My family’s authentic falafel recipe is made with soaked chickpeas, herbs, and spices. You can bake them in the oven, pan-sear them on the stovetop, or use an air fryer.
This homemade falafel recipe was handed down to me by my Egyptian father. He called them ta’amea and loved making them because they reminded him of his own mother, still back in a little village in Egypt. They brought him so much comfort. Today, they do the same for me—transporting me right back into my parents’ kitchen when I was young.
Food is deeply personal and becomes rooted in us at a very young age. For most of us, our comfort food is what we grew up eating – the special meals our parents made for us in celebration, but especially the simple daily meals we ate together as a family. After I moved away from home, my dad’s falafel and my mom’s tabouli were what I missed the most and looked forward to every time I came back home to visit.
What is Falafel?
You may be wondering… what is falafel? Falafel is a flavorful mixture of soaked chickpeas (or fava beans), fresh herbs, chilies, spices, onion, and garlic that are shaped into little balls or patties and typically deep-fried. We prefer pan searing, baking, or air frying for a healthier option. Falafel is typically served in a pita sandwich along with tahini sauce, tzatziki, tomatoes, cucumbers and pickled turnips. They are also often served as part of a mezze platter. *Traditional falafel is made with dried chickpeas (or dry fava beans) that have been soaked in water overnight. This is what gives falafel its unique texture.
What does falafel taste like?
Falafels taste savory, herby and nutty with a deliciously crispy exterior and tender center. Garlic, onion, and fresh chili peppers give them depth of flavor with a little bit of spicy heat.
WATCH: How to make Falafel
Falafel Ingredients
- Dry chickpeas (not canned) – Authentic falafel is made with dry chickpeas that have been soaked but not cooked. * Using cooked or canned chickpeas will result in mushy falafel- with no texture. Authentic Egyptian falafel can also be made with fava beans or a combination of both.
- Cilantro (or parsley)- Falfels have a greenish hue to them because they are loaded with herbs!
- Small onion and garlic cloves- both add great punchy flavor and depth!
- Green Chili Pepper (jalapeno peppers, serrano, or sub cayenne) add fresh “heat”. Feel free to go light or make them more spicy.
- Spices: Ground coriander, ground cumin and a teaspoon of salt.
- Baking powder – give them a lighter interior
- Extra virgin olive oil – so they don’t get overly dry and crumbly.
How to make Falafel
STEP ONE: Soak dry chickpeas overnight in a bowl of ample cold water for 8-24 hours, until they double in size. Drain them well, and pat dry. I often just spread them out on a sheet pan and let dry completely.
STEP TWO: Place the chickpeas and the rest of the ingredients in a food processor and pulse repeatedly (do not blend), pulse -pulse- pulse, scrape down sides, and pulse again, until combined, but not overly smooth. Don’t over blend- you want to be granular, not smooth like hummus… and should look something like this below. You must pulse, scrape sides, and repeat a few times to achieve this.
STEP THREE: Refrigerate for 20 minutes (right in the food processor is fine) and then, using wet hands, form into tight golf ball-sized balls, compressing them tightly with your two palms. The dough will seem wet; this is okay; just compress it tightly. No need to add flour.
STEP FOUR: Cook the falafel. Heat a skillet, with high-heat oil, over medium heat. Without crowding, carefully place falafels in the warm skillet, pressing down to flatten slightly. TIP: Do not move them or fuss with them; just let them develop a crust. Letting them develop a golden crust, will allow them to naturally release themselves from the pan. This goes for almost anything you are searing or frying.
See recipe notes for BAKING the Falafels or air frying them!
When deeply golden, use a thin spatula to turn them over.
Remember, wait until they form a crust before moving, that way they will contract and release themselves from the pan.
STEP FIVE: Place the falafels that are done, uncovered in a warm oven while you cook the rest. This will warm them all the way though, activating the baking soda, giving them a little lightness.
Best Falafel Recipe Tips
- Falalfels are elevated when served with something creamy ( like tahini sauce) and something pickled (like pickled red onions). Always keep this in mind.
- My favorite way to eat falafel is to make a falafel sandwich: Warm-up pita bread, slice the very top off inch off and open it up, leaving the edges intact. Spread both sides with the Tahini yogurt Sauce , add a few warm falafels, sliced tomato and cucumber, tahini or tahini yogurt, pickled onions or pickled turnips. Add hot sauce if you like! I love adding this Lebanese Slaw to the pita sandwiches too!
- If you are on a gluten-free diet, or just want to try something different, falafel salads or falafel bowls are a good alternative. Use any greens and toss in your favorite veggies (tomatoes, cucumber, bell pepper, olives). Dress it with olive oil, lemon juice, salt and pepper- then top with warm falafels and a side of Tahini Sauce. Here is our Falafel Bowl for more ideas!
- To reduce oil, feel free to air fry or bake- see recipe notes for directions.
