Falafel are delicious balls of chickpea and herb goodness that are crispy on the outside, yet soft and fluffy on the inside. They’re a staple in Middle Eastern cuisine and can be added to wraps, pitas, salads, and so much more. Bonus – I’ll show you how to make both fried falafel and baked falafel so you can choose your favorite method!
Why This Falafel Recipe Is Unmatched
Are you ready for the best falafel you’ve ever tasted? I’ve enjoyed falafel on numerous trips through Egypt, Israel, and Jordan — from sit-down restaurants to bustling street corner vendors (which are about as authentic as they come). Make sure to watch the video below for a little snippet from one of my Middle Eastern trips! And while each experience has had some slight variations and tweaks to the recipe, after eating my way through Tel Aviv several years ago I figured out what truly makes a great falafel. Here’s my secret:
- Use lots of herbs. You’ll notice that my falafel are greener than other recipes. That’s because the best falafel I’ve eaten in the Middle East had tons of fresh herbs (I’d say double the amount you’d find in more Americanized versions). More herbs give a beautiful, vibrant color plus a delicious boost in flavor!
- Add a touch of green pepper. A small green pepper imparts a special kick that’s “a little something extra.” Don’t worry, it’s not spicy, just insanely delicious! When I first saw a falafel vendor add this, I realized what had been missing from other recipes.
- Don’t forget the tahini sauce. My homemade tahini sauce is a non-negotiable when serving up these falafel. It gives them a creamy, lemony garlic touch!
What is Falafel?
Before jumping straight into the recipe, let me describe falafel a bit better. Traditional falafel are made from a mix of ground chickpeas or fava beans, fresh herbs, and aromatic spices. The mixture is then formed into balls or patties and deep fried for a texture that’s crispy on the outside and soft on the inside, sort of like a fritter. It’s a classic Middle Eastern and Mediterranean recipe that’s enjoyed as street food and often served up as part of a mezze (a group of small meals). It’s also naturally vegan, vegetarian, and gluten-free.
Falafel Ingredients
- Chickpeas (Garbanzo Beans): Only use dried and soaked chickpeas, not canned chickpeas in this recipe. Canned chickpeas will be too soft and wet and your falafel will not form properly (they’ll turn out a bit mushy).
- Onion & Garlic: I use yellow onion for a slightly stronger flavor, but you could use white or red onion as well. For the garlic, use fresh garlic versus powdered for a more robust flavor.
- Parsley and Cilantro: This is the ultimate herb combination for falafel. But if you are not a fan of cilantro, I’ve got notes on that below.
- Green Chile Pepper (Serrano Pepper): As I mentioned above, this is key for that authentic flavor with depth and oomph. You can adjust this to more or less, but don’t omit it without trying it first — trust me.
- Cumin, Cardamom, Salt, and Black Pepper: These aromatic spices are often used in Middle Eastern cooking and have an earthy, spicy, assertive flavor you’ll love.
- Chickpea Flour & Baking Soda: This helps to bind the mixture together, add a fluffy texture, and retain the shape while frying. I prefer chickpea flour (as it’s more authentic), but you could use almost any flour.
Find the printable recipe with measurements below.
*Note: While this recipe is gluten-free and all falafel I’ve had overseas have been made with gluten-free ingredients, always double-check the flour used and if there’s cross-contamination with the oil.
How to Make the Best Falafel
Soak your dried chickpeas overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
Add all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs, and pepper before adding for the best texture. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
Mix the falafel dough and let it chill. Transfer the mixture to a bowl, add the chickpea flour and baking soda, then stir it all together. Cover the falafel dough with plastic wrap or a lid, then chill in the fridge for 30 minutes to one hour.
Shape your falafel. You can do this by hand, with a cookie scoop (which is what I use) or a falafel scoop. And it’s up to you if you’d like round balls or a flatter patty or disc shape. Any shape can be used for deep frying, though the flatter shapes are better if you plan to pan-fry or bake. And once you’ve formed them all, place them on a plate.
How To Cook Falafel – 3 Different Ways
You’ll notice in the photo below that no matter which method you choose, they look pretty similar once cooked. A perfectly golden outside and bright green inside!
