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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Print
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 am SUPER happy to know how to make falafel from scratch. Thank you from the bottom of my heart. I lost count of how many I have eaten this evening. They cry for a beer as they are incredibly peppery.
There are a few things I want to say about this recipe though. I have young children.
1-Giving us a starting point for “salt to taste” – like 1.2-2 tsp salt would be REALLY helpful. I used 2 t fine Himalayan
2-the Pepper is crazy strong. Maybe its because I use fine grind white pepper. Maybe coarse ground black pepper wouldn’t be so intense. I will do half a TBSP next time or a tsp.
3- I only used 2 garlic cloves and maybe would go to 3 but 7-8 just seems too intense. I have been trying many mediterranean recipes of late and I feel like they all over suggest garlic. I need to start using my better judgment like I did here with your falafel. Maybe I have particularly strong garlic…
I am sorry if this seems critical. These really are just my own notes but maybe they will guide someone else who is saying to themselves “A TBSP of pepper? Is that really what it says?” or “7-8 garlic?!”
A million thanks
Thanks for sharing your insights, Jen! Others will definitely find them helpful!
Hi Suzy,
So excited to find your website. I’m soaking my chick peas now and will make the falafel tomorrow for a dinner party tomorrow night. What type of oil do you use for frying?
Hi Fran, so excited to hear it! Enjoy. Frying oil options are many, I would say use one that you are comfortable with
I made falafels for the first time from scratch today, and ohhh boy!! I’ll definitely be making these again!! Even my sister liked them!
Awesome!!! Thank you so much for sharing
Love, love, LOVE this recipe! It’s the best. My Egyptian husband loves it too. I have to keep some frozen so he can have it on demand haha!
I had never made successful falafel before, they had always dissolved. Turns out, according to this, it was due to using canned chickpeas – so I was excited to try this recipe. Followed exactly, no changes – overnight soak, overnight chill. When I made the falafel balls I thought the mix would never hold together in the oil, it seemed fragile and moist. But it did perfectly. They are absolutely amazing!
Note: at 375F / 190C they got too dark outside before being done inside – 180C worked better for me.
Yay! I’m so glad the recipe worked for you, Luke!
Hello! I was thinking about trying this recipe soon, but I do not currently own a food processor. Is there any alternative way to blend the ingredients?
The key to falafel is in the mixture, so a food processor or a really good blender that will help you achieve the texture in the pictures will work.
I made this recipe added a little flour and one egg to combine it but still come out lovely and going to serve them with hummus,kasundi and flat breads
Sounds great! Thanks for sharing!
My third attempt making falafels and using your recipe my falafels were perfect!!! Delicious if a bit too large (need to get the special falafel spoon) Thank you so much for being so detailed 🙂
Well done! So glad the instructions were helpful!
I cooked mine in my air fryer and they are pretty good, although I am still considering deep frying them next time I make the recipe. I feel like deep frying will definitely make them fluffy where my air fryer kinda just toasted them. Great recipe though, thanks!!
Thanks for sharing, Melissa!
I have a bag of Roasted Split Chick Peas (Chana Dalia) that I usually use for Indian recipes. Can I substitute these for the chick peas?
Hi Michelle, in my experience you need to use plain dry chickpeas.
Michelle, I have tried it with Fava beans in place of chickpeas, so maybe your Chana Dalia will work, too? ?
My falafel dissolved in the oil. Disaster. I mean, REALLY DISSOLVED.
Hi Jason.Sorry to hear that. There are some specific tips on this listed in the blogpost and in the recipe notes. Very likely, the oil was too hot. You may also add 1 to 2 teaspoons of chickpea powder if the actual mixture was not holding up for you.
I made it exactly like the recipe, it was so good. My husband said it’s the best falafel he has ever had. I have some uncooked ones in the freezer that I plan on baking. Should I thaw them before baking, and how long should I bake and at what temperature? Thanks!
No need to thaw before baking. You can bake the falafel patties in a 350 degree F heated oven for about 15-20 minutes (until completely warmed through), turning them over midway. Use a lightly oiled sheet pan, and you might like to give the patties a quick brush of extra virgin olive oil before baking.
Hi Suzy. Wondering if you have any nutrition facts for these. Serving size? I noticed there were three in each of your presentations. I LOVE falafel. It has been sometime since I walked the streets of NYC in search of my favorite vendor!
hello there. The nutrition information is listed at the bottom of the recipe card. This recipe will make 24 patties (nutrition is per 1 falafel ball or patty).
Hello Suzy
I left the chickpeas and Baking soda to soak for 48 hrs as they were not soft after leaving overnight. They began to smell fermented and I noticed bubbles on the water is it still safe to use the chickpeas? We did have a very hot couple of days in London.
Hi, Neena! I don’t think I would use them if they have been soaking for a few days and smell fermented. For next time, 24 hours should be a sufficient amount for soaking. They will still have some crunch, but will blend fine in the food processor.
I made them according to your recipe which is great, I even added a little Mediterranean spice that took it up a notch. I believe it is an acquired taste I still do not like Falafel however my neighbor and his 3 kids loved them he said taste better than his mom. He said my crust is light not really thick mind you this is my first time making them. His kids if they do not like something they will definitely tell you. I wish I could post a photo they came out perfect. This was my first time making beans from scratch meaning soaking over night instead of the can beans. I do have some beans left over I guess I will make hummus which I do like. I am learning to cook
Mediterranean cuisine from your site. I made the salad with the herbs added feta yellow peppers best salad hands down..
Thank you for sharing, Deborah! If you don’t like them plain, you can always add them to a pita with some other veggies and maybe tahini or tzatziki sauce!
I did, I put mine in a pita bread with my nice herbs salad that you made and I love it with all the herbs feta and tahini which was nice store bought. It was beautiful I still don’t like but my my neighbors and family love, love them. Best part is I did not get heartburns like from the food truck. That is why I wanted to make them. Your recipe is perfect it just me I don’t like falafel… I love your site gonna make the Mediterranean Lime/cilantro chicken today.. I will tag you on IG son you can see the photo.
Sounds great, Deborah! Can’t wait to see!
Fantastic, held up great! You can also use a bit of flour if the mixture is a little too loose.
Thanks for the suggestion, Fausto!
Do I leave it out a room temp or in the fridge to soak.
Hi, Amy! I typically leave them out at room temp to soak.