Falafel are delicious balls of chickpea and herb goodness that are crispy on the outside, yet soft and fluffy on the inside. They’re a staple in Middle Eastern cuisine and can be added to wraps, pitas, salads, and so much more. Bonus – I’ll show you how to make both fried falafel and baked falafel so you can choose your favorite method!
Why This Falafel Recipe Is Unmatched
Are you ready for the best falafel you’ve ever tasted? I’ve enjoyed falafel on numerous trips through Egypt, Israel, and Jordan — from sit-down restaurants to bustling street corner vendors (which are about as authentic as they come). Make sure to watch the video below for a little snippet from one of my Middle Eastern trips! And while each experience has had some slight variations and tweaks to the recipe, after eating my way through Tel Aviv several years ago I figured out what truly makes a great falafel. Here’s my secret:
- Use lots of herbs. You’ll notice that my falafel are greener than other recipes. That’s because the best falafel I’ve eaten in the Middle East had tons of fresh herbs (I’d say double the amount you’d find in more Americanized versions). More herbs give a beautiful, vibrant color plus a delicious boost in flavor!
- Add a touch of green pepper. A small green pepper imparts a special kick that’s “a little something extra.” Don’t worry, it’s not spicy, just insanely delicious! When I first saw a falafel vendor add this, I realized what had been missing from other recipes.
- Don’t forget the tahini sauce. My homemade tahini sauce is a non-negotiable when serving up these falafel. It gives them a creamy, lemony garlic touch!
What is Falafel?
Before jumping straight into the recipe, let me describe falafel a bit better. Traditional falafel are made from a mix of ground chickpeas or fava beans, fresh herbs, and aromatic spices. The mixture is then formed into balls or patties and deep fried for a texture that’s crispy on the outside and soft on the inside, sort of like a fritter. It’s a classic Middle Eastern and Mediterranean recipe that’s enjoyed as street food and often served up as part of a mezze (a group of small meals). It’s also naturally vegan, vegetarian, and gluten-free.
Falafel Ingredients
- Chickpeas (Garbanzo Beans): Only use dried and soaked chickpeas, not canned chickpeas in this recipe. Canned chickpeas will be too soft and wet and your falafel will not form properly (they’ll turn out a bit mushy).
- Onion & Garlic: I use yellow onion for a slightly stronger flavor, but you could use white or red onion as well. For the garlic, use fresh garlic versus powdered for a more robust flavor.
- Parsley and Cilantro: This is the ultimate herb combination for falafel. But if you are not a fan of cilantro, I’ve got notes on that below.
- Green Chile Pepper (Serrano Pepper): As I mentioned above, this is key for that authentic flavor with depth and oomph. You can adjust this to more or less, but don’t omit it without trying it first — trust me.
- Cumin, Cardamom, Salt, and Black Pepper: These aromatic spices are often used in Middle Eastern cooking and have an earthy, spicy, assertive flavor you’ll love.
- Chickpea Flour & Baking Soda: This helps to bind the mixture together, add a fluffy texture, and retain the shape while frying. I prefer chickpea flour (as it’s more authentic), but you could use almost any flour.
Find the printable recipe with measurements below.
*Note: While this recipe is gluten-free and all falafel I’ve had overseas have been made with gluten-free ingredients, always double-check the flour used and if there’s cross-contamination with the oil.
How to Make the Best Falafel
Soak your dried chickpeas overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
Add all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs, and pepper before adding for the best texture. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
Mix the falafel dough and let it chill. Transfer the mixture to a bowl, add the chickpea flour and baking soda, then stir it all together. Cover the falafel dough with plastic wrap or a lid, then chill in the fridge for 30 minutes to one hour.
Shape your falafel. You can do this by hand, with a cookie scoop (which is what I use) or a falafel scoop. And it’s up to you if you’d like round balls or a flatter patty or disc shape. Any shape can be used for deep frying, though the flatter shapes are better if you plan to pan-fry or bake. And once you’ve formed them all, place them on a plate.
How To Cook Falafel – 3 Different Ways
You’ll notice in the photo below that no matter which method you choose, they look pretty similar once cooked. A perfectly golden outside and bright green inside!
- How to Deep Fry Falafel: Heat about 3 inches of oil (I use avocado oil) in a pot on medium heat to 350°F (175°C). Once the oil has reached temperature, gently drop 6 to 8 balls into the oil at a time. Let them cook for 1 to 2 minutes, or until they’re golden on the outside. Use a skimmer to remove the falafel to a paper towel-lined plate.