- How to Deep Fry Falafel: Heat about 3 inches of oil (I use avocado oil) in a pot on medium heat to 350°F (175°C). Once the oil has reached temperature, gently drop 6 to 8 balls into the oil at a time. Let them cook for 1 to 2 minutes, or until they’re golden on the outside. Use a skimmer to remove the falafel to a paper towel-lined plate.
- How to Pan-Fry Falafel: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. Gently place the falafel in the pan and cook each side for 2 to 3 minutes, or until golden. Then transfer to a paper towel-lined plate.
- How to Bake Falafel: Pre-heat your oven to 425°F (220°C). Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil, and bake for 25 to 30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
- Want to know the method I use most often? If it’s just for me, I’ll pan-fry my falafel. It’s quick and easy and uses less oil than deep frying. If it’s for a party or guests, I’ll deep fry a batch or two and make falafel balls. I love the rounded shape and they’re the perfect finger food!
Cooking Tips
- If your falafel breaks apart, it’s probably because the mixture wasn’t processed to a fine enough texture. You can pulse the mixture a bit more, or if they’re too dry, add more water to help bind them together.
- If your falafel mixture is still wet after chilling, mix in a bit more chickpea flour before forming into balls.
- If you can’t have cilantro, you can use parsley on its own or swap in another tender herb.
- For cooking in the air fryer, I’ve had readers tell me that they’ve had success by air frying them at 400°F (200°C) for about 5 to 6 minutes.
Freezing & Storage Tips
- Freeze the falafel dough: Good news, you can make them ahead of time and freeze raw balls of falafel for up to 3 months, then cook individual portions on demand using the methods listed. No need to thaw the balls beforehand!
- Storing leftovers for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days.
- Reheating leftovers: While you can easily reheat cooked falafel in the microwave, they’ll be crispier on the outside if you reheat them in a 400° (200°C) oven for about 10 minutes.
How To Serve Falafel
Falafel are best served immediately after cooking, so they’re warm and crispy. They’re delicious served in pita, wrapped in lettuce or collard greens, or topped on a simple green salad (my preferred method). They’re also great for protein bowls (as falafel are high in protein!), with dollops of hummus or baba ganoush. However you serve them, don’t forget to drizzle them with my lemony garlic tahini sauce (made from homemade tahini). It’s a creamy and flavorful requirement!
More Middle Eastern Recipes You’ll Love
- Israeli Salad: A simple vegetable salad is always a welcome addition.
- Shakshuka: The #1 breakfast recipe on this website – it’s a reader favorite.
- Lentil Salad: A delicious mix of lentils, cucumber, red onion, dates, and parsley.
- Cauliflower Rice Tabbouleh: My veggie-heavy spin on tabbouleh.
- Falafel Flatbread: Want to turn this falafel recipe into a slice of bread? Try this flatbread – it’s incredibly unique and so versatile.
- Or enjoy these delicious Mediterranean diet recipes!
If you make this falafel recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Cookie Scoop For round falafel balls.
- Falafel Scoop For disc-shaped falafel.
- Metal Skimmer The best skimmer I've used for ages.
Ingredients
- 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
- ½ cup roughly chopped onion
- 1 cup roughly chopped parsley, about a one large bunch
- 1 cup roughly chopped cilantro, about a one large bunch
- 1 small green chile pepper, serrano or jalapeno pepper
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking soda
- oil for frying
Instructions
- Soak your dried chickpeas overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
- Pulse all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs, and pepper before adding for the best texture. Then, pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
- Chill the falafel. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
- Shape the falafel. Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
- Cook the falafel. Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.
- Remove the falafel. Use a skimmer to check the color of the falafel and make sure they don't overcook. Then remove them to a paper towel-lined plate.
- Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
Lisa’s Tips
- Falafel are best golden on the outside, not charred. Make sure your oil doesn’t get too hot. If it does, the outside will cook too fast before the inside can warm up.
- The falafel should not break apart while cooking. They’re slightly fragile, but should certainly hold together and retain their shape. If they don’t, see my tip above about adding more flour or water.
- Can you meal prep falafel? Yes! Make the dough mixture and then freeze it for up to 3 months. Thaw the mixture in the fridge, stir it, then form in balls or patties and cook. Alternatively, you can freeze pre-shaped raw falafel and fry or bake straight from frozen!
