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!
Excellent recipe, it turned out great! I added a dash of cinnamon and it tasted just like my favorite restaurant falafel. Thanks for this, I’ll definitely make it again!
Interesting take with a dash of cinnamon! I’ll have to try that next time.
This recipe is a TOTAL winner! Easy to change up the herbs a bit depending on what you have and like. Not only are these DELICIOUS but the ability to make a big batch and freeze them for later is so handy. I just found eight of these falafel I forgot about in my freezer – Yay!
Thanks so much, Bryn! I’m happy you love my falafel. And yes, they’re great to meal prep and freeze!
This is a GREAT recipe, thank you so much. I made just one change which is added coriander instead of cardamom. The consistency was excellent, the herbs and spices and salt level all just right.
Wonderful! So happy you loved the recipe, Chad!
This recipe is amazing!! Tried for first time today and though it was a labour of love for me the result was incredible. So flavourful and everything we hoped it would be. Paired it with your tahini sauce from the cookbook and made the tzatziki too (with cashew cream to keep it dairy free) – that was even more flavourful than store bought tzatziki!
Thrilled to hear your falafel turned out perfectly, Teresa!
ANOTHER recipe from Lisa that is DELICIOUS! I made these particularly for a vegan family member, at my mother-in-law’s house, so I did not want to make a mess frying them. So, I baked them just as written above. I made them the day before and refrigerated them, transported the mixture in a cooler, and baked them at her house the next day! Very easy to make with a food processor and very good!
Happy to hear your baked falafels turned out perfectly, Kelly!
Falafel have been on my list for sometime, but somehow I was never brave enough to tackle them. That changed today. I tried this recipe for the first time today (actually just got through eating), and even though I did not have any onions and forgot to add the garlic, the falafel still turned out to be delicious. Probably better with onions and garlic, but still happy with my first attempt.
Great recipe, wouldn’t change a thing. Thanks for sharing. Will certainly make again and share the recipe with fellow falafel lovers.
I’m so glad you finally got around to making falafels at home, and it turned out successfully!
In regards to your falafel recipe, can these be baked instead of frying in oil?
Hi Rochelle – Yes! I have baked instructions written in the post.
Oh my goodness, so delicious and so easy! I was intimidated to try making falafels at home but you broke it down perfectly. Thank you.
Hi Kate – Happy to hear this falafel recipe was easy to make!
Can I make the mixture and keep it in the fridge for 24 hours before rolling and frying them?
Yes, that should be fine.
When I select US customary, it says 1 cup of parsley and 1 cup of cilantro. However if I select metric it says 60g parsley and 16g cilantro. I was just wondering which one was correct.
simple and delicious recipe that is easy to follow and has great results! better than take out!
Thrilled to hear you enjoyed this falafel recipe!
I made these twice now. This is my favorite falafel recipe. I will make it again in the future. I usually just bake them in the oven and it turns out perfectly. I eat them with the tahini sauce. Mmmm so delicious.
Happy to hear you’re loving this falafel recipe!
This is by far the best falafel we have tasted! Wow!
Happy to hear you’re loving this falafel recipe!
I loved the simplicity of the recipe and the taste was excellent. Heathy ingredients makes it all the more satisfying!
The balls fall out and desintegrated in oil with lots of foam. Something is not right here.
Make sure to read my notes in the recipe card if your falafels aren’t sticking together. Hope your next try turns out better!
Wow!! These are amazing, they may well be the best falafels I’ve ever had! And the first falafel recipe I’ve tried – I’ll definitely stick with it. Had them baked and they came out suuuuper crispy and tasty! Served on couscous, with grilled aubergine slices, cucumber salad and tahini sauce – YUM!
Wonderful! So thrilled you loved my falafel recipe, Cristina!
Best Falafel recipe I’ve ever made and now I make it regularly. So fresh and bursting with flavor from the herbs and chili. Perfect consistency, it holds together well and doesn’t dry out and become crumbly when cooked. I’ve only ever shallow fried them and they come out perfect every time. I’m tempted to try air frying them but find it hard to mess with perfection and risk it not being as good. One of these times I’ll try it.
Thanks so much, Diana! I’m happy to hear you love the flavor and texture of this recipe. Enjoy!
This falafel recipe delivers perfectly crispy and flavorful chickpea patties. Seasoned with herbs and spices, they make for a tasty and nutritious addition to salads, wraps, or as a standalone snack.
