My family’s secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and the right spices! And, I’m sharing my complete step-by-step tutorial and important tips for baking or frying falafel. Be sure to also watch the video to see how I make it!
What’s your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
Growing up in Port Said, Egypt, one of my favorite foods ever was falafel!
My father’s friend owned a small falafel shop that was located in the heart of the souq (market). Our weekends often involved a trip to see Mr. Bishay and partake of his fragrant falafels. You could smell them from miles away!
Over the years I have learned how to make my own authentic falafel and I am super excited to share my recipe with you! It’s as authentic and delicious as you’d find on the streets of the middle east. And easier to make than you think!
What is Falafel?
Falafel is a popular Middle Eastern “fast food” made of a mixture of chickpeas (or fava beans), fresh herbs, and spices that are formed into a small patties or balls. It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long seasons of fasting or lent. It has also become a popular vegan food in Egypt and throughout the Middle East.
Falafel continues to be the people’s daily grub in Egypt and you can find it from street vendors in almost every neighborhood. It’s often served in sandwich form with a generous drizzle of tahini and loads of Mediterranean salad, along with slices of roasted or fried eggplant.
This vegan dish is made with simple, everyday ingredients and you won’t believe how easy it is. Great ingredients are key to great falafel so be sure to purchase high quality spices like cumin and coriander for your falafel mixture. I’ve got a few more tips for you below…
What I love about this recipe
– No canned chickpeas (very important!) If you’re after the best texture and flavor, you need to start with dry chickpeas. Many falafel recipes use canned chickpeas which is not authentic and will cause the falafel patties disintegrate in the hot cooking oil.
– Hearty and flavorful. Falafel patties are packed with plant-power and protein from the chickpeas that will leave you feeling full and satisfied. My recipe also uses the perfect blend of spices —cumin, coriander, and a hit of cayenne–and fresh herbs to give them bold authentic flavor.
– Make ahead and freezer friendly. I love that this recipe can be prepped ahead of time, and you can freeze uncooked falafel patties for later use.
Ingredients
– Dried chickpeas: AVOID using canned chickpeas! Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. (Tip: I usually add about 1/2 tsp of baking soda to the soaking water to help soften the dry chickpeas.)
– Fresh herbs: fresh parsley, cilantro, and dill are key to this authentic recipe.
– Onion: I typically use yellow onions, but white or red onions would work.
– Garlic: for best flavor, use fresh garlic cloves.
– Kosher salt and pepper: to taste.
– Spices: cumin, coriander, and a little cayenne pepper. Along with the fresh herbs, this trio of spices is what gives falafel it’s bold authentic taste.
– Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)
– Sesame seeds: these are optional here, but I do like the added nuttiness.
How to Make Falafel: Step-by-Step
1. Soak chickpeas for 24 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well.
2. Make mixture. Add chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices to food processor and pulse a little bit at a time until the mixture is finely ground. You’ll know it’s ready when the texture is more like coarse meal.
& Refrigerate (important.) Transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties.
3. Form patties or balls. Once the falafel mixture has been plenty chilled, stir in baking powder and toasted sesame seeds, then scoop golf ball-sized balls and form into balls or patties (if you go the patties route, do not flatten them too much, you want them to still be nice and fluffy when they’re cooked.)
4. Fry. Frying is the traditional way to cook falafel and yields the most authentic and best result. Heat the oil on medium-high until it bubbles softly (your oil should be hot enough around 375 degrees F, but not too hot that it causes the falafel to fall apart.)
Carefully drop the falafel in the oil, using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel; fry them in batches if necessary.
Tip: it’s always a good idea to fry one falafel first to make sure the oil temperature does not need to be adjusted.
You can serve falafel for breakfast, lunch, or dinner! Most Egyptians, and others throughout the Middle East actually start their day with falafel, much like many here in the States start with a bowl of cereal.
Important Tips
I shared some of these earlier in the post, but just in case you missed them:
1. Always use dry chickpeas. Dry chickpeas, that have been soaked in water for 24 hours, will give you the best texture and flavor. Dry chickpeas are naturally starchy and will help your falafels to stay well formed. If you use canned chickpeas, your falafel will disintegrate in the frying oil.
2. Chill the falafel mixture. Chilling for at least 1 hour helps with the shaping. And good news is, you can make the falafel mixture one night in advance and chill overnight.
