Are you searching for the perfect crispy falafel to knock your taste buds out of the park? Then look no further than this simple and straightforward guide to making the best falafel at home. Tasty, crispy, and full of protein, falafels make a great snack or addition to the main meal. This Middle Eastern falafel recipe is fast and easy to make. Serve with pita, hummus, tahini, and salad for a complete meal.

Table of Content
My first ever taste of Middle Eastern food was falafel. And I was so in LOVE with it. I didn't care that it was deep-fried. I remember it was the perfect sandwich. Golf size balls had a crispy texture on the outside yet were soft and moist on the inside. Served with a simple salad made with just cucumbers and tomatoes. Topped with a beautiful creamy tahini sauce.
Do you love falafel but find it hard to replicate at home? You’re in luck! Today, I will show you how to easily make the best crispy falafel right from your home kitchen. With just a few simple and fresh ingredients and the right technique, you’ll be able to enjoy restaurant-quality falafel in no time. In addition, we’ll look at ways to get creative with your falafel recipes and suggest some delicious condiments and sides to enhance your dish. So, if you thought it was impossible to make the perfect falafel, think again - and let’s get started! But first, for those of you still new to this dish....
What is falafel?
Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs, spices, and other ingredients. The mixture is shaped into small patties or balls and then deep-fried or baked until crispy on the outside and tender on the inside. Falafel is often served in pita bread with various accompaniments and sauces, such as tahini or tzatziki.
The exact origin of falafel is a subject of debate, and its history goes back several centuries. It is believed to have originated in the Levant region, which includes modern-day countries like Israel, Palestine, Lebanon, Syria, and Jordan. However, different cultures within the region have their own variations of falafel.
The earliest known version of falafel dates back to ancient Egypt, where a dish called "taʿamiya" was made with fava beans. Over time, the use of chickpeas became more common, and today, they are the predominant ingredient in most falafel recipes.
Falafel gained popularity across the Middle East, particularly among the Arab communities. It later spread to other parts of the world, thanks to immigration and global cultural exchange. Today, falafel is enjoyed internationally and has become a popular vegetarian or vegan option due to its flavorful and nutritious qualities.

Why is this the best falafel recipe?
The combination of its delightful taste, versatility, cultural significance, and health benefits has contributed to the widespread popularity of falafel worldwide.
- This falafel has a unique and delicious taste. The combination of herbs, spices, and the crispy exterior with a moist and flavorful interior creates a satisfying and enjoyable culinary experience.
- It is a popular choice for vegetarians and vegans as it is made entirely from plant-based ingredients. It is a protein-rich alternative to meat-based dishes and provides a substantial and satisfying meal.
- Also, it can be served in various ways, making it a versatile dish. It is commonly enjoyed in pita bread as a sandwich or wrap, but it can also be served on a platter with salads, dips, and sauces. This adaptability allows for different flavor combinations and accommodates various dietary preferences.
- Falafel is often considered a healthier fast food option. It is high in protein, fiber, and complex carbohydrates from chickpeas or fava beans. Additionally, it is typically deep-fried or baked, which reduces the amount of added fats compared to other fried dishes.
- It is naturally free of common allergens such as dairy, eggs, and gluten, making it suitable for individuals with specific dietary restrictions or allergies.
- And falafel is often associated with street food culture. Its convenient and portable nature makes it an ideal on-the-go option, appealing to those looking for a quick and tasty meal.

Ingredients and substitutes
- Chickpeas - You have to use raw chickpeas also called garbanzo beans. In some middle eastern countries like Egypt, a combination of chickpeas and fava beans is also used. Most importantly you have to soak the beans for 8 to 10 hours. DO NOT USE CANNED CHICKPEAS.
- Fresh herbs - Fresh cilantro and fresh parsley or a combination of both work great.
- Onions - You can use red or brown onions. You can even use shallots but only the white, not the green parts. You can even use scallions
- Garlic - Use fresh garlic cloves and don't use too much.
- Bread crumbs - This helps soak up the excess moisture so you can form the balls. Chickpea flour or all-purpose flour works just as well.
- Sesame seeds - Here in Israel they often use sesame seeds, which I like very much but these can be omitted.
- Spices - Cumin adds a nice Middle Eastern smokey flavor along with paprika. I highly recommend it. You can also add the ground coriander and cayenne pepper.

