Why You’ll Love This Recipe
I love this falafel recipe because the ingredients are simple while the finished falafel has layers of fresh, savory flavor. Fresh herbs give the inside a vibrant color, while cumin, coriander, garlic, and onion provide plenty of aromatic flavor.
I also like how versatile falafel can be. I serve it in pita sandwiches, add it to Mediterranean-style bowls, pair it with salads, or simply enjoy it with a dipping sauce.
The mixture can also be prepared ahead of time, making this recipe convenient when I want to do most of the preparation before cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup dried chickpeas
- 1/2 medium onion, roughly chopped
- 3 garlic cloves
- 1 cup loosely packed fresh parsley
- 1/2 cup loosely packed fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, optional
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chickpea flour or all-purpose flour, if needed
- 1/2 teaspoon baking soda
- Neutral cooking oil for frying
Directions
I start by placing the dried chickpeas in a large bowl and covering them generously with cold water. I let them soak for at least 12 hours or overnight. The chickpeas expand considerably, so I make sure there is plenty of water in the bowl.
After soaking, I drain and rinse the chickpeas thoroughly. I pat them dry to remove excess moisture.
I add the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, black pepper, and lemon juice to my food processor.
I pulse the mixture until everything is finely chopped and resembles coarse crumbs. I avoid processing it into a completely smooth paste because I want the falafel to have some texture.
I transfer the mixture to a bowl and stir in the baking soda. If the mixture feels too wet to hold together, I add chickpea flour one tablespoon at a time.
I cover the bowl and refrigerate the mixture for about 30 minutes. I find that chilling makes it easier to shape.
Once chilled, I scoop out portions of the mixture and form them into small balls or slightly flattened patties. I gently press each portion together so it holds its shape.
For frying, I heat about 2 inches of neutral oil in a deep, heavy pot to approximately 350°F (175°C). Working in batches, I carefully lower the falafel into the hot oil.
I fry them for about 3–4 minutes, turning when necessary, until they are deep golden brown and crisp on the outside. I transfer the cooked falafel to a paper towel-lined plate or wire rack.
I serve the falafel while warm with tahini sauce, hummus, pita bread, tomatoes, cucumbers, pickles, and fresh herbs.
Servings and Timing
This recipe makes approximately 18–20 small falafel, or about 4–6 servings.
Preparation time: 20 minutes
Soaking time: 12 hours or overnight
Chilling time: 30 minutes
Cooking time: 15–20 minutes
Total active time: about 35–40 minutes
I plan ahead for the chickpea soaking time, but the hands-on preparation itself is relatively quick.
Variations
For baked falafel, I shape the mixture into slightly flattened patties and arrange them on a generously oiled baking sheet. I brush the tops with oil and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.
For air-fryer falafel, I lightly coat the shaped falafel with cooking oil and air-fry them at about 375°F (190°C) until golden and cooked through, usually around 12–15 minutes. I turn them halfway through for more even browning.
For spicy falafel, I add extra cayenne, red pepper flakes, or fresh chili to the chickpea mixture.
For an extra-herby version, I increase the parsley and cilantro or add fresh mint. I especially like this variation when serving falafel with salads and yogurt-based sauces.
For sesame falafel, I roll or sprinkle the shaped falafel with sesame seeds before cooking. This adds a subtle nutty flavor and extra texture.
Storage/Reheating
I store cooked falafel in an airtight container in the refrigerator for up to 3–4 days. I let them cool before covering and refrigerating them.
I can also freeze cooked falafel for longer storage. Once cool, I freeze them in a single layer and then transfer them to a freezer-safe container or bag. I keep them frozen for up to 2–3 months.
For the best texture, I reheat falafel in a 375°F (190°C) oven until hot and crisp. I can also use an air fryer for a few minutes.
I avoid using the microwave when possible because it makes the exterior softer, although I can use it when I need a quick option.
FAQs
Can I make falafel with canned chickpeas?
I prefer dried chickpeas that have been soaked overnight for traditional falafel. Canned chickpeas are already cooked and contain considerably more moisture, which can make the mixture soft and more likely to fall apart during frying.
Why does my falafel fall apart while frying?
I make sure the soaked chickpeas are well drained and avoid making the mixture too wet. I also chill the mixture before shaping it. If it still doesn’t hold together, I mix in a little chickpea flour before cooking.
