Falafel is a classic Middle Eastern dish that has become a beloved comfort food around the world. These golden, crispy fritters are made from chickpeas or fava beans, blended with aromatic herbs and spices, and fried to perfection. Whether served in pita bread, on top of a salad, or as part of a mezze platter, falafel is a flavorful, healthy, and satisfying option for any meal.
The magic of falafel lies in its ingredients. Chickpeas (or sometimes a mix of chickpeas and fava beans) are the base, providing a hearty, nutty flavor. The beans are blended with fresh parsley, cilantro, garlic, onions, cumin, coriander, and a touch of cayenne pepper. This combination of spices and herbs gives the falafel its vibrant, aromatic taste. A pinch of baking soda helps to give the falafel its light, airy texture, making each bite crispy on the outside and soft on the inside.
Making falafel from scratch is surprisingly easy, but it’s important to allow the mixture to rest in the fridge for at least an hour before shaping and frying. This helps the mixture hold together during frying. Once shaped into small balls or patties, the falafel is fried until it reaches a beautiful golden brown color and a crispy texture.
Falafel is naturally vegan and packed with protein, fiber, and healthy fats, making it a perfect addition to any plant-based diet. It’s also a great option for meal prep, as it stores well in the fridge for several days.
You can enjoy falafel in many ways: stuff it in a pita with fresh veggies and tahini sauce, add it to a salad for a protein-packed boost, or serve it with hummus and pickled vegetables for a complete mezze spread.
Whether you’re a falafel aficionado or trying it for the first time, this crispy, flavorful dish is sure to become a favorite in your recipe rotation.
Ingredients
- 2 cups chickpeas cooked
- onion small, chopped
- 3 cloves garlic minced
- 1/4 cup parsley chopped, fresh
- 1/4 cup cilantro chopped, fresh
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup flour
- 1/2 tsp baking powder
- 1 tbsp lemon juice
- vegetable oil for frying
Instructions
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne pepper. Pulse until well combined but not pureed.
- Transfer the mixture to a mixing bowl. Stir in the flour, baking powder, and lemon juice. Mix well.
- Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Scoop tablespoonfuls of the falafel mixture and shape into small patties.
- Fry the falafel patties in the hot oil until golden brown and crispy, about 3-4 minutes per side.
- Remove the falafel from the oil and drain on a paper towel-lined plate.
- Serve hot with your favorite dipping sauce or in a pita pocket with lettuce, tomatoes, and tahini sauce.
Nutrition
Not really sure about the flavors in this one. It was ok, but I expected more.
I kinda get what you mean! Maybe it needs more spices? I added some paprika once and it was amazing!
Used black beans instead of chickpeas since I had some left. Turned out pretty good! Might try again with chickpeas next time.
Can I use canned chickpeas instead? I’m kinda lazy.
But like, aren’t dried chickpeas better? They have more flavor… Just sayin’.
Absolutely! Canned chickpeas work just fine. Just rinse and drain them well before using!
Yummy 😋
Just add more garlic! Even better! 🧄
Very hard to make, my wife got upset with me for making such a mess.
This is the best falafel recipe EVER! I added some chili flakes and it was so good!
Falafel? More like failafel… 😒 I think I messed something up. They fell apart while frying. Yikes!
Why do you need baking powder? Is that necessary? Sounds fishy.
Can I use canned chickpeas? I don’t have time to cook them!
First time frying anything and it worked! I’m very proud of my falafel.
Yummy falafel! But frying is so messy. Can’t wait to try baking instead.
No way, frying is the best part! Gives it that crunchiness. Baking won’t be the same!
I totally get the frying mess! Baking sounds like a much cleaner option. Have you tried it yet?
Too much cumin for my taste. I think next time I will reduce it. But still ok.
Really? I don’t know… my falafel fell apart in the oil, maybe I did something wrong?
These falafels were absolutely delicious! I’ve tried a lot of recipes, but this one is definitly a keeper. The spices were just right!
