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
Browse our vegetarian recipes collection for more meatless ideas! For all recipes, visit us here. And be sure to view our collection of Mediterranean diet recipes.
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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.
Hello Suzy,
Great bunch of recipes! Looking for coming back and sampling so many more of your goodies. Quick question for you is “Do we have to take off the hulls or skins of the beans?”
Hi there! I know you already received my answer by e-mail..but for the sake of others here, you do no need to take the skins off. Enjoy!
A muito tempo procurava uma boa receita de Falavel!! Encontrei !! Esta receita é tudo de bom experimentei já por duas vezes e ficou ótimo ! Parabéns pelo site !
Thank you! I do not speak Portuguese…so grateful google translated this for me. Glad you enjoyed it!
Can’t thank you enough! This recipe along with our added variants(mexican) has been a delight for our 30 day vegetarian trial. I’ve found that the soaked beans, if air dried long enough, don’t need to wait once seasoned before being shaped to be fried or baked. I must say this recipe was also a GREAT basic recipe, as we didn’t follow it to perfection. I don’t understand any complaints. Today is the day to celebrate the 30 days no meat with meat and my only desire, that I acted upon, was to check this recipe and have a falafel pita. Thanks a million once again.
Rachel, I am so glad to hear this! Thank you for taking the time to share. Congrats on your vegetarian challenge. Honored that you shared with me. Hope you’ve found more recipes to try!
I love getting falafel from my local donair shop but can’t wait to try to make my own. Thanks for the recipe!
Great, Matthew! Be sure to use dried chickpeas and soak them for a good amount of hours 16-18 hrs or so…Enjoy!
Why use coriander if you’re using fresh cilantro?
Thank you.
Karmah, great question! I find that coriander adds a deeper earthy flavor…together with cilantro, the flavors are more interesting and intense. Hope this makes sense.
Coriander is the seeds from the Cilantro plant, different taste from foliage
I lived in Riyadh Saudi Arabia for 8 years and this type of food is among my favorite. We used to have falafel sandwiches for breakfast and they were beyond delicious. I would love, love, love to try this recipe but darn it-we are totally off of fried food because of some health issues. It doesn’t stop me from remembering how wonderful they are!
Sue…I’m so glad you found my blog! You can totally bake these falafels…see the recipe notes!
I tried to make falafel a few times but only once it worked out well. Not sure what my mistake was but I think I didn’t put enough oil in the pan, so they were falling apart. I will try your recipe following the instructions next time!
I usually encourage people adapt my recipes to their liking, but when it comes to this falafel recipe, it’s really one where following it step-by-step is important. Hope it works out better next time! In the comments below I point to a few factors regarding why falafel might fall apart: 1) be sure to use uncooked chickpeas and follow the instructions for soaking 16 hours or so…canned chickpeas will not work, the falfel will always fall apart if you work with canned chickpeas. 2) The oil temprature…it needs to be hot, but not too hot that the falafel starts burning on the outside and break apart! 3) As you pointed out, you do need quite a bit of oil, or a deep fryer
Thank you so much!! They came out perfect , they stay together, for anybody that tries this , don’t skip the dry the chickpeas before you put them in the food processor , step. My twist …I put some green onions in it , and replaced the sesame seeds with hemp seeds, for extra protein content.
Using the dry chickpeas (soak them, of course) is key here! Thanks so much for stopping in. Glad you enjoyed it!
Is this Lebanese recipe?
It is a Middle Eastern family recipe, Neela! Thank you for stopping in.
Hello – this recipe looks perfect. I can’t wait to try it. Quick question about freezing: can you cook the felafels from frozen, and do they come out a bit dry if you do it that way, or are they nice and moist? I am trying to avoid dry felafels!
Great question. So the short answer is yes. If you have the falafel patties already frozen, you will want to cook them while frozen actually. Make sure the oil is gently bubbling, you don’t want it to be too hot so that the outside browns leaving the middle frozen. Hope this makes sense.
I was looking for a traditional recipe when I came across these. They look just amazing! Thank you for sharing.
Hi Liz! Glad you happened upon my falafel recipe! Hope you give it a try soon.
Thank you Suzy for this recipe! Since I moved, I’ve been craving the food of my favorite restaurant- which had phenomenal falafel. So glad I discovered your site from pinterest! I’ll be making these tonight.
Great, Laura! I am glad you found my site! I would make sure you are using dried chickpeas that have been soaked in water for this falafel recipe. Some have used cooked chickpeas or canned chickpeas which will not work here. Let me know how it turns out!
Hi Suzy, Found your blog by accident two weeks ago and have been reading all your recipes very carefully so I don’t miss anything. I have a question, when you use Parsley, do you use the flat leave or the curly leave one. I made your Fattoush recipe tonight and it was fantastic! I will be trying to make Falafel this weekend so I wanted to make sure what type of parsley should I use. Thanks and congratulations for an excellent blog.
Good question, Jules! Either kind of parsley will work, but I prefer Italian flat leaf parsley which has a bit more flavor and easier to work with, in my opinion.
I am frustrated. I put together the falafel recipe including soaking chickpeas for 3 days. It smelled fermented which is supposed make them healthier. I then put them in my blender and mix well. I added all the seasoning, refrigerated it overnight then tried to make patties. The mixture did not hold together. I was so hungry I fried a couple and kept pressing with my spatula. It was very thin and I browned it and ate with hummus and tomato. It was awful. What can I do with the mixture?
Colleen, here are a few thoughts:
1) Assuming that you worked with dried chickpeas, you really only need to soak them for 18 consecutive hours. You mentioned soaking them three days (72 hours), I suspect the chickpeas won’t have much texture or hold after that. Make sure you drain them completely and dry them well before proceeding with making the falafel mixture.
2) To mix with the herbs and spices, you only need to pulse 30-40 seconds at a time to achieve the right thick texture. In some variations (see recipe notes), you can add a little flour or 1 egg to help hold it together if you need to; I typically don’t and have not had any trouble.
3) You want to make sure the oil is heated on medium-high achieving a soft bubble before you begin frying the flafel patties. You want the oil to be hot enough, but not too hot that the falfel mixture disintegrates.
Hope this helps! Thank you for sharing.
Hi
Your ingredients list 1/2 Tbs of baking soda, but you instructions mention adding it to the mixture before cooking and adding it to soak them .
Do I use the same amount?
Thanks
Joe
Hi Joe,
The ingredients list 1/2 Tbsp baking soda which is what you add to the water early on. 1 tsp of baking powder (not baking soda) is actually what you add to the falafel mixture just before you are ready to fry. Hope this helps!
Hi Suzy
I’de miss-read the info, just finished prepping the falafel 🙂
So looking forward to cooking that later today.
Thanks
Joe
Good deal, Joe! Eager to hear how it went!
Hi there
I’ve just prepared a batch of the falafel mixture and plan to split it in half to try one half with the added egg just to see the difference.
I’m going to freeze both mixtures, so I was wondering when to add the egg and also the baking powder and sesame seeds as I won’t be frying them immediately.
Thanks 🙂
Good question, I would say the egg needs to be mixed with the remaining ingredients to form the mixture. The baking powder and sesame seeds are usually added just before you are ready to fry. Main thing is to use uncooked chickpeas as instructed here. Best of luck!
Hi sury
I forgot to use sesame seeds and baking powder at the time of frying does it make any difference.
The sesame seeds are optional. The baking powder does help in keeping the falafels fluffy instead of real dense. I’m hoping it still turns out tasty for you.