- 1 cup of dried chickpeas = 3 cups of soaked chickpeas
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Originally published July 2019, but updated to include new photos and information for your benefit!
My husband I used this great recipe. I am originally from NYC and have had my share of felafel dishes! I had always wondered how and what made the center a luscious green. The herbs!!!
We made two cups of chickpeas which yielded more than 25 felafels. The first batch was oven baked and the second was pan-fried. The second was better simply because we added more seasonings and they were ready to eat sooner!
Thrilled to hear both you and your husband loved this falafel recipe, Sequoia!
What is the process for baking these?
Hi Jaimee – You can find the instructions written in the post!
Hi
The recipe looks great, but I thought it was unsafe to eat raw chickpeas. It looks like you soak them, but do not cook them.
From what I understand the risks of eating soaked, uncooked chickpeas include the toxins, phasin and saponin, which can cause nausea, vomiting, and diarrhea and digestive issues due to fermenting in the gut, leading to significant gas, bloating, and discomfort, especially for sensitive individuals.
Can this recipe be made successfully with cooked chickpeas?
Thanks!
Chris
Hi Chris – Traditional falafel is always made with dried chickpeas that are soaked, not cooked. Once the soaked chickpeas are blended and the falafel is fried, they are fully cooked during that process. This method has been used for generations in Middle Eastern cooking and is what gives falafel its signature light, fluffy texture. Cooked chickpeas actually won’t work well here as they make the mixture too soft and mushy, causing the falafel to fall apart and lose that classic bite.
The falafel was amazing and this recipe made making falafel from scratch feel doable! I pan fried it which worked really well.
Glad your falafel turned out great with this recipe, Naomi!
I’m wondering can I make these falafel and form them ahead of time and fry them a day or two later?
Hi Angela – yes, you can do that. Enjoy!
I’ve just made these for supper….. trying it out before making them as appetiser snacks …. absolutely delicious! Served them on a green salad with tzadziki ……. and ubiquitous ketchup!
Hi Olivia – so happy you loved these falafel!
This falafel recipe is the best! Made it a few times and last time I made these I added some frozen spinach which I first defrost and squeezed “empty” of water. I used slightly less parsley and cilantro because of this.
I have to say they turned out amazing in the frying pan.
I’m so glad your falafels turned out great with frozen spinach, Tom!
This is by far the best falafel recipe ever! Probably not the healthiest way to cook them but I deep fry them and they are crispy and flavorful! This is my go to site for so many recipes. Thank you!
Hi Jennifer – I’m happy to hear you’re enjoying my recipes! The falafel really are extra delicious when they’re crispy on the outside. Enjoy!
Hi I have made and doubled this recipe so many times now as it is the best falafel I have ever made or tasted from a restaurent. I just mixed up a double batch and as it is late I would like to leave the mixture in the refrigerator overnight before I am able to shape and bake them. Will waiting overnight affect the taste of the falafel? Thank you so much for wonderful recipes!
I’m so happy to hear that my falafel recipe is your favorite! Letting them sit overnight should affect the taste. Enjoy!
Amazing recipe! We make this recipe exactly as written, but double the chickpea flour and serve as falafel burgers (cooking 10 minutes on the stove for a crispy outside and finishing in the oven ~ another 10 minutes). We top with crunchy romaine and vegan tzatziki. A family favorite.
Hi Jen – I’m happy to hear this is a family favorite recipe!
This is the best falafel recipe. Very authentic. There is no cutting corners with this recipe. All the tips are a must!!! If there is a time frame pick the later option. Soak the beans for 12 hours. The mixture does need the full hour of chilling in the refrigerator. I used more chick pea flour since the onion was juicy. No parsley stems. With that being said I then shaped them and put them back in the fridge before cooking. If you follow the recipe and instructions you will have the best falafel you have ever tasted.
Aww, thanks so much for your glowing review! I’m so thrilled you loved my falafel recipe. :)
Seriously the best falafel recipe ever! It is full of flavor, nutrition and has a wonderful crunchy outside that makes eating it feel like a decadent feast. I love how green they balls are and also how versatile the batter is to have in the refrigerator. I’m hooked on Downshiftology and constantly look at new recipes. It’s nice to know they are clean and healthy yet tasty!