I’m glad you loved them! I always add a touch more cayenne for extra kick. Definitely a keeper here too!
I tried this recipe and it didn’t work for me. My falafels fell apart and weren’t crispy at all! What did I do wrong?
I love falafel, but this one is too much work. Ain’t nobody got time for that! Just buy it.
I don’t know why people rave about falafel. This was too dry for my taste and lacked flavor. I’m sticking to my store-bought ones.
But they keep saying they’re healthy! I thought they were supposed to be tasty? Maybe I just had bad falafel once.
I totally get you! Falafels can be hit or miss. I’d recommend adding more spices next time or maybe trying a different recipe. Store-bought can be convenient!
Wow! Easy peasy! I made these with my kids, and we had a blast. Just a lil messy, but tastes so good! Thank you!
Delicious! I served it with tzatziki and my friends couldn’t get enough!
I think falafel is from Italy? Idk, but my grandma makes it differently.
Not bad! But I thought it would be less spicy. Might tone down the cayenne next time.
I swapped potatoes for chickpeas and it was lit!
I followed the recipe but mine turned out too dry. What did I do wrong?
These turned out amazing! Super crispy and perfect flavor.
I didn’t have cayenne pepper, so I used paprika. Not as spicy but still good.
Nah, cayenne is the real deal. Paprika’s just not the same. Still, glad you liked it.
Paprika is a great substitute! I bet it gave a nice flavor without the heat.
Wow, this is so yummy!!!
Sounds good, but I just can’t fry. Is there a way to bake these?
You can totally bake them! Just shape the patties and place them on a baking sheet, then spray with a little oil and bake at 400°F for about 20 minutes, flipping halfway. They’ll be a bit different, but still yummy!
Ain’t nothing like homemade falafel! Made them for my family, and they loved it. Definitely a keeper!
I followed the recipe but they fell apart while frying. What did I do wrong?
Maybe you didn’t add enough flour? I think it helps hold them together. Just a thought!
The best falafel ever. So crunchy and flavorful! ❤️
These falafels are amazing! Best I’ve ever made at home.
Made these last night—crispy on the outside, fluffy inside. The lemon juice really brightens the flavor. I didn’t have cilantro so I used extra parsley, still great.
Honestly kinda bland for me. I’m probably heavy-handed with salt usually though. The cumin/coriander smell great, but I might add more cayenne or a bit of garlic.
375°F was perfect—mine browned in about 3 minutes each side. I love that it doesn’t use eggs or anything. Very legit falafel vibe.
375°F is the sweet spot! I tried once at 350 and they got greasy—this temp made them crisp fast.
3 minutes each side sounds wild fast 😅 Mine usually takes closer to 5-6… maybe my oil wasn’t fully up to temp?
The instructions are clear, but shaping patties is annoying. Mine were more like chunky balls. Still crispy though, so I guess it doesn’t matter lol.
Flavor is awesome. However, 375°F feels a little high if your oil isn’t very hot/steady—mine browned fast but weren’t as cooked through. Worth adjusting.
Wow 3-4 minutes per side! Mine took like 7 minutes because I used olive oil (oops). Still good, but check doneness carefully.
375°F is the key. I tried frying one batch at a lower temp and they were greasy and sad. At 375 they were golden in like no time.
I didn’t have cilantro, so I used extra parsley. Still good, just less “green” flavor. Also my food processor struggled a little with the chickpeas.
Cumin + coriander combo is legit. I served it in pita with lettuce and tahini and everyone went back for seconds.
Cilantro + parsley combo is great. The cayenne was a little spicy for me, so I’d cut it in half next time, but flavor overall is awesome.
Totally agree on cilantro + parsley—such a fresh vibe. I’m also with you on the cayenne; I usually cut it down when I’m making it for people who get spooked by heat 😅
I forgot the baking powder (oops) and they were… fine? Not as airy. Also my oil temp was probably low because they turned dark too fast on the outside. Learn from my mistakes 😅
Aww been there 😅 Without baking powder they’ll still taste good—just less airy/fluffy. And dark too fast definitely screams oil temp issue. Next time try 375°F more strictly and maybe fry in smaller batches!
