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Falafel is a crispy, flavorful Middle Eastern dish that has gained popularity worldwide for its unique blend of herbs, spices, and legumes.
Whether you’re looking to make falafel as a healthy snack or a main course, preparing it at home from scratch offers a fantastic way to control the ingredients and tailor the flavor to your taste.
In this blog post, we’ll take you through a delicious homemade falafel recipe that will have your taste buds dancing.
What is Falafel?
Falafel is a deep-fried ball or patty made from ground chickpeas or fava beans, mixed with herbs, spices, and other ingredients.
The texture is crunchy on the outside while remaining soft and flavorful on the inside.
It’s a dish that has been served for centuries in the Middle East and North Africa, often as street food, in pita sandwiches, or as part of mezze platters.
The Origin of Falafel
Though falafel is most commonly associated with the Middle East, its exact origins are debated.
Some believe it originated in Egypt, where it was known as ta’ameya (made with fava beans), while others argue that it is a Levantine dish.
Wherever it began, one thing is clear: falafel has become a beloved dish all over the world.
Ingredients for Homemade Falafel
Making falafel from scratch is easy, and with a few staple ingredients, you can recreate this popular dish right in your own kitchen.
Below are the key ingredients you’ll need:
Main Ingredients:
- Chickpeas (Garbanzo Beans): The primary base for falafel. You can use dried chickpeas, which give the best texture, but canned chickpeas can also work in a pinch.
- Onion: Adds a savory note to the falafel mixture.
- Garlic: For a touch of pungency and depth.
- Fresh Parsley: A crucial herb that imparts freshness.
- Fresh Cilantro: Another herb that brings brightness and balance.
- Cumin: A warm, earthy spice that’s a must in falafel.
- Coriander: A citrusy spice that adds complexity.
- Baking Powder: For lightness and to help the falafel puff up when fried.
- Flour: Typically, you’ll use all-purpose flour or chickpea flour to bind the mixture.
- Salt & Pepper: To taste.
Optional Ingredients:
- Lemon Juice: Adds acidity and brightens the flavor.
- Chili Powder or Fresh Chili: For those who like a little heat in their falafel.
- Sesame Seeds: Some recipes call for rolling the falafel in sesame seeds for extra texture and flavor.
Step-by-Step Homemade Falafel Recipe
Now that we have our ingredients ready, let’s dive into the step-by-step process of making delicious homemade falafel.
Step 1: Soak the Chickpeas
The first and most important step in making falafel is to soak the chickpeas overnight.
While canned chickpeas are convenient, they are not ideal for falafel since they are too soft.
The dried chickpeas need to be soaked in plenty of water for at least 12 hours to soften them.
- Soak 1 cup of dried chickpeas in a large bowl of water. Let them sit overnight or for at least 12 hours. They will expand, so make sure to cover them with enough water.
- Drain and rinse the soaked chickpeas before using them.
Step 2: Prepare the Ingredients
While the chickpeas are soaking, you can prepare the other ingredients.
- Chop the onion, garlic, parsley, and cilantro finely. If you prefer a smoother texture, you can pulse them in a food processor.
- Toast the spices. In a small skillet, dry-toast the cumin and coriander for about 1 minute to bring out their essential oils and enhance the flavor.
Step 3: Blend the Mixture
Once the chickpeas are soaked and drained, it’s time to combine all the ingredients.
- Place the soaked chickpeas, onion, garlic, parsley, and cilantro into a food processor. Add the toasted cumin and coriander, baking powder, salt, and pepper.
- Pulse the mixture until it becomes a coarse, thick paste. Avoid over-processing it into a smooth dough, as the texture should remain slightly grainy.
- Test the mixture: Take a small amount of the mixture and press it into a ball.
If it holds together, it’s ready to be shaped. If it’s too crumbly, add a tablespoon of flour at a time and pulse until it comes together.
Step 4: Chill the Falafel Mixture
Transfer the falafel mixture into a bowl and cover it with plastic wrap. Refrigerate the mixture for at least 1 hour.
Chilling helps the falafel hold together during frying and allows the flavors to meld.
Step 5: Shape the Falafel
Once the mixture is chilled, it’s time to shape the falafel into small balls or patties.
- Roll the mixture into small balls (about 1.5 inches in diameter) or form them into patties, depending on your preference.
You can use your hands or a falafel scoop. - For extra texture and flavor, you can roll the balls in sesame seeds before frying them.
Step 6: Fry the Falafel
Falafel is typically deep-fried, which gives it its signature crispy exterior. You can either use a deep fryer or a large pot.
Frying Instructions:
- Heat oil: Pour enough oil into a deep pan or wok to submerge the falafel balls. Heat the oil to around 350°F (175°C).
- Fry in batches: Gently place the falafel balls into the hot oil, being careful not to overcrowd the pan. Fry in batches to ensure they cook evenly.
- Fry for 3-4 minutes: Cook the falafel until golden brown and crispy on the outside.