Homemade falafel recipe
One day in advance
- Soak chickpeas in a large bowl with plenty of water. Leave to soak for 8 to 10 hours – overnight is best. Wash and drain well. Set aside.

Falafel mixture
- In the bowl of a food processor, add chickpeas, parsley, cilantro, onion, and spices. Pulse until you have a coarse wet bread crumb consistency.
Pro tip - Consistency is important, when you press the mixture in your fist you should be able to make a ball. If not, pulse some more (see video). - Transfer the mixture to a bowl, and add the remaining ingredients - salt, pepper, baking powder, and flour. Combine well.
Pro tip - This mixture can be kept in the fridge for up to 24 hours or until ready to fry.

Shape falafel
- Take about 2 tablespoon amount of falafel mixture in your hands and shape it into a ball (about the size of a walnut). Set aside. Do the same with all others.
Pro tip - Dipping your hands in water makes it easier as it prevents the mixture from sticking to your hands. - These balls can be made ahead of time and stored in the refrigerator until you are ready to serve.
Pro tip - Falafel is best served hot as soon as they are made so don't deep fry them in advance.

Frying the falafel
- Heat cooking oil in a deep-fryer or large pot about 3 inches deep so that the falafel balls will float. The oil should be medium to high heat, about 350-375°F (175-190°C)
Pro tip - You can use a thermometer to keep the oil at the right temperature. As a guide, if you drop a falafel in the oil, it should sizzle, not sink. - Deep fry the falafels in the oil for about 3 to 4 minutes each until golden brown and cooked through.
Pro tip - Do not overcrowd the pan as it will bring the temperature of the oil down and cause the falafel to break in the oil. - Drain on a paper towel to absorb excess oil. Serve immediately with pita, hummus, tahini, and a side salad.

Tips for making crisp falafel
- Properly soaked chickpeas: Start with dried chickpeas and soak them overnight or for at least 8 hours. Drain and rinse the chickpeas before using them in the recipe. Do not use canned chickpeas for this recipe.
- Thoroughly drained and dried ingredients: After soaking the chickpeas, drain them well and pat them dry with a kitchen towel. Excess moisture in the mixture can make the falafel dense and prevent them from getting crispy. You can leave the mixture in a strainer or on a clean towel for a few minutes to remove any remaining moisture.
- Use a food processor: Use a food processor to blend the ingredients. This will help achieve a consistent texture while ensuring the mixture is not overworked. Process the ingredients until they are well combined and have a coarse texture.
- Proper seasoning: Use a combination of aromatic herbs and spices like parsley, cilantro, cumin, coriander, garlic, and onion powder to give your falafel a flavorful kick. Make sure to season the mixture generously to enhance the taste.
- Resting time: Allow the falafel mixture to rest in the refrigerator for 30 minutes before shaping them into patties or balls. This resting time helps the flavors to meld together and allows the mixture to firm up slightly, making it easier to shape.
- Appropriate oil temperature: When deep-frying the falafel, ensure the oil is heated to the right temperature, usually around 350-375°F (175-190°C). If the oil is not hot enough, the falafel may absorb more oil and become greasy. Using a thermometer can help maintain the correct temperature.
- Maintain the right size and shape: Whether you're making patties or balls, try to keep them uniform in size. This ensures even cooking and helps them crisp up evenly. Flatten the patties slightly to increase the surface area, which promotes better browning and crispiness.
- Fry in batches: Avoid overcrowding the frying pan or deep-fryer. Fry the falafel in batches, allowing enough space for them to cook evenly and develop a crispy exterior.
- Drain excess oil: Once the falafel is golden brown and crispy, remove them from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil.
- Baking falafel can be baked in the oven at 350F/177C/Gas mark 4 for 15 to 20 minutes. Place them on an oiled baking tray and spray them with oil, turning them at least once during baking. For baking, I prefer to shape them flat disc rather than into balls.
- Golden falafel - Deep frying will give the falafel that classic golden color. Unfortunately, baking does not. So if you choose to bake, do not wait for them to become brown. This can result in them overbaking or drying out.
- Freezing falafel mixture - the mixture can be frozen in freezer-safe storage bags for up to a month. Alternatively, you can shape them into balls and freeze them on a baking tray. Once frozen place them in storage bags and freeze for up to a month. For best results thaw in the fridge overnight.

