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A white plate filled with falafel balls next to a bowl of tahini sauce.
Home || Recipes || Entrees || Falafel

by 1,590 Comments

Falafel

Learn how to make crispy, delicious Middle Eastern falafel the authentic way with multiple variations. Includes video tutorial.
4.85 from 717 votes
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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.

A white plate filled with falafel balls, tahini sauce, fresh herbs,a head of garlic, and pita bread sit in the background.

Table of contents

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!

A plate containing a pita pocket filled with falafel next to a small black dish of tahini sauce.

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.
A bowl of hummus topped with two falafel balls. A plate of falafel balls sits in the background.

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! 

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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! 
A man is making a pita sandwich at counter with salad fixins. Two workers are in the kitchen behind him.
Mana Mana falafel stand on Yehuda Hamaccabi street – Tel Aviv, Israel

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!)
Tori Avey eating a falafel pita sandwich, smiling at the camera, at Mana Mana restaurant in Tel Aviv, Israel.
Enjoying a falafel pita sandwich.

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. 

Ariel Rosenthal and Tori Avey at Hakosem restaurant in Israel.
With Ariel Rosenthal at Hakosem restaurant – Tel Aviv, Israel
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A white plate filled with falafel balls next to a bowl of tahini sauce.

Falafel

Learn how to make crispy, delicious Middle Eastern falafel the authentic way with multiple variations. Includes video tutorial.
COURSE: Main Course
Kosher Key: Parve
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 12 hours
Total Time: 12 hours 55 minutes
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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)
[adthrive-in-post-video-player video-id=”wiyajhd9″ upload-date=”2022-10-20T00:00:39.000Z” name=”Falafel” description=”Falafel Recipe – Learn to make authentic falafel the traditional way with multiple variations in this step-by-step tutorial.” player-type=”default” override-embed=”default”]

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).
    Horizontal image of dried chickpeas (garbanzo beans) soaking in a glass bowl of water.
  • They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
    Horizontal image of glass bowl filled with chickpeas (garbanzo beans).
  • 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.
    Horizontal overhead image of a food processor bowl filled with falafel ingredients.
  • 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!
    Overhead image of a food processor bowl filled with falafel batter.
  • 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. 
    Horizontal overhead image of a white plain containing uncooked falafel balls.
  • 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. 
    Horizontal overhead image of falafel balls frying in a pan.
  • 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.
    Horizontal overhead image of a white plate filled with falafel balls.
  • 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.
    Horizontal image of a bowl of hummus topped with two falafel balls. A plate of falafel balls sits i the background next to a falafel pita sandwich.
  • 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.
    Sesame falafel balls on hummus.
  • HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
    Herb green falafel balls on hummus.
  • TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
    Yellow turmeric falafel balls on hummus.
  • 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.
    Horizontal close up image of a plate containing a pita pocket filled with falafel next to a small black dish of tahini sauce.

NOTES

You will also need: food processor, skillet
Prep time relates to actual time spent preparing ingredients. You’ll also need 12 hours of resting time to soak the chickpeas.
Makes 30-34 falafel balls. Serving size is roughly 5 falafels each. Nutrition is calculated with the assumption that each falafel ball absorbs 1/2 tsp of oil. This is my best estimate; when they are fried at the proper temperature, the falafel absorb very little of the cooking oil. The nutritional information provided here is calculated using an app. If you have specific dietary concerns, please consult your doctor or nutritionist.
A note on freezing: I have had several readers ask about freezing this recipe. I have never tried it myself, but here are some tips left from the comments. Some readers have had good luck with freezing the mix, then thawing it the night before in the refrigerator before frying. Sometimes a little more flour or chickpea flour is needed to hold the mixture together after freezing. Some readers have had luck with forming the balls, freezing those, then frying them straight from the freezer. Some have successfully frozen the finished cooked falafel, defrosting as needed. 
To bake falafel: Brush a baking sheet with olive oil. Heat oven to 400 degrees F. Form the falafel into flat patty-style shapes and place them on the baking sheet. Brush the top of each patty with extra virgin olive oil. Bake for 20-25 minutes, turning once halfway through baking, until golden brown.
Personally, I don’t recommend baking these, as I find it can make them dry – but some people have great luck with it. If you read through the comments you’ll find various responses from readers who have tried baking. I also don’t own an air fryer, so I can’t advise on that. Read through comments for others’ experiences with this device. 
The following falafel-like recipe can be baked without losing too much in terms of flavor/texture: Spicy Panko Chickpea Patties.
Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons– 1) you didn’t process the mixture enough– return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old, or they didn’t soak long enough. Try buying a fresher (newer) batch of dried chickpeas next time and make sure you soak them until they’re doubled in size and slightly tender.
Note: Some people like to add baking powder or baking soda to the falafel mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, stir 1 tsp of baking powder into the falafel mixture after it has been refrigerated. I do add a bit of baking soda to the soaking water, which is outlined in the recipe.
EGYPTIAN FAVA BEAN FALAFEL: Use 1 lb. dried fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain, rinse and peel them to remove the tough outer skins. You can also use a mixture of soaked fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.
After the beans are soaked and skins removed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.

