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.
How long should I bake frozen patties? Thank you for this recipe!
I would bake the patties from frozen still 350 degrees F for the same amount of time listed in the recipe and then check to see if you need to add more time from there.
Hi! This is my first time making it even trying falafel. I have two quick questions.
1) I accidentally put the baking powder in before refrigerating. Is that ok?
2) How would I go about toasting the sesame seeds?
Thank you so much for sharing your recipe!
Hi, Lydia! The falafel should turn out fine, even though you added the baking powder a bit early. As for the sesame seeds… they are usually available at the market already toasted. If you can’t find them, you can toast sesame seeds in a skillet on medium heat for about 3-4 minutes. No oil needed.
I cannot believe how delicious these falafel turned out! Thank you for the amazing recipe!
Easy to follow and thanks for sharing the tips.
My pleasure, Sughra! So glad the recipe worked out for you!
Hi Suzy, can I fry them in a air fryer? Any tips for doing so successfully?
Hi, Jay! I totally think it’s possible, although, I have never tried myself, so I don’t have any specific tips I can offer. Other readers have attempted this, though, so if you peruse through the comments section, you may be able to find some great advice!
What kind of oil do you recommend for frying?
Hi, Bettina! I typically use olive oil, but you can use any healthy frying oil you like that has a neutral taste. Grape seed oil, for example.
Thank you for this recipe.
My pleasure, Amanda! Enjoy!
My Falafel disintegrated in the fryer! Please help and tell me what I did wrong. I used dried chick peas, I did have to use the quick soak method because I misread and only had soak for 8 hrs but needed for dinner in only another 6 hrs. The flavor is there, but they didn’t fry, they disappeared! Thank you for any help. My daughter LOVES falafel and I am glad I made your chicken shawarma too, or her birthday dinner would have been a complete disaster! Your taziki and tahini recies were so easy and so yummy too.
Hi, Claire. So sorry to hear that. All the tips and tricks I have are listed as you see in the post. I’m thinking, though, in this case, the oil may have been too hot.
Hi there,
I’ve been excited to try this recipe! I soaked the chickpeas in water with a bit of baking sofa as you suggested, I also covered the bowl and let it sit on my counter. Approx 24 hours later, I wasn’t ready to make the recipe, so I let it sit for another 24 hours [48 hours total) and now the chick peas have a pungent smell. I think I’m going to toss and start over. I wanted to ask – do you think it was the length or time or maybe because I covered them? Is this typical? I’m assuming leaving them on the counter is ok.
Hi, Natalie! I would not use them if they have been soaking for a few days and smell bad. I think the reason for the smell was the length of time. 24 hours should be a sufficient. And, yes, leaving them to soak on the counter is just fine.
Hi,
Sadly my falafels also disintegrated while frying. I tried the oil at different temperatures and it kept happening, not sure what I was doing wrong. The mix was delicious however I ended up having to bake them to save me loosing them all.
Hi Suzy! I wanted to try your falafel recipe because I like to cook traditional and authentic foods. I made your recipe and everything looked good until I tried to cook them. After overnight refrigeration, the mixture was very dry and crumbly, so I couldn’t shape it into anything. Could you please tell me where I might have gone wrong? Thank you SO much for your help…I really want to try this recipe again! PS Your tahini sauce and simple mediterranean salad were superb!
Hi Jodi. Sorry to hear that. All the tips and tricks are listed as you see in the post. In the recipe notes, I mentioned eggs or chickpea flour could help with this issue.
Flavors are good but fell apart when fried? Help
Hi, Jill! If you take a look back at the blog post, there are some specific tips that address this issue. 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.
Ms. Karadsheh;
I have been hovering over your site for months, and when I decided to put a falafal dish on my menu for this week, I checked with you first. Thank you for sharing Mr. Bishay’s recipe with me (and for being diligent enough to record it!!)
As a Chef for over 30 years, I always try to go to an authentic source for a indigenous recipe; eating Quiche Lorraine at a cafe at the foot of the cathedral in Alsace; Black Forest Cake in Triburg or Veraci Vongole in Venice, I always try to go straight to the source. In this case, I could not get to the Middle East in time, so I’m glad that you are here sharing the authentic recipes with us.
I am currently the Chef at major university, and I cook for the President, who is from Lebanon and have very high standards. He ordered the falafel every day he was in this week! I made your Tahini as well, but added some of my preserved lemon to the tzaziki to give it a bit of a twist. Your falafel were the light and fluffy, crisp on the outside and full of aroma and flavor, unlike any that I can ever remember having.
Once I started reading the attached notes that you shared along with the recipe, I started to suspect that you might be more than just a beautiful woman with a cooking website, and those thoughts were definitely confirmed once I tasted your falafel! Thanks for giving us authenticity in these recipes and I’ll start looking around your site for some other dishes that might help to expand my awareness of the real food of the Fertile Crescent.
Thank you very much for sharing. I’m so glad you enjoyed the falafel recipe and really appreciate the kind feedback.
This was a very tasty recipe! I have a question. How many falafels should this yield? I only got 10 perfect golf ball sized falafels. I soaked a huge bag of dry chickpeas for 24 hours and once they were soft I measured 2 cups of soaked beans into the food processor. I am guessing this calls for 2 cups of dried beans because they were pretty wet but cooked up nicely nonetheless. Can you please clarify how many cups of dried chickpeas? Thank you!!!
Hello! This recipe typically yield 24 patties using 2 cups of dried chickpeas.
What is the reason not to use canned chickpeas? Does it not work, or is there extra oil or something? I only have canned chickpeas because I tried dried beans one time and it ended in a disaster.
I find that canned chickpeas cause the falafel to disintegrate in the oil most of the time. I’m sorry your last attempt with dried chickpeas ended in disaster :-/. You may want to read through the “Important Tips” section again, or even many of the comments to see if there is any info there that may help next time.
Hello: I want to comment not only on this recipe but on the many I have tried. I started out looking for a ratatouille recipe and stumbled upon the eggplant/chick pea stew. I made it and it was wonderful. Next I tried the recipes for tahini, tzatziki and humus, Humus with roasted red pepper AND garlic! Was a huge hit with the home made pita bread recipe. Then Canadian Thanksgiving rolled around and I wanted to explore more! I made your moussaka recipe, chicken souvlaki, and of course a number of mezze platters. I topped that off with saganaki. Of course the Tahini, Tzatziki and humus were repeated for this. The big hit was your recipe for baklava with pistachio, walnut and hazelnuts. What a huge hit that was! I haven’t made the falafels yet but I just know how much the family will love them! Next too, I am going to make the Jerusalem bagels! Thanks Suzy. I’ve never cooked mediterreandean food before. I am enjoying every minute of your website 🙂
Wow, Sandra! This has totally made my day! I’m thrilled that you are finding so many recipes that you enjoy here! I love hearing that you are having fun cooking away. It’s messages like this that really keep me going, so thank you!!!
Hi, I soaked the chickpeas for 24 hours and the water smells quite bad. Why is this?
They may have begun to ferment, unfortunately :-/
My chickpeas are still not soft, I added the baking soda and left it to soak for 24 hours. Any advice please?
The won’t be completely soft, Lauren. After soaking 24 hours, they should be good to go!