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.
Just wanted to say I made the falafels today and hey were GREAT! Thank you ever so much for the recipe.
I will never make Falafel with canned chickpeas again what a difference!The perfect recipe
Just made this recipe but falafels feel apart after I fried about 4 of them. I scrambled up and raw egg and added to rest of mixtures. Then they didn’t fall apart. Otherwise they taste great even my family ( who was reluctant to try) feel in love with them.
Hi Barbara, glad you enjoyed them! The most common mistake people make when they fall apart is that they used canned or cooked chickpeas rather than soaked. If you did indeed use soaked chickpeas, you probably didn’t process it long enough– it needs to be finely ground in order to hold together, as described in detail in the recipe.
Hi. I was wondering about the soaking time – when you say to soak overnight, at what time is it okay to start making them? In other words, how many actual hours should they be soaked before using? Thank you for the recipe. Can’t wait to make it!
At least 8 hours, or if you’re short on time you can do a quick soak as outlined here: https://toriavey.com/how-to/how-to-soak-and-cook-chickpeas/
Hey,
How many falafels equals a serving size? Thanks so much for the recipe!!
Hi Jenna, you’re welcome! The 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.
Followed as posted worked perfectly. Thank you for the easy to follow recipe.
Can I do up to step 6 with the Falafel and refrigerate overnight?
Thanks Tori, this was easy to follow, well explained and the end result was mouth banging! This was my first time making falafel, or even soaking dried chickpeas, and I am blown away by how close the fried ones taste and feel like the falafel from great restaurants! Your recipe inspired me to soak/cook 1kg of dried chickpeas and I was then left with 2.5kg to work with. Falafels, hummus and a curry is finally completed! Thank you for helping me to be brave with this new world of vegetarian food! It’s so tasty, we’re thinking we could maybe give up meat one day!! ?
Kind Regards,
Erica
So happy to hear that Erica! I am continually working towards cutting down our family’s meat consumption, for a myriad of reasons. Delicious recipes like these do make it easier!
Tori. Could I use this recipe to make falafel burgers ?
Hi Tori – excellent recipe. This was the first time I have deep fried anything, let alone made falafel and your instructions covered all the questions that I had. Everyone in the family loved the falafel and it will now be my go-to recipe. Thank you so much!
Thank you so much for posting. Your recipe was the top google search result and it earns the spot. Like the others I also have taken the suggestion to improvise and iterated to tune to a personalized version with cilantro and sessame seeds.
Hello Tori,
Wanted to make these tonight but there’s a lot of mix, can I freeze half and fry later?
Hi Mariam, I have never frozen the mix but I believe other readers have done so. Please read through the comments to see if they have some advice here.
Yes! I always cook for two people and this mix freezes very well! Just thaw it out the night before and fry it up as usual. On occasion, you may need to add another teaspoon of flour due to moisture gain, but it usually comes out great!!
Besides pre-made falafels, this is the FIRST time I have ever made them in my entire life! Thank YOU SO much! They turned out perfectly! I added more chick pea flour to soak up the excess liquid that likely ended up in there from the cilantro and chick peas.
According to the nutrition facts these have 50g of carbs. What is the serving size? Is that for 30 falafel balls? Thanks!!
As the recipe states there are 6 servings, and the recipe makes 30-34 falafel balls (roughly). So the nutrition, while it’s just a rough estimate, would apply to about 5 falafel balls.
Tori – Thank you for an awesome recipe and set of instructions. I made a few adjustments to add a little more spice:
– Increase the salt from 1 3/4 to 2 tsp
– Add two Fresno chilies (red) to the onion and chop together
– Increase cinnamon from pinch to 1/4 tsp (Ceylon Cinnamon)
– Replace cayenne pepper with Berber spice from Penzeyes
– Add 1/4 cup cilantro
– Add 1tbsp of lemon juice
I’ve made this recipe many times and don’t need to add flour to hold the falafels together. The trick, I believe is to refrigerate for 3 to four hours after processing the ingredients as the binding process continues until they are cooked. I love them and my son and his friends love them as well. I wished I could find a falafel scoop in Perth Australia.
Julie, did you refrigerate it after processing but before forming the balls?
I wanted to make these tonight- is there any hack re the chickpeas- can I just soak them in the day and if so, how long do they need?
Hi Gabi! You can quick soak them using the method outlined in this post (starting at step 3): https://toriavey.com/how-to/how-to-soak-and-cook-chickpeas/
Tori — thanks for the most detailed falafel recipe yet. I love Joan Nathan’s recipe, but I’ve always had problems with the texture. My falafel always turn out too crunchy and hard. But your description of grinding to an almost-paste with a slight coarseness is spot on. Thank you! Can’t wait to try your other recipes!
Very happy to hear this worked well for you Maggie! I know how frustrating it can be to put all that work in and not have it turn out the way you like.
Thank you for this fabulous recipe! 14 years ago I visited Israel and had falafel for the first time and was sold. Somehow I never made falafel myself, probably as not to ruin that brilliant experience 14 years ago 🙂 But this was fabulous, enjoyed every bite until the last morsel! And my husband went into a food-induced coma, he ate way too much. Thank you so much for sharing Tori!
I tried you recipe and it was tasty and worked very well, I reduced the danger of disintegrating falafel balls a bit with the tangzhong paste they describe in the latest Cook’s Illustrated falafel recipe.