Nutrition

Nutrition Facts
Falafel
Amount Per Serving
Calories 409 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Sodium 700mg30%
Potassium 720mg21%
Carbohydrates 50g17%
Fiber 13g54%
Sugar 8g9%
Protein 15g30%
Vitamin A 300IU6%
Vitamin C 8.7mg11%
Calcium 96mg10%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
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FAQs

Can I store leftovers? 

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. 

Can I bake falafel balls instead of frying? 

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.

More Ways to Use Chickpeas

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
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Comments

  1. Avatar photoBrittany Bauerle says

    5 stars
    I halved the recipe, substituted coconut flour for regular, and fried them in a mix of peanut, avocado, and coconut oil. My only complaint is I should have made more! I can’t stop eating them!

    Reply

    • Avatar photoLeila says

      5 stars
      Maybe making half the recipe isn’t such a bad idea! I made the full portion last night and it was so good I couldn’t stop eating them way past the point of being full and having difficulty breathing!
      I was glad to have some left today for my lunch though! Still delicious at room temperature the day after.

  2. Avatar photoMark Hammond says

    5 stars
    I made these last night and they are absolutely delicious. Thank you for the easy to follow instructions they made it really straightforward to make these – I will be trying the other variations next!!

    Reply

  3. Avatar photoEmma says

    5 stars
    Hi Tori.

    I just wanted to thank you for this stunning recipe. I used to use packet mixes, but once they became hard to find – I decided to make my own, with your recipe! Last night, after using the basic recipe for some time now, I decided to add something new. Red pesto and roasted capsicum/paprika/peppers we added towards the end of the food processor stage. I honestly didn’t think your basic recipe could be improved upon – but this was just divine!

    Thank-you again – I’ll never make packet falafel again!

    Reply

  4. Avatar photoTheresa says

    5 stars
    These were great! I don’t eat onion, but put in a tiny bit of shallot as a replacement and added some cilantro. LOVED them. I have been getting them from the local farmer’s market, but at $5 for 6 of them, decided I needed to figure out how to make them myself. Your directions are fantastic. Thank you!

    Reply

  5. Avatar photoLariza says

    Hello, can I use corn flour or another gluten free flour instead ?
    I made the tahini sauce and it was delicious, thank you!

    Reply

    • Avatar photoTori Avey says

      Hi Lariza – yes, or you can use chickpea flour which would be best of the gluten free options. Enjoy!

  7. Avatar photoSabrina says

    Hi,
    They look amazing!
    2 questions:
    How long can you keep them in the fridge for? and if in the freezer how do you cook them afterwards and for how long? Thanks x

    Reply

  8. Avatar photoGale says

    5 stars
    Had my first falafel in Jerusalem, have enjoyed them and the memory ever since, but your recipe was the first time from scratch, so delicious!
    Thank you,

    Reply

  9. Avatar photoEsther says

    5 stars
    This was my first time making falafel or even any fried food! I was so happy with how it turned out–delicious and way easier than I expected.

    Reply

  11. Avatar photoHippiesparrow says

    5 stars
    This falafel recipe rocks! I wish I knew of it following the Grateful Dead. I could have become rich selling this in the parking lot. I really like that it doesn’t have tahini in the batter, I like it on the side or all the lemon that just doesn’t taste right. I will never make a mix of it again!

    Reply

    • Avatar photoRebekah says

      Dear Tori and Hippysparrow,

      Thank you for your most lovely and gourmet recipes Tori! How happy I am that I found your blog. I am in the process of formally converting as a Jew by choice and you are a most wonderful inspiration for me. 🙂 A friendly shout-out and bear hug for Hippysparrow. Hello to a fellow Deadhead sister. Your Grateful Dead concert falafel experiences mirror my own fond memories of their beautiful concerts. Jerry bear’s 20th anniversary of his passing was these past August 9th, 2016. Shalom, love, and flowers (and dancing Jerrybears) to you all.

  12. Avatar photoLali says

    Hi Tori! I am planning to try this recipe for a potluck next weekend and have a couple of questions. Would they turn out ok if I make the falafel mixture a couple of days in advance and refrigerate it until before frying? And should the mixture be brought to room temperature before frying?

    Reply

    • Avatar photoTori Avey says

      Lali, you could make it 1 day head, I’m not sure of a couple days as it might dry out. Keep it tightly covered with plastic wrap in the refrigerator. Good luck!

  13. Avatar photoSuzette says

    5 stars
    Thank you for the recipe. After using another recipe for falafels with canned chickpeas and having a big mess while frying. I gave up on trying this again.
    I am happy that I found your recipe and it was a success and delicious. I was sceptical and only did half of the recipe but next time, I will definitely do more.

    Reply

  14. Avatar photoKatie says

    5 stars
    I wish I had found your recipe years ago as it would have saved me many disappointing batches of falafel. This one is amazing! And just like the Middle Eastern restaurant I love in the city. It will be hard for me not to put them on the menu every week. 😀

    Reply

  15. Avatar photoJessica says

    Hi Tori,

    Found this page looking for an alternative after last night’s falafel “burgers” turned into green mush. Still tasty, but not very successful. My question: I don’t have a food processor. Closest I have is a Magic Bullet, which didn’t do the job very well. Without going out and buying a proper food processor, what’s the best way to get everything to the proper consistency? (I really do not have any more room in my kitchen for more appliances/gadgets!)

    Reply

    • Avatar photoPaula Krupp says

      Get a food processor

      i’ve seen them at good will and I bought another Cusinart at a tag sale because she had every accessory.

      Any Cusinart, no matter how old is good. I use to use mine all the time, but my mini chopper does alot now, but for the falafel I pulled it out, (actually for the gazpacho I made yesterday while the beans soaked) check out Ina Garten’s gazpacho. Just the best too.

    • Avatar photoMichelle says

      If the only way to get the desired result is to use a food processor, I’d suggest buying one and storing it somewhere else other than your kitchen (as you have no room in there). We keep ours in the airing cupboard as we don’t use it very often and have a tiny kitchen. Even under the bed, on top of a bookcase or in the wardrobe will work too. If all else fails, put it inside a decorative box or under a coffee table with a tablecloth over the top to cover it.

  16. Avatar photoDawn says

    5 stars
    This is the BEST falafel recipe ever. I consider myself a food snob, so when i say AH mazing you can believe it HAS to be good!!! My toddlers ate two and my husband(he has served to tours in the middle east) gave two thumbs up!! Thank you, this recipe is a keeper!

    Reply

  17. Avatar photoSandhya says

    5 stars
    Fantastic recipe, they came out perfectly! Making them for the second time today! Haven’t had good luck with pita lately (dry and crumbly, yuck!) so we are having them in tortillas instead. The kids can’t get enough of the falafels, love it! Also, pickles are a MUST, the perfect falafel companion.

    Reply

    • Avatar photoTori Avey says

      This works best using an oil with a high smoke point. Sunflower oil will work, however coconut oil’s smoke point is too low to fry.

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