What to serve with Falafel
Serve Falafel as a sandwich stuffed into warm pita bread with pickled onions, yogurt tahini sauce, tomatoes, cucumber, and zhoug. You can also create a falafel bowl like the one shown here, or serve it as part of a mezze platter with any of the Middle Eastern sides below!
Falafel Sauce
My favorite falafel sauce is our tahini yogurt sauce- it is so good and vegan-adaptable!
Storage
Cooked falafels will keep up to 4 days in the refrigerator in an airtight container and can be reheated in a warm oven or toaster oven. They can also be frozen for up to 3 months.
Meal Prep
The falafel “dough” can be kept in the fridge for up to 4 days (in a sealed container) and you can cook falafels as needed throughout the week.
One thing I encourage you to do is to learn how to cook the dishes that comfort you, from the people who made them for you (if possible). It is one of the best gifts you can give yourself. Truly.
When I feel homesick or lonely for my parents, I make these falafels and feel comforted. ✨
xoxo
More favorite Middle Eastern Recipes!
Falafel Recipe (Best Homemade Falafels)
- Prep Time: 12 hours
- Cook Time: 30 mins
- Total Time: 12 hours 30 minutes
- Yield: 10-12
- Category: vegan, main, gluten-free
- Method: stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Description
How to make the best authentic Falafel from scratch using soaked chickpeas (not canned) with Homemade Pita, Creamy Tahini Sauce, Pickled Turnips, and Cucumber Yogurt Sauce *Chickpeas need 10-24 hours of soaking time. I recommend making a double batch. See notes for an air-fryer or baked falafels.
Ingredients
Falafel Recipe
- 1 cup dry chickpeas (yields roughly 2 cups soaked), soaked 10-24 hours
- 1 1/2 cups cilantro, packed (stems ok) or sub-Italian parsley
- 1/2 cup white or yellow onion, rough chopped
- 3 large garlic cloves
- 1/2 of a jalapeno, seeds ok (add the entire thing if you want a little kick)
- 1 tablespoon ground Coriander
- 1 tablespoon ground Cumin
- 1/2 teaspoon baking soda
- 3/4 teaspoons kosher salt
- 2 teaspoons olive oil
- Oil for cooking- olive oil, spray olive oil, avocado oil
Instructions
- Preheat oven (or toaster oven) to 375 F.
- Soak: Cover the dry chickpeas in a bowl of ample cold water on the counter for 10-12 hours or up to 24 hours in the fridge. They will swell into 2 cups. Place in a strainer, drain well, pat dry with a towel for extra dryness. (Wet chickpeas will be more difficult to fry.)
- Blend: Place onion, garlic, cilantro, and jalapeno in the food processor and pulse until chopped. Add the 2 cups of the soaked, raw chickpeas, salt, spices, and baking soda, pulse again 10 times, scrape down sides, then add the olive oil, and process 10 seconds, until it is well blended but still coarse like sand. Don’t overwork it- this should not be smooth but coarse and granular for the best texture.
- Form: Using damp hands, carefully form 12 round ping pong-sized balls in your hands, compressing them into a tidy ball. Place on a sheet-pan. The dough will feel wet and delicate, and this is completely OK.
- Pan sear: In a non-stick pan or well-seasoned cast iron skillet, heat 2-3 tablespoons of olive oil on med-high heat until it sizzles when a pea-sized falafel is dropped. Turn heat to medium. Place them carefully in the hot oil, (they are fragile but should hold together just fine) slightly press down, and do not move them until they develop a deeply golden crust (this crust will ensure they naturally release themselves from the pan). Using a thin metal spatula, carefully turn them over. Lower heat if necessary. Sear the other side. Each side will take about 3-4 minutes. Cook in batches, not overcrowding. Place falafels in the oven while you cook the remaining falafels to cook them through. Keep them in a warm oven until ready to serve.
- Falafels can be cooked ahead, frigerated, and reheated in the oven. Alternatively, the falafel “dough” can be made ahead, refrigerated, and used throughout the week.
- Serve with pita bread, tahini sauce, or tahini yogurt sauce (my favorite), sliced tomatoes and cucumbers, fresh cilantro and pickled onions.
Notes
Do not use canned or cooked chickpeas- not the same.
Try Fava Beans: Feel free to use soaked fava beans- or a combo of both- also delicious!
Baking instructions: Preheat the oven to 375 F. Place the falafels on a greased parchment-lined baking sheet. Brush or spray the tops with olive oil. Bake for 12-15 minutes, then flip and bake for 10-15 more minutes or until golden. These can be cooled and frozen.
Air Fryer Insturctions: Preheat the air fryer to 375 F. Place falafels on a greased grate and spray with spray olive oil. Air fry 5 minutes, turn over, then air fry until golden, another 2-3 minutes.
Meal Prep: The falafel mixture can be kept in the refrigerator and pan-seared “to order”. For example, I’ll often make a double batch and just store the bowl of falafel mix (covered) in the fridge for the week, pan-searing as needed.
