Hi Suzie– you can definitely spice them up by using 5-6 cloves of raw garlic (not roasted– if you roasted the garlic, that might be where the sweetness came from). Also, you can add a bit more cayenne pepper, but be careful, it’s super spicy. Those modifications should help. Glad they were gobbled up!
I must say that these are delicious. This was my first venture into making these myself and it was so easy using this recipe and the Tzatziki. Even my very picky husband loved it.
Very happy that you enjoyed the recipes Gina! Thanks for reporting back.
For people avoiding oil in their diet, could these be baked or broiled?
Yes, they can be baked. Heat oven to 400F. Place on oiled baking sheet and cook first side for 15 minutes. Turn the patty and cook for another 10 minutes.
Thank you for your suggestion Ruth. This might be helpful for those who want to try baking them, however personally I don’t recommend it with this recipe– baked falafel just isn’t the same as fried.
I learned to make them with this recipe, I made falafel for my nephew Alex that is vegan last week and He said “this is the best falafel ever” HAPPY FALAFEL DAY! Tori thanks again <3
Happy Falafel Day Coco! Haha <3
I’m not sure what I like the most, the recipes on this site or your amazing plates. I love the colors and designs! And the food looks amazing ^_^
Just found your site via Pinterest. So excited to try your falafel recipe – looks delicious!
very delicios and testy recipie
Thank you! They soaked from last night until this afternoon, so I think they were old! I’ve had them awhile. I can’t wait to try this with fresh ones! If anyone is considering making this-DO!
I just made the falafel tonight! They smelled and tasted delicious! They got really hard on the outside though. What did I do wrong? My best friend is Israeli and her mom’s falafel is a little crispy on the outside but soft and fluffy on the inside.
Hi Barbara! Glad you enjoyed the flavor. Most likely your chickpeas were old, or weren’t soaked for long enough; sometimes older dried chickpeas take longer to rehydrate. Did you soak them all night, till they doubled in size? If not, try soaking them longer next time, or buying a new batch of chickpeas… the older they are, the harder they are to make tender. Also try processing your chickpea mixture a little longer so it’s more paste-like. Hope that helps!
Thanks for the great falafel, hummus, and tahini recipes! Dinner for 10 today, and everything was fabulous!
Boy, do I wish I’d read this before making falafal tonight. I used canned and I’m so sad about how they turned out. My husband is gobbling them up, so they’re edible, but I know they aren’t right. I’m going to try again with the soaked, uncooked beans. Thanks for a great post! *:)*