Aww, thanks so much, Anna! I’m so happy you love these little crunchy falafel balls as much as I do! And thank you for trusting my recipes. :)
Love this recipe! Next time I know to freeze after cooking through. I didnt use enough olive oil so they stuck to the sheet while baking. So tasty!
So happy you enjoyed these falafel, Lauren!
My friend made this recipe for us at our request, and it was so good that we requested it again in one week. We have a toaster with an air fryer setting which was the perfect way to crisp the felafels, and we had tortillas on hand which were great warmed slightly crispy to go beautifully with them, along with some rice! The sauces that go with are amazing! I am craving them now as I write this!!! It is nutritious and delicious!
So happy you love this recipe, Annie!
I made this recipe and will definitely be making it again and again! It was delicious!!! I put in the whole onion and 3 small jalapenos (for the “heat”) and I loved it. I also substituted coriander for the cardamom since I had it. I fried the balls and they came out so good!
So happy you loved these falafels, Lisa!
so delicious, thank you kindly lisa!
appreciate you sharing the recipe, it’s our new fave!
Of course, Mariana! Enjoy :)
I loved the flavor and followed directions. My patties looked great but as I pan fried them they fell apart! Not sure what happened any thoughts?
Hi Francine – I have a few notes in the recipe card, if you find that your falafel break apart. Hope your next batch is even better!
I super love this recipe and yes I use the dry chickpeas after overnight soaking it softens up im a pro now I use this recipe all the time im even selling it everyone loves it thanks to this recipe
Happy to hear your falafels were a success, Zerina!
We toast fridge-cold – or even frozen – falafel in our toaster. They come out crispy coated, warm and delicious inside. Ain’t science wonderful?
10/10 these are very good! They taste authentic and herby, with a slight but comforting chickpea taste! Very crunchy, I deep fried them, and they taste fresh even after reheating. Thanks for creating this tasty recipe!!
Love,
One happy customer<3
Glad these worked out great with the deep frying method, Clara. Enjoy!
Made these for a local Israel-Palestine peace summit. The host said, “don’t make falafel, because both sides think they are the inventors.” I replied, “if we cannot come together over THIS falafel as being the best they’ve tasted no matter who invented it (included my favorite place in Paris), then there’s no hope for us.” I made 200 and it was not enough. This gives me hope.
Hi Betty – I’m glad this falafel recipe turned out better than expected for everyone at the summit!
This my children’s and my favorite falafel recipe.
Glad you found the perfect falafel recipe the whole family loves, Ella!
What would be the baking suggestions for these?!
I had tried many recipes before, this is the best! I love that they are delicious cooked in the oven. Just tasty and crispy!
Glad you’re loving this falafel recipe, Francine!
What are the instructions for baking?
Hi there! You can find that within the post.
Hi Lisa, I don’t have a food processor or blender. Can I mash it with a potato masher instead will that work ok? I really want to make these.
Hi Ella – I haven’t personally tried that, so I’m not sure how it might turn out.
Wow, these were just heavenly falafel! I’ve always had trouble with other recipes creating a mixture that fell apart in the pan while frying. The chickpea flour worked perfectly to keep them together. I loved the zippy, but not hot flavor from adding one Serrano pepper, seeds and all, as you suggested. I’ll never make felafel without it again! This is now our family recipe for felafel. Thank you so much!
Hi Deborah – Happy to hear you’ve found the perfect falafel recipe to make!
I was quite surprised at how gorgeous this dish was. I’ve tried supermarket versions and they are vile. I had these Falafels on a bed of salad with a good drissle of Crucials Yoghurt & Mint sauce on (available in the UK) and it was gorgeous. This is the first time in 40 years I’ve deep fried anything so that was a bit worrying, but I have a temperature gadget and this recipe advises the temp to use – so thank you.
Hi Barbara – Glad your falafels turned out better than expected, especially compared to supermarket versions. Also, love the meal you threw together with these falafels. Sounds delicious and definitely a Downshiftology-type meal!