Falafel, a staple of Middle Eastern cuisine, are savory chickpea bites seasoned with fresh herbs and spices, and cooked until perfectly crispy on the outside, tender and fluffy on the inside. This versatile vegetarian/vegan dish can be enjoyed in countless ways—whether tucked into a warm pita pocket with hummus or tahini sauce (recipe included), served as a snack or appetizer as part of a mezze platter, or as a protein-packed topping for salads and grain bowls.
What is Falafel?
Falafel is a popular street food from the Middle East made from a mixture of mashed chickpeas (or fava beans), fresh herbs and seasonings, shaped into balls or patties, and fried (or baked) to golden perfection. As for the texture, each falafel ball or patty boasts a fluffy and tender interior and a delightfully crispy exterior that’s utterly irresistible. Traditionally, falafel is made with raw, dried chickpeas that have been soaked in water overnight.
Authentic Falafel Recipe Ingredients
For a complete list of ingredients and their exact quantities, check the printable recipe card below.
- Chickpeas (Garbanzo Beans): To make authentic falafel, always use raw, dry chickpeas (sold in bags), soaked overnight! Making this recipe with uncooked dried chickpeas, guarantees that the falafel mixture will have the right consistency and will produce light and crispy falafel. Don’t use canned chickpeas as the falafel mixture will be mushy and will most likely disintegrate when fried.
- Onion: I use brown or yellow onion. Red onion and shallots can be used also. Don’t substitute with onion powder.
- Garlic: I use fresh garlic. Garlic paste can be used in a pinch.
- Fresh Herbs: This is what gives falafel it’s beautiful green hue. Fresh parsley and cilantro are traditional additions but if you don’t like cilantro, you can skip it. Although we use the same amount of parsley as we do cilantro, you can use whatever ratio you prefer. Fresh dill can also be added.
- Chickpea Flour and Baking Soda: Used as a binder, chickpea flour ensures the falafel hold their shape while frying. Other flour types such as regular all-purpose flour can be used. Baking soda gives the mixture a light and fluffy texture.
- Spices and Seasonings: Ground cumin, cardamom, salt and ground black pepper. For heat, ground cayenne can be added.
- Lemon Juice: Freshly squeezed lemon juice enhances the flavor, adding a bright and fresh taste.
- Oil: For pan-frying, I recommend using olive oil or avocado oil for their flavor and versatility. For deep-frying, vegetable oil is my go-to, but any mild, high-smoke-point oil like canola, grapeseed, or peanut oil works just as well.
- Jalapeño (Optional): I got the idea of adding jalapeño to the falafel mixture from Lisa at Downshiftology. This one ingredient adds so much depth of flavor so I decided to incorporate it into my recipe. Since we are removing the seeds and veins of the jalapeño, don’t expect this ingredient to add much heat. If you want to make spicy falafels, you can add a spicier chile such as serrano peper and keep the veins or you can add dried cayenne pepper to the batter.
Tahini Sauce Ingredients
For the complete list of ingredients and their exact quantities, check the printable recipe card below.
- Tahini Paste: Made with one single ingredient, mechanically hulled sesame seeds, tahini is a versatile ingredient used in Middle Eastern cuisine. A bit nutty and somewhat bitter, purchasing good-quality tahini is a must.
- Lemon Juice: Using juice from fresh lemons is a must!
- Garlic: Fresh garlic is best, followed by garlic paste.
- Other: Room temp or cold water, ground cumin, salt.
How to Make Falafel?
- Soak the chickpeas overnight then, drain and rinse them. Add the soaked dry chickpeas into a food processor along with the chopped onion, parsley, cilantro, chili pepper, garlic, cumin, salt, cardamom, black pepper, and lemon juice. Pulse the mixture, scraping down the sides as needed, until it reaches a coarse, sand-like texture.
- Transfer the mixture to a bowl and stir in the chickpea flour and baking soda until well combined. Cover the bowl and refrigerate for 30 minutes.
- Using your hands or an ice cream scoop, form the mixture into 2-inch balls or patties (patties work best for baking). If the mixture feels too dry, mix in a bit more water. If it’s too wet, add extra chickpea flour until reaching the right consistency.
How to Cook Falafel 3 Different Ways
We are providing three simple methods for cooking falafel at home. Deep fried, pan fried or oven baked. As you can see from the image below, the three methods produce light, fluffy and crispy falafel.
