Falafel is one of those magical foods that’s naturally vegan, protein-rich, and irresistibly crispy on the outside while tender and flavorful on the inside. Whether tucked into warm pita, tossed on a salad, or served as an appetizer with tahini sauce, this beloved Middle Eastern street food always hits the spot.
Made from dried chickpeas (not canned!) and packed with fresh herbs and warm spices, this falafel recipe is authentic, deeply flavorful, and incredibly satisfying.
Why You’ll Love This Falafel
- Super crispy outside, fluffy inside
- Loaded with fresh herbs and bold spices
- Naturally gluten-free and plant-based
- Versatile – Great for wraps, bowls, platters, or snacking
- Air fry, bake, or deep-fry – Your choice!
Ingredients (Makes ~24 Falafel)
- 2 cups dried chickpeas (measured before soaking)
- 1 cup flat-leaf parsley
- ½ cup mint leaves or cilantro (optional)
- 1 yellow or white onion
- 6 cloves garlic, chopped
- 2 tsp ground coriander
- 1½ tsp ground cumin
- 1½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper or red pepper flakes
- 2 tsp baking powder
- 1 tbsp olive oil (for air frying or baking)
- 4–6 cups neutral oil (for deep-frying, optional)
How to Make Authentic Falafel
Step 1: Soak the Chickpeas
Place 2 cups dried chickpeas in a large bowl and cover with several inches of cold water.
Soak in the fridge for 24 to 48 hours.
Drain and rinse before using. Do not use canned chickpeas — they’ll make your falafel fall apart.
Step 2: Blend the Mixture
In a food processor, combine:
-
Parsley, mint/cilantro, onion, garlic, spices, and salt
Pulse until chopped finely.
Add the drained chickpeas and baking powder, and pulse until you get a coarse, gritty texture — not smooth! The mixture should hold together when pinched.
Step 3: Rest and Shape
Let the falafel mixture rest for 30 minutes in the fridge.
Scoop out small portions and form into patties or balls using damp hands or a small scoop.
If the mix feels too crumbly, stir in 1–2 tablespoons of flour.
Step 4: Cook Your Falafel
Air Fryer Method:
Preheat to 400°F (200°C)
Spray falafel and basket with oil. Air fry in a single layer for 12–15 minutes, until golden and crisp.
Oven-Baked Method:
Preheat oven to 350°F (180°C)
Place patties on a lined tray, brush with oil, and bake for 30 minutes, flipping halfway for even browning.
Deep-Fried Method (Classic):
Heat oil to 340°F (170°C) in a deep pan (fill halfway).
Fry 3–4 falafel at a time for 3–4 minutes, turning occasionally.
Drain on paper towels.
Tips for Falafel Success
- Use dried chickpeas only – Soaked, not canned
- Rest the mixture – Helps bind and develop flavor
- Add flour if needed – For extra binding if mix is crumbly
- Test one first – Fry or bake a test falafel to check consistency
- Chill before frying – Keeps the shape intact during cooking
What to Serve with Falafel
- Pita or flatbread
- Tahini or garlic sauce
- Tomato, cucumber, and red onion salad
- Hummus or baba ghanoush
- Pickles or olives for a salty contrast
Final Thoughts
Homemade falafel is easier than it looks — and the results are miles better than frozen or store-bought. Crispy, herbaceous, and oh-so-satisfying, they’re perfect for any meal and can be prepped in bulk for the week.
Serve them as part of a vibrant mezze platter or build the ultimate pita wrap. However you enjoy them, one thing’s for sure: these falafel are going to become a go-to in your kitchen.
Share Your Falafel Feast
Tried this falafel recipe?
📸 Snap a photo, leave a review, or tell me how you served it! Did you go spicy? Add a lemony tahini sauce? I want to see your falafel flair!
Falafel
Ingredients
- 2 cups dried chickpeas measured before soaking
- 1 cup flat-leaf parsley
- ½ cup mint leaves or cilantro optional
- 1 yellow or white onion
- 6 cloves garlic chopped
- 2 tsp ground coriander
- 1½ tsp ground cumin
- 1½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper or red pepper flakes
- 2 tsp baking powder
- 1 tbsp olive oil for air frying or baking
- 4 –6 cups neutral oil for deep-frying, optional
Instructions
Step 1: Soak the Chickpeas
- Place 2 cups dried chickpeas in a large bowl and cover with several inches of cold water.
- Soak in the fridge for 24 to 48 hours.
- Drain and rinse before using. Do not use canned chickpeas — they’ll make your falafel fall apart.
Step 2: Blend the Mixture
- In a food processor, combine:
- Parsley, mint/cilantro, onion, garlic, spices, and salt
- Pulse until chopped finely.
- Add the drained chickpeas and baking powder, and pulse until you get a coarse, gritty texture — not smooth! The mixture should hold together when pinched.
Step 3: Rest and Shape
- Let the falafel mixture rest for 30 minutes in the fridge.
- Scoop out small portions and form into patties or balls using damp hands or a small scoop.
- If the mix feels too crumbly, stir in 1–2 tablespoons of flour.
Step 4: Cook Your Falafel
Air Fryer Method:
- Preheat to 400°F (200°C)
- Spray falafel and basket with oil. Air fry in a single layer for 12–15 minutes, until golden and crisp.
Oven-Baked Method:
- Preheat oven to 350°F (180°C)
- Place patties on a lined tray, brush with oil, and bake for 30 minutes, flipping halfway for even browning.
Deep-Fried Method (Classic):
- Heat oil to 340°F (170°C) in a deep pan (fill halfway).
- Fry 3–4 falafel at a time for 3–4 minutes, turning occasionally.
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