Best Falafel Recipe
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.
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.