Homemade falafel is a crispy, golden, and flavorful plant-based dish made from ground chickpeas, herbs, and spices. These Middle Eastern-inspired patties are fried (or baked) until crunchy on the outside and tender on the inside. I love serving them in warm pita bread, on top of salads, or dipped in tahini sauce for a satisfying meat-free meal that’s bursting with fresh flavor.
Why You’ll Love This Recipe
I love this recipe because it’s made from simple pantry staples but tastes like something straight out of a Mediterranean café. The texture is perfect—crispy and crunchy on the outside with a soft, herby center. Plus, it's naturally vegan, gluten-free, and great for meal prep. Whether I fry or bake them, falafel always hits the spot.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Dried chickpeas (soaked overnight) – do not use canned
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Onion (chopped)
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Garlic (minced)
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Fresh parsley and/or cilantro
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Cumin
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Coriander
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Salt and pepper
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Baking powder
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All-purpose flour or chickpea flour (if needed to bind)
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Optional: cayenne pepper or red pepper flakes for heat
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Oil for frying (vegetable or canola)
Directions
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I soak the dried chickpeas in water overnight (at least 12 hours), then drain and pat them dry.
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I add the chickpeas, onion, garlic, herbs, and spices to a food processor. I pulse until the mixture is coarse and sticks together when pressed (not too smooth).
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I transfer the mixture to a bowl, stir in baking powder, and add flour if needed to bind. Then I chill it for at least 30 minutes.
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I form the mixture into small balls or patties using my hands or a scoop.
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I heat oil in a deep skillet to about 350°F (175°C), then fry the falafel in batches for 2–3 minutes per side, or until deep golden brown.
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I transfer the cooked falafel to a paper towel-lined plate to drain.
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I serve hot with pita, fresh veggies, and tahini or hummus.
Servings and Timing
This recipe makes about 20 falafel balls, enough for 4–6 servings. It takes 15–20 minutes to prep (after soaking), plus 30 minutes chilling, and about 20 minutes to cook.
Variations
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I bake them at 400°F (200°C) for 25–30 minutes, flipping halfway, for a lighter version.
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I air-fry them at 375°F for 12–15 minutes until crispy.
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I add spinach or kale for an extra nutrient boost.
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I mix in sesame seeds for added texture and flavor.
Storage/Reheating
I store leftover falafel in the fridge for up to 4 days. To reheat, I warm them in a skillet or oven to bring back the crisp. They also freeze well—before or after cooking. I reheat frozen falafel directly in the oven or air fryer until hot and crispy.
FAQs
Can I use canned chickpeas?
No, I always use dried and soaked chickpeas for the best texture. Canned ones are too soft and make the mixture mushy.
What do I do if the mixture won’t hold together?
I chill the mixture longer and add a little flour if needed. Avoid over-processing—it should be coarse, not smooth.
Can I make falafel without a food processor?
It’s possible with a meat grinder or by finely chopping and mashing ingredients, but a food processor makes it much easier and consistent.
What’s the best way to serve falafel?
I love it in a pita with lettuce, tomato, cucumber, and tahini sauce. It’s also great on salads, rice bowls, or as an appetizer with dips.
Can I make them spicy?
Yes! I add cayenne, chili flakes, or even minced jalapeño to the mix if I want more heat.
Conclusion
Homemade falafel is a flavorful, crunchy, and wholesome dish that’s surprisingly easy to make from scratch. It’s versatile, budget-friendly, and loaded with fresh herbs and spices. Whether I’m making a big batch for the week or serving it fresh with all the fixings, falafel always satisfies with that perfect balance of crispy, soft, and herby goodness.
Roasted Vegetable Rice Bowl
- Prep Time: 20 minutes (plus soaking overnight)
- Cook Time: 30 minutes
- Total Time: 50 minutes + soaking
- Yield: ~20 falafel (4–6 servings)
- Category: Main Course, Snack
- Method: Fried or Baked
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegan
Description
This homemade falafel recipe makes crispy, golden chickpea patties that are perfectly seasoned and naturally vegan. Made with soaked dried chickpeas, fresh herbs, and warm spices, these falafel are ideal for pitas, bowls, or snacking straight from the pan.
Ingredients
- 1 cup dried chickpeas (soaked overnight, not canned)
- ½ medium onion, roughly chopped
- 3–4 garlic cloves
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1–2 tablespoons all-purpose flour or chickpea flour
- Oil for frying or brushing if baking
Instructions
- Soak chickpeas overnight in a large bowl of water. Drain the next day.
- In a food processor, pulse soaked chickpeas, onion, garlic, herbs, cumin, coriander, and salt until finely minced but not a paste.
- Stir in baking powder and flour until the mixture holds when pressed.
- Chill the mixture for 30–60 minutes.
- Form into balls or patties.
- To Fry: Heat oil in a skillet to 350°F and fry falafel 2–3 minutes per side until golden.
- To Bake: Preheat oven to 400°F, brush falafel with oil, and bake 25–30 minutes, flipping halfway.
- Serve warm with tahini sauce, hummus, or in pitas with fresh veggies.
Notes
- Don’t use canned chickpeas—they’re too soft.
- Add cayenne or red pepper flakes for extra spice.
- Use chickpea flour to make this gluten-free.
- Air fry at 375°F for 12–15 minutes for a lighter option.
