Crispy Homemade Falafel Recipe

Falafel is a beloved Middle Eastern dish made from ground chickpeas or fava beans, blended with herbs, spices, and onions, then deep-fried to perfection. Crispy on the outside and tender on the inside, falafel is often served in pita bread with fresh vegetables, pickles, and tahini sauce.

This recipe walks you through the detailed steps to create authentic, homemade falafel that rivals any street vendor’s.

🧺 Recipe Preparation Equipment

Before you begin, gather the following equipment to ensure a smooth cooking experience:

• Food processor
• Large mixing bowl
• Fine mesh strainer or colander
• Frying pan or deep fryer
• Slotted spoon
• Paper towels
• Measuring spoons and cups
• Serving platter

🧅 What Do You Need to Prepare Falafel?

Here are the ingredients you’ll need for a classic falafel recipe:

Ingredients:

• 1 cup dried chickpeas (not canned)
• 1 small onion, roughly chopped
• 4 garlic cloves
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp baking soda
• 1 tbsp lemon juice
• 2-3 tbsp all-purpose flour (as needed for binding)
• Vegetable oil for frying

🧱 How to Make Easy Falafel Step-by-Step?

👉 Instructions:

Step 1:

Soak the chickpeas overnight in a large bowl with enough water to cover them by 2 inches. Drain and rinse well the next day.

Step 2:

Blend the mixture. In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, cayenne, and lemon juice. Process until the mixture resembles coarse sand. Do not overprocess.

Step 3:

Add binding agents. Add baking soda and flour. Pulse a few times to combine. The mixture should hold together when formed into a ball.

Step 4:

Chill the mixture. Transfer it to a bowl, cover, and refrigerate for 1-2 hours. This step helps with shaping and frying.

Step 5:

Form and fry. Heat oil in a frying pan or deep fryer to 350°F (175°C). Shape falafel into balls or patties. Fry in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

🌼 Variations

Falafel is incredibly versatile. Try using fava beans instead of chickpeas for a traditional Egyptian twist called “ta’ameya.” If you prefer baked falafel, simply place the formed patties on a greased baking sheet, spray with oil, and bake at 375°F (190°C) for 25-30 minutes, flipping halfway through.

For an herbier flavor, increase the parsley and cilantro quantities. You can even add spinach or kale to the mix for a nutrient boost. Spicy lovers may include red chili flakes or extra cayenne.

Gluten-free? Substitute flour with chickpea flour or oat flour. Some recipes add a hint of cinnamon or cardamom for depth. You can also stuff falafel with feta cheese or chopped olives for a unique twist.

🍼 Cooking Note

Using dried chickpeas is crucial. Canned chickpeas are too soft and will cause the falafel to fall apart during frying. Soak your dried chickpeas for at least 12-18 hours before using. Don’t boil them. The resting and refrigeration time helps improve texture and makes shaping easier. The oil temperature is key: too cold, and falafel will absorb oil too hot, and the exterior burns before the inside cooks.

Use a thermometer or test with a small piece. Use neutral oil like vegetable or sunflower for best flavor. Avoid overcrowding your pan as it reduces the oil temperature. If you don’t have a food processor, a meat grinder works too. Don’t skip the baking soda it helps the falafel stay fluffy inside.

🧼 Serving Suggestions

Serve falafel in warm pita bread or flatbreads, stuffed with lettuce, tomatoes, cucumbers, pickled turnips, and onions. Drizzle with tahini sauce or garlic yogurt sauce for creamy contrast. You can also serve them over a bed of rice or couscous with grilled vegetables and hummus on the side.

For a low-carb option, use lettuce wraps instead of bread. Falafel also works well as a protein in Mediterranean bowls with quinoa, olives, tabbouleh, and tzatziki.

Don’t forget a sprinkle of sumac or za’atar for extra flavor!

🤞 Helpful Tips

1. Always use dried chickpeas. Never substitute with canned.
2. Chill the falafel mix for at least 1 hour.
3. Keep your hands slightly wet when forming balls to prevent sticking.
4. Use a falafel scoop or two spoons for uniform shapes.
5. Don’t overcrowd the pan; fry in batches.
6. Reuse the oil only 1-2 times; strain it between uses.
7. Adjust spices to your preference. Taste before frying.
8. Serve immediately for the best texture.
9. Leftover falafel can be frozen before or after frying.
10. Reheat in the oven for crispy results – never microwave!

🪑 Tips for the Best Falafel Recipe

Soak your chickpeas long enough and dry them properly before processing. Don’t make the mixture too smooth; it should retain texture. Balance the herbs well; too much parsley can make falafel bitter. Always taste your raw mix before forming.

Keep your oil at the right temperature, around 350°F. Let falafel rest on a wire rack, not paper towels, to avoid sogginess. Add baking soda only before frying for the fluffiest results.

Use fresh ingredients dried herbs compromise flavor. Fry in small batches for even cooking. Avoid flipping too early let a crust form first.

⏰ Timing Overview

Prep Time: 15 minutes (+ soak & chill time)
Cooking Time: 20 minutes
Total Time: Approx. 14-16 hours (including soaking)

📊 Nutritional Information (Approx. per serving of 3 pieces)

Calories: 320
Protein: 10g
Sodium: 380mg

❓ FAQs

Can I use canned chickpeas?
No, they are too soft and will make the falafel fall apart.

Can I freeze falafel?
Yes, freeze before or after frying. Reheat in an oven.

Can I bake falafel instead of frying?
Yes! Bake at 375°F for 25-30 mins, flipping halfway.

What sauce goes best with falafel?
Tahini, garlic yogurt, or tzatziki work beautifully.

📍 Conclusion

This homemade falafel recipe is a flavorful, protein-packed, vegetarian option that everyone will love. With crispy exteriors and soft, herbaceous interiors, they make an excellent addition to your weekly meal plan. Whether served in pita, over rice, or on a salad, these golden bites deliver big on taste and texture.

Once you try them fresh and hot out of the fryer, you’ll never go back to store-bought again!