Falafel Recipe

This classic falafel recipe is a flavorful, protein-packed dish that's perfect for vegetarians and vegans alike. Made with dried chickpeas (never canned), fresh herbs like parsley, cilantro, and dill, and a blend of Middle Eastern spices, these falafel patties are crispy on the outside and tender on the inside. They're ideal for stuffing into pita bread or serving alongside fresh vegetables and tahini sauce. You can fry, air fry, or even bake them for a healthier option. The falafel mixture can be made ahead of time and frozen for a quick, easy meal later.

5 from 2 votes

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Prep Time 1

Cook Time 30

Course Appetizer, Brunch, Main Course, Side Dish

Cuisine Middle Eastern

Servings people

Calories 396 kcal

Equipment

1 Large Bowl For soaking the chickpeas.
1 food processor To blend the chickpeas, herbs, and spices into the falafel mixture.
1 Spatula or Spoon For stirring and mixing the ingredients.
1 Scoop or Tablespoon To portion the falafel mixture into patties.
1 Pan or Saucepan For frying the falafel.
Colander or Plate o drain the fried falafel on paper towels.
Paper Towels (optional) For absorbing excess oil from the fried patties.
Baking Sheet (optional) If baking the falafel.
Parchment Paper (optional) For lining the baking sheet.
Air Fryer (optional) If you choose to air fry the falafel.

Ingredients

2 cups dried chickpeas (Do NOT use canned or cooked chickpeas.)
½ tsp baking soda
1 cup fresh parsley leaves stems removed
¾ cup fresh cilantro leaves stems removed
½ cup fresh dill stems removed
1 small onion quartered
7-8 garlic cloves peeled
salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper optional
1 tsp baking powder
2 tbsps toasted sesame seeds
oil for frying

Falafel Sauce

tahini sauce

Fixings for Falafel Sandwich (optional)

Pita pockets
English cucumbers chopped or diced
tomatoes chopped or diced
baby arugula
pickles

Instructions

(One day in advance). Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
2 cups dried chickpeas, ½ tsp baking soda
Add the chickpeas, herbs, onions, garlic, and spices to the large bowl of a food processor fitted with a blade. Run the food processor for 40 seconds at a time until all is well-combined forming a falafel mixture.
2 cups dried chickpeas, 1 cup fresh parsley leaves, ¾ cup fresh cilantro leaves, ½ cup fresh dill, 1 small onion, 7-8 garlic cloves, salt to taste, 1 tbsp ground black pepper, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp cayenne pepper, Pita pockets, English cucumbers, pickles
Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
2 tbsps toasted sesame seeds, 1 tsp baking powder
Scoop tablespoonfuls of the falafel mixture and form into patties (½-inch in thickness each). It helps to have wet hands as you form the patties.
Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
oil for frying
Place the fried falafel patties in a colander or plate lined with paper towels to drain.
Serve the falafel hot next to other small plates or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
tahini sauce, baby arugula, tomatoes

Notes

Cook’s Tip: You need to start with dry chickpeas, do not use canned chickpeas here. You will need to begin soaking the chickpeas overnight, allow up to 24 hours.

Falafel Recipe variations: Variations of this recipe may call for flour or eggs. If you prefer, you can add 1 to 1½ tbsps of flour to the falafel mix or 1 egg. I did not use either, and the falafel mixture stayed well together.

Pro Tip for Frying: When you fry the falafel patties, you want to achieve a deep golden-brown color on the outside. More importantly, the patties need to be fully done on the inside. Your frying oil needs to be at 375°F, for my stove, that was at a medium-high temp. Be sure to test your first batch and adjust the frying time as needed.

Have an air fryer? Try this air fryer falafel recipe.

Popular falafel sauce: Tahini sauce is what is traditionally used with falafel. I use
organic tahini paste by Soom, and here is my tahini sauce recipe.

Baked Falafel Option: If you prefer, you can bake the falafel patties in a 350°F heated oven for about 15 to 20 minutes, turning them over midway through. Use a lightly oiled sheet pan, and you might like to give the patties a quick brush of extra virgin olive oil before baking.

Pro Tip for Make-Ahead: To make ahead and freeze, prepare the falafel mixture and divide into patties (up to step #6). Place the patties on a baking sheet lined with parchment paper and freeze. When they harden, you can transfer the falafel patties into a freezer bag. They will keep well in the freezer for a month or so. You can fry or bake them from frozen.

Nutrition

Calories: 396kcalCarbohydrates: 67gProtein: 21gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 284mgPotassium: 1111mgFiber: 19gSugar: 11gVitamin A: 2222IUVitamin C: 32mgCalcium: 238mgIron: 9mg

Keyword bean, Middle Eastern, side dish, vegetarian

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Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!