Falafel

Falafel is a beloved Middle Eastern classic—crispy on the outside, tender and flavorful on the inside. Made with ground chickpeas (or fava beans), fresh herbs, garlic, and warm spices, these golden fritters are perfect stuffed into pita, served over salad, or enjoyed as a snack with creamy tahini sauce.

Why You’ll Love This Recipe

• Crispy, herb-packed, and deliciously spiced
• Naturally vegan and gluten-free
• Uses simple pantry ingredients
• Perfect for meal prep—make ahead and freeze
• Versatile: serve in pita, bowls, or as party appetizers

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dried chickpeas (soaked overnight)
• Fresh parsley
• Fresh cilantro
• Onion, roughly chopped
• Garlic cloves
• Ground cumin
• Ground coriander
• Salt and black pepper
• Baking powder
• All-purpose flour or chickpea flour (just a bit for binding)
• Oil, for frying

directions

1. Place dried chickpeas in a large bowl, cover with plenty of water, and soak overnight (at least 12 hours). Drain well—do not cook!
2. Add soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to a food processor. Pulse until the mixture resembles coarse sand. It should hold together when pressed—don’t over-process.
3. Transfer to a bowl, stir in baking powder and flour. Cover and chill for 30–60 minutes for easier shaping.
4. Scoop and shape the mixture into small balls or patties.
5. Heat oil in a deep skillet or pot to 350°F (175°C). Fry falafel in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes). Drain on paper towels.
6. Serve hot with pita bread, fresh veggies, pickles, and tahini sauce.

Servings and timing

• Makes about 20 falafel balls (4–6 servings)
• Prep time: 20 minutes (plus soaking)
• Cook time: 15–20 minutes
• Total time: 35–40 minutes (plus soaking)

Variations

• Use half fava beans and half chickpeas for a traditional Egyptian-style falafel.
• Add chili flakes or fresh chili for extra heat.
• Bake or air-fry instead of deep-frying for a lighter option.
• Serve with hummus or yogurt sauce instead of tahini.

storage/reheating

• Store leftover cooked falafel in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet or oven until warmed through and crispy.
• Freeze uncooked falafel balls for up to 2 months; fry straight from frozen or thaw overnight in the fridge.

FAQs

Can I use canned chickpeas?

No—canned chickpeas are too soft and make mushy falafel. Always use dried, soaked chickpeas.

Can I bake falafel instead of frying?

Yes—brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

What sauce goes best with falafel?

Tahini sauce is classic, but hummus or yogurt sauce are great too.

Why is my falafel falling apart?

Make sure the mixture is coarse, not too wet, and chill before shaping. Add a bit more flour if needed.

Can I freeze falafel?

Yes—freeze uncooked falafel on a tray, then transfer to a bag. Fry or bake when ready.

Is falafel gluten-free?

Yes, if you use chickpea flour instead of all-purpose flour.

What should I serve with falafel?

Pita bread, chopped salad, pickled veggies, hummus, or tabbouleh.

Do I need to peel chickpeas?

Nope! Just soak, drain, and process.

Can I make falafel in advance?

Yes—prep the mix up to a day ahead and fry when ready.

Is falafel healthy?

Falafel is packed with plant protein and fiber. For a lighter version, bake or air-fry instead of deep-frying.

Conclusion

Falafel is a crispy, herbaceous, and satisfying staple that’s easy to make at home. With simple ingredients and loads of flavor, these golden bites are sure to become a go-to for lunches, dinners, or party platters. Give this recipe a try and enjoy the taste of the Middle East right in your kitchen!

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