Name: Crispy Homemade Falafel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cups dried chickpeas (soaked overnight); 1 small onion, chopped; 3 cloves garlic, minced; 1/2 cup fresh parsley, chopped; 1/2 cup fresh cilantro, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon baking powder; 2 tablespoons flour (or chickpea flour for gluten-free); 1 tablespoon lemon juice; Oil for frying (vegetable, sunflower, or avocado oil)

Falafel has always been one of my favorite go-to meals when I crave something hearty yet packed with plant-based goodness. The crispy golden-brown crust paired with a soft, flavorful inside makes every bite irresistible. Whether tucked into a warm pita, served on a vibrant salad, or dipped into a creamy tahini sauce, falafel is the perfect balance of taste and texture.

What I love most about making falafel from scratch is the control over the ingredients and flavors. Fresh herbs, garlic, and warm spices give them an authentic taste, and the chickpeas provide a nutritious and satisfying base. Plus, they’re incredibly versatile—you can fry, bake, or even air-fry them, depending on how crispy you want them to be.

Why You’ll Love This Falafel

Crispy on the outside, soft on the inside – The perfect texture in every bite.
Easy to make – Simple ingredients come together quickly.
Naturally vegan & gluten-free – A great option for plant-based diets.
Packed with flavor – Fresh herbs, garlic, and warm spices make them incredibly delicious.
Versatile – Serve in pita, over salads, or as a snack with dipping sauces.

What Type of Chickpeas Should I Use?

When making falafel, dried chickpeas are the best choice. They create the perfect texture—light, crispy on the outside, and tender inside. Soaking dried chickpeas overnight ensures they blend smoothly without becoming too mushy. While canned chickpeas might seem like a convenient option, they contain too much moisture, which can make the falafel fall apart when frying. If you only have canned chickpeas, consider adding extra flour or breadcrumbs to help bind the mixture, but for the best results, go with dried chickpeas.

Options for Substitutions

Falafel is quite adaptable, and you can tweak ingredients to fit your dietary needs or what you have on hand. Here are some easy swaps:

Chickpeas → Try fava beans or a mix of both for a more traditional Egyptian-style falafel.
Flour → Use chickpea flour or oat flour instead of all-purpose flour for a gluten-free version.
Fresh herbs → Swap cilantro or parsley with more mint or basil for a different flavor.
Garlic & onion → If you don’t have fresh garlic or onion, use garlic powder and onion powder as a substitute.
Frying oil → Use avocado oil or sunflower oil for a neutral taste instead of vegetable oil.

These substitutions help customize falafel while keeping the crispy, delicious flavor intact!

Ingredients for This Falafel

Each ingredient in this falafel recipe plays a crucial role in achieving the perfect balance of flavor and texture. Here’s what you’ll need:

Dried Chickpeas – The base of the falafel, providing structure and a hearty texture. Soaked overnight, they ensure a perfect consistency.
Fresh Parsley & Cilantro – These herbs add vibrant color and a fresh, earthy flavor. A mix of both gives the best taste.
Garlic & Onion – Essential for a deep, savory flavor. They blend into the mixture, enhancing every bite.
Ground Cumin & Coriander – Classic warm spices that bring out the signature falafel taste.
Salt & Black Pepper – Enhances all the other flavors and adds balance.
Baking Powder – Helps lighten the mixture, making the falafel fluffy inside.
Flour (or Chickpea Flour) – Acts as a binder to hold everything together.
Lemon Juice – Adds a hint of brightness and enhances the flavors.
Frying Oil – A neutral oil like vegetable or sunflower oil gives the falafel a crispy golden crust.

These simple ingredients come together to make the most flavorful and perfectly textured falafel!

Step 1: Soak the Chickpeas

Start by rinsing the dried chickpeas under cold water, then place them in a large bowl. Cover with plenty of water (at least 3 inches above the chickpeas) and let them soak overnight or for at least 12 hours. They will double in size and soften, making them easier to blend. Drain and rinse them before using.

Step 2: Blend the Ingredients

In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper. Pulse the mixture until it becomes a coarse, grainy texture. Be careful not to overblend—it should hold together when pressed but not be a smooth paste.

Step 3: Add the Binders

Transfer the mixture to a bowl and stir in the baking powder and flour (or chickpea flour for a gluten-free option). Mix well until the dough comes together. If the mixture feels too wet, add a bit more flour. Let it rest in the fridge for about 30 minutes to help firm up.

Step 4: Shape the Falafel

Using your hands or a cookie scoop, shape the mixture into small balls or patties. If the mixture is too sticky, lightly wet your hands with water or a little oil. Keep them uniform in size to ensure even cooking.

Step 5: Fry the Falafel

Heat about 2 inches of oil in a deep pan over medium heat. Test by dropping a small piece of falafel mixture into the oil—if it sizzles immediately, it’s ready. Carefully fry the falafel in batches, flipping occasionally, until golden brown and crispy (about 3-4 minutes per side). Remove with a slotted spoon and drain on a paper towel.

Step 6: Alternative Cooking Methods

Baking: Preheat the oven to 375°F (190°C). Place falafel on a lined baking sheet, brush with oil, and bake for 25-30 minutes, flipping halfway.
Air Frying: Preheat the air fryer to 375°F (190°C). Lightly spray the falafel with oil and air fry for 12-15 minutes, shaking the basket halfway.

These methods offer a lighter alternative while still keeping the falafel crispy!

How Long to Cook the Falafel

The cooking time depends on the method you choose:

Frying: About 3-4 minutes per side, until golden brown and crispy.
Baking: 25-30 minutes at 375°F (190°C), flipping halfway for even crispiness.
Air Frying: 12-15 minutes at 375°F (190°C), shaking the basket halfway.

