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.
This has become my go to recipe for falafels. I have tried several and this one has become our favorite. It makes a lot, I cook enough for one meal and freeze the rest for later. The hardest part is remembering to soak the chickpeas the night before. I serve this with the tahini sauce and Suzy’s oven baked fries. Fantastic meal.
Thank you, Anne!
The video mentions baking powder but recipe calls for both baking soda and baking powder. The amount used in the video looks like a lot more than what is listed on the recipe. It seems I’m the only person asking about this part. Is it not really essential?
Actually both are needed in this recipe. Baking soda for soaking the chickpeas & Baking Powder for the falafel mix. Use the amounts listed in the recipe and you will be good to go :).
I can’t wait to make this. I only recently bought a food processor specifically to make your creamy hummus (outstanding!) so this seems like the next logical step. Thank you.
Awesome! Enjoy!!
I am planning on making these later this week (I am SO looking forward to them!) and was wondering if these might work in an air fryer as opposed to deep frying? Thank you!
Hi, Becky! Other readers have had success with these in the air fryer. Here is what one has suggested: air fry at 380 degrees F for 10 minutes (pause and flip halfway though). Don’t forget to preheat your air-fryer. Hope that helps!
Thank you so much! Can’t wait to try them!
I had to come back and let you know I really enjoyed these! I will say, I did not like the result with the air fryer method. Thankfully I did a test run with a couple of them first, so I went ahead and fried the rest. So glad I did! I made your pita recipe and had the falafel that way. So delicious!
I just began following the Mediterranean way of eating and am loving everything I’ve made from your site so far. Thank you so much for the recipes!
Thanks for sharing, Becky!
Hello, I was wondering, do you use dill pickles with these wonderful Falafels?
Hi, Judith! No, I have not used dill pickles with falafel before.
I topped my falafel With dill pickles sliced thin lengthwise. It was delicious.
A real winner. I’m no stranger to attempts at great falafel. Aside from an elderly gentleman with a falafel cart near New York University, these falafel that I made yesterday were the best I’d ever had. I didn’t have sesame seeds but will use those next time. I happened to have Aleppo pepper on hand and used it in place of cayenne. Mostly minor inconsequential changes. The volume of fresh herbs really makes the difference. Recipes I’d tried before this used far less. I’d like to hear your comment about how to make these for people that have smaller food processors. Have you ever successfully did this in 4-5 batches and mixed them in a bowl at the end to combine?
Hi, Mark! I’m so glad you loved the recipe! I have made this recipe successfully in 3 batches, then combined, and it worked well. I feel like 4-5 should be okay. Although, if you’re planning to make a bunch to freeze, remember that it’s best to consume them in a month or so.
Best recipe ever! Thankyou!
Wow! Thank you so much, Marilyn!
Made these completely without oil and baked them. Just loved them. They were the closest thing to what I used to get at a restaurant that fried them. I would like to know how long can they be frozen for?
Thanks,
Rosalie
Love your hummus also!
You can freeze them for up to one month.
What kind of oil do you recommend for frying these in?1
I typically use olive oil, but grapeseed oil is another great option.
Hi! Are we looking at 2 cups of chickpeas before soaking or after they are soaked? Since the size and quantity of it changes after soaking. Thank you!
Hi, Janki! It’s two cups pre-soaking.
So delicious! Thank you for this wonderful recipe! I have been soaking garbanzo beans for days and tonight my daughter and I fried these up, with Egyptian music playing in the background. What a joyful experience! Thank you again for sharing this recipe! I will check out more recipes on your site.
Wonderful! Thanks, Kelly!
Are the nutriton facts per falafel?
Yes. That’s correct.
One tablespoon of black pepper? Why do you hate us? One teaspoon was more than enough. Also why is baking soda in the ingredient list but appears no where in the recipe?
Hello! Our family enjoys the 1 Tablespoon of pepper, but you can certainly adjust that to suit your taste. And the baking soda is added as stated in step #1 of the recipe as part of soaking the chickpeas.
Hi Suzy. I made falafel and they looked great but i felt that the taste had a hint of rawness in it. What do u think I did wrong?
Hmmm… hard to say. They may have been too big, or maybe just not cooked long enough?
Wow! This is phenomenal and will be my go to recipe. I’ve never successfully made these. I also haven’t tried many times without a mix. Soaking the beans is really the way to go. Mine were hard after soaking 18+ hours which I wasn’t expecting and turned out to be just fine. Loved these!! Thanks for sharing your recipe.
Also, I skipped the sesame due to allergies and it’s still fantastic.
So glad it worked out for you, Emily!
This turned out great. I have tried a falafel recipe before using canned chickpeas and it was terrible. I got fresh, soaked the beans overnight. It has a strong pepper flavor. I will most likely cut the pepper measurement by half or 3/4 next time. I was able to ball them up into shape right out of the food processor. I put them on a cookie sheet with wax paper and stuck them in the refrigerator for about 2 hours before frying. Definitely keeping this recipe and maybe change up a few things for taste preference. Thank you for sharing this. Won’t be buying frozen boxed falafel anymore.
Awesome! So glad you enjoyed it!!
I made this today and it was delicious! I had low expectations because I’m no a big fan of chick peas but oh wow it was incredible, I added some more spices like garam masala and more cumin, but wow it was great! Took me a long time with the food processor, it was a big pain, but so so worth it!!! I also tried the air fryer, it’s good but too dry..
Thanks for sharing, Alejandra.
Hi Suzy,
We love every recipe from here that we’ve made! I want to make falafel later today but forgot to soak the chickpeas overnight. Will the quick soak method in a pinch? (bring to a boil for 1 minute, then soak for an hour or so?)
Thank you!
Amy
Hi, Amy! I’m sorry I can’t be much help here…. I’ve never tried the quick soak method with this recipe.
Sorry one more question, its safe to soak them overnight not in the fridge then, just at room temperature?
Hi, Lauren! I have soaked at room temperature with no issues.