If you love crispy falafel with a golden-brown crust and a soft, herbaceous interior, you’re in for a treat! This homemade falafel recipe is the ultimate guide to achieving restaurant-quality falafel in your kitchen. Perfectly spiced and packed with fresh herbs, these Middle Eastern falafels are a must-try! Serve them with tahini sauce, hummus, and warm pita for an unforgettable meal.
Let’s dive into the secrets of making authentic falafel from scratch—no canned chickpeas, just real, flavorful ingredients.
Why You’ll Love This Falafel Recipe
- Crispy Outside, Fluffy Inside – A deep golden crust with a vibrant green, moist interior.
- Easy to Make – Simple ingredients, no fancy equipment required.
- Naturally Vegan & Gluten-Free – Swap the flour for chickpea flour for a GF version!
- Meal-Prep Friendly – Make a big batch and freeze for later!
Pro Tip: Using dried chickpeas soaked overnight is key. This method helps you achieve the best texture. Canned chickpeas won’t work for this recipe!
Ingredients You’ll Need
For the Falafel:
- 225g / 8oz dried chickpeas (not canned)
- 1 cup fresh parsley leaves, roughly chopped
- 1 cup fresh cilantro leaves, roughly chopped
- 6 scallions (shallots), white and light green parts only, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1½ tsp salt
- ½ tsp baking powder (makes falafels fluffier!)
- 4 tsp flour (plain or chickpea flour for gluten-free)
- 5 tbsp water
For Frying:
- 500ml / 2+ cups vegetable oil (for deep frying)
For the Tahini Sauce:
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- ¼ tsp salt (adjust to taste)
For Serving:
- Pita bread or flatbreads
- Tabbouleh (recipe below!)
- Hummus (optional but highly recommended!)
- Shredded lettuce, tomato slices, red or white onion
How to Make Falafel – Step-by-Step Guide
1️⃣ Soak the Chickpeas (12+ hours)
Place dried chickpeas in a large bowl. Cover them with cold water. Soak for at least 12 hours. Soaking up to 48 hours provides an even better texture. Drain well before using.
2️⃣ Blend the Falafel Mixture
Combine soaked chickpeas, parsley, cilantro, scallions, garlic, spices, baking powder, flour, and water in a food processor. Blitz for 2-3 minutes until the mixture is finely ground—should resemble coarse guacamole.
3️⃣ Shape the Falafel Balls
Using your hands or a small scoop, shape the mixture into small balls (about 2.5cm / 1” wide). Place on a tray and refrigerate for 30 minutes—this helps them hold their shape when frying.
4️⃣ Fry to Crispy Perfection
- Heat vegetable oil in a deep skillet to 180-190°C (355°F).
- Carefully drop falafel balls in the hot oil. Fry in batches for 4 minutes. Turn them occasionally until they are deep golden and crisp.
- Drain on paper towels.
5️⃣ Make the Tahini Sauce
Mix tahini and lemon juice in a bowl—it will thicken. Gradually add water until it reaches a creamy drizzle consistency. Season with salt.
6️⃣ Serve & Enjoy!
Serve your falafels fresh from the fryer in pita bread with tabbouleh, hummus, and tahini sauce. Or serve them as a falafel plate with salad and pilaf!
How to Serve Falafel
Falafel Wraps
- Spread hummus or tahini sauce on a pita.
- Add lettuce, tomatoes, onions, tabbouleh, and falafels (halved).
- Drizzle with extra tahini sauce and a touch of hot sauce.
- Wrap and devour!
Falafel Plate
- Serve falafels with tabbouleh, shredded lettuce, and sliced tomatoes.
- Drizzle with tahini sauce.
- Pair with pita bread and hummus on the side.
Pro Tip: Falafels pair wonderfully with Middle Eastern lentil rice (Mujadara)!
Quick Tabbouleh Recipe
Ingredients:
- 2 tbsp bulgur, soaked in 3 tbsp boiling water
- 2 cups chopped parsley
- ½ cup chopped mint
- ½ red onion, finely chopped
- 2 large tomatoes, deseeded & chopped
- Lemon juice & salt (to taste)
Instructions:
- Fluff bulgur with a fork.
- Mix all ingredients in a bowl.
- Adjust lemon and salt to taste.
Storage & Reheating Tips
Make Ahead: Roll the falafel balls. Store them uncooked in the fridge for 24 hours. Alternatively, you can freeze them for up to 3 months.
Reheating Cooked Falafels:
- Microwave for 30 seconds, then crisp up in a 200°C (390°F) oven for 5 minutes.
FAQs About Falafel
🔹 Can I Bake Falafel Instead of Frying?
Yes! Bake at 200°C (390°F) for 25 minutes, flipping halfway. They won’t be as crispy but still delicious.
🔹 Can I Use Canned Chickpeas?
No, canned chickpeas have too much moisture and won’t hold together. For the best results, stick to dried chickpeas soaked overnight.
🔹 What’s the Best Oil for Frying?
Use a neutral oil with a high smoke point, like vegetable, canola, or sunflower oil.
🔹 How Can I Make Falafel Gluten-Free?
Substitute all-purpose flour with chickpea flour for a GF-friendly falafel!
Try These Other Delicious Recipes!
- Homemade Hummus Recipe – The perfect falafel pairing!
- Easy Homemade Flatbread Recipe – Soft, fluffy, and so good!
- Refreshing Homemade Tzatziki – A cool yogurt sauce for dipping.
Recommended Products for Falafel Lovers
- Food Processor – Perfect for blending falafel!
- Falafel Scoop – Get the perfect shape every time!
- Deep Fryer – For restaurant-style crispiness!
Disclaimer: This post includes affiliate links. As a Rakuten Associate, I earn from qualifying purchases at no extra cost to you.
Time to Make the Best Falafel!
Now that you have the ultimate falafel recipe, it’s time to hit the kitchen! You can enjoy them in a wrap, on a plate, or dipped in tahini. This homemade falafel will become your new favorite. Try it and let me know how it turns out in the comments!
