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Homemade Falafel

Helen T. Patterson
Crispy on the outside and tender on the inside, this Homemade Falafel Recipe is packed with bold Middle Eastern flavors.
Made with chickpeas, fresh herbs, and aromatic spices, these golden fritters are perfect for serving in pita wraps, salads, or as a tasty snack.
This easy falafel recipe is naturally vegan, gluten-free, and can be fried, baked, or air-fried for a healthier twist!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Snack
Cuisine Mediterranean, Middle Eastern
Servings 4 servings
Calories 250 kcal

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!
Keyword Homemade Falafel