3. Add baking powder to the falafel mixture before forming into balls/patties. As a raising agent, baking powder here helps make the falafel on the fluffy side.
4. Fry in bubbling oil, and do not crowd the saucepan. For perfectly crispy falafel, sadly, the best option is deep frying. The cooking oil should be hot and gently bubbling, but not too hot that the falafel disintegrate. If you need to, use a deep fry-safe thermometer (affiliate link); it should read around 375 degrees F (for my stove, that is medium-high heat.)
5- Once cooked, falafel should be crispy and medium brown on the outside, fluffy and light green on the inside.
For baked falafel
Preheat your oven to 350 degrees F and lightly oil a baking sheet. Give each patty a quick brush of extra virgin olive oil before baking; bake for about 15 to 20 minutes, turning the falafel patties over halfway through baking.
Make ahead and freezing
To make ahead: Prepared falafel mixture will keep in the fridge for 1-2 days ahead of time. Form it into patties when ready to fry.
To freeze: Place uncooked falafel patties on a baking sheet lined with parchment paper and freeze for 1 hour. Once hardened, transfer the patties into a freezer bag and freeze for up to 1 month. Falafel can be cooked from frozen by frying or baking.
Choose how to serve falafel
Middle Eastern Style: On the streets of the Middle East, falafel are typically served hot with a generous amount of tahini sauce.
As a Sandwich: To make a mean falafel sandwich, garb some warm pita pockets, load them with falafel, drizzle with tahini and add fresh greens (like arugula), fresh diced tomatoes, cucumbers, and pickles.
On a brunch board: Serve your flalafel with an array of fresh veggies, cheese, and dips like I have don’t on my brunch board.
As a side: serve falafel next to small plates like Turkish-inspired fried eggplant, tabouli salad, or Balela Salad.
Dip it: If you’re looking to dip your falafel, definitely try my Classic Creamy Hummus or Baba Ganoush!
Watch video for this authentic falafel recipe
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How to Make Falafel
- Total Time: 50 minutes
- Yield: 24 Patties 1x
Description
Ready to learn how to make authentic falafel from scratch? My family’s secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need!
Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above.
What’s your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
Ingredients
- 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
- 1/2 tsp baking soda
- 1 cup fresh parsley leaves, stems removed
- 3/4 cup fresh cilantro leaves, stems removed
- 1/2 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 tbsp toasted sesame seeds
- Oil for frying
Falafel 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.
- Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
- 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.
- Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 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.
- Place the fried falafel patties in a colander or plate lined with paper towels to drain.
- Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
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 1 1/2 tbsp 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 degrees 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 degree F heated oven for about 15-20 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.
- Visit our online shop to browse all-natural and organic spices, including cumin and coriander; organic tahini paste; extra virgin olive oils and more!
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Entree
- Method: Fried or Baked
- Cuisine: Middle Eastern
*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers’ benefit.
Can I use tahini paste in the mixture, if i don’t have sesame seeds?
Hi Natali, if you don’t have sesame seeds, you can just omit them but tahini paste will not work as part of the mixture, it will change the texture. You can use it for tahini sauce to serve with the falafel though 🙂
I made these today using the baking method and they turned out great! Thank you for the recipe! Now I have a reason to grow dill.
Wonderful, Connie!
Is 1 tablespoon of black pepper correct?? That seams like a lot!! Thank you!
If you feel that is too much for you, you can certainly adjust the measurement down.
Hi this recipe looks amazing I plan to make it this weekend! Quick question about serving sizes though- your recipe says “serves 24”- is that 24 individual falafels starting from 2 cups of chickpeas? Need to serve 5 hungry people, wondering if that’s too much or too little. Thanks!!
Hello! Yes, this makes about 24 individual patties. With a few side dishes, I feel like that would be enough for 5 people. If you want to be on the safe side, you can always make a double batch. These freeze well (uncooked).
I love the herbs and the burst of flavor. I do think that I didn’t use enough salt. How much do you usually use? I know you said salt to taste, but I couldn’t really taste the salt on the pre-baked mix.
Also, I did bake these. Should they be golden brown before I turn them over? I might have over baked them. Any advice for baking would be appreciated!
