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.
Can I use curly parsley instead of the flat leaf?
Sure!
Hi
Your recipe doesn’t say whar quantaties of dry chickpeas, could you let me know?
Thanks
2 cups 🙂
Amazing recipe! I’ve made it 3x already!
It’s quite a big batch…. So I freeze them and pop a couple in the oven when I want to eat some.
I love making these flat and round (1/2 in. Thick). Not in a ball shape. Don’t ask me why lol
LOVING IT and LOVE all your recipes!!
Thank you so much, Amelie!
Thank you!!! I love your gastronomy!! Greetings from Mexico! Thank you for your recipies! So easy to follow.
Thanks, Angelica!
Made them for the first time. I love the fact that the recipe uses so much fresh green herbs. I had to break the batch in two to fit it my Cuisinart food processor. Just mixed the two batches together when done. I used our Cuisinart air fryer at 375 F to “fry” them, 5 minutes each side. Sprayed a little oil oil on them prior to frying them. Tasted great and it pretty much cut the fat to close to zero! This is an awesome recipe. Thanks!
Thank you for sharing, Paul!
Thank you! These were fun to make. I used parsley and dill, no cilantro and they were still delicious. So glad we found you. My daughters and I made the homemade tahini and pita bread. EXCELLENT!! The tahini is now our sandwich spread. As for the pita, you are right, I can not go back to store bought. They are easy to make once I got the hang of it, but I wasn’t prepared for the length of rise. My kitchen was too cold so the first rise was 1 hour, but they were worth it. I made a larger batch and now have extra falafels and pitas frozen and ready when we want them. I also enjoy using fresh herbs. Thank you again.
Hi, Lisa! You have been busy :). Thank you so much for stopping by to share your experiences with the some of the recipes you’ve tried so far. I love to hear it!!
The recipe is perfect and tried couple of times. Suzy after first couple of batches of frying, my oil kept foaming and spilling out of the pan. I tried omitting baking soda but same thing happened.
Any solution please?
Hmmmm… not sure what could have gone wrong there. Your oil may have been too hot, or perhaps you pan was not tall enough?
OMG! These are so delicious! Addictive in fact!
I have had frozen falafels and falafels from a mix, but nothing compares to these ones made from scratch. I love the hint of dill in them. I did have a bit of a problem with them crumbling a little bit when I put them in the pan. I may try adding a touch of flour as they seemed kind of moist. Perhaps I didn’t drain the beans enough.
Anyway, these are a hit with me!!! Will definitely make them again. I ate mine with tzatziki sauce the creaminess was really nice with the crunch of the falafel.
Thank you for sharing, Sharlene!!
I made this recipe with very minor changes and it came out excellent. I’ve made falafel a few times and this recipe yielded the best results compared to others I’ve tried. This will be the recipe I use going forward. Thank you for sharing!
Changes for those wondering:
1) Omitted dill
2) Omitted sesame seeds
3) Toasted cumin/coriander seeds and ground them fresh
That’s it! Everything else the same.
Thank you for sharing your adaptations, Ben.
This is the perfect recipe I was looking for. I tried many recipes but this resulted just perfect
Thank you so much!
On the nutrition facts, is one serving one falafel patty? I have made these a few times and they’re lovely!
Yes… that’s correct. So glad you enjoy the recipe!
Just. Are this recipe and I’m wondering if the amount of black pepper is a mistake as it’s very strong. Haven’t cooked the falafel yet the recipe seems amazing though
Hi, Paula. The amount listed is correct, but you can totally adjust it to suit your taste if you feel like it’s too much.
I tried this out and it came out perfect! I skipped the baking powder and soda since the garbanzo beans were well soaked. The falafel came out crispy and did not soak up much oil either. I am never buying ready mixes again!
Yay! Thanks so much!
Easy to prep, a good choice to introduce children into a healthy diet.
I thought this tasted great before I cooked them and they disintegrated. I soaked for 18 hours and they seemed to hard so I boiled them for a half hour. Do you think I over cooked them? I really want to learn to make these as my family loves them!
Hi, Gail. It may be that you boiled them. Soaking for 18 hours should be adequate (they will still be a bit hard). Your oil also may have been too hot. There are several other great tips in the post that may help you out, so you may just want to take another quick look for next time. I do hope you give them another shot! Practice makes perfect with this one :).
This recipe melted into the oil. My egyptian friends are telling me their falafel is made with fafa beans or a mixture of hummus n fafa beans, but never all hummus beans. Why did this melt and why werent fava beans mentioned?
Hi, Vanessa! It sounds like your oil may have been too hot. There may be some tidbits you find helpful in the “Important Tips” section of the blog post. And yes, fava beans are used in Egyptian falafel. Two reasons I use chickpeas here: 1) They are far more readily available than the particular fava beans used in Egyptian falafel 2) My husband’s family are from the Levant and chickpea falafel is what he grew up on and I’ve learned a good deal from my mother in law. I hope you give this recipe another try!
First time making this and even though I was missing 1 or 2 ingredients, the rest of the ingredients really carried the flavor. Overall, happy to say that for a first attempt, the falafels tasted authentic and yummy! Thanks for breaking it down so well!
Wonderful!! Thanks, Sheens!
There is no going back top remade falafel mix now that I know how good fresh herbs make this recipe.
This was the best falafel I have ever had. I had some difficulty when I fried my first couple falafel. They disintegrated immediately. I put away the batter(?) and chilled it over night to try again today. My partner found a tip to add an egg or a tablespoon of flour to help them hold together. I added the egg and 2 tablespoons of flour and it worked. yay!
I will be making this again and checking out the rest of your recipes. Thank You!
So glad the recipe ended up working for you! Falafel certainly takes a minute, but totally worth it!!