Troubleshooting
If you're experiencing issues with your falafel recipe, here are some common troubleshooting tips:
- Falling apart: If your falafel patties or balls are falling apart while frying, it could be due to the mixture needing to be dry, too thick, or binding properly. To fix this, add a small amount of water or a binding agent like flour or breadcrumbs to help hold the mixture together. Start with a tablespoon at a time until the mixture holds its shape when formed into patties or balls. You can also pulse in the food processor for a few times more.
- Soggy or dense: If your falafel turns out soggy or dense, it might be due to excess moisture in the mixture or over-processing the ingredients. Ensure that you drain and dry the soaked chickpeas thoroughly before blending. Also, avoid over-processing the mixture in the food processor, as this can lead to a dense texture. Blend the ingredients until they are combined but still have a coarse texture.
- Not crispy: If your falafel is not crispy enough, it could be due to a few reasons. First, ensure the oil is at the right temperature (around 350-375°F or 175-190°C) before frying. If the oil is not hot enough, the falafel will absorb more oil and become greasy instead of crispy. Also, ensure that the falafel is not overcrowded in the pan or fryer, as this can lower the temperature of the oil and affect crispiness. Fry them in small batches to allow for even cooking and browning.
- Too dry: If your falafel turns out dry, it could be due to overcooking or using a mixture that is too dry. Be mindful of the cooking time, and remove the falafel from the oil as soon as they are golden brown. Additionally, if the mixture seems dry, try adding more moisture to it, such as lemon juice, olive oil, or a tablespoon of water, to help achieve a moister texture.
- Lacks flavor: If your falafel lacks flavor, it might be due to insufficient seasoning or not allowing the mixture to rest and develop flavors. Season the mixture generously with herbs, spices, and salt. Also, allow the mixture to rest in the refrigerator for at least 30 minutes before shaping and cooking. This resting time helps the flavors to meld together and intensify.
Remember that falafel recipes can vary, and it may take a bit of experimentation to achieve the desired results. Adjustments in ingredient ratios, cooking time, and seasonings can help troubleshoot and refine your falafel recipe.

Customizing your falafel
Customizing falafel allows you to experiment with different flavors and ingredients to suit your preferences. Here are a few variations and ways to customize your falafel:
- Herb-infused falafel: Add additional herbs to the falafel mixture for added flavor. Try incorporating fresh dill, mint, basil, or oregano and traditional parsley and cilantro into the mixture.
- Spicy falafel: If you enjoy spicy food, add some heat to your falafel. Include chopped chili peppers, such as jalapeños or serranos, or sprinkle in some cayenne pepper or chili flakes to give your falafel a kick.
- Nutty falafel: Add a nutty twist to your falafel by including crushed nuts in the mixture. Almonds, walnuts, or pine nuts can add a delightful texture and flavor. Simply pulse the nuts in a food processor before incorporating them into the falafel mixture.
- Vegetable-packed falafel: Boost the nutritional value of your falafel by adding finely chopped or grated vegetables to the mixture. Carrots, zucchini, spinach, or bell peppers can all be incorporated for extra freshness and color.
- Cheesy falafel: Mix in crumbled feta or grated Parmesan cheese into the mixture for a cheesy twist. The cheese will melt and create pockets of savory goodness in each falafel bite.
- Black bean falafel: Experiment with different legumes by using black beans instead of chickpeas or fava beans. This variation adds a slightly different flavor and color to your falafel.
- Sweet potato falafel: Incorporate mashed sweet potatoes into the falafel mixture for a slightly sweeter and vibrant option. The natural sweetness of the sweet potatoes pairs well with the savory flavors of the herbs and spices.
- Whole grain falafel: Replace some chickpeas with cooked whole grains like quinoa, bulgur wheat, or brown rice. This variation adds a hearty and chewy texture to the falafel while increasing its nutritional profile.
Remember to adjust the seasoning and other ingredients accordingly when customizing your falafel to maintain the right balance of flavors. Feel free to combine multiple variations or create your own unique twist. The possibilities are endless, so have fun exploring different flavors and finding your favorite falafel variation!

