This is the best falafel recipe I’ve made at home. It’s delicious thanks to a generous amount of fresh herbs, and turns out crispy on the outside, while staying fluffy and tender inside.
Falafel is a popular Middle Eastern street food thought to have originated in Egypt. It is incredibly delicious, deep-fried balls or patties made from beans, often chickpeas or fava beans. I first fell in love with falafel when walking through the Marais district of Paris, where I ordered a falafel sandwich from L’As du Fallafel.
We loved their falafel so much that we ate there almost every day and came home determined to recreate it at home. And honestly, I think we nailed it! I love tucking these into our homemade pita with creamy hummus, veggies, pickles, and this delicious tahini sauce.
Key Ingredients
- Chickpeas: I use dried chickpeas to make falafel. Canned chickpeas don’t work here. I know other recipes say they do, but dried chickpeas are your friend for the best authentic falafel. You will need to soak your chickpeas overnight for this recipe. Ours is one of many chickpea recipes on Inspired Taste, including this guide for soaking and cooking chickpeas.
- Garlic and fresh herbs: I love the herby flavor of this falafel. I use green onions, garlic, and lots of fresh herbs like parsley, cilantro, and mint.
- Dried spices: For even more incredible flavor, I add ground cumin, ground coriander, ground cardamom, cayenne pepper, black pepper, and salt.
- Baking powder: Adding baking powder to your falafel mixture makes the center of the falafel slightly more tender, airy, and light.
Find the full recipe with measurements below.
How to Make the Best Falafel
Tip 1: Use dried chickpeas. We highly recommend using dried chickpeas. Canned chickpeas are too soft and will make your falafel mushy. The good news is that using dried chickpeas is really easy.
Start by soaking your chickpeas. I do this the night before I plan to make falafel. Simply add dried chickpeas to a bowl, cover with several inches of water, and leave it overnight. They will triple in size and be ready in the morning. You do not need to cook them before using them in your batter.
Tip 2: Make the falafel batter. Toss the soaked chickpeas and other ingredients into a food processor and pulse until the mixture is chopped small, stopping before it purees into a paste. You’ll know it’s ready when it looks finely chopped, and you can press it together to make balls (not like dough, but they should hold together for you).
I recommend watching our video in the recipe below, where I show you the texture you’re looking for.
Tip 3: Chill before cooking. Chilling the mixture helps to bind things together before you cook them. Chill the mixture for 15 minutes, then form into balls. I usually get around 18 falafel balls from this recipe. You can chill again or move on to cooking them.
Tip 4: Fry them in oil. For the crispiest, most authentic falafel, fry them in oil. I know frying isn’t for everyone, but trust me, it’s worth it! It’s not as messy or complicated as you might think. If you prefer, I’ve included baking and pan-frying options in the recipe, but frying is the way to go for that perfect texture.
What to Serve with Falafel
My favorite way to serve falafel is stuffed into homemade pita with veggies, hummus, pickles, and tahini sauce. You can add them to salad. I especially love them with this tomato and onion salad.
You can also make a platter with some of your favorite Middle Eastern or Mediterranean dishes like labneh, baba ganoush, olives, tzatziki, vegetables, and a side of tahini.
Perfect Crispy Falafel
- PREP
- COOK
- TOTAL
How to make crispy homemade falafel that rivals your favorite restaurants. Baked and pan-fried falafel taste great, but I highly recommend frying for the fluffiest, most tender results.
You need soaked dried chickpeas (I soak them overnight). Canned chickpeas do not work. You can soak them a couple of days in advance. Soak overnight, drain, and then store them in an airtight container in the fridge until you are ready to make your falafel mix.
