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.
My God you are beautiful and so is your falafel! I was able to successfully make falafel with canned chickpeas, but the taste was muted. I think I’ll give this a try!
Thank you. We do not recommend canned chickpeas for falafel. Enjoy this recipe!
I made these tonight. First time making falafel and I’ll definitely make them again with this recipe. Super flavorful and great texture. Thanks for all the tips and for sharing the recipe!
Awesome!! So glad you enjoyed them!
I have a bag of chickpea “flour” – do you think that would work?
Hi there. No, you need to use actual chickpeas to make falafel. If you want, use 2 teaspoons of the chickpea flour to help the mixture bind, but you need to start with dry chickpeas to make this recipe.
Excellent recipe! They came out so delicious! I also made the tahini sauce. Fantastic!
That’s great to hear, Maria!!
I only have canned chickpeas? Can I use them? And is there something I show change because if it?
Hi, Allie. I don’t recommend using canned chickpeas for this recipe. They will cause your falafel to disintegrate, unfortunately.
I hate to be dense, but are your fresh herbs measured after removing the stems? It seems like a lot. Thanks!
Hi Diane, this recipe does use a lot of herbs. I remove part of the stem, not all of it because a lot of the flavor is in the stem. The video might give you a better feel.
Hi Suzy!!
Thank you for falafel recipe. It turned out perfect and delicious. I have shared your receipt with my other family members as well.
And you are very pretty!!
Rupal:)
That’s great to hear! Thank you!!
My family LOVED these and even the pickier eaters asked afterward “when can we have this again?”
My husband is of the type who thinks you need to have meat for it to be a “meal”. But after having these, he’s been more receptive to having vegetarian and vegan meals more often. We’ve also tried a few other recipes from this site and have never been disappointed.
I love all the fresh and simple ingredients and it’s been nice to try some new and healthy cuisine during the lockdown.
I’m making these again tomorrow (just started soaking the beans!) and my mouth is already watering just thinking about it. Thank you for this recipe and many others. I look forward to trying it all
Casie, this is wonderful to hear! Thank you! So glad you’re enjoying the recipes 🙂
Easy and delicious! Lesson learned: the blade of the blender must be well sharpened to reach the perfect consistance for the falafels to bind. I formed the falafels with moist hands for the balls to hold. Just keep a bowl of water next to you to moist your hand regular. 🙂
Awesome, Taline! Thank you so much for sharing.
I’m so excited that I found your website! I always loved watching my mom cook authentic middle eastern food growing up and I love to pass that tradition on to my kids. Falafel is one thing my mom never had the patience for, so I’ve been looking for another resource and your recipe is so spot on and so simple! I used what herbs I had on hand, which just happened to be a ton of parsley (middle eastern people problems) and I threw in a jalapeno for fun. I couldn’t even concentrate while the mixture was chilling because I was so excited to try them. They came out gorgeous both fried and baked! Thanks for taking the mystery out of this classic!
Happy to help :). So glad you enjoyed the recipe!
What an amazing and simple recipe! These turned out great with a small modification – they would not ball up as prepared. There was no binder to keep the mixture together. I’m vegan, so I don’t eat eggs but a simple vegan egg replacement did the trick!. Add one “Flax Egg” and ta-da – suddenly balls up fine! I used grapeseed oil, about 1/2 inch deep in my wok. Be careful when you flip/turn them. I found using tongs AND a slotted spoon worked well. My husband LOVED these! They’ll definitely be a new tradition in our house! Thank you!
Kisha, thanks so much for sharing! This recipe does depend on the chickpea starch to release and become the binder for the falafel patties. But yes, sometimes additional help is needed. Chickpea flour is another great vegan option! And I love your option of flax egg!
When you soak your chickpeas overnight, do you leave them out or refrigerate?
I tend to leave them out at room temperature, but others prefer to refrigerate.
How would I prepare the fava beans if I was using fava beans instead of chickpeas?
Hi there. You will need to use dry split fava beans (something like this https://amzn.to/2OgjXSZ…affiliate link). There is not much change otherwise that I know of…soak the beans overnight as indicated in the recipe and follow from there.
I first did the recipe as instructed and loved it. But I remembered eating fava bean and chick pea falafels in the 70s in NYC. So I soaked a half bag of both dried beans overnight in water with baking soda. I removed the skins of the fava beans and used them for half of the volume. These were also spectacular. I am so grateful for this wonderful, scrumptiously flavor-packed recipe. Thank you!
Thank you so much for sharing! Love this variation.
Suer easy and Yummy!
Awesome! So glad you enjoyed it
Hi,
I’ve been meaning to try this recipe, but I’m unable to find dill. Is there any alternate option?
You can use dry dill weed from the spice section (a bit less than 1 teaspoon or so). Or you can omit the dill. It will be slightly different in flavor but will still be delicious.
I’ll be honest, most of the time I don’t read all the stuff before the recipe because I do not have the time. In the recipe you mentioned soaking for 18ish hours. I planned for that time, but my chickpeas were still kind of hard. I went back and read the part about the chickpeas in the part I never read and you said 24 hours which is quite different.
I just wanted to point that out. You should probably adjust your recipe. I’m currently waiting on my chickpeas while everything else is sitting in the food processor. I’m excited to make them. It sounds like it’s going to be delicious. Just crunched for time..
Hi Tiffany. Thanks for sharing! Anywhere between 18 to 24 hours for soaking the chickpeas. They will not fully soften…as in, they will not feel like they’ve been cooked after soaking, they will still have a bit of a bite.