Glad you’re loving this falafel recipe, Lisa!
I prefer to bake rather than fry in oil. What temp and how long please
Hi Joyce – You can find the baking instructions written in the post!
Me too! I’d rather the recipe four times and couldn’t find it. Did you find it?
I can’t find the BAKED instructions either!!!
Hi Robyn – If you go to the section “How To Cook Falafel – 3 Ways”, you’ll see the the baking option!
Can I use a Vitamix instead of a food processor ?
Hi Mary – It’s best to use a food processor for the correct texture. If you use a Vitamix, ensure to pulse a few times instead of blend.
Thanks!
I will try it!
I used my Vitamix and baked the falafel and they were great. I used the stumper to get everything ground but not much. I was satisfied with the results. It may look a bit too wet but once cooked it was perfect.
I would like to know air fryer time and temp also!
Great recipe! I did mine in the air fryer so didn’t use any oil. They turned out great.
Hi Heather – Glad this falafel recipe worked out great in the air fryer! Can you let us know what time and temp you did?
Hi what temperature and how long did you do them in the air fryer please
I am grateful fan of your delicious recipes.
Your falafel is my favorite.
I’d worked on falafel for a long long time. You perfected it.
Thank you!
Hi Sabrina – Happy to hear you’ve found a winning falafel recipe.
Just made these without the chilli for my 2.5yr old who has EoE and is on the 6FED diet (no wheat, soy, egg, dairy, fish, or nuts) and I can happily say they both suit her exacting diet and are super delicious! She definitely approved 🙌
Happy to hear she loved them!
If I use the baking method should I still add the chickpea flour? I read it is added to hold the falafel together when frying. Can’t wait to try it! Oh, this is the falafel recipe @downshiftology.
Hi Bill – The recipe will stay the same no matter which cooking method you use!
I have eaten many dozens of falafel pitas in my life. Best ones being in Israel, of course! This was some of the best falafel I’ve ever eaten and couldn’t believe I made it and not a falafel shop! It was moist and flavorful. We didn’t change any part of the recipe but did need a decent amount of chickpea flour when forming the balls. We pan fried them, btw.
Hi Karyn – Thrilled to hear you love this pan-fried falafel!
Hello,. Mine fell apart..
Even when I put the mogority in the freezer before frying…
I did everything.. thank you.
My all time favourite falafel recipe. My pet peeve is soggy falafel but this comes out perfectly every time. I’ve tried baking and frying and the frying definitely comes out best. I follow the recipe to the letter, except for using AP flour instead of CP flour
Hi Rachael – Happy to hear you’ve found a winning falafel recipe!
I tried this recipe several days ago and must say it was delicious. This will be my go-to Falafel recipe from now on.
So thrilled you loved it!
its okay, something is missing not sure what as I’ve tried better
I recently tried this recipe I followed it exactly and did the baking method with oil on the pan, flipping halfway through. Absolute perfection. 10/10 recipe, thank you!!
Hi Madalyn – Happy to hear the baked falafel method worked out great!
Hello, can the chickpeas be soaked with hot water to speed up the process?
Can you recommend a gf pita bread recipe you have made? I can’t wait to make these falafel. Thank you!
Yes, you can soak the chickpeas in hot water. And unfortunately, I don’t yet have a GF pita bread recipe. Though I hope to add one in the future!
Plan to make this soon. How much of a difference does the chickpea flour make? I have all-purpose flour but could buy cp flour if it is worth it.
Hi Rob – You can use other flours for this recipe!
Have you tried this in an air fryer?
Hi Debbie – I have not tried this in the air fryer, but others have successfully done so! I will be sure to test soon :)
I first shallow fried it and then I made it in the airfryer, on 200C for 5 minutes each side – just brush with oil like for oven baking absolutely delicious! Best I have ever had – and I love all the green.
Great and easy recipe. Did it as listed for pita sandwiches. Delicious and fried crispie.
Hi Barbara – Glad this falafel recipe worked out great for pita sandwiches!
This falafel 🧆 was so green & fresh & yum! Mine came out perfect (used a NutriBullet to grind) and held together well. I pan sauteed them in just a little evoo, and they were crispy & delicious without being greasy. Topped with diced tomato, chopped organic mixed greens, and homemade garlicky sesame tahini. Had a potable carrot, apple & green tea drink with them for a delicious & nutritious addition.