Watch Us Make the Recipe
You Will Need
8 ounces (225g) dried chickpeas (1 heaping cup), see tips
5 to 6 green onions, trimmed
4 medium garlic cloves, use less if sensitive to garlic
2 cups (55g) packed fresh herbs, we love a combination of cilantro, parsley, and mint leaves
1 teaspoon fine sea salt, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/8 teaspoon cayenne pepper, optional
1/4 teaspoon fresh ground black pepper
3/4 teaspoon baking powder, optional
Vegetable oil, for frying
Directions
- Make Falafel
1Rinse the dried chickpeas and place them in a large bowl, covering them with cold water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and pat dry, or add them to a salad spinner to spin dry.
2The next day, roughly chop the scallions and fresh herbs. Then, add the soaked chickpeas, scallions, garlic, fresh herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and baking powder to the bowl of a food processor.
3Pulse the mixture until very finely minced but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold its shape (it will be loose and a little crumbly). See our video and photos above for reference.
4Transfer the mixture to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If you are making this ahead, you can refrigerate the covered mixture for a few days.
5Use a spoon or small cookie scoop to scoop out 1 ½ tablespoons of the mixture, then gently squeeze and shape it into a ball and place it onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough but will hold its shape. Watch the video to see how we do this.
6Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking them.
- Cook Falafel
1Add at least 1 inch of oil to a deep saucepan, cast iron skillet, or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time.
2Turn the heat to medium-high and heat the oil so that it is between 350°F and 375°F (176°C to 190°C).
3Fry in batches, placing them gently into the oil without crowding in the pan. Cook, without moving them, until they brown on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 ½ minutes to 4 minutes total.
4Transfer the cooked falafel to a plate lined with a paper towel, sprinkle with a little extra salt, and then repeat with the remaining balls. Serve immediately.
Adam and Joanne's Tips
- Canned chickpeas: Do not use canned chickpeas in this recipe. The balls will fall apart in the oil.
- Baking powder: Helps to make the most tender and fluffy falafel.
- Baked: Preheat the oven to 375°F (190°C). Add 2 tablespoons of oil to a baking sheet. Form the mix into 1/2-inch patties (instead of balls) so that they sit flat on the baking sheet. Bake the patties in the oil on the baking sheet, flipping once, until golden brown on both sides, 20 to 25 minutes.
- Pan-fried: Heat 2 tablespoons of oil in a wide skillet over medium heat. Form the mix into 1/2-inch patties (instead of balls) so that they sit flat. Pan-fry the patties, flipping once, until golden brown on both sides, 4 to 5 minutes.
- Make-ahead mix: You can store the falafel mix in an airtight container in the fridge for up to 2 days. When ready to cook, form the mix into balls and cook as directed above. You can also freeze the formed balls for up to 6 months. Thaw them overnight in the refrigerator before cooking.
- Leftovers: Falafel is best enjoyed fresh, but it will keep in an airtight container in the fridge for up to 3 days. Just be aware that reheated falafel won’t be as light, tender, or crispy as when it’s freshly cooked.
- This recipe was inspired by Yotam Ottolenghi, Sami Tamimiwith, Sharon Salloum, and J. Kenji López-Alt of Serious Eats.
- The nutrition data for this recipe is for the falafel mix (before cooking). It is too difficult to calculate accurate data for the fried balls.
I made this today and I love it! I made 2 batches. I will probably make more tomorrow
I live in NJ, and I’m visiting my daughter in WA state the month of September. I cannot wait to try this recipe with her!! It sound fairly easy and so delicious. Thank you so very much for sharing!!
10/10….best falafel I’ve ever had and so easy to make!
Yay! Glad you loved your falafel 🙂
Needs a binder. A couple tablespoons of chickpea flour would make the difference without losing the freshness of the herbs.
Hi Martha, I shy away from this as it makes the falafel a tad more heavy and I really love the lighter texture with the ingredients as written. That said, if you find some chickpea flour makes these more doable for you, then great!!
Absolutely with you on this one! There was NO WAY this mixture would form into any cohesive shape without a binder. I had no chickpea flour, so just used regular.
Aquafaba makes a great binder. I use a couple of tablespoons. That said the spices are bang on. Thanks Adam and Joanne.
Just made this recipe, outstanding results and terrific flavor! 10 stars!