Do I have to cook dried chickpeas before making falafel?
No. I soak the dried chickpeas until they expand and soften, but I don’t boil them before making the falafel. They finish cooking when I fry or bake the shaped mixture.
Can I prepare the falafel mixture ahead of time?
Yes. I can prepare the chickpea and herb mixture ahead and keep it covered in the refrigerator. I prefer adding the baking soda closer to the time I plan to shape and cook the falafel.
What can I serve with falafel?
I love serving falafel with pita bread, tahini sauce, hummus, tomatoes, cucumber, lettuce, pickled vegetables, and fresh herbs. I also use falafel in grain bowls or serve it alongside tabbouleh, fattoush, or a simple Mediterranean salad.
Conclusion
This Easy Falafel Recipe gives me crispy golden falafel with a flavorful center filled with chickpeas, herbs, garlic, and warming spices. Although I need to soak the chickpeas ahead of time, the actual preparation is simple and most of the work is handled by my food processor.
PrintEasy Falafel Recipe
This Easy Falafel Recipe makes crispy, golden falafel with a tender, herb-filled center and classic Middle Eastern flavor. Dried chickpeas, fresh parsley, cilantro, garlic, cumin, and coriander create flavorful falafel perfect for pita, salads, bowls, or dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 13 hours 10 minutes
- Yield: 18–20 small falafel (4–6 servings)
- Category: Main Course
- Method: Deep Fry
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1 cup dried chickpeas
- 1/2 medium onion, roughly chopped
- 3 garlic cloves
- 1 cup loosely packed fresh parsley
- 1/2 cup loosely packed fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, optional
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chickpea flour or all-purpose flour, if needed
- 1/2 teaspoon baking soda
- Neutral cooking oil for frying
Instructions
- Place the dried chickpeas in a large bowl and cover generously with cold water. Soak for at least 12 hours or overnight, allowing plenty of room for the chickpeas to expand.
- Drain and rinse the soaked chickpeas thoroughly, then pat them dry to remove excess moisture.
- Add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, optional cayenne, salt, black pepper, and lemon juice to a food processor.
- Pulse until the ingredients are finely chopped and resemble coarse crumbs. Do not process into a completely smooth paste.
- Transfer the mixture to a bowl and stir in the baking soda. If the mixture is too wet to hold together, add chickpea flour or all-purpose flour 1 tablespoon at a time as needed.
- Cover and refrigerate the falafel mixture for about 30 minutes to make it easier to shape.
- Scoop portions of the chilled mixture and shape them into small balls or slightly flattened patties, gently pressing each portion together so it holds its shape.
- Heat about 2 inches of neutral cooking oil in a deep, heavy pot to 350°F (175°C).
- Working in batches, carefully lower the falafel into the hot oil and fry for 3–4 minutes, turning as necessary, until deep golden brown and crisp.
- Transfer the cooked falafel to a paper towel-lined plate or wire rack to drain briefly. Serve warm.
Notes
- Use dried chickpeas that have been soaked for at least 12 hours. Do not boil the chickpeas before making the falafel.
- Canned chickpeas are not recommended because their higher moisture content can produce softer falafel that are more likely to fall apart.
- Drain and dry the soaked chickpeas thoroughly, and chill the mixture before shaping for better results.
- If the mixture does not hold together, add chickpea flour 1 tablespoon at a time until it can be shaped.
- For baked falafel, shape into flattened patties, place on a generously oiled baking sheet, brush with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- For air-fryer falafel, lightly coat with oil and cook at 375°F (190°C) for about 12–15 minutes, turning halfway through.
- For spicy falafel, add extra cayenne pepper, red pepper flakes, or fresh chili.
- For extra-herby falafel, increase the parsley and cilantro or add fresh mint.
- For sesame falafel, coat or sprinkle the shaped falafel with sesame seeds before cooking.
- The falafel mixture can be prepared ahead and refrigerated. For best results, add the baking soda closer to cooking time.
- Store cooked falafel in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 2–3 months.
- Reheat falafel in a 375°F (190°C) oven or air fryer until hot and crisp.
- Serve with pita bread, tahini sauce, hummus, tomatoes, cucumber, lettuce, pickled vegetables, fresh herbs, tabbouleh, fattoush, or Mediterranean salad.
Nutrition
- Serving Size: 4 falafel
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