Pickled Turnips: Peel and thinly cut turnips and use the pickled veggies recipe. Add a tiny sliver of beetroot to get a lovely pink color!
Tahini Sauce: To make your tahini sauce even creamier- stir in a couple of tablespoons of yogurt.
Nutrition
- Serving Size: 2 falafels
- Calories: 246
- Sugar: 4.7 g
- Sodium: 510.1 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Carbohydrates: 47.9 g
- Fiber: 5.9 g
- Protein: 11.8 g
- Cholesterol: 0 mg
These were the most flavorful, moist/light falafels I have ever had. I used dry Fava and Chickpea combo, with some fresh raw Fava,( because I had some). I will never order out for falafel again! Thanks.
Thanks Joseph, glad you gave this a go! This is the way my dad made them and he would use favas too! So delicious!
Your falafel recipe is better than mine !
Thanks you
Wow Bev. Thank you for circling back and rating this for us. Very Appreciated!
Oh my goodness, I’m hooked! So easy & delicious. I paired with your tzatziki sauce (also wonderful) & baked them. They came out perfect. I only made a single batch, but should’ve done a double. Thank you!
Yay, so happy you enjoyed!
This recipe made my week! I have made falafel many times, using recipes that called for canned or cooked beans, but I knew that was not authentic. My husband and I were both happy with the results, but I just assumed I’d never be able to make restaurant quality falafel at home. Until I saw this recipe. I knew Sylvia would not let me down. I followed it to a “T” except used fava beans (yes, I really did peel 4 cups worth of fava beans!), and my husband and I were both thrilled with the results! I am now a falafel expert after making one batch. Sylvia, you are an amazing legacy for your father! Thank you so much for passing this along. Now, a couple of questions: 1) do you ever add pistachios to this recipe and if so, how does it change? 2) I want to freeze some, should I freeze uncooked patties or cooked patties?
Hi Patricia! Glad you enjoyed and love tht you used fava beans! YUM. I would freeze cooked falafels. Haven’t tried them with pistachio but sounds yummy!
Hi Sylvia! I made these a few months ago and loved them. I baked and froze a second batch. Should I defrost the frozen falafels before heating? Reheat covered or uncovered? At 375?
Thanks !
Hi Pat, I would reheat them uncovered so they crisp up a bit. 🙂
Tasty!
They just fell apart when forming and cooking!
Hi Lou, they are tender, but if you compress them togeher in your palms, they should stick together?
I will make them again as they are delicious
Wonderful!
delicious and perfect. Process till chicpeas are ground to mustard seed size for patties that stay together. Also pat dry rinsed cilantro.
Perfect tips, thanks Ann!
PS – I switched those weights around. It’s 16 grams in this version and 60 in the other.
thanks Mary- got it!
First of all, this is excellent! I wish I had followed your advice and doubled the recipe – it would be great to have some ready in the freezer. I baked them for use in your falafel bowls and they came out great.
BUT, a comment with regard to the ingredient section of the recipe. I tend to go by weights. 1 cup of cilantro is listed as 60 grams in this version of your recipe, and as 16 grams in the otherwise-identical version in your falafel bowl recipe. I packed a one cup measure and got 40 grams. After forcing more into the cup, I ended up using 50 grams. The product tasted great, but was definitely “greener” than your photos in the recipe.
Thanks Mary! Appreciate your notes here!
Really enjoyed these. I find that chilling the dough overnight in the fridge in an airtight container helps keep them from falling apart when I form the balls and pan sear them.
Glad it worked out!
Does your recipe call for baking POWDER or baking SODA? In the ingredients you list baking soda but in Step 5 you refer to baking powder. I’ve made falafel before using baking powder.
Sorry about that confusion Deborah, baking soda is what we use. Recipe is updated!
Love this recipe & made it in the air fryer. Thank you for a great recipe.
Oh great idea!
Great flavour and texture! Only thing is that many pieces broke during frying (even though I tried hard to compact the patties with wet hands before putting them into the pan and they felt wet enough).
Used 1 full tsp each of cumin and coriander powder as I roast and grind the seeds into powder ans keep them in my freezer for use anytime. Enough flavour with a tsp each.
The conversion into metric may not be accurate – 16 g of parsley is not 1 US cup. 40 g parsley =1 US cup.
Will make it again soon, I’m determined to get it right 😉
Thanks Su! Thanks for pointing out the metric conversion- it is so often inaccurate- very frustrating. Yes the falafels are quite delicate. But adding any filler just dilutes the flavor I think.
Recipe is easy and yields tasty falafel. My guests and husband all liked them. I would like to add a bit more flavor/complexity. If I add more cilantro or parsley will that introduce too much water? I used all cilantro, would mixing parsley and cilantro add more flavor or less?
Yes, You could try that. Sometimes I’ll add mint too! Some folks add more salt, and that may help bring out the flavors.
can the falafels be done in an air fryer?
Yes, absolutely! I added recipe notes!