- How to Pan-Fry Falafel: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. Gently place the falafel in the pan and cook each side for 2 to 3 minutes, or until golden. Then transfer to a paper towel-lined plate.
- How to Bake Falafel: Pre-heat your oven to 425°F (220°C). Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil, and bake for 25 to 30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
- Want to know the method I use most often? If it’s just for me, I’ll pan-fry my falafel. It’s quick and easy and uses less oil than deep frying. If it’s for a party or guests, I’ll deep fry a batch or two and make falafel balls. I love the rounded shape and they’re the perfect finger food!
Cooking Tips
- If your falafel breaks apart, it’s probably because the mixture wasn’t processed to a fine enough texture. You can pulse the mixture a bit more, or if they’re too dry, add more water to help bind them together.
- If your falafel mixture is still wet after chilling, mix in a bit more chickpea flour before forming into balls.
- If you can’t have cilantro, you can use parsley on its own or swap in another tender herb.
- For cooking in the air fryer, I’ve had readers tell me that they’ve had success by air frying them at 400°F (200°C) for about 5 to 6 minutes.
Freezing & Storage Tips
- Freeze the falafel dough: Good news, you can make them ahead of time and freeze raw balls of falafel for up to 3 months, then cook individual portions on demand using the methods listed. No need to thaw the balls beforehand!
- Storing leftovers for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days.
- Reheating leftovers: While you can easily reheat cooked falafel in the microwave, they’ll be crispier on the outside if you reheat them in a 400° (200°C) oven for about 10 minutes.
How To Serve Falafel
Falafel are best served immediately after cooking, so they’re warm and crispy. They’re delicious served in pita, wrapped in lettuce or collard greens, or topped on a simple green salad (my preferred method). They’re also great for protein bowls (as falafel are high in protein!), with dollops of hummus or baba ganoush. However you serve them, don’t forget to drizzle them with my lemony garlic tahini sauce (made from homemade tahini). It’s a creamy and flavorful requirement!
More Middle Eastern Recipes You’ll Love
- Israeli Salad: A simple vegetable salad is always a welcome addition.
- Shakshuka: The #1 breakfast recipe on this website – it’s a reader favorite.
- Lentil Salad: A delicious mix of lentils, cucumber, red onion, dates, and parsley.
- Cauliflower Rice Tabbouleh: My veggie-heavy spin on tabbouleh.
- Falafel Flatbread: Want to turn this falafel recipe into a slice of bread? Try this flatbread – it’s incredibly unique and so versatile.
- Or enjoy these delicious Mediterranean diet recipes!
If you make this falafel recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.
Most Delicious Falafel Recipe (Fried or Baked)
Description
Video
Equipment
- Cookie Scoop For round falafel balls.
- Falafel Scoop For disc-shaped falafel.
- Metal Skimmer The best skimmer I've used for ages.
Ingredients
- 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
- ½ cup roughly chopped onion
- 1 cup roughly chopped parsley, about a one large bunch
- 1 cup roughly chopped cilantro, about a one large bunch
- 1 small green chile pepper, serrano or jalapeno pepper
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking soda
- oil for frying
Instructions
- Soak your dried chickpeas overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
- Pulse all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs, and pepper before adding for the best texture. Then, pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
- Chill the falafel. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
- Shape the falafel. Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
- Cook the falafel. Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.
- Remove the falafel. Use a skimmer to check the color of the falafel and make sure they don't overcook. Then remove them to a paper towel-lined plate.
- Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
Lisa’s Tips
- Falafel are best golden on the outside, not charred. Make sure your oil doesn’t get too hot. If it does, the outside will cook too fast before the inside can warm up.
- The falafel should not break apart while cooking. They’re slightly fragile, but should certainly hold together and retain their shape. If they don’t, see my tip above about adding more flour or water.
- Can you meal prep falafel? Yes! Make the dough mixture and then freeze it for up to 3 months. Thaw the mixture in the fridge, stir it, then form in balls or patties and cook. Alternatively, you can freeze pre-shaped raw falafel and fry or bake straight from frozen!
- 1 cup of dried chickpeas = 3 cups of soaked chickpeas
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Originally published July 2019, but updated to include new photos and information for your benefit!
I don’t have a food processor. Can I just mash the ingredients together in a bowl? Also I detest cilantro. What can I swap it for?
Hi there,
If I’m blending fresh green cardamom, how much should I use instead?