Hi Gail – Amazing! Happy to hear your falafel turned out beautifully and good to know these blended up okay in your Nutribullet.
Awesome recipe. Thank you so much!
Hi Alex – Happy to hear you love this falafel recipe!
I think these are pretty decent. I’m going to add more salt next time, but pretty decent. My main concern is the lectin content. I read soaking them for linger can remove more lectin content, but cooking them removes even more. What would you say to someone cooking the beans after soaking and then preparing it as the recipe calls for?
Also, one more thing, is the nutrition facts for one falafel ball? Or how many equal the 48 kcal, 8 g carbs, 3 g protein?
Hi Lisa, I’m excited to make some for my family as well as a new mama I know! Have you tried, or do you know of, a way to successfully air-fry these?
Thank you!
Hi Lauren – Some people have air fried these successfully, but I haven’t tested it myself yet. Note to self to do that!
I have made these at least a dozen times. I bake them because I don’t need extra fat. I use a 1/4 cup measure, plop them out and flatten with my hand. I added a few items to ratchet up the veggies. I added an Anaheim pepper, 1/2 green pepper and a handful of sesame seeds. I didn’t care for the consistency coming from blending so I switched over to my Kitchen Aide mixer pasta attachment using the cutting blade along with the plate to make spaghetti. It comes out finely ground, but not as much as the food processor, more like polenta (dry). I run everything through the pasta attachment including the parsley and cilantro. This is a great recipe but even better with your 3 minute hummus. Another excellent recipe I recommend people to try. By the way, both are very good for diabetic people.
Thanks so much, Sharon!
So delicious. I got some of the mixture on my hands and licked it off (gross, I know, but I was alone) and was like ‘I would eat this on it’s own as a salad’ – which I think I will next time.
SO good. Like one of the best things I can make now.
I don’t know how she got it so dry and maleable like in the video – but I just added more chickpea flour. Maybe I didn’t set them in the fridge long enough.
Great recipe! Originally, I was nervous about the consistency and whether these would hold together or not. I pulsed the mixture in my food processor to try and get it as fine as possible, but still wasn’t getting anything as fine as “sand”. Even still, I managed to shape the falafel (bit of a learning curve there) and I put them on a sheet pan in the freezer to set. After an hour, I moved them into a storage container. When I was ready to cook, I removed the falafel from the freezer and let it sit on the counter for 20 minutes before pan frying in a couple tbsp of coconut oil. Absolutely delicious! Thank you for this recipe!
Hi Emily – You actually don’t need the texture to be super fine to form the balls. But glad they turned out great!
This really is a great recipe. I used tinned chickpeas for convenience and just doubled the flour (2 cans of chickpeas, four tablespoons flour) and it worked well. Super moist and tasty. Even my meat loving husband loves them.
Hi Cassandra – Glad this still worked out great with tinned chickpeas!
Really good! I used this receipe as is. I baked it (oven fried) so much less splatting than frying. Some of us are tired of getting splattered with hot oil. Will make again and again.
Hi Joan – Glad your baked falafels turned out perfectly!
Made it today. Perfect!
Wonderful!
Only falafel recipe I make as I love the oven baked version. A winner!! ( as well as so many of the downshiftology recipes)
Thanks so much, Debbie! :)
These did not remotely work. Followed the recipe to a T and it was just a crumbly bowl of ingredients. Used two full lemons to try and get them to form into balls and they still fell apart. Waste of food and time.
Hi Jane – sorry to hear you were unsuccessful with this recipe. When the falafel doesn’t stick together, it’s usually because it’s not processed to a fine enough texture. But you can always use more flour and water to help bind them together. Hope your next try turns out better!
We loved this recipe! So delicious and recipe was easy to follow!
How many servings are in this recipe?
So happy you love the recipe, Sarah! And it makes about 18 balls. I typically serve 4-ish balls per person, so that’s about 4 to 5 servings. Enjoy!
Hi Lisa, great recipe even though I did not made but I know some of Falafel secrets like Backing Soda (fluffiness) . What happens if I mix Chickpeas and Fava ? I have seen some restaurants mixing it. Did you test backing Falafel in Air Fryer (considering flat falafel , so it can bake well) ? would the taste be different ?
How do you bake them? Instead of frying? Thank you
Hi Catherine – the instructions for baking are higher up in the recipe post. Enjoy!