Honestly “fine” is a win 😂 Falafel is forgiving. I’d just say: oil not hot enough + missing baking powder = heavier texture. You’re on the right track learning.
I’m skeptical of chickpeas that are fully cooked—shouldn’t falafel be made with soaked dry chickpeas? Mine turned out, but texture wasn’t the same.
I don’t eat fried stuff much, so I did these in an air fryer (yeah I know, not the recipe). They weren’t crispy like the skillet, but still tasty and not too oily.
Not sure if my chickpeas were really cooked-canned vs dried soaked, but the batter never really firmed up. Ended up more like little fritters than falafel.
Followed the steps and used cooked chickpeas. Mine tasted super flavorful (cumin/coriander pop). Next time I’ll chill the mixture 30 min to help it hold shape better.
Love that you nailed the cumin/coriander punch—mine always tastes more “authentic” when I don’t overdo the grinding. Chilling definitely helps; I do 20-30 min too.
Ok but why is there baking powder? I thought falafel don’t need that. Mine puffed weird and got fluffy inside, kinda not what I expected.
I get why you’d think that—traditional falafel is usually just chickpeas + herbs/spices, no leavening. That said, a *tiny* bit of baking powder can help with crispness and browning, but if yours puffed and turned fluffy inside, it sounds like there was too much, or the patties were too wet, or the oil temp wasn’t quite right.
Baking powder’s not for “fluffy” falafel 😅 I’d skip it next time. Also make sure you don’t over-process—pulse just till it sticks. If it’s puréed or too moist it’ll blow up in the oil.
I tried this and it tasted kind of bland until I added more salt. Maybe my chickpeas were low-salt. Otherwise decent.
I tried pan-frying instead of deep frying and it didn’t get crispy. Still tasty, just more like patties than falafel. Will follow the oil temp better next time.
These came out CRAZY crispy on the outside and still tender inside. I was nervous about not pureeing, but the texture was perfect. Making again for sure!
Just made these—so crispy outside, fluffy inside. The cayenne is the perfect kick. I used roasted garlic once and it still worked great.
Not bad at all. I was skeptical about 1/4 cup flour + baking powder holding everything together, but it worked. Also, the mix smells amazing while processing.
Mine fell apart a bit when frying. I think my chickpeas were too wet and I didn’t pulse enough. Next time I’ll drain them better and chill the mixture.
Good flavor, but mine fell apart a bit when frying. I think I over-pulsed into a too-smooth paste. Next time I’ll keep it more chunky and chill the mix before frying.
Totally agree—falafel that turns into a paste is gonna be fragile. Keeping it chunky + chilling the mix usually helps a lot with holding together.
Mine does the same when I pulse too long 😅 I started doing shorter pulses and it stopped falling apart. Also make sure the oil is really at 375°F.
This is way better than frozen falafel! I added a splash more lemon because I’m that person, and it tasted bright and fresh.
I tried this and mine didn’t get crispy like yours… maybe I didn’t pulse enough? Also I think my oil wasn’t actually 375, lol.
Yes!! I’m with you on extra lemon—falafel really pops with that brightness.
I might’ve packed in too much flour because my mix was kinda dry and the patties cracked while frying. Still edible though—would tweak the ratio.
I love falafel but I’m picky about authenticity. This is close, but I feel like it’s missing something… maybe more garlic? Still good with tahini.
This recipe is solid, but the food processor step is crucial. I pulsed too long once and it turned into paste—didn’t fry nicely after that.
I’m not sure I’d blame only the food processor—mine still turned out a bit paste-y once and it was because my chickpeas were too wet. I patted them dry first and it fried way better. Also 375°F is no joke 😅
Totally agree—the pulsing window is everything. I learned that the hard way too… once it got too smooth, it wouldn’t crisp and just felt oily.