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.
Followed recipe exactly even when I had my doubts, I think the most important step aside from dried chickpeas is letting the mixture sit overnight, seemed slightly dry but the next day it was super moist, fried up perfectly, froze the rest uncooked for future meals.
Thank you for sharing, Pamela!
Hello Suzy , im a very amateurish cook . I followed your Falafel recipe to the letter including using Cayenne , and they turned out absolutely beautiful. I then made the Tahini Sauce with some parsley and again i wouldn’t change a thing . Cheers , Clinton Bingham (Australia)
Thanks, Clinton!
After having lived with Palestinians, I am a cruel judge of restaurant falafel and where I live now is sadly a falafel desert! After chatting with friends about what to make for Ramadan, I was dying for some good stuff so I found this recipe this past weekend. OMFalafel-Goodness!!! Easy and amazing. Huge hit with family & my colleagues. I will never use another recipe (nor order falafel within a 50 mile radius!) again! THANK YOU!!!
Hi, Jan! I’m so happy to hear this was such a hit for you!!
Can you convert this into grams please
Hi, Reshma. We try to include the conversion when possible. We do hope to provide a consistently better measurement conversation at some point, we just have not found the right tool yet for some recipes.
A teaspoon of black pepper, not a tablespoon, surely?
Hi, Dominic. 1 Tablespoon is correct. Spiciness level is a personal preference, though. This recipe is very forgiving, so you can totally adjust the amount of pepper to suit your taste.
I made these, followed the recipe exactly (made sure I used dried chickpeas, let them soak etc) and they turned out excellent. They rolled up nicely, did not fall apart, fried up great and tasted great.
Yay! I love hearing that. Thanks for sharing!
I baked these Felafel and they were dry and just crumbled. The recipe seemed to lack any moisture. Definitely requires a binding agent if baking. Used dry chickpeas which I soaked and followed the recipe exactly. I get a much better result with less ‘traditional’ instructions. I did like the flavour though. Thank goodness I made the delicious tahini sauce. It was needed.
Hi Suzy
I just finished making the falafel mixture. Popped it in the fridge. I want to prepare them ahead for an event on 13 May and freeze them. Actually I tried to make a patty or ball before putting the mixture in the fridge. I’m afraid it may not hold together. I followed your video and the mixture seems to be the right texture. But it feels dry. Please advise.
BTW- all the recipes look awesome. Doing the falafel with hummus, tzatziki and tabouli
Hi, Sarah! You can try adding 1 to 1 ½ tbsp of flour to the falafel mix or 1 egg to help it stay together better if you’re having issues.
Thank you Suzy
Hi Suzy great recipe, thanks so much for sharing. <3
Glad you enjoyed it, Sean!
Holy smokes! That was BOMB! They held together great while cooking! I made the tahini sauce just like you said too – that was killer too! i wouldn’t change one thing about either of these recipes. I’ll be making this over and over. Perfect! Thanks!
Awesome! Thanks, Randall!
I meant to give the recipe a great rating with my last question because like I said when I made them before they were delicious! Sorry for not including the stars in my question!
No worries! Thanks for the review 🙂
Hello! I have made this recipe before and they were delicious. This time I have been soaking the chickpeas for almost 2 days and they are still really hard! I don’t remember if they were like that last time, but it doesn’t seem right to me. I used the baking soda too and added more water. Can you advise if they are supposed to be pretty hard when they’re done soaking or do you have any recommendations? Thank you!
Hi, Lynn! The chickpeas really only need to soak 18-24 hours. They may go bad if you soak them too long. Yes, they’ll still be a bit hard after soaking for 24 hours. Hope that helps!
Thank you I’ll let you know how it goes!
These were delicious. The receipe was easy to follow
Thanks, Lamar!
Suzy…Greetings! Just found your website and my husband makes falafel all the time from a box — which I was determined to change. I followed your recipe (was left overnight in the frig till today) and the oil was 350 degrees for frying and the falafel disintegrated !!!! literally disappeared….when cooked in the oil. I had gone ahead and peeled the chickpeas (which I did for the hummus) and thought that might be the problem but the same thing happened to his boxed mix???? BIG mystery and was hoping you could shed some light on this. Also made the tahini sauce which was delicious. Looking forward to hearing your thoughts. Chicken thighs are brining for the one pot dish/meal going on the table this week!
Hi, Barbara! Sorry to hear that. All the tips and tricks I have are listed as you see in the post. In the recipe notes, I mentioned eggs or chickpea flour could help them stay together a bit better. Also, be sure you are not using canned chickpeas (and there is no need to peel them for this recipe).
This sounds delicious & I’m excited to try, as we try to reduce meat consumption for the family. I think even my kids will eat this, and they can be kind of picky. However, a question: You don’t mention peeling/shelling/skinning the chickpeas. Is this necessary? If so, what is the best process? Thanks!
Hi, Emily. No need to peel the chickpeas for this one. Only soaking is required.
Thanks so much, Suzy! We finally ate them tonight; they were delicious! I’ve been *craving* felafel for months but could find neither a restaurant nor a mix. Now I know I won’t need either. I had also never worked with dried chickpeas before; I’m glad I didn’t have to peel them!
I followed the recipe almost to the letter (forgot the sesame seeds and couldn’t get my hands on fresh cilantro–refuse to use dried); soaked the chickpeas with the soda for the full 24 hours, then chilled the complete mixture for another 18 hours. They fried up beautifully; my husband, our fry master, used our “fry” oil, a candy thermometer, and our deep dutch oven, and they turned out great!
I did notice when forming them (we did balls) that the mixture felt a little bit moist, so I made sure to pack them kind of tightly. I didn’t see it in your tips, but I feel that might have helped hold them together. I used a 1 1/2 Tbsp cookie dough scooper to get a consistent size and then just mashed them a little between my palms to tighten things up.
Thanks again for a great recipe!
I am so glad the recipe worked out well for you, Emily! Thanks for sharing your process!!
So easy, so good. I doubled the coriander and cumin after making one batch which, although good, just needed more “zip!” Have plenty left over to freeze and will try them baked next time with a spritz of oil. Thanks for this terrific recipe. They are crispy, flavorful, and satisfying. I also made the tziki and tahini sauce to accompany it. Yum!!
I made this recipe as I am trying to be more meatless at meals. Instead of frying, I baked the falafels–just at a slightly higher temperature as I wanted them to crisp up a bit more. They turned out so good! Thanks for an easy recipe to follow and one I will make again for sure.
Awesome! Thank you!!