Falafel

Falafel is a crispy, golden-brown patty made from ground chickpeas, fresh herbs, and aromatic spices. I love how each bite delivers bold flavor with a tender center and satisfying crunch. This classic Middle Eastern street food is naturally vegan, protein-rich, and perfect for wraps, bowls, or served as a snack with a creamy dip.

Why I Love This Recipe

I love this falafel recipe because it’s fresh, flavorful, and way better than anything store-bought. Making it from scratch means I get perfectly crisp falafel with rich, herb-packed flavor every time. It’s a fantastic plant-based option for lunch or dinner, and it’s so versatile—I enjoy it in pita wraps, on salads, or just dipped in tahini sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Dried chickpeas (not canned)
• Baking soda
• Fresh parsley leaves
• Fresh cilantro
• Fresh dill (optional but flavorful)
• Onion, quartered
• Garlic cloves
• Ground cumin
• Ground coriander
• Salt
• Black pepper
• Cayenne pepper (optional, for heat)
• Baking powder
• Sesame seeds
• Oil for frying

Directions

1. Soak the chickpeas: I soak dried chickpeas with baking soda in cold water overnight (at least 12–18 hours) until they double in size. I drain and pat them dry before using.
2. Make the mixture: In a food processor, I pulse the soaked chickpeas with parsley, cilantro, dill, onion, garlic, and all the spices. I aim for a coarse, sand-like texture—not a paste.
3. Chill: I transfer the mixture to a bowl, stir in the baking powder and sesame seeds, then chill it in the fridge for at least 1 hour.
4. Shape the falafel: Using wet hands or a falafel scoop, I form small balls or patties from the mixture.
5. Fry: I heat oil in a deep pan to 350°F (175°C), then fry the falafel in batches for 3–4 minutes per side until they’re golden and crispy. I drain them on a paper towel.

Servings and Timing

• Servings: Makes about 20 falafel balls
• Prep Time: 20 minutes (plus soaking and chilling)
• Cook Time: 20 minutes
• Total Time: About 1 hour active (not including soaking)

Variations

• Baked falafel: When I want a lighter version, I bake the falafel at 400°F (200°C) for 25–30 minutes, flipping halfway through.
• Spicy falafel: I add extra cayenne or a chopped green chili for more heat.
• Add-ins: Sometimes I toss in a handful of mint or green onion for a twist on the flavor.
• Filling options: I love stuffing falafel into pita bread with lettuce, cucumber, tomato, and tahini or garlic sauce for a full meal.

Storage/Reheating

I store cooked falafel in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 350°F (175°C) for 10 minutes or until warmed through and crispy. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. I reheat them straight from frozen in the oven for 15–20 minutes.

FAQs

Can I use canned chickpeas?

No, I always use dried chickpeas soaked overnight. Canned chickpeas are too soft and make the mixture too wet, which can cause the falafel to fall apart when frying.

Why is my falafel falling apart?

If the mixture is too wet or not pulsed finely enough, it may fall apart. I make sure to drain the chickpeas well and chill the mix before forming balls.

Can I bake falafel instead of frying?

Yes, baking falafel is a great option. I place them on a lined baking sheet, spray with oil, and bake at 400°F (200°C) for about 25–30 minutes, flipping once for even browning.

What should I serve with falafel?

I usually serve falafel in pita wraps, over rice bowls, or with a side of hummus, tahini sauce, or garlic yogurt. It’s also great with chopped salads or pickled veggies.

Can I make the mixture in advance?

Yes, I often make the falafel mixture a day ahead and store it covered in the fridge. This makes meal prep faster and lets the flavors develop even more.

Conclusion

This homemade falafel recipe is crispy on the outside, soft and flavorful on the inside, and packed with Middle Eastern spices. I love making a big batch to enjoy in wraps, salads, or as a healthy snack. Whether I’m cooking for guests or prepping lunch for the week, falafel is always a hit and a go-to vegetarian favorite in my kitchen.

Falafel

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• Author: Mary
• Prep Time: 20 minutes (plus soaking & chilling)
• Cook Time: 20 minutes
• Total Time: 1 hour active (excluding soaking)
• Yield: About 20 falafel balls
• Category: Main Course, Snack
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

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Description

This crispy, golden falafel recipe is made from dried chickpeas, fresh herbs, and warm spices for bold Middle Eastern flavor in every bite. Naturally vegan and protein-rich, it’s perfect for pita wraps, bowls, or served with dips like tahini or hummus.

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Ingredients

• 1 cup dried chickpeas (not canned)
• ½ tsp baking soda (for soaking)
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro
• ¼ cup fresh dill (optional)
• 1 small onion, quartered
• 4–5 garlic cloves
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• 1 ½ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 1 tsp baking powder
• 1 tbsp sesame seeds
• Neutral oil for frying (e.g., canola or vegetable)

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Instructions

1. Soak chickpeas: In a large bowl, combine dried chickpeas with baking soda and cover with cold water. Soak overnight (12–18 hours), then drain and pat dry.
2. Prepare mixture: In a food processor, pulse soaked chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, salt, pepper, and cayenne. Process until the mixture resembles coarse sand (not a paste).
3. Chill: Transfer to a bowl. Stir in baking powder and sesame seeds. Chill for at least 1 hour.
4. Shape: Using wet hands or a falafel scoop, form the mixture into small balls or patties.
5. Fry: Heat oil to 350°F (175°C). Fry falafel in batches, 3–4 minutes per side, until crispy and golden. Drain on paper towels.
6. Serve: Enjoy in pita wraps, bowls, or as a snack with dips.

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Notes

Baking option: Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.

Add a kick: Add more cayenne or green chili for spicy falafel.

Customize: Add green onions or mint for a flavor twist.

Serving ideas: Pita wraps with veggies, tahini, or garlic sauce; over salads or rice bowls.

Storage: Store cooked falafel in the fridge up to 4 days, or freeze and reheat in the oven straight from frozen.