Falafel
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Learn the secret to perfect, crispy falafel with my simple recipe—no deep-frying required! The crucial ingredient? Dried chickpeas; canned chickpeas simply won’t cut it for truly authentic falafel.
Falafel, a popular vegetarian street food throughout the Middle East, are deep-fried patties made from ground chickpeas (or fava beans), herbs, and spices. Traditionally, they’re stuffed into pita or served as part of a mezze platter with Israeli salad, hummus, tabbouleh, baba ganoush, and tahini sauce.
Making falafel at home may seem intimidating, but it’s actually quite simple—almost like making meatballs, and you don’t even need to deep-fry. The key, and I can’t stress this enough, is to avoid using canned chickpeas. Many recipes call for them, but I can tell you from experience that they just don’t work well (unless you want a mushy disaster on your hands!). The best falafel is made with dried chickpeas that have been soaked overnight but not cooked. If you’re short on time, you can use the quick-soak method, which only takes about an hour.
“I was a culinary goddess when I made this falafel recipe. The falafel was as good as or better than any I’ve had in a restaurant and was pretty easy. Just toss the ingredients into a food processor and fry up the patties…Really delicious!”
What You’ll Need To Make Falafel
- Dried Chickpeas: The base ingredient for falafel; they provide the structure and texture. Soaking them overnight (or using the quick-soak method) ensures they are soft enough to blend but firm enough to hold together during cooking. Do not use canned chickpeas!
- Scallions: Add a mild onion flavor without overpowering the mixture, contributing to the aromatic base of the falafel.
- Parsley and Cilantro: These herbs add a fresh, vibrant flavor and a bit of color to the falafel.
- Garlic: Provides a sharp, pungent flavor that complements the earthiness of the chickpeas, spices, and herbs.
- Cumin and Cinnamon: These spices add warmth and depth, giving the falafel a distinct, mildly spiced flavor profile typical of Middle Eastern cuisine.
- Vegetable Oil: Used for pan-frying the falafel, giving them a crispy exterior while keeping the interior moist and flavorful.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by soaking the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water as necessary to keep the chickpeas covered (they will double or triple in size).
Alternatively, if you’re short on time, you can use the quick-soak method: place the beans in a pot and cover with water by about three inches; bring to a rolling boil and boil for five minutes, then remove the pan from the heat and let stand for one hour.
Drain the chickpeas and add to a food processor along with the scallions, garlic, herbs, salt, pepper, and spices. Process until the chickpeas are finely minced, scraping the bowl as necessary, a few minutes. The consistency should well-moistened and able to bind together. If the mixture doesn’t hold together easily when shaping into patties or seems too crumbly, continue processing until it binds properly. This step is crucial for ensuring the falafel doesn’t fall apart during cooking.
Form the mixture into patties.
Heat about 1/4-inch of oil in a nonstick sauté pan over medium heat. Pan-fry the falafel in batches, flipping once, until golden brown all over, 4 to 5 minutes total. (Before frying your first batch of falafel, you can ensure the oil is the right temperature by frying one patty in the center of the pan. If you notice that the outside of the patty is browning before a total cook time of 4 to 5 minutes, reduce the heat a bit.)
Drain on paper towels.
Serve warm with tahini or yogurt sauce. If you have leftover cooked falafel, you can refrigerate it for up to 3 days; reheat in a 325°F oven for 10 to 15 minutes, or until heated through.
Frequently Asked Questions
Yes, falafel can be made ahead of time. You can prepare the mixture and form the patties up to a day in advance. Store the uncooked patties on a baking sheet lined with parchment paper in the refrigerator. When you’re ready to cook, fry them directly from the fridge.
Yes, falafel can be frozen. After forming the patties, place them on a baking sheet and freeze them until solid. Then transfer the frozen patties to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When ready to cook, you can fry them directly from frozen, just allow a little extra time to cook through.
Falafel can fall apart during cooking if the mixture is too dry or hasn’t been processed enough to bind together. It’s crucial to use dried chickpeas that have been properly soaked and to process the mixture until it can easily form patties without crumbling. If the mixture seems too crumbly, continue processing until it holds together properly. Ensuring the patties are compact when formed is also key to preventing them from breaking apart.
No, canned chickpeas are too soft and contain too much moisture, which can prevent the falafel from achieving the proper texture and can cause them to fall apart during frying. Dried chickpeas, when soaked and processed correctly, provide the right texture and binding quality needed for authentic falafel.
Leftover falafel can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 325°F oven for 10 to 15 minutes, or until heated through. Falafel can also be frozen; place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat directly from frozen in the oven.