Creative ways to serve falafel?
While falafel is traditionally served in pita bread with accompanying sauces and vegetables, there are many creative ways to serve falafel. Here are some traditional as well as new ideas to inspire you:
- Falafel in pita - In the Middle East, falafel is typically served in pita bread with hummus, tahini, or chopped salad made with cucumber, tomatoes, and onion.
- Falafel wrap - you can also serve falafel wrapped in a large flatbread called laffa with tahini and chopped salad
- Main course - At restaurants, you will often have falafel served along with kebabs, fragrant rice, some grilled onions, and chopped salad with tahini or yogurt sauce. Sometimes, it can also be served with tzatziki sauce which is made with Greek yogurt and cucumber.
- Mediterranean salad - For a light lunch, serve the falafel with grilled shawarma over a light salad made with some fresh lettuce and chopped veggies.
- Falafel is often served as part of a mezze along with other appetizers. such as
- Falafel bowl: Create a nourishing falafel bowl by layering falafel on a bed of quinoa, couscous, or mixed greens. Top it with colorful vegetables such as cherry tomatoes, cucumber slices, roasted bell peppers, and pickled onions. Drizzle with tahini sauce or a lemony dressing for added flavor.
- Falafel sliders: Make mini falafel sliders by placing small falafel patties on slider buns or small rolls. Add toppings like sliced avocado, lettuce, tomato, and a dollop of hummus or tzatziki. They make great appetizers or party bites.
- Falafel tacos: Give your falafel a Mexican twist by stuffing them into soft tortillas. Top with shredded lettuce, diced tomatoes, salsa, guacamole, and crumbled feta cheese for a fusion of flavors.
- Falafel salad: Toss falafel with various fresh salad greens, cherry tomatoes, cucumber, radishes, and crumbled feta cheese. Drizzle with a tangy lemon vinaigrette or a yogurt-based dressing for a light and refreshing falafel salad.
- Falafel wraps or burritos: Wrap falafel in large tortillas or flatbreads with your fillings. Include a combination of crunchy vegetables, such as shredded carrots, sliced bell peppers, and red cabbage. Add a spread of hummus, tahini sauce, or yogurt-based sauces for added creaminess.
- Falafel pizza: Use falafel as a pizza topping. Spread a thin layer of hummus on a pizza crust, sprinkle crumbled falafel on top, and add other toppings like sliced olives, red onions, and feta cheese. Bake until the crust is crispy and the cheese has melted. Drizzle with tahini sauce.
- Falafel skewers: Thread falafel balls onto skewers, alternating with colorful vegetables such as cherry tomatoes, bell peppers, and red onions. Grill or bake them for a flavorful and visually appealing falafel kebab dish.
Feel free to get creative and experiment with different flavors and textures to customize your falafel creations. The possibilities are endless!