Hi, Adela! It’s so hard to say with the salt… maybe a teaspoon? I prefer very little. During baking, they should brown a bit. Hope that helps!
Hi Suzy. Great recipe, everyone loved it!
Two comments:
1) baking power will make bubbles in hot oil.
So if you are using a medium-size pot for your deep-frying… it will make oil bubble out – which could be a fire hazard.
A lesson for me 🙂
2) yes, you can use precooked chickpeas.
Just add an egg as a binder, it turns out great!
Thank you for sharing your insights, Eugene!
Hi Suzzy!
Super excited to make this tonight but I have a question ! If i dont have a large enough food processor – should i pulse in a big blender or do several batches in the small processor and then combine together in a bowl?
I think either way would work! The big blender would be faster, though :).
I tried to grind them up with an immersion (stick) blender, but that was a fail, so my husband ran to Target and bought me a food processor. I don’t have much experience with deep frying, but these turned out great – a win-win, since now I have a food processor : )
Sarah, thank you for sharing! So glad you ended up using a food processor, it works best with falafel! And now you can make more!
Best falafels I have ever had and I can’t believe I made them. Followed the recipe exactly. Loved all the herbs and liked the crunch of the sesame seeds. This is an excellent recipe.
So glad, Linda! These are a family favorite.
Hi,
I’m going to make your amazing falafels for dinner tonight. I’m wondering what type of oil you used for frying? I have a feeling your answer is going to be olive oil, but I just wanted to ask as I know most deep frying uses vegetable oil.
Yes… olive oil is pretty much all I use! You can use vegetable oil if that’s what you have on hand, though!
The best falafel recipe ever! I tried them today and they came out fabulous! Thank you so much! The video is very helpful
So glad to hear it!
Hi Suzy! We made this recipe last night and they were PERFECT! I never thought making my own falafel would be so manageable, what a great recipe. My husband and I LOVE Middle Eastern and Mediterranean food, and I’ve challenged myself to a month of Middle Eastern cooking. Your blog is giving me inspiration for what to cook this month! A good friend recommended a dish she loves called “Tavuk al Sultan” and I cannot find this recipe on Google, and anything close is in Turkish. Are you familiar with this dish, or do you have a recipe for it?
Hi Jaris, I am so so glad to hear it! Thank you for reaching out. I’ll have to do a bit of research on Tavuk al Sultan for you.
Perfect! I’ve made falafel in the past with canned chickpeas and the texture was never right and preventing them from falling to bits in the oil was frequently unsuccessful. This recipe solves that perfectly. Texture is fantastic and they held together. I did use the recommended amount of optional flour. I did that out of paranoia. It may be unnecessary. Also I didn’t add as much black pepper and cayenne as called for because it looked scary to me but the results definitely could have handled more heat. Next time I will add more. Rave reviews from the family who agreed they were the beat falafel they’d ever had – as good as or better than our favorite Mediterranean cafe.
Thanks for sharing, Barbara! I’m so glad these were such a hit!
I had never made falafel from scratch before trying this recipe, and it is incredibly delicious. The combination of spices and herbs is spot on; I did not add the cayenne or sesame seeds. I did make two significant changes in the recipe, though, because I was too lazy to fry it. I prepared it in a waffle iron instead of deep-frying it, and I added 1/4 cup of olive oil as I was processing it. After 7 minutes in the waffle iron, I had the best falafel I have ever eaten (outside of the Middle East). I am sure it would be even better deep fried. I will definitely make this again, and I will probably add the toasted sesame seeds next time I do it in the waffle iron to give it a little more crunch. This is exactly what I was looking for!
Britt, thanks so much for sharing! And the waffle iron seems like a fun way to try falafel!
Perfect recipe. I watched the video & followed the recipe exactly. Came out so good. Next time I will add green chillies. Thank you for this flavorful recipe!
Yum!! Thanks for sharing!
Can you do dry herb substitution.
I only have dry herbs at the moment from last years crop; as I just planted this years garden. I’m a vegetarian and If I did not grow it, can it, and freeze it; I do not eat it.
Can you substitute dry herbs for dill, parsley, and cilantro and if so how much of each? Thank you
Hi Joli, unfortunately, to get the best results for falafel, one should use fresh herbs. The dill can be substituted with a couple of teaspoons of dry dill weed, but that’s about the only thing I would try to substitute here.