Name: Falafel Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas (not canned); 1/2 large onion, roughly chopped (about 1 cup); 2 tablespoons finely chopped fresh parsley; 2 tablespoons finely chopped fresh cilantro; 1 teaspoon salt; 1/2–1 teaspoon ground black pepper; 4 cloves of garlic; 1 teaspoon cumin; 1 teaspoon baking powder; 4–6 tablespoons flour; Avocado oil or vegetable oil for frying

Why You’ll Love Falafel Recipe Recipe

You get crunchy falafel with a fluffy, flavorful interior — the kind that holds up well in pita or salads.
The flavor is fresh and herby, thanks to parsley, cilantro, garlic, onion and warm spices.
It’s a generous batch — enough for many servings — making it great for meal prep or feeding a crowd.
The recipe stays close to traditional preparation: you soak dry chickpeas instead of using canned for better texture.
Versatile: serve as a snack, in wraps, atop salads, or with dipping sauces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
dry uncooked chickpeas
salt
fresh parsley
fresh cilantro
large onion, roughly chopped
garlic
ground cumin
ground coriander
black pepper
baking powder
neutral oil for frying (or oil of choice if baking)
tahini sauce (for serving)

Directions

Cover the dry chickpeas with water in a bowl and soak for at least 12 up to 24 hours — they will double in size.
Drain, rinse, and dry the chickpeas thoroughly (e.g. with a salad spinner or kitchen towel).
Place the chickpeas and salt in a food processor and pulse until they become fine, pebble‑sized pieces.
Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture becomes a thick paste, scraping down the sides as needed.
Cover the bowl and refrigerate for 1 hour — this resting time helps the mixture bind and develop flavor.
Remove from fridge, sprinkle baking powder over the batter, and gently fold it in.
On a parchment-lined baking sheet, scoop about 1½ tablespoons of the batter per falafel. Firmly pack and roll each into a round ball.
In a large, high-sided frying pan, heat about 1 inch of neutral oil over medium heat. Test temperature by dropping a small piece — it should sizzle immediately.
Carefully lower 10–12 falafel balls into the hot oil without overcrowding. Fry 3 to 3½ minutes per side, until golden-brown and crispy. Use a slotted spoon to transfer cooked falafel to a paper towel–lined baking sheet.
Repeat with remaining batter. Serve warm with tahini sauce, in pita, or as desired.

Alternative baking method: Preheat oven to 375 °F (190 °C), place falafel balls on a parchment-lined baking sheet spaced about ½ inch apart, spray with cooking spray, and bake 25–30 minutes turning halfway, until golden and crispy.

Servings and timing

Servings: about 18 falafel balls
Prep time: ~20 minutes (plus soaking time)
Cook time (frying): ~10 minutes total
Total time (excluding soaking): ~30 minutes

Variations

Baked falafel: Instead of frying, bake at 375 °F until crispy, as described above — lighter, less oily.
Add-ins: You can experiment by adding other herbs (like mint or dill), or spices (paprika, chili) for different flavor profiles.
Alternate legumes: Chickpeas are traditional, but some variations use fava beans (or mix chickpeas and fava beans) for a different texture and taste.
Air‑fried or pan-fried “smash” falafel: Flatten patties or spread batter on bread/pita and cook for a quicker alternative (though texture differs).

Storage/Reheating

Fridge: Store cooked falafel in an airtight container — they stay good for about 4–5 days.
Freezing: You can freeze cooked falafel (or even the uncooked batter) for up to 3 months. For uncooked batter, freeze flat in a freezer-safe bag; thaw in fridge before shaping and cooking.
Reheating: For cooked falafel — reheat in a preheated oven until warm and crispy. For frozen batter — thaw, shape, then fry or bake as directed.

FAQs

What if I only have canned chickpeas — can I still make falafel?

Using canned chickpeas is not recommended: they’re too soft and moist, which makes it hard for the patties to bind properly and yields a soggy falafel rather than crispy.

Can I make falafel without a food processor?

Yes — you can use a potato masher or fork, but achieving a fine, uniform texture will be more labor‑intensive and the result may be less consistent.

Why is resting the batter in the fridge important?

Chilling allows the mixture to firm up and the flavors to meld, which helps the falafel hold together during frying and improves the final texture.

How can I tell when the frying oil is hot enough?

Drop a small piece of batter into the oil — if it sizzles and bubbles immediately (without burning), the oil is ready for frying.

Can I bake falafel instead of frying?

Yes — baking is a valid alternative; it produces a lighter, less oily falafel. While texture differs slightly, it’s a good choice if you want a healthier version.

How do I store leftover falafel?

Let them cool completely, then place in an airtight container. Refrigerated falafel lasts about 4–5 days; they can also be frozen (up to 3 months) if sealed properly.

Can I freeze uncooked falafel mixture?

Yes — after mixing (before adding baking powder), flatten the batter in a freezer-safe bag and freeze. When ready, thaw in fridge, mix in baking powder, shape and cook.

What oil is best for frying falafel?

Use a neutral oil with a high smoke point — such as sunflower, canola, or grapeseed oil — to ensure a crisp outside without burning or imparting strong flavor.

How should I serve falafel?

Falafel goes well with tahini sauce, hummus, or garlic sauce. You can serve it in pita or wrap, stuffed with tomatoes, pickles, onions, parsley — or atop salads, with pickled veggies, or as part of a mezze plate.

Why shouldn’t I use canned chickpeas or cooked chickpeas?

Because they’re too soft and moist — this prevents the proper texture and binding needed for falafel, causing them to fall apart or be greasy.

Conclusion

This classic falafel recipe delivers richly flavored, herb‑infused, crispy falafel — whether you fry or bake them — with a fluffy interior and versatile serving options. With simple ingredients and a bit of preparation time, you can bring a timeless Middle Eastern favorite into your kitchen, perfect for wraps, salads, dipping, or meal prep. Soak your chickpeas, prep your herbs, and enjoy this protein-rich dish all week long.

Falafel Recipe