Homemade Falafel Recipe

Introduction

Homemade falafel is a delicious and satisfying Middle Eastern dish made from chickpeas and fresh herbs. Crispy on the outside and tender inside, these flavorful patties make a great appetizer or main course. Making them from scratch is easier than you might think!

Ingredients

• 1 cup dried chickpeas
• 1⁄2 large onion, roughly chopped (about 1 cup)
• 1⁄2 cup finely chopped fresh parsley
• 1/4 cup finely chopped cilantro
• 1 teaspoon salt
• 4 cloves garlic
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 1 teaspoon baking powder
• 4 tablespoons chickpea flour (or regular flour)

Instructions

1. Step 1: Soak the dried chickpeas in a large bowl, covering them with at least a couple of inches of water. Leave to soak for 24 hours.
2. Step 2: Drain the chickpeas and transfer them to a food processor along with the roughly chopped onion, parsley, cilantro, salt, garlic, ground coriander, and cumin.
3. Step 3: Blend the mixture until it is chopped and well combined but not pureed. Transfer to a bowl, then sprinkle with chickpea flour and baking powder. Mix gently with a spatula to combine.
4. Step 4: Form the mixture into small balls about the size of a heaping tablespoon. Flatten them slightly and place on a parchment-lined tray. Continue until all the mixture is used.
5. Step 5: Refrigerate the tray for about an hour to let the falafel set and firm up.
6. Step 6: Heat a couple of inches of oil in a large skillet with tall sides over medium heat.
7. Step 7: Once the oil is hot, gently lower the falafel balls into the pan, leaving space between them (about 6 per skillet works well).
8. Step 8: Cook the falafel on the first side for 30 to 60 seconds without moving them, allowing a golden crust to form so they don’t fall apart.
9. Step 9: Flip the falafel and cook the other side for 30 seconds until golden, then transfer them to a paper towel-lined tray to drain excess oil.
10. Step 10: Repeat with the remaining falafel balls until all are cooked and crispy.

Tips & Variations

• Soaking the chickpeas for a full 24 hours is key to getting the right texture—don’t substitute canned chickpeas, as they are too soft.
• For a gluten-free version, use chickpea flour instead of regular flour for binding.
• Add a pinch of cayenne or chili powder to the mixture for a spicy kick.
• Serve falafel with tahini sauce, fresh vegetables, or stuffed in pita bread for a traditional experience.

Storage

Store leftover falafel in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven at 350°F (175°C) for 10-15 minutes to keep them crispy. Avoid microwaving as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Canned chickpeas are too soft and wet to make good falafel. It’s best to use dried chickpeas soaked for 24 hours to achieve the proper texture.

How do I know when the oil is hot enough for frying?

Heat the oil over medium heat until it shimmers but does not smoke. You can test by dropping a small piece of falafel mixture in—if it sizzles and rises to the surface quickly, the oil is ready.

Homemade Falafel Recipe

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★★★★★

4.9 from 91 reviews

This homemade falafel recipe is a delicious and authentic Middle Eastern dish featuring crispy, golden-brown chickpea patties seasoned with fresh herbs and spices. Made from soaked dried chickpeas, fresh parsley, cilantro, garlic, and warm spices like cumin and coriander, these falafels are fried to perfection in a skillet for a crunchy exterior and tender interior. Perfect as a snack, appetizer, or main course served with pita bread, tahini sauce, or salad.

• Author: Rico
• Prep Time: 25 minutes (plus 24 hours soaking)
• Cook Time: 15 minutes
• Total Time: 24 hours 40 minutes
• Yield: About 20 falafel balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Falafel Mixture

• 1 cup dried chickpeas
• 1/2 large onion, roughly chopped (about 1 cup)
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped cilantro
• 1 teaspoon salt
• 4 cloves garlic
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 1 teaspoon baking powder
• 4 tablespoons chickpea flour (or all-purpose flour)
• Oil for frying (about 2 cups)

Instructions

1. Soak Chickpeas: Soak 1 cup of dried chickpeas in a large bowl covered with at least a couple inches of water for 24 hours to soften them adequately for blending.
2. Prepare Mixture: Drain the soaked chickpeas and place them in a food processor along with roughly chopped onion, fresh parsley and cilantro, salt, garlic cloves, ground coriander, and cumin. Process until the mixture is finely chopped but not pureed.
3. Add Dry Ingredients: Transfer the mixture to a bowl and sprinkle with chickpea flour and baking powder. Mix thoroughly with a spatula to combine all ingredients evenly.
4. Form Falafel Balls: Shape the mixture into small balls about the size of a heaping tablespoon. Flatten them slightly and place on a parchment-lined tray. Repeat until all mixture is used.
5. Chill the Falafel: Place the tray in the refrigerator for about 1 hour to allow the falafel to set, which helps maintain their shape during frying.
6. Heat Oil: Fill a large skillet with tall sides with a couple inches of oil and heat it over medium heat until hot but not smoking.
7. Fry Falafel: Carefully lower the falafel balls into the hot oil, leaving enough space between them to prevent sticking—about 6 at a time in the skillet.
8. Cook First Side: Fry the falafel undisturbed for 30 to 60 seconds until the bottom turns golden brown and crisp.
9. Flip Falafel: Turn the falafel over carefully and cook the other side for about 30 seconds until golden and cooked through.
10. Drain and Serve: Remove falafel with a slotted spoon and place on a paper towel-lined tray to absorb excess oil. Repeat frying with the remaining falafel balls. Serve warm.

Notes

• Make sure to soak the chickpeas for a full 24 hours for the best texture and flavor.
• Use chickpea flour for a gluten-free option, otherwise all-purpose flour works fine.
• Do not puree the mixture; it should be coarse to achieve the signature falafel texture.
• Chilling the formed falafel before frying helps them hold their shape better during cooking.
• Adjust the oil temperature if falafel brown too quickly or do not cook through.
• Serve falafel with tahini sauce, fresh vegetables, and warm pita bread for a traditional experience.

Keywords: falafel, homemade falafel, chickpeas, Middle Eastern recipe, fried falafel, vegetarian appetizer