How to Deep Fry Falafel?
Deep frying falafel is easy. In a large pot or Dutch oven, heat about 3 inches of oil over medium heat, until the frying oil reaches 350°F (175°C). Working in batches, gently add 6-9 falafel balls into the hot oil. Fry them for 1-2 minutes, or until the falafel turn a rich golden brown. Using a skimmer, remove the falafel from the oil and transfer them to a paper towel-lined plate to drain excess oil.
How to Pan Fry Falafel?
Pan fried falafel uses less oil and produces crispy falafel although the patties are shaped more like disks (for even frying) and may not look perfectly round as when making deep fried falafel. Heat 2-3 tablespoons of oil in a skillet (cast iron works well) over medium heat. Add the falafel patties and pan fry for about 2 minutes. Flip and pan fry the other side until golden brown. Transfer to a plate lined with paper towel to drain excess grease.
How to Oven Baked Falafel?
Preheat the oven to 375º Fahrenheit (190ºC). Coat a large rimed baking sheet with 3-4 tablespoons of oil (alternatively, you can line the sheet pan with parchment paper and grease the paper). Place the uncooked falafel patties on the oiled sheet pan. Bake for 25 to 30 minutes, carefully flipping the falafel halfway through the baking process. Bake until golden brown on both sides, about 18-20 minutes.
Best Falafel Recipe Tips
- Do Not Use Canned Chickpeas: The recipe simply won’t work as canned chickpeas are too soft and contain too much moisture. To make falafel, you soak dried chickpeas and process then raw, then cook the falafel mixture.
- Right Texture: Just like when making any type of fritters, reaching the right batter consistency is key. The falafel mixture should feel like wet sand and should hold together before is cooked.
- Allow Falafel Mixture to Rest: Resting the mixture before cooking it is important and will help the falafel retain its shaped when cooked.
- Mixture is Too Wet or Too Dry: If after the falafel dough rest, the mixture is too loose, add more flour or add more liquid if it’s too dry.
- For Crispy Baked Falafel: For best results, make sure you grease the sheet pan generously with oil. As an extra step, I like to brush the top of the falafel dough with a bit of additional oil. This helps to achieve a crispy golden brown patty. Bake, flipping once.
Storing and Freezing Falafel
- Freezing Falafel: The falafel dough freezes well whether shaped into patties or simply stored in a resealable bag (without shaping it first). Freeze for up to 3 months.
- Thawing: Thaw in the fridge overnight. Frozen falafel patties that are ready to be deep fried, do not need to be thawed out.
- Storing: To store leftover falafel, cool falafel completely and then, store in an airtight container in the refrigerator for 3-4 days.
- Reheating: To restore their fresh, crispy texture, reheat falafel in the oven at 350°F (175°C) for about 10 minutes, or until warmed through and crispy on the outside. Alternatively, use an air fryer at 375°F (190ºC) for 3-5 minutes or reheat in the microwave, in small intervals until warm through.
How to Serve Falafel?
Falafel is best when served fresh right after cooking however, they reheat well. I love serving them with pita bread and vegetables like cucumbers, tomatoes and onions with a drizzle of tahini sauce, tzatziki and/or homemade hummus.
Falafel are also an excellent protein-packed option to top salads and grain bowls.
Frequently Asked Questions
What holds falafel together?
Chickpea flour (or all-purpose flour) is used to bind together the falafel mixture.
Can I use dried herbs to make falafel?
No, I don’t recommend using dried herbs to make traditional falafel. The fresh herbs not only provide the ideal volume needed for the right falafel mixture consistency but also deliver the vibrant, authentic flavor that makes falafel so delicious.
Can I use canned chickpeas to make falafel?
No, canned chickpeas aka garbanzo beans should not be used to make authentic falafel. For the right consistency and texture, dried chickpeas, soaked overnight should be used.
Why is my falafel falling apart when frying?
Most likely because the mixture is too wet (and needs more flour) or the consistency is not right (and may need to be process in the food processor a bit more).