Thanks
Can I prepare falafels day ahead of frying them?
I know she said do not use canned chickpeas, but I use canned chickpeas, and they still turned out great! I’m sure with fresh soaked chickpeas they would’ve had more texture but the flavor is all there. If falafel isn’t green, it ain’t right in my opinion.
Hi Erika – Happy to hear these still turned out great with canned chickpeas :)
This is so easy and tasty, the best I have ever had!
Hi Debi – Happy to hear you love this falafel recipe!
This really is the most delicious falafel recipe! Perfect balance of herbs and spices. Everyone loved it.
So happy you love it!
These tasted just like I got them from a restaurant- they were delicious! Easy to make too.
Hi Holly – I’m so glad you enjoyed this falafel recipe!
Looking forward to making this recipe! It would have been handy if the Tahini sauce recipe had been included, however. I’ve never used tahini before… Thank you for sharing your recipe!
Hi Brenda – You can find the tahini sauce recipe on my website! It should also be linked in this post.
The macros are for 100g or for 1 falafel?
Thank you
Hi Andreia – The nutritional information is per falafel.
Certainly the best homemade falafels! They are super tasty! Thank you for sharing!
Hi Alexandra – Happy to hear you love this falafel recipe!
Absolutely the best falafel recipe; it was so good! I needed to add more chick pea flower after chilling; it was quite wet, but quickly remedied and was perfect!
Hi Sally – Happy to hear you’re loving this falafel recipe!
Very tasty! It took me awhile to get the right consistency. They kept falling apart as patties. Worth the effort! I’ve made them twice. Addictive, indeed. 🙂
Thanks Marsha! Wonderful to hear that you’ve nailed this recipe, yay.
This was absolutely the best falafels we’ve ever had! They were moist in the middle and perfectly crunchy on the outside!
Hi Kim – Happy to hear you’re loving this falafel recipe!
I made this for the first time and the falafel literally disintegrated in the oil. We checked the temp of the oil many times to make sure it wasn’t too hot. Not sure where we went wrong but they literally disappeared.
Hi Tricia – make sure to check out my notes for tips on if your falafel break apart.
This is the absolute BEST falafel recipe! Thank you for sharing!
Hi Cathy – I’m glad you love this falafel recipe!
Thank you. Wil definitely try it. This recipe doesn’t have sesame seeds.
Is it better to add or omit.?
Recipe ratios were perfect. Loved the addition of a Serrano pepper, but surprisingly I still found it a bit bland so I salted them after frying. My elevation is 7350, didn’t modify the recipe.
I’m glad you enjoyed the falafel, Melanie! And yes, always season to taste. :)
Do yourself a favor and make the “3x” recipe. These are incredible.
Next time I will reduce the salt by 25% to account For feta and salty dips served with. Otherwise perfect.
Hi Sarah – Duly noted! Happy to hear you enjoyed this falafel recipe.
Making my own Falafel? Who knew it could be so easy and turn out so delicious! Blew my family away. Thank you for sharing this.
Hi Karen – I’m so glad you and your family love this falafel recipe!
Just perfect! Have made them countless times and always finish the dinner with an over-inflated ego due to everyone absolutely LOVING them. Thanks so much for sharing this great recipe.
Hi Sargon – I’m happy to hear this falafel recipe works out perfectly every time!
I’ve made this twice a month for the past few years — my husband and I lived in Brooklyn (home of really, really good falafel) and this is on par, if not better, than anything you can find in New York. They are the BEST.
Hi Caitlin – I’m so glad you found a winning falafel recipe you can make at home!
Over the years I have tried so many falafel recipes, but this one is the best, I love mint so I did add some fresh mint and it was perfect. Over the years my husband and I have eaten Lebanese and Syrian food and this reminded me of the beautiful food we have had. Thank you for sharing this authentic recipe.
Hi Valerie – I love the addition of mint! Glad you found a falafel recipe you can now make at home.
Thank you for this recipe and as a Palestinian I can attest to its authenticity and accuracy.
We use a falafel scoop that you can find online too, that makes the process a lot easier and gives you the full authentic feel of even making falafel like they do in Palestine.
Hi Maram – Glad you enjoyed this falafel recipe!
Another home run recipe! This site is my “go to” for my new retirement hobby of preparing and sharing great food.
Hi Dan – Happy to hear your falafels turned out great!