More middle eastern recipes
Frequently asked questions
You want to process the falafel mixture just until you can make the balls. If you keep them too coarse, they will fall apart. That is why it is important to test making the ball while you are processing them in the food processor.
Either the mixture is too coarse so it doesn't hold together or the temperature of the oil is too high or too low. Fix the heat first and if it still does not work - put the mixture in the food processor and pulse it some more.
Yes, you can deep fry them immediately. I like to make the balls and place them in the fridge so I don't multi-task around the hot oil. Additionally, the chilling helps make the balls firmer so they hold better.
You want to cook these on medium heat so they cook well inside without becoming dark brown on the outside.
Remember the chickpeas are raw so they need to cook inside out.
Traditional falafel is typically gluten-free as it is made from ground chickpeas or fava beans, herbs, and spices. However, certain variations or pre-made falafel mixes may include ingredients that contain gluten, such as wheat flour or breadcrumbs. It's always best to check the ingredients or ask the cook or manufacturer to ensure it is gluten-free.
Traditional falafel is vegan as it is made solely from plant-based ingredients like chickpeas or fava beans, herbs, and spices. However, variations or store-bought options may contain additional ingredients, so it's important to check the ingredients or ask if any animal products are included, such as eggs or dairy-based sauces.
es, falafel can be baked instead of deep-fried for a healthier alternative. Preheat your oven to around 375°F (190°C), brush the falafel patties or balls with oil, and bake them on a parchment-lined baking sheet. Baking time can vary, but it usually takes around 20-25 minutes, flipping them halfway through until they are golden brown and crispy.
You can pan-fry falafel in a skillet. If you choose to pan-fry, I recommend shopping them into a patty rather than a ball
Yes, spray the falafel balls with cooking spray, and air fry them in a preheated air fryer for 15 minutes at 177 C or 350 F.
Yes, falafel can be frozen. After shaping the falafel into patties or balls, arrange them on a baking sheet and place them in the freezer until firm. Then transfer the frozen falafel to a freezer bag or airtight container for longer storage. Frozen falafel can be cooked directly from frozen; just add a few extra minutes to the cooking time.
To reheat falafel, you can either bake them in a preheated oven at around 350°F (175°C) for about 10-15 minutes or until heated through, or you can lightly pan-fry them in a skillet with a bit of oil until warmed and crispy. Avoid microwaving falafel as it can make them soggy.
Falafel is often served in pita bread with toppings like salad greens, tomatoes, cucumbers, pickles, and sauces such as tahini, tzatziki, or hot sauce. It can also be served on a platter with various mezze dishes, as a topping for salads or bowls, or as part of a sandwich or wrap. The versatility of falafel allows for numerous serving options to suit your preferences.
Printable Recipe
How to make Falafel
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 cups (328 g) Dried chickpeas (soaked, drained)
- 1 small Onion (chopped )
- 4 clove Garlic (large)
- 1 cup Parsley (chopped )
- ½ cup Cilantro (chopped )
- 1 teaspoon Baking powder
- 1 teaspoon Cumin pwoder
- 1 tablespoon Corinader powder
- ½ teaspoon Paprika
- 1 tablespoon Lemon juice
- 1 tablespoon Sesame seeds ((optional) )
- 1 tablespoon Dry breadcrumbs ((or flour - chickpea, AP, gluten-free))
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Deep Frying
- 4 cups (1 liter) Cooking oil
Serving
- 4 Pita bread
- 1 Cup (120 ml) Tahini sauce
- 1 cup (250 g) Hummus (homemade or storebought )
- 2 cup chopped salad
Instructions
One day in advance
- Soak chickpeas in a large bowl with plenty of water. Leave to soak for 8 to 10 hours – overnight is best. Wash and drain well. Set aside.
Falafel mixture
- In the bowl of a food processor, add the chickpeas, parsley, cilantro, onion and spices. Pulse until you have a coarse wet bread crumb consistency. Pro tip - Consistency is important, when you press the mixture in your fist you should be able to make a ball. If not, pulse some more (see video).
- Transfer the mixture to a bowl, and add the remaining ingredients - salt, pepper, baking powder, and flour. Combine well. Pro tip - This mixture can be kept in the fridge for up to 24 hours or until ready to fry.
Shape falafel
