Homemade Crispy Falafel Recipe

Name: Homemade Crispy Falafel
Prep time: 75 min
Total time: 95 min
Ingredients: 2 cups Dried chickpeas (don’t use canned or cooked *read notes); 1 Onion (small); 4 Garlic cloves; 1/3 cup Parsley; 1/2 cup Cilantro; 4 tablespoons Flour/breadcrumbs (or chickpea flour for a gluten-free version); 1¼ teaspoon Salt; 1/4 teaspoon Pepper; 1 teaspoon Cumin; 1 teaspoon Paprika; 2 teaspoons baking soda; Oil for frying; Pita bread; Fresh salad; Tahini sauce

5 from 2 votes

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These crispy and flavorful Falafel balls are a delicious vegan street food, popular in Middle Eastern cuisine. Made with chickpeas and aromatic spices, they’re a perfect high protein lunch or light dinner.

Falafel is a popular Middle Eastern food, made usually with chickpeas or broad beans, and flavored with a delicious mix of spices. They’re commonly fried and served with freshly baked pita bread, but it’s also possible to bake or air-fry them for a lower-fat option. Instead of single balls, you can also turn them into a Falafel Burger.

Video Recipe 📹

Watch the full video recipe to learn how to make the best crispy Falafel recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Table of Contents

Why you’ll love this recipe

🥚Simple Ingredients: You only need a handful of main ingredients and spices to make this homemade falafel recipe.
👨🏻‍🍳Versatile: You can serve falafel with a light salad, or pita bread for a more traditional meal.
🙌High Protein: Chickpeas are high in protein and nutrition, making falafel a perfect high protein meal.

What is Falafel

Falafel is a deep-fried ball made of chickpeas, herbs, and spices, common in Middle-Eastern cuisine. It’s usually served with salad or pita bread, and topped with pickled vegetables and sauces.

Falafel is eaten throughout the Middle East and is a common street food. Falafel is usually made with fava beans in Egypt, with chickpeas in Israel and Palestine, or either just chickpeas or a combination of both.

Substitutions and Variations

While this is the traditional recipe for falafel, you can make some variations to customize it.

Different Legumes: While chickpeas and fava beans are the popular choices, you can also try them with lentils, or black beans.
Gluten-free: If you want to make gluten-free Falafel, use chickpea flour instead of flour and breadcrumbs.
Spices: Try a different combination of spices, such as turmeric, sumac, or even harissa for a spicy version.
Herbs: Add more herbs, like mint, or tarragon, for another boost of flavor.
Stuffed: Stuff the falafel with a bit of Feta cheese or goat cheese for a cheesy stuffed version.

How to Make Falafel

adding breadcrumbs to the falafel mixture.

Put the chickpeas in a large bowl over them by about 2-3 inches of cold water. Let soak overnight, then wash and drain.
Put washed and drained chickpeas into a food processor, add garlic cloves, onion, parsley, cilantro, baking soda and spices. process until smooth but crumbly.
Remove falafel mixture from the fridge and using wet hands shape into 1-inch balls.
Fry the falafels in batches, 4-6 at a time. Until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel.

Can I Use Canned Chickpeas to Make Homemade Falafel?

It is not recommended to make homemade falafel with canned chickpeas because they are too soft and can cause the falafel to fall apart when frying. Traditional falafel is made with soaked but uncooked dried chickpeas, which give it the right texture and crispiness. If you must use canned chickpeas, drain them well, add flour or breadcrumbs as a binder, chill the mixture before shaping, and consider baking or pan-frying instead of deep-frying. However, for the best results, stick to soaked dried chickpeas.

Why Not Use Canned Chickpeas?

Too Soft – Canned chickpeas are already cooked, making the falafel mixture too wet and mushy.
Won’t Hold Together Well – The falafel might fall apart when frying because the starches that help bind it are already broken down.
Texture & Taste – Traditional falafel has a crispy exterior and a fluffy, slightly grainy interior. Canned chickpeas can make them dense and pasty.

Troubleshooting

If your falafel falls apart while frying, the mixture may be too wet. Add more flour to make the dough more compact.
If your falafels are too dry, there might be too much flour or chickpeas might be overcooked. Add a little water or tahini to the mixture to get the right consistency.
If falafels don’t get crispy, perhaps the oil is not hot enough. Use a kitchen thermometer to get the oil to the right temperature before frying.
If your falafels taste blend, adjust the seasonings of the mixture to taste.

Make Ahead and Storage

You can prepare the falafel mixture in advance and fry them at the last minute before serving. Don’t fry them too long in advance or they’ll lose the crispiness. They’re also better served warm and should not be reheated in a microwave.

You can store leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze them, I recommend freezing before frying.

falafel covered in sauce in a pita bread.

Common Questions

What is falafel made of?

Falafel is made of chickpeas, herbs (cilantro and parsley) and a mix of spices to give them their characteristic flavor.

How do you cook falafel?

Traditionally you need to deep-fry falafel to get the crispy exterior, though you may also try to bake or air-fry falafel.

Can I bake falafel instead of frying?

Yes, you can bake falafel instead of frying! Bake at 375°F (190°C) for 25–30 minutes, flipping halfway. They won’t be as crispy but will still be delicious.

More Recipes

If you enjoyed this Falafel recipe, you’ll also like these other Middle-Eastern recipes: