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?
Let us know in the comments!
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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.
Ummm, yes. Frying at the right temp, means they will not absorb much oil. Crispy outside, soft and delicious on the in. With much thanks to the “Shiksa”, for putting me right!
Cumin is a small oblong seed. A bit like grass seed. Light brown in colour. Dry roasted in a frying pan at low – medium heat until aromatic and changed to a darker shade of brown. Then into a mortar and ground. If you cannot find it? No matter? After black pepper, cumin is the most popular spice in the world.
Honestly, Sherry, Just do what the recipe says and you’ll be fine! As you get familiar you can spread your own wings! Cheers Jamie!
Sherry,
I have tried all of the variations. They’re divine. Each time I make, they get better. While I don’t deep fry. I use a wok with oil about halfway. They do not take long, to cook, especially when using a thermometer. I still find I have to use some flour in the mix. Otherwise, they will not stick together. No matter how much I try draining the garbanzos.
BTW. I use roasted whole cumin, then mortar and pestle to grind and some pre-ground cumin. … Yummy so light and crispy and just darm good. Good luck for your party! From a fellow cumin lover.
Thank you Jamie! I also did not fry mine; I decided to try baking them. But I may have to bite the bullet and fry them. It is a waste of oil and more calories than I want or need, but I know what I like, and I will just have to try different ways until I find one that works. I don’t even know what “whole cumin” is…I don’t know anything about spices and where they come from except as powders in bottles! Now I will have to find out more 🙂
Love your website! I’m going to give your falafel recipe a shot. I am planning a get-together in a few weeks and have decided to do a middle eastern menu. Since I haven’t made pita or falafel in, oh, about 40 years (since my best friend, who is a Yemenite Jew, and I used to hang out and help her mom in the kitchen), I tried a recipe I found online, and it came out so blah, I hate to throw out food but I really am disgusted. I did use the canned chickpeas (the recipe gave that as an option), but will try it the overnight-soaking-the-dry-ones way. We’ll see if that doesn’t help. Also, they didn’t have enough cumin for my taste, and I see that the ratio of cumin to coriander is greater in your recipe. I like your ideas of trying cilantro or turmeric. I will also have to ask my friend how her mom made them. I’ll get back to you!
Oh my falafel! I am new to veganism and have been trying out lots of new foods…these were a huge hit with my vegetarian daughter and my omnivore husband. I have no idea how many the recipe made because we kept eating them before they cooled completely. Thanks so much!
So happy you enjoyed them Mari!
Thank you for your wonderful recipe , I did make the falafel classic recipe as you described , there are two issues who I would like to ask you, first is the balls after fry become very hard outside like a rock but inside is fine need to know what is the cause of it and or perhaps I did something wrong ,second is you mentioned the temperature of the oil has to be right what is the right temperature (300 or 350 or more ?) and last I been told to add baking powder to hold it together , is it really necessary or flour is just fine . Also is it advisable to remove the skin of chick peas which is very hard. Please advise thank you.
Hi Reza– regarding the first issue, make sure your dried chickpeas aren’t very old before soaking them. Older chickpeas can lead to hard falafel. Second, try processing the mixture for a longer time so that the mixture is finer and smoother, a little closer to a paste (but don’t process too long… it takes some experience to get it exactly right). As for frying, the temperature should be around 350 degrees F. Any lower than that, and you risk ending up with heavy, oily, and overcooked falafel. Good luck!
Looking forward to trying dill pickle on falafel!
hi. thank you for your recipe . i gonna to open a new falafel shop. i have listed a menu which has 8 or 9 kind of falafel. some of them are : parsley and onion+falafel > cheese and mushroom+falafel > olive
+falafel > ……. i wanted to know your suggestion which is very important to me?
thank you and if you can please send your answer to my email…
Mahyar, since each middle east country and city and ethnic group has its own style, it all depends on where you’re setting up shop. There’s a classic Jerusalem style of Israeli salad (lettuce and tomatoes) and tahini-lemon. Then there’s the arab and sephardic toppings like harissa, pickled turnip. Then there’s things like fried eggplant or even baba ganouch. You seem to be going into more avant garde territory with cheese and mushrooms. 🙂
Hi, I made falafels using canned chick peas, the trick is to pour them into a strainer rinse with water and mix all the ingredients with your hands not a mixer. Leave the mixture in the fridge over night and roll them the next day. They cook perfectly in olive oil and don’t break apart.
Perfect, just what I was about to ask Tori, good thing I found your suggestion. Thanks for sharing! 🙂
you never answered the question about freezing: today is saturday and i’m preparing for a party monday night. how far ahead can i prepare the mixture? thanks and happy new year.
I do not recommend freezing falafel, they are much better fresh.
This is an excellent recipe! I have tried it 3 times though and I keep failing. Tonight I tried again and the first one fried up fine, but the inside didn’t cook. I tried cooling the oil slightly (as suggested) and then when I went for the first batch, the oil shredded them apart and I ended up with falafel soup…again!
Any suggestions? I have been using canned chickpeas and now I see others saying they don’t work but no reason why. Is this what is causing my troubles? Thanks for any help you can offer.
Hi Randy– the canned chickpeas are cooked. They are too soft for falafel and have too much moisture in them, which is why you’re having difficulties. Try soaking them as described in the recipe, they are sure to turn out better. If you have the problem of the falafel falling apart again (they can be delicate), try adding more egg and flour to help bind them together. Good luck!
Thank you so much for posting this. I used to make Falafel from scratch and then started getting lazy and buying the packaged mixtures and then somehow removed it altogether from my “menu”.
I was cleaning out the kitchen today and found a can of chickpeas and decided to try to make some falafel tonight.
A great idea to include the variations – going to try the cilantro version. I’ve bookmarked this page and now going to check out the rest of your site.
Thanks Kevin– just keep in mind that canned chickpeas will not have the same results as the soaked ones, as noted in the blog above. Enjoy!
I’m a big follower of ur blog and I must say whatever I tries was always awesome! I really want to make these tonight but I didn’t measure the beans before I soaked it. How much should I use of the soaked beans?
Hi Devora, the beans expand to a little more than double their size (roughly), so try using 4 1/2 cups of the soaked beans.
The falafel turned out awesome! I am so happy, since I’ve been craving falafel sandwiches lately. I’m going to explore your awesome blog further and try to cook some of your great dishes soon. Thanks for sharing your wonderful recipe!
For your falafals – do I cook the chickpeas after soaking and before making the falafels ? Your recipe looks great.
Hi Pat– no, do not cook them, only soak them. Follow the directions above exactly for best results.
Amazing flavor. However these were terribly delicate, my first batch just fell apart in the hot oil. For the second batch I added a bit more flour and two eggs and they were perfect and delicious. I just thought I’d mention this just in case anyone else was having trouble getting the mixture to bind together and was looking for an easy fix.
Thanks for sharing your tips Ronni!
Hi Tory!
Can I make falafel in the oven?
Cant wait to try your recipe but I would prefer to make it in the oven.
Hi L… no, I would not suggest making this recipe in the oven. There may be other falafel recipes that work in the oven, but this one is really meant to be fried.
Oh! I’m so happy to have found your blog! Can’t wait to try the recipes, I love LOVE Falafel, Tahini, Tabbouleh, and Hummus… etc. etc. such a staple in the days I was Vegetarian. Thanks for posting the differences between using Fava and Chick Peas, back “in the day” I remember they were mostly made with Fava but now primarily are made with Chick peas. I thought it was because Fava were found to be poisonous, but it sounds like it’s more specific than that… which is interesting. I’ll have to do a side by side taste test, it’s been so long I can’t remember the difference. Thank you for sharing all these lovely recipes. Love all the pictures.
Thanks for this! Have you ever tried baking falafel? Is it any good?
These are super good! I’ve been trying to find a decent falafel ball recipe for ages and this is it. Thank you!!!!
thank you for the detailed instructions!!