Made this twice. First time with out chilli and made today with chilli and tasted so much nicer with. Still struggling to get the moisture balance right and I’m either adding more chick flour and water, but crumbing and breaking in pan. When rolling it’s sticking to fingers, so I add flour and still crumbles. Would like to perfect as good tasty mixture
I think the chili is definitely needed as well! As for texture, if they’re crumbling apart, try pulsing the mixture so it’s a bit finer next time as well. If the granules are thicker, it’s more likely to break apart.
The flavor in these was amazing!! I baked them in the oven and they came out great! I have had falafel at restaurants before and didn’t quite care for it, but I’m trying to cook more meatless options so figured I’d give it a try and I’m very glad I did!
Recommendation: if you’re going to make more than one batch I’d mix all the ingredients first then blend in the food processor in batches. It didn’t all fit in mine so I had to keep removing and adding stuff.
Thanks again Lisa for this super flavorful recipe!!
Hi Trisha – I’m glad your falafels turned out great in the oven!
Can I cook these in an air fryer?
Hi Robin – I haven’t tried yet, but others have success air frying these at around 400°F for 5 to 6 minutes!
Is this from frozen or fresh? I’m looking forward to making these and want to use my air fryer!
Hi Trisha – This is from freshly made falafels!
I make these almost once a week! I love them so much! I cook them up eat them nice and hot save the rest for salads the next few days.
Hi Jess – Happy to hear these falafels have been on rotation!
Delicious! Loved the easy recipe…Thank you. I did add more fresh herbs and a little salt.
Hi Janice – I’m so glad your falafels turned out great!
I NEVER usually comment or review anything online–whether it’s a product or a recipe–but this is one of my favorite recipes ever! I make it when I have the time on the weekends, and it’s always amazing! I never liked falafel before I found this recipe. I shallow pan fry the falafels in vegetable oil and serve on pita with diced red onion, lettuce, and tomato with homemade tzatziki sauce. Thank you for posting and sharing this recipe! I am currently cataloguing all my favorite recipes I’ve found online and this was literally the first recipe I chose to save. It’s THAT good.
Hi Jess – Thanks so much for leaving a review! I’m glad you found a falafel recipe you love.
We really loved this recipe, however, it was really lacking salt for us. The herbs just really didn’t shine without some more salt and a touch of acid. I loved how these turned out though! They got perfectly crispy even in the oven! The addition of salt and lemon really made these amazing! Thank you!
Hi Savannah – You can always tweak the recipe to your liking and add a bit more salt next time. But, I’m glad you enjoyed these falafels overall!
10/10 recommend! I started doing some meatless dinners to save money. I made these yesterday and they were fantastic! My husband said they were restaurant quality! Thank you!
Hi Danielle – I’m happy to hear you two enjoyed this falafel recipe!
Our family doesn’t like Cilantro (apparently it’s a Gene thing…), what can I substitute for it? My husband loves Falafel (he ate a lot of it when we were in Israel too) and have been looking for a good/healthy recipe.
Hi Debbie – you can use parsley on it’s own, or swap in another tender herb. Enjoy!
Hey Debbie,
I don’t like cilantro either. I subbed dill and it worked great!
Hi Lisa, Thank you for this delicious recipe. I made a batch and froze them in balls. Fried some today from frozen and they were amazing! One of the best falafel recipes i’ve tried and excellent for meal prep.
Thanks again :)
Amina
Hi Amina – Glad you finally got to enjoy your falafels!
Hi! So yummy. Does the dough mixture need to be frozen right away or can I keep it in the fridge to make it a few nights in a row if I make a big batch?
Hi Jan – happy you love the falafels! You can keep it in the fridge for a few days and then fry or bake them up. Enjoy!
This is recipe is amazing! I made this for my family and they all said that it was the best Falafel they have eaten and we have eaten all kinds of Med foods. You must try this recipe – it truly is the best and we are foodies!
Yay, I’m so thrilled you and your family loved it, Ruth! Thanks so much. :)
I didn’t have full confidence in my ability to make these, but they turned out great! I doubled the recipe and got about 40. I went the deep frying method and it worked well, they’re super crispy on the outside and still nice and soft in the middle. Had some immediately for lunch, and I’ll reheat the rest later as part of a mezze platter for some friends (couldn’t face the stress of deep frying while they’re here!). Hoping they leave me some leftovers…
Yay, congrats on your falafels, Lucianne! So happy you loved them. And hopefully you’ll have a few leftovers to enjoy again. ;)
I didn’t know I was a fan of falafels until I made THIS recipe. I followed it exactly and they turned out beautiful! They are now a staple in our house hold! I often make the batch and freeze half for later use. And full disclosure … listen to Lisa and soak the chickpeas overnight! I of course tried the short cut canned way and it’s just NOT the same!