- Take about 2 tablespoon amount of falafel mixture in your hands and shape into a ball (about the size of a walnut). Set aside. Do the same with all others. Pro tip - Dipping your hands in water makes it easier as it prevents the mixture from sticking to your hands.
- These balls can be made ahead of time and stored in the fridge until you are ready to serve.Pro tip - Falafel is best served hot as soon as they are made so don't deep fry them in advance.
Frying the falafel
- Heat cooking oil in a deep-fryer or large pot about 3 inches deep so that the falafel balls will float. The oil should be medium to high heat, about 350-375°F (175-190°C).Pro tip - You can use a thermometer to keep the oil at the right temperature. As a guide, if you drop a falafel in the oil, it should sizzle, not sink.
- Deep fry the falafels in the oil for about 3 to 4 minutes each until golden brown and cooked through. Pro tip - Do not overcrowd the pan as it will bring the temperature of the oil down and cause the falafel to break in the oil.
- Drain on a paper towel to absorb excess oil. Serve immediately with pita, hummus, tahini, and a side salad.
Recipe Notes & Tips
- Properly soaked chickpeas: Start with dried chickpeas and soak them overnight or for at least 8 hours. Drain and rinse the chickpeas before using them in the recipe. Do not use canned chickpeas for this recipe.
- Thoroughly drained and dried ingredients: After soaking the chickpeas, drain them well and pat them dry with a kitchen towel. Excess moisture in the mixture can make the falafel dense and prevent them from getting crispy. You can leave the mixture in a strainer or on a clean towel for a few minutes to remove any remaining moisture.
- Use a food processor: Use a food processor to blend the ingredients. This will help achieve a consistent texture while ensuring the mixture is not overworked. Process the ingredients until they are well combined and have a coarse texture.
- Proper seasoning: Use a combination of aromatic herbs and spices like parsley, cilantro, cumin, coriander, garlic, and onion powder to give your falafel a flavorful kick. Make sure to season the mixture generously to enhance the taste.
- Resting time: Allow the falafel mixture to rest in the refrigerator for 30 minutes before shaping them into patties or balls. This resting time helps the flavors to meld together and allows the mixture to firm up slightly, making it easier to shape.
- Appropriate oil temperature: When deep-frying the falafel, ensure the oil is heated to the right temperature, usually around 350-375°F (175-190°C). If the oil is not hot enough, the falafel may absorb more oil and become greasy. Using a thermometer can help maintain the correct temperature.
- Maintain the right size and shape: Whether you're making patties or balls, try to keep them uniform in size. This ensures even cooking and helps them crisp up evenly. Flatten the patties slightly to increase the surface area, which promotes better browning and crispiness.
- Fry in batches: Avoid overcrowding the frying pan or deep-fryer. Fry the falafel in batches, allowing enough space for them to cook evenly and develop a crispy exterior.
- Drain excess oil: Once the falafel is golden brown and crispy, remove them from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil.
- Baking falafel can be baked in the oven at 350F/177C/Gas mark 4 for 15 to 20 minutes. Place them on an oiled baking tray and spray them with oil, turning them at least once during baking. I prefer to shape them into flat discs rather than balls for baking.
- Golden falafel - Deep frying will give the falafel that classic golden color. Unfortunately, baking does not. So if you choose to bake, do not wait for them to become brown. This can result in them overbaking or drying out.
- Freezing falafel mixture can be frozen in freezer-safe storage bags for up to a month. Alternatively, you can shape them into balls and freeze them on a baking tray. Once frozen, place them in storage bags and freeze them for up to a month; for best results, thaw them in the fridge overnight.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Meha
I love your recipes and explanations! Can these be shallow fried?
Veena Azmanov
You can shallow fry them but since you must be careful to ensure that they cook through otherwise the chickpeas taste gritty.
Emily Liao
Loved this falafel recipe! Easy to follow along to and they turned out great.
maryanne
I've always been too intimidated to try making homemade falafel, but you've inspired me with this recipe!
Julie
These Falafel's are so easy to make and I love how versatile they are.
Ana F
This is a great recipe for falafel using raw chickpeas! That's all I have in my pantry (no canned ones) and can't wait to make them! Thank you so much for all of the wonderful tips.