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.
I eat falafel all the time — Armenian, Israeli, Lebanese. These were super easy and outstanding. I flattened them a bit and fried them in a few tablespoons of oil in a non-stick and they came out nearly identical to deep frying. I actually had my doubts when they didn’t hold well as I was placing them in the pan (after refrigerating for only an hour). In fact they did stick together and were comparable to anything I have purchased. Thanks Suzy!
So glad you enjoyed the recipe, Ron!
I have never made falafel in my life, and these came out amazing on the first try!! Wonderful!! I soaked my chickpeas overnight, for maybe 16 hours, and that worked fine. I also probably did not process the mixture as much as I should have, and that made shaping them a little difficult, but as soon as I got them in the hot oil they stayed together. To shape, I used a 2Tbs portion scoop, and then patted and turned them into the right shape while they sat on a cutting board. This had to be done VERY CAREFULLY, and I placed them in the oil at an angle and didn’t let go until they were more than halfway submerged. My picky husband came back for seconds, and now I have a great, high protein recipe on hand for my vegan/vegetarian/celiac friends!
Thanks for sharing your tips, Amy! So glad you enjoyed them!
Hi Suzy, love your recipes iam a new follower , iam gonna start making it delish and easy … thank you
So glad to have you here!
Hi. I made this recipe last night and it tasted soooo good! I’ve had falafels once at a restaurant call The Purple Onion. They were good but your recipe is WAY better! They have so much flavor to them. The only problem I had was that they did fall apart in the oil. I’ve read the comments and suggestions in the recipe and it sounds like my oil was too hot. I’m definitely going to give it another try because my whole family enjoyed it! And that rarely happens on new recipes.
I’m glad you all enjoyed the falafel! So sorry they fell apart this time :(. Hopefully with a few tweaks, they will stay together for you next time!
This looks so good, but before I make it I’d like clarification about the parsley and cilantro leaves. The recipe call for the leaves of both with “stems removed,” yet your video shows you adding both with a what appears to be lot of stems. Which is it?
Hi Toni, I remove a bit of the stem but not all of it because it does add flavor.
Thanks for the speedy response. I’m off to the grocery store.
Delighted to know the recipe in a very nice way indeed, very carefully done… Yummy looking.
Glad to hear it!
I rarely if ever comment on blog posts but I had to here because these falafel were outstanding! Texture and flavor were spot on. My husband was literally grunting with pleasure with every bite! Thank you so much for sharing, will make this again and again for sure.
Awesome! I’m so glad you enjoyed it, Shannon!
i fellowed the recipt to the key. they were ok. i stayed together even the one o bakes and deep fryed . however they were very dry and they were not green in the middle like they were in this picture
Hi Karen, in your case, you likely over-cooked the falafel and the oil may have been too hot.
Great recipe, easy to follow and your tips were right on the target! My son like them so much that he wants me to do it again (and he wants to learn how to make it!!)
That’s great! Thanks, Jose!
This recipe is amazing! The only time I have got falafel right was by following this recipe!
Awesome! Thanks, Pia!
I love these! But, I am having trouble with them when I make the patties. They just crumble and fall a part. What am I doing wrong?
Hi Dorothy, if you’ve taken a look at the post, there are some specific tips that answer this question. Did you start with chickpeas from scratch or used canned chickpeas? Canned chickpeas will not hold well and the falafel will fall apart. Other reasons may be not allowing time for the falafel mixture to sit in the fridge so that the starch from the chickpeas will do its work. But one of the biggest reasons may simply be that your oil is way too hot. It needs to be gently bubbling at all times, otherwise, the patties won’t be able to hold together. If you don’t need the falafel to be vegan, one thing mentioned in the recipe notes is that you can add 1 egg to the falafel mixture which will help also.
Hello! I’ve read some recipes where it says that the soft chickpeas peel need to be taken off. I always do that. What do you think about it? Since i dont see you mention it in your recipe, i assume you do your falafel with the chickpeas peel on. Regards! Great blog
Hi there! I do not follow that practice as you see here. Also, falafel is made from dry chickpeas that have been soaked overnight, the peels don’t typically come off for me.
Followed directions as written starting with dry chick peas, soaked 24 hours, chilled for 8 hours, Mixture looked like what was shown, but would not stay in balls. I froze them in mini muffin pans, but when removing them they broke apart. More like hamburger consistency than “meatball” consistency. Any suggestions?
Carolyn, I am not sure what the issue may be for you. Are the falafel disintegrating in the oil? If so, be sure your oil is not to hot, it needs to be gently bubbling. But if it is easier for you, you can add a bit of chickpea flour or 1 egg to help the mixture a bit more (this is listed in the recipe notes)
Same happened to me, the balls just disintegrated slowly until it just totally spread in the oil like a soup. I read further in the blog, as suggested I added 1 1/2 tbsp of flour. And it held up not as firm as I hoped for but not smooshed. Maybe more flour or an egg would’ve helped too. Taste-wise though, on spot! Definitely better than store-bought.
Thanks for sharing, Michelle!
Just made these today with some lettuce cucumber and Moroccan inspired humans in pita bread. It is amazing. So full of flavour. I left the mixture overnight so seems like 2/3 days I’ve been in process of making these but so worth it.
Thanks, Asha! I’m so glad you enjoyed the recipe! I agree… they are definitely worth the wait!
Those look soooo good TY for the video of how to make, your a great teacher & make it look so easy as I see just from this Falafel video , keep up the great work & more recipes would love to see them ! Sincerely Lori Smith
Thank you so much, Lori!
I was wondering – what kind of oil do you use to fry these? I used corn oil since it’s all I had, and they came out great. But I know that corn oil is supposed to be bad for you. What would you recommend?
Hi Mandy, it’s not a popular thought out there, but I do sometimes use extra virgin olive oil. Because it can be expensive, you can try something sunflower oil or another healthy oil that you feel comfortable using for frying.
Falafel is my favorite food, but I was only ever able to get it from an expensive local restaurant. I was overjoyed last night to be able to make my own – and it came out every bit as good as the restaurant’s. I’m so happy! THANK YOU!!!! 🙂 🙂 🙂
So glad, Mandy! Yay