So happy you loved this falafel recipe, Brittany!
This is the best falafel recipe I have ever tried. It became my favorite dish. I really love your recipes and I have tried the most of them. Thank you for your work!
Thanks so much, Marin! I’m happy you love this falafel recipe, and my other recipes as well!
When I made these they were really dry and dense. I soaked the chickpeas in the fridge for 24 hours. So going to try again but leave the chickpeas out the fridge.
Yes, I soak my chickpeas on the counter as well. But you can also add a little bit more liquid or onion next time as well (the onion adds moisture), if you feel they’re a bit dry.
I’ve made these a few times and they are lovely! Very flavourful! I just made them again and for some reason they fell apart completely half way through frying. What am I doing wrong? Too wet? Not rested long enough? Gluten free flour?
Becky
Hi Becky – I see that usually happen when the dough mixture is not ground fine enough in the food processor. If the texture is too large, it breaks apart easier. Hope your next batch is perfect!
Have cooked these countless times and they never fail to greatly impress. Thank you soooooo much for sharing this recipe :))))))))
I’m happy you love the recipe so much!
Forgot to soak overnight! How many hours do they need to soak? Bag says 6-8? Can I do the quick soak method?
Also, what is the size of the serving that the nutrition information is based on?
Thanks so much! I made these a couple of weeks ago and they are so good!!! Best I’ve had!
Yes, you can do the quick soak method. So happy you love the recipe, Elaine!
Wow, that’s an Amazing recipe! These came out just as described, crispy outside and soft and fluffy inside.
This is my first time making Falafels, and they will be on a weekly rotation.
Thanks!!
Wonderful! So happy you loved the recipe!
I have had this in my to-try list for a while. I finally did it last night and It was delicius!! The flavour was just like the ones I have tried before, but mine turned out to be to wet. I read on other comments to freeze before cooking, so I might try that next. Im already looking forward to eating them again!! :-)
So happy you loved the falafel recipe, Lara! In terms of wetness, you can always add a little bit more flour next time as well. :)
I cannot express enough how much I cannot stand cilantro. What can I use instead?
You can swap that for more parsely or another tender herb.
My falafels fell apart on the oil! What did I do
That can happen sometimes if you haven’t processed the mixture fine enough. Next time, try pulsing the mixture to a slightly finer texture.
I’m sure I’m missing it. What is the instructions for baking them?
You can find the full instructions in the section “How To Cook Falafel – 3 Different Ways”. But here is how to do it: Pre-heat your oven to 425°F. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil, and bake for 25 to 30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
Just verifying that there is no cooking of the soaked chickpeas before you add them to the food processor??
Correct. :)
As usual can’t go wrong with your recipes Lisa! Had my girlfriends over last night (one eat gluten free, the other is vegetarian) so I went directly to your website ;-) falafels, baba ganoush, hummus, green lentil salad and for desert the little biscuits with lemon curd from your book! Everything wa delicious! Thanks for all those “merveilles” (as we say in French ;-))
Sounds like you had a fabulous dinner party! So happy you and your friends enjoyed all those recipes. :)
I thought it was too wet at the end, so I added more flour (mine have fallen apart upon frying before). I thought it was still too wet, but I went with it anyway, and they turned out great. I fried mine since I was short on time. The cardamom really puts them over the top. I think that might be what my previous attempts have been missing. I would add a little more salt than what it calls for. I also formed mine then froze them for 45. I look forward to using this recipe again!
I’m so happy you loved the recipe, Lacey!
Hi there, I’ve just discovered you 🎊
Why can’t canned chickpeas be used? Too mushy?
Yes, they come out too mushy in the recipe. And welcome!
Very delicious! And easy to make. I made the recipe as stated, but formed patties instead of balls. I lined a small cookie sheet with parchment and put the raw patties on it and froze them. Once frozen I carefully transferred to a freezer bag. When I was ready to eat one, I put on on a plate, microwaved for 1 minute then cooked on a pan with a tiny bit of oil until both sides browned. These are perfect with your tzatziki. Thank you for sharing!!!!
Love that you meal prepped them! They’re the perfect individual meal that way. Well done, Deb!