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Authentic Falafel Recipe
Ingredients
- 1 cup dried chickpeas rinsed, picked over and soaked overnight (don’t use canned chickpeas)
- 1/2 cup onion chopped
- 1 cup parsley chopped (about one bunch)
- 1 cup cilantro chopped (about one bunch)
- 1 small jalapeño or serrano pepper seeds removed and devein (optional)
- 4 garlic cloves peeled
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon cardamom
- 1/4 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- 2 tbsp chickpea flour or all-purpose flour
- 1/2 tsp baking soda
- Mild oil for frying see notes
Tahini Sauce
- 1/2 cup tahini
- 1/4 cup water or more for a thinner consistency
- 1/4 cup lemon juice about 2 lemons
- 2 garlic cloves minced
- sea salt to taste
- 1/4 teaspoon cumin
Instructions
- Preheat the oven (If baking)
- Drain and rinse the chickpeas and place them in a food processor together with the onion, parsley, cilantro, chile pepper, garlic, cumin, salt, cardamon, black pepper and lemon juice.
- Pulse to process scraping down the sides as needed, until the mixture resembles the texture of coarse sand.
- Transfer the mixture to a bowl and add the chickpea flour and baking soda. Mix to combine, cover and refrigerate for 30 minutes.
- With your hands or using an ice cream scoop form 2-inch balls or patties (I prefer patties when baking them). If the mixture is too dry, add additional lemon juice or water. If the mixture is too wet, add additional chickpea flour.
To Fry:
- Heat about 3-inches of oil in a pot over medium heat until the oil reaches about 350 degrees Fahrenheit. Cook the falafel in batches adding 6-9 pieces to the pot each time (depending on the size of your pot).Cook for about 1-2 minutes, or until golden brown. With a skimmer, transfer to a plate lined with paper towel. Serve immediately with tahini sauce.
To Bake:
- Preheat the oven to 375 degrees Fahrenheit. Coat a large rimed baking sheet with 3-4 tablespoons of oil. Place the falafel on the oiled sheet pan. Optional: Brush the falafel with additional olive oil for extra crispiness. Bake for 25 to 30 minutes, carefully flipping the falafel halfway through the baking process. Bake until golden brown on both sides, about 18-20 minutes. Remove from the oven and serve immediately with tahini sauce.
To Pan Fry:
- Heat 2-3 tablespoons of oil in a skillet (cast iron works well) over medium heat. Add the falafel patty and pan fry for about 2 minutes. Flip and pan fry the other side until golden brown. Transfer to a plate lined with paper towel. Serve immediately with tahini sauce.
For the Tahini Sauce
- Whisk all the ingredients together in a small bowl. Season to taste. Use immediately.Keeps in the fridge for 2 weeks.
Recipe Notes
-
- Soaking Chickpeas: Soaking the chickpeas for a minimum of 12 hours to overnight is a must. This step should not be skipped!
- Do Not Use Canned Chickpeas: The recipe simply won’t work as canned chickpeas are too soft and too wet. Traditionally, the falafel mixture is always made with dried chickpeas that have been soaked for at least 12 hours or overnight. The soaked chickpeas are grind raw (uncooked). Then, the falafel mixture is cooked by frying or baking.
-
- Right Texture: Just like when making any type of fritters, reaching the right consistency is key. The falafel mixture should feel like wet sand and should hold together before is cooked.
-
- Allow Falafel Mixture to Chill: Chilling the mixture before cooking is key. If after this time the mixture is too loose, add more flour or more liquid if it’s too dry.
-
- For Crispy Baked Falafel: For best results, make sure you grease the sheet pan generously with oil. As an extra step, I like to brush or spray the top of the falafel dough with a bit of additional olive oil. This helps to achieve a crispy golden brown patty. Bake, flipping once througout the cooking process.
- Oil: For pan-frying, I recommend using olive oil or avocado oil for their flavor and versatility. For deep-frying, vegetable oil is my go-to, but any mild, high-smoke-point oil like canola, grapeseed, or peanut oil works just as well.
- Freezing Falafel: The falafel dough freezes well whether shaped into patties or simply stored in a resealable bag (without shaping it first). Freeze for up to 3 months.
- Storing: To store leftover falafel, cool falafel completely and then, store in an airtight container in the refrigerator for 3-4 days.
- Reheating: To restore their fresh, crispy texture, reheat falafel in the oven at 350°F (175°C) for about 10 minutes, or until warmed through and crispy on the outside. Alternatively, use an air fryer at 375°F for 3-5 minutes or reheat in the microwave until warm through.
- Yield: This recipe makes about 17-18 falafel balls.
Nutrition
Recipe adapted from Downshiftology
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