For the crispiest texture, frying is the best option, but baking and air frying offer healthier alternatives.

Tips for Perfect Falafel

Use dried chickpeas, not canned – This is the key to getting the right texture. Canned chickpeas are too soft and will make the falafel fall apart.
Don’t overblend the mixture – It should be grainy, not a smooth paste, to create the perfect balance between crispy and fluffy.
Chill the mixture before shaping – Refrigerating for at least 30 minutes helps it firm up, making it easier to shape.
Test the oil temperature – If the oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the falafel will absorb too much oil.
Shape evenly sized falafel – This ensures even cooking, whether frying, baking, or air frying.
Don’t overcrowd the pan – Fry in batches to maintain an even temperature and crispiness.
Use a slotted spoon to drain excess oil – This keeps the falafel light and crispy rather than greasy.
For extra crispiness, double fry – Fry the falafel once, let them rest for a few minutes, then fry again for an even crunchier texture.

Follow these tips, and you’ll have the most delicious, crispy falafel every time!

Watch Out for These Mistakes While Cooking

Using canned chickpeas – This is the most common mistake! Canned chickpeas contain too much moisture, leading to falafel that falls apart while frying.
Overprocessing the mixture – A too-smooth mixture results in dense, heavy falafel instead of light and crispy bites. Keep it slightly grainy.
Skipping the resting time – Chilling the mixture before frying helps it hold together better.
Not testing the oil temperature – If the oil is too cold, the falafel absorbs too much oil and becomes greasy. If too hot, the outside burns before the inside cooks.
Frying at the wrong temperature – The ideal frying temperature is around 350-375°F (175-190°C).
Adding too much flour – While a little flour helps bind the mixture, too much can make the falafel dense and dry.
Overcrowding the pan – Frying too many falafel at once drops the oil temperature, making them less crispy. Cook in small batches.
Not draining excess oil – Place the fried falafel on a paper towel-lined plate to remove extra oil and keep them light and crispy.

What to Serve With Falafel?

Falafel is delicious on its own, but pairing it with the right sides makes it even better!

1. Pita Bread

A warm, fluffy pita is the perfect way to enjoy falafel as a sandwich or wrap.

2. Hummus

A creamy dip like hummus balances the crispy falafel with its smooth texture and rich flavor.

3. Tzatziki Sauce

This refreshing yogurt-based sauce adds a cool contrast to the warm, spiced falafel.

4. Tahini Sauce

A drizzle of tahini sauce enhances the falafel’s nutty flavor and makes a great dipping option.

5. Fresh Salad

A simple Mediterranean salad with cucumbers, tomatoes, onions, and lemon dressing adds freshness and crunch.

6. Pickled Vegetables

Tangy pickles, turnips, or olives provide a nice contrast to the crispy, savory falafel.

7. Rice or Couscous

Serve falafel over a bed of fluffy rice or couscous for a filling and wholesome meal.

8. Roasted Vegetables

Oven-roasted eggplant, bell peppers, or zucchini complement the flavors of falafel beautifully.

These pairings elevate your falafel experience and turn it into a complete, satisfying meal!

Storage Instructions

Falafel stores well, making it a great meal prep option. Here’s how to keep it fresh:

Refrigerate: Store cooked falafel in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best results.
Freeze (Uncooked Falafel): Shape the falafel mixture into balls or patties, place them on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Fry or bake straight from frozen—no need to thaw!
Freeze (Cooked Falafel): Let the falafel cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

Estimated Nutrition

Here’s an approximate nutrition breakdown per falafel (assuming about 12 falafel per batch):

Calories: 90
Protein: 4g
Carbohydrates: 10g
Fat: 4g
Fiber: 2g
Sugar: 1g
Sodium: 150mg

Nutrition values may vary based on portion size and cooking method (fried falafel will have a slightly higher fat content).

Frequently Asked Questions

1. Can I make falafel without a food processor?

Yes! You can mash the soaked chickpeas with a fork or potato masher, but it will take more effort. A blender on a pulse setting can also work in small batches.

2. Why is my falafel falling apart when frying?

This usually happens when using canned chickpeas or if the mixture is too wet. Make sure to use soaked dried chickpeas and chill the mixture before shaping. Adding a little flour can also help bind it together.

3. Can I bake falafel instead of frying?

Absolutely! Bake at 375°F (190°C) for 25-30 minutes, flipping halfway. Brushing the falafel with oil before baking helps achieve a crispy texture.

4. How do I get my falafel extra crispy?

Frying at the right temperature (350-375°F) is key. If baking, lightly oil the falafel and use a wire rack for better air circulation. Air frying also gives great crispiness with less oil.

5. Can I make falafel gluten-free?

Yes! Replace all-purpose flour with chickpea flour or oat flour for a gluten-free version.

6. How can I make falafel spicier?

Add a pinch of cayenne pepper, red chili flakes, or chopped jalapeño to the mixture for extra heat.

7. What oil is best for frying falafel?

Use a neutral oil with a high smoke point, such as vegetable, sunflower, or avocado oil. Olive oil isn’t ideal for deep frying due to its lower smoke point.

8. Can I make falafel ahead of time?

Yes! You can shape the falafel and refrigerate it for up to 2 days before cooking. You can also freeze the uncooked patties and fry them directly from frozen.

Conclusion

Now that you have all the tips and tricks for making perfect homemade falafel, it’s time to give it a try! Whether you fry, bake, or air fry, you’ll love the crispy texture and bold flavors. Save this recipe on Pinterest, share it with friends and family, and enjoy this Middle Eastern classic at home!