Video Tutorial
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Falafel
Learn the secret to perfect, crispy falafel with my simple recipe—no deep-frying required! The crucial ingredient? Dried chickpeas; canned chickpeas simply won’t cut it for truly authentic falafel.
Ingredients
- 2 cups dried chickpeas, rinsed and picked over
- 8 scallions, light and dark green parts, from 1 bunch, coarsely chopped
- ¼ cup chopped fresh parsley leaves
- ¼ cup chopped fresh cilantro leaves
- 4 cloves garlic, coarsely chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- Vegetable oil, for frying
Instructions
- Soak the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water if necessary to keep the chickpeas covered, as they will double in size. For a quicker option, use the quick-soak method: place the beans in a pot, cover with water by about 3 inches, bring to a rolling boil for 5 minutes, then remove from heat and let stand for 1 hour.
- Prepare the Mixture: Drain the chickpeas and place in the bowl of a food processor fitted with the steel blade. Add the scallions, parsley, cilantro, garlic, salt, pepper, cumin, and cinnamon. Process until the chickpeas are very finely minced, scraping down the sides of the bowl as necessary, a few minutes. The consistency should well-moistened and able to bind together. If the mixture doesn't hold together easily when shaping into patties or seems too crumbly, continue processing until it binds properly. This step is crucial for ensuring the falafel doesn’t fall apart during cooking.
- Form the falafel: Using heaping tablespoonfuls, form the mixture into patties about ½ inch thick and 1½ inches wide. The mixture should be compact and able to hold together well when shaped. If it feels too crumbly, process it a bit more. If the mixture sticks to your hands, moisten your hands with a bit of water to help shape the patties.
- Cook the falafel: Heat ¼-inch of oil in a large nonstick sauté pan over medium heat. When the oil is hot and shimmering, add half of the falafel to the pan (the falafel should sizzle immediately when you drop it in the oil; if it doesn't, wait another minute or two for the oil to heat up.) When the first side is golden, flip and cook a few minutes more until golden all over. The total cook time should be 4 to 5 minutes. Using a slotted spoon, transfer the falafel to a paper towel-lined plate to drain. Cook the second batch, then serve warm or room temperature with tahini sauce or yogurt sauce.
- Make-Ahead/Freezing Instructions: You can prepare the mixture and form the patties up to a day in advance. Store the uncooked patties on a baking sheet lined with parchment paper in the refrigerator. When you're ready to cook, fry them directly from the fridge. The uncooked falafel can also be frozen. After forming the patties, place them on a baking sheet and freeze them until solid. Then transfer the frozen patties to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When ready to cook, you can fry them directly from frozen; just allow a little extra time to cook through. Leftover falafel can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 325°F for 10 to 15 minutes, or until warmed through. Falafel can also be frozen after cooking; place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat directly from frozen in the oven.
- Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the falafel when frying.
Pair with
Nutrition Information
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- Per serving (12 servings)
- Serving size: 2 falafel
- Calories: 153
- Fat: 4 g
- Saturated fat: 0 g
- Carbohydrates: 22 g
- Sugar: 4 g
- Fiber: 4 g
- Protein: 7 g
- Sodium: 111 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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5 stars for flavor, but 1 for execution. Most of the patties made it into the oil intact, but none of them survived and I watched dinner disintegrate into a gloppy mess in the frying pan. I rescued the meal by scooping out what now resembled falafel sand with a slotted spoon and blotting it with lots of paper towels. Then I reformed into balls and baked in the oven at 400 degrees for 15 minutes. With careful handling the balls made it to the pita for serving. They disintegrated at first bite, but the flavor was there and even a little crispiness. I’m not sure where I went wrong. I used the quick-soak method on the beans and the patties stayed together until they got into the oil.
Hi Laura, sorry to hear you had a problem with the falafel falling apart! I updated the recipe a few months ago to suggest that people boil/cook the chickpeas for five minutes (instead of two) that I suggested previously. Were you by any chance using the older version of the recipe? If so, that would likely explain it.
I boiled the chickpeas for 5 minutes and then turned off the heat and left them in the pot for a little more than an hour. The falafel flavor was so good that I’ll try again and maybe add an egg to the mix and process everything for a longer time as some other commenters have suggested.
I hope you have better luck the next time around! 🙂
Finally tried these again and this time they held together beautifully. I soaked the beans for 24 hours rather than doing the quick-soak, and I processed the mixture longer as several other commenters suggested. The patties formed easily without anything crumbling off and they stayed together in the oil. So I second what others have said: Be sure to process everything until it looks almost smooth and not crumbly. If the patties stick together in your hand without the edges falling off they should stay together in the oil. Great recipe and I love the community of folks who help everyone improve their efforts.
Hi, this was my first time attempting to make falafel. Using what I had in the pantry, I mixed it up a bit & replaced the scallions for a medium red onion finely chopped, added a little more parsley & cilantro (or coriander as we call it here in Australia) and 2 teaspoons of sesame seeds as well. Recipe worked a treat! They held together perfectly. Crunchy on the outside, but not at all dry on the inside.
Will absolutely make them again. I’m now going to have a look at some of your other recipes – Thank you!
Hi Jen,
I only have a small food processor or a large Breville blender. Would it be better to use the food processor and do this in batches or do it all at once in the Breville blender?
Thanks!
Hi Jen, I’d do batches in the food processor. Hope you enjoy!
These were wonderful…the slight hint of cinnamon is delicious as a compliment to the savory ingredients. I used the overnight soaking method and think the trick may be to process everything long enough to be able to form patties but not turn mixture into paste. The store bought pitas did not do these justice so will make homemade pitas next time. Maybe you could post a recipe…didn’t see one on the site. Love your recipes and cook from your site frequently. Thanks!!
Also interested in a pita recipe. Thanks
I’ll add it to my list of recipes to potentially develop! 🙂
So I was just in NYC and had falafel 4 times from a food cart just outside our hotel. They were fantastic. I was thinking that maybe I should attempt to make my own at home. Just a few days later this recipe appeared in my box. You read my mind Jen! These are fabulous, very flavorful, and crunchy on the outside. Yum! I was sure to blend the mixture until pasty and it held together just fine. They were just what I was looking for and more. Thanks!
So delicious and seriously irresistible! Can’t comprehend though, how something so small and made from chickpeas could hold that much calories (228) in a single piece!?
Hi Sue, glad you like these! When calculating nutritional information for something that is fried in oil like this, I have to guesstimate how much oil gets absorbed. Keep in mind that because of that, that the numbers here are just estimates — each piece may very well have fewer calories. Hope that clarifies (at least a bit)!
I’ve never made falafel before but accepted the challenge today (trying to mix up the food routine). Oh.My.Gosh. I will never try another recipe because this was SOOOOO good! Instead of using cinnamon I substituted crushed red chili flakes. Yum-o-rama!
QUESTION: Would it be possible to make these in an air fryer?
So glad you enjoyed the falafel, Dawna! I don’t have any experience with an air fryer so I don’t know enough to tell you whether or not they would work in one–sorry!
Another spectacular recipe, and success on my first attempt 😀 As mentioned in your prior comment, Jenn, I think that pulsing for a little longer does help the mixture to combine better. Again, falafel is another item that I have never made before, but is something that my son has been constantly searching for since the first time he tried a dish that he just fell in love with; however, since then, he’s not been able to find another dish that tasted like it did that first time….. until now! His verdict is that this recipe is IT, and his search is over (LOL) – if he can get it this good at home, he’s not looking elsewhere anymore!! Your recipes are getting me quite a reputation, Jenn, but I always attribute my success to you 😉
😊
Hi Jenn,
I followed the recipe exactly, using the quick soak method for the dried chickpeas. I too found the mixture to be too dry and crumbly to hold together to form patties. I added a little olive oil and some water and was able to get a few patties to hold together so I could pan fry them. The flavor was delicious, but I ended up giving up and getting rid of the rest of the mixture. I’ll try adding an egg next time. I wonder if the batter needs to be refrigerated for a little while so it will be easier to form the patties. I made your crab cake recipe the same night for the non-vegetarians in my family and they were delicious. I find your recipes to work so well that I was surprised by my falafel fail. Keep the great recipes coming!
Thanks,
Linda Geen, Washington DC
Hi Linda, I’m guessing that you just needed to process the chickpeas for a bit longer; it takes a few minutes to get to a pasty consistency that binds together.
Made falafel for a mid-eastern luncheon yesterday with tahini, bulgar salad, etc. The dried chickpeas really make a big difference to the texture since previously I used packaged mixes.
My problem was that it didn’t hold together to fry. Ended up blending in an egg which did the trick. Even more fun, I placed large spoonfuls in each section of a waffle iron without frying and served them as “fawaffles”. Still fit pita if desired and was a hit with the tahini drizzled over top with sliced cukes and shredded lettuce. Never do it any other way again.
Thanks Jen.
Susan