This Easy Falafel Recipe gives you crispy, golden falafel on the outside and soft, flavorful texture on the inside. Made with soaked chickpeas, fresh herbs, garlic, and warm spices, these homemade falafel are perfect for pita sandwiches, wraps, bowls, or salads. You can fry them for extra crispiness or bake them for a lighter option.

Falafel is naturally vegan, high in plant based protein, and very filling. Once you try making it at home, you will see how simple and delicious it really is.

Prep Time: 45 mins	Cook Time: 10 mins	Total Time: 55 min
Servings: 5 People	Yield: 20 falafel balls	Jump to Recipe

What is Falafel?

Falafel is a traditional Middle Eastern dish made from ground chickpeas mixed with herbs and spices. The mixture is shaped into small balls or patties and then fried or baked until crispy and golden brown.

It is commonly served inside warm pita bread with tahini sauce, hummus, fresh vegetables, and pickles. In many countries, falafel is popular street food because it is affordable, flavorful, and satisfying.

The key to authentic falafel is using dried chickpeas that are soaked overnight. This gives falafel the perfect texture light and fluffy inside with a crisp outer layer.

Falafel Ingredients

This recipe uses simple and fresh ingredients that bring bold flavor:

Dried chickpeas: The main ingredient. Always soak overnight.
Onion: Adds moisture and natural sweetness.
Garlic: Gives strong and rich flavor.
Fresh parsley and cilantro: Make the falafel fresh and vibrant.
Ground cumin: Adds warm, earthy taste.
Ground coriander: Brings mild citrus flavor.
Salt and black pepper: Balance the flavors.
Cayenne pepper (optional): Adds light heat.
Chickpea flour: Helps bind the mixture.
Baking soda: Makes falafel lighter and softer inside.
Lemon juice: Adds freshness and slight tang.

These ingredients work together to create a perfect balance of flavor and texture.

What I Love About This Recipe

There are many reasons to love this easy falafel recipe:

It is completely plant-based and healthy.
The outside turns crispy while the inside stays soft.
You can fry, bake, or air fry it.
It is perfect for meal prep.
The ingredients are simple and affordable.
It tastes even better with homemade tahini sauce or hummus.

Most importantly, this recipe is easy to follow and gives consistent results every time.

Best Falafel Recipe

Emily Hartwell

Crispy on the outside and soft on the inside, this Best Falafel Recipe is made with soaked chickpeas, fresh herbs, and warm spices. These homemade falafel are full of Middle Eastern flavor and can be fried or baked. Serve them in pita bread, wraps, or bowls with your favorite sauces and fresh vegetables.

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Prep Time 45

Cook Time 10

Total Time 55

Course Appetizer, Main Course

Cuisine Middle Eastern

Servings 5 People

Calories 250 kcal

Ingredients

1 cup dried chickpeas soaked overnight, do not use canned
½ cup chopped onion
3 –4 garlic cloves
1 cup fresh parsley
1 cup fresh cilantro
1 small green chili optional
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon black pepper
¾ teaspoon salt or to taste
¼ teaspoon cayenne pepper optional
2 tablespoons chickpea flour
½ teaspoon baking soda
1 tablespoon lemon juice
Oil for frying if frying

Instructions

Soak the Chickpeas

Place dried chickpeas in a large bowl and cover with water. Soak overnight or at least 12 hours. Drain and rinse well.

Blend the Ingredients

Add soaked chickpeas, onion, garlic, parsley, cilantro, chili, spices, and lemon juice to a food processor. Pulse until the mixture looks crumbly like coarse sand. Do not overblend into a paste.

Add Binding Ingredients

Transfer mixture to a bowl. Mix in chickpea flour and baking soda. Cover and refrigerate for 30–60 minutes.

Shape the Falafel

Form the mixture into small balls or patties using your hands or a scoop.

Cook the Falafel

To Fry: Heat oil to 350 to 375°F (175 to 190°C). Fry in batches for 3–4 minutes until golden brown. Remove and drain on paper towels.
To Bake: Preheat oven to 400°F (200°C). Place falafel on a lined baking sheet, brush lightly with oil, and bake 18 to 20 minutes, flipping halfway.
To Air Fry: Air fry at 375°F (190°C) for 12 to 15 minutes, turning halfway.

Notes

Tips for Perfect Falafel

Always use dried soaked chickpeas, not canned.
Do not overblend the mixture.
Chill the mixture before shaping.
Test one falafel first to check seasoning.
Keep oil temperature steady if frying.

Storage & Freezing

Store cooked falafel in the fridge for up to 4 days.
Freeze uncooked shaped falafel for up to 2 months.
Reheat in oven or air fryer for best crispiness.

FAQs

No. Canned chickpeas contain too much moisture and will make the falafel soft and mushy. Always use dried chickpeas soaked overnight.

If your mixture is too dry, add 1 to 2 teaspoons of water or lemon juice. If it is too wet, add a little more chickpea flour.

Yes. Baking is a healthier option. Brush the falafel lightly with oil before baking to help them turn golden.

Store cooked falafel in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best crispiness.

Yes. You can freeze shaped uncooked falafel for up to 2 months. Cook directly from frozen.