Use a slotted spoon to remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil.
Alternative: Baking Falafel
If you prefer a healthier version, you can bake the falafel instead of frying them.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the falafel balls on the sheet, brush them lightly with olive oil, and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
How to Serve Homemade Falafel
Once your falafel is ready, it’s time to enjoy them!
There are several ways to serve falafel, whether as a snack, main course, or part of a mezze platter.
Classic Falafel Sandwich
One of the most popular ways to serve falafel is in a pita bread or flatbread wrap. Simply:
- Warm up the pita bread.
- Add a few falafel balls inside.
- Top with fresh tomato slices, cucumber, onion, and lettuce.
- Drizzle with tahini sauce or yogurt sauce for an added layer of flavor.
- Sprinkle with a bit of lemon juice and hot sauce (if desired).
Falafel Platter
For a more traditional serving, arrange your falafel on a platter alongside various sides:
- Hummus
- Tabbouleh
- Pickled vegetables
- Pita bread or flatbread
- Tzatziki or tahini sauce
Falafel Salad
For a lighter meal, serve falafel on a bed of greens, such as mixed lettuce, spinach, and arugula.
Add some cucumber, tomatoes, and a lemon dressing for a fresh, satisfying meal.
Tips for Perfect Homemade Falafel
- Use dried chickpeas: For the best texture, avoid canned chickpeas, as they are too soft and may cause your falafel to fall apart.
- Don’t over-process: The mixture should be coarse and grainy, not smooth. Over-processing will result in dense falafel.
- Chill the mixture: Don’t skip this step! Chilling helps the falafel hold together and makes frying easier.
- Fry at the right temperature: Too hot, and your falafel will burn; too cold, and they’ll be greasy. Keep an eye on the oil temperature for perfect falafel.
Final Thoughts
Making homemade falafel is a fun and rewarding experience that yields a delicious, healthy meal.
Whether you prefer your falafel in a sandwich, on a salad, or as part of a mezze platter, this recipe is sure to impress your family and friends.
With the right balance of spices, herbs, and ingredients, you’ll have crispy, flavorful falafel that rivals any restaurant.
Enjoy making your falafel, and don’t forget to experiment with different fillings, toppings, and dips to make the dish your own!
Homemade Falafel
Equipment
- 1 Food Processor (to blend ingredients)
- 1 Mixing Bowl (for resting the falafel mixture)
- 1 Large Skillet or Deep Fryer (for frying)
- 1 Baking Sheet (for baking option)
- 1 Slotted Spoon (for removing fried falafel)
Ingredients
For the Falafel:
- 1 ½ cups dried chickpeas soaked overnight, drained
- ½ cup fresh parsley chopped
- ½ cup fresh cilantro chopped
- ½ small onion chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground black pepper
- ½ tsp salt adjust to taste
- ½ tsp baking soda
- 2 tbsp flour or chickpea flour optional, for binding
- 1 tbsp lemon juice
- 2 tbsp olive oil for moisture
For Frying:
- 1 cup vegetable oil for deep frying
For Serving (Optional):
- Pita bread or flatbread
- Tahini sauce
- Hummus
- Chopped cucumbers tomatoes, and lettuce
Instructions
Step 1: Prepare the Falafel Mixture
- Soak dried chickpeas in water overnight (at least 12 hours). Drain and pat dry.
- In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, black pepper, salt, baking soda, flour, lemon juice, and olive oil.
- Pulse until the mixture is coarse but holds together when pressed (don’t over-blend).
- Transfer to a bowl, cover, and refrigerate for 30 minutes to 1 hour to firm up.
Step 2: Shape the Falafel
- Using damp hands, shape the mixture into small balls (about 1 ½ inches in diameter) or patties.
Step 3: Cooking Methods
- For Frying (Traditional Method):
- Heat vegetable oil in a skillet over medium-high heat (about 350°F / 175°C).
- Fry falafel in batches for 3–4 minutes per side, until golden brown and crispy.
- Remove with a slotted spoon and place on a paper towel to drain excess oil.
- For Baking (Healthier Option):
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly brush falafel with olive oil and bake for 25–30 minutes, flipping halfway.
- For Air Frying (Crispy & Oil-Free):
- Preheat air fryer to 375°F (190°C). Lightly spray falafel with cooking oil.
- Air fry for 12–15 minutes, shaking halfway through, until golden brown.
Step 4: Serve & Enjoy
- Serve hot in pita bread with tahini sauce, hummus, and fresh veggies, or enjoy as a snack with dipping sauce.
Notes
- Dried Chickpeas are Best: Avoid canned chickpeas; they make the mixture too soft.
- Resting Time is Key: Refrigerating the mixture helps prevent falafel from falling apart.
- Freezing Option: Uncooked falafel can be frozen for up to 3 months; fry or bake from frozen.
- Gluten-Free Tip: Use chickpea flour instead of regular flour for binding.
- Spice It Up: Add a pinch of cayenne or paprika for extra heat!
