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.
Hi!
thanks for posting this!
I looked online and trouble shooted my falafel falling apart in the frying oil. It needed a binder — just a tad of flour, and to be fried in a basket at a lower temp (as you told another home chef). The other reason for the 3 stars, is that you have just way too much cayenne in this recipe (even though it is listed as optional). I followed it, even though I knew it was going to be too much, and I was right. I love spicy food, but this amount of cayenne overpowers all of the other flavors. I would say a quarter to a half teaspoon would do it.
Sorry Suzy, I give this recipe 1 star, I followed it to the letter, but the falafel was far too wet to form a patty and fell apart immediately. The dry garbanzos soaking overnight absorbed far too much water, even though completely drained of liquid before processing.
I am now stuck eating salad instead with the other dressing ingredients for dinner and throwing away the entire mess if I can’t figure out a rescue with flour or eggs or anything else to get the moisture out. Next time I attempt this, I will use a falafel mix instead of making from scratch.
Sorry to hear this, Aaron. I hope adding a little flour and egg to the mixture helped to bind it better for you.
Hi Suzy, I added dry garbanzo flour the next day and rescued them. The flavor was spot on, but the amount of moisture retained in the beans and other ingredients was the problem.
Great recipe. They held together very well and had great texture and flavor even though I was a bit short on the herbs.
Thank you for sharing!
Thanks, Sarah! Glad you enjoyed it!
This recipe for me always works perfect, and the beans are never too wet to work, but I do towel them off and then refrigerate them. Maybe try that. It’s not enough to drain like pasta, IMO.
Tastes great, but…it COMPLETELY fell apart. Very disappointing. The first batch was a mess, so I switched to another oan and used vegetable oil instead of avocado oil. I also used a little bit less. That worked better, but they were still crumbly. I was very unhappy while making them
Hi, Mercy. So sorry to hear about the falafel falling apart. I address this very issue in the post in a couple of places. When you refrigerate the falafel mixture, make sure the bowl or container is well sealed. But the main two reasons falafel would fall apart when frying are 1) if you used canned chickpeas instead of dry chickpeas (you need to start with dry chickpeas and soak them overnight) 2) the temperature of the oil; the oil needs to be gently bubbling throughout the cooking process, if the oil is too hot, the falafel will fall apart when they get in the oil. Some people have also found it helpful to add and egg and some chickpea flour in order to help the falafel bind better.
Amazing! I did it 2 weeks ago and it was perfect, now I tried again but i had to put a little bit of water because my food processor is not the best one D: anyway, what can I do to dry the falafels mix? 🙁
My falafel fall apart when I cook them, do you have any suggestions on what my be going wrong? Thanks!
I’m sorry to hear that, Nicole. Perhaps your oil was too hot? All the tips and tricks I have are listed as you see in the post (frying at a good temp, using a thermometer, adding eggs or chickpea flour).
Kinda bummed out that mine disintegrated in the oil. Dipped mine in ap flour and it got me through.
Hi, Janae! I’m sorry about that, always a bummer. That tends to happen when the oil is just too hot. Hope you give it another try sometiem.
great recipe but would recommend using egg
Hello Suzy!
I have yet to try your recipe. I used to buy the Trader Joe’s box mix but ever since I came across your YT It’s not longer on my shopping list lol! I used Canola oil to fry the Trader Joe’s falafels. Do you have a favorite oil for frying Falafels that enhance the flavors?
I also love your spice collection. I have a few and they have been on heavy rotation in my kitchen. Thank you!!
Hi, Maritza! I typically use extra virgin olive oil or grapeseed oil to fry my falafels.
Thank you for the recipe; I am confused about the proportions; it says to soak 2 cups dried, but when these soaked, it turns into 4 cups; do I use all 4 cups of the garbanzos after they have expanded or just 2 at that time.
You use all of the garbanzos/chickpeas that you soak.
Love the recipe! The first time I made it, it was fantastic!
The second and third time my patties disintegrated in the oil. I double checked the temperature. Do you boil the chickpeas first? Or no, dont boil?
Hi, Stephanie. You do not boil the chickpeas, just soak them.
Hello Suzy! I made this today and what a great recipe. I had a mechanical heart valve replacement in March and have been making your recipes for about a month. I am losing weight and finding that my sweet tooth has decreased because of the flavor in this style of cooking.
Thanks so much 😋
Sincerely Deb R
That is wonderful to hear Deb!!
The nutritional facts don’t say what a serving is. Please say how many balls is a serving in this calculation. Tgankd
Hi, Miriam. One falafel patty = 1 serving. Please note, the nutrition information is provided via a basic nutrition calculator and is really a best estimate.
These are great. What is the nutritional value for this recipe please? Or per falafel?
Thanks
Hi, Miriam. If you scroll all the way down, the nutritional facts are at the end of the post (after the recipe card).
Made the falafel and they turned out awesome. Thank you!
Yay! Thanks, Susan!
This is my EVERYTHING as is your tahini sauce (been making it with water and herbs since forever – gamechanger!) Loving the falafel – made half the recipe and overcooked and it was dry – added 1 egg (sorry vegan friends!) and cooked as you suggested and they were incredible. I buy very little pre-prepared anything – have been known to grab Trader Joes falafel to keep in the freezer just in case – those days are forever over. Thank you for such fabulousness! PS – serious cook I am this is the first time I have ever commented on a recipe!
Thank you so much for the kind words, Eileen! 🙂
Great recipe falafel turned out perfect. We used tzatziki sauce to dip in. How long will cooked falafel last in the refrigerator?
Hi, Rhonda! They should be fine in the fridge for 3-4 days if stored in a covered container.
Hey! I’m making this on Wednesday, but it’s growing increasingly evident that I’m not going to find fresh dill, so I will have to use dried… How much would you recommend?
Hi, Reen. I would recommend a bit less than 1 teaspoon or so.