My family’s authentic falafel recipe is packed with flavor! Made with dry, soaked chickpeas, fresh herbs, and spices, we make them healthier by pan-searing them on the stovetop or using an air fryer. Vegan. Video.
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. I’m excited to show you how to make authentic falafel!
Food is deeply personal, and for many 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 recipe and my mom’s tabouli were what I missed the most and looked forward to every time I went back home to visit.
What is Falafel?
Falafel is a crispy green chickpea ball, made with soaked chickpeas (or fava beans), fresh herbs, chilies, spices, onion, and garlic, shaped into little balls or patties and typically deep-fried. (We prefer pan searing, baking, or air frying for a healthier option.) They are typically tucked into pita bread along with tahini sauce, tzatziki, tomatoes, cucumbers, and pickled turnips to make a falafel pita sandich.
What does falafel taste like?
A good falafel is vibrant green in the center because of all of the herbs! Falafels taste savory, herby and nutty with a deliciously crispy exterior and tender center. Garlic, onion, and fresh chili peppers add depth of flavor with a hint of spicy heat.
WATCH: How to make Falafel
Why you’ll love this Falafel Recipe
- They are Authentic. Authentic falafels are made with dried, soaked chickpeas, never canned! If you see canned chickpeas in a falafel recipe, you’ll know they aren’t “real” falafels.
- They are healthier. While you could opt to deep-fry these, we chose to pan-sear them in olive oil for a lighter take. They still get deliciously crispy, without all the oil. Airfrying and baking them are also great options- see recipe notes.
- Green all the way through. Packed with herbs and spices, you’ll know a “good falafel” by the color!
- Great for meal prep. Make large batches of falafel and freeze them for later use. A good source of plant protein.
- Fast and easy. Once you’ve soaked the chickpeas (for at least 8 hours), falafels only take a few minutes to make!
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 spicier.
- Spices: Ground coriander, ground cumin and a teaspoon of salt.
- Baking soda – give them a lighter interior
- Extra virgin olive oil – so they don’t get overly dry and crumbly.
How to make The Falafel: step-by-step Guide
STEP ONE: Soak. 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 them dry completely.
STEP TWO: Blend. Place the chickpeas and the remaining ingredients in a food processor and pulse repeatedly (do not blend). Pulse-pulse-pulse, scrape down the sides, and pulse again until combined but not overly smooth.
TIP: Don’t overblend- you want to be granular- not smooth like hummus. It should resemble the example below. You must pulse, scrape sides, and repeat a few times to achieve this.
STEP THREE: Form. 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; 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. To bake or Air fry, see recipe notes!
PRO 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. 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 through, activating the baking soda, giving them a little lightness.
Falafel Tips and Troubleshooting
- Use a food processor. This makes falafels super easy!
- Prevent watery falafel. Pat your chickpeas dry, or simply let them air-dry on a sheet pan before using.
- Reduce oil by pan-searing, air-frying, or baking – 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 add it to our Crispy Mediterranean Chickpea Bowls!), or serve it as part of a mezze platter with any of the Middle Eastern sides below!
The Best Falafel Sauce!
My favorite falafel sauce is our tahini yogurt sauce- it is so good and vegan-adaptable!
StorAge and Freezing
- Cooked falafels will keep up to 4 days in the refrigerator in an airtight container and are best reheated in a warm oven or toaster oven to keep them crisp.
- They can also be frozen for up to 3 months. Freeze them on a sheet pan in a single layer, then place them in a freezer-safe bag or container.
- Tip: 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 Sylvia
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Falafel Recipe (Best Homemade Falafels)
- Prep Time: 12 hours
- Cook Time: 30 mins
- Total Time: 12 hours 30 minutes
- Yield: 10–12 1x
- 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
- 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
Can these be frozen before cooking? I’ve made falafel many times before, but this is the first time I’ve added baking soda. The fresh falafels were wonderful – crispy outside and light as a breeze inside – not dense at all. So so good. I’m thinking this is due to the baking soda. If I freeze them before cooking, am I defeating the purpose of adding that ingredient?
Possibly? Truthfully I’m not sure. I have frozen after searing but not before.
Amazing recipe. Followed every step! Delicious! Thanks so much! (Cheated and bought pitas – maybe next time)
How do i reheat leftover falafel? Microwave?
I usually bake at 350F to reheat.
Thank you – I actually just ate one cold right out of fridge dipped in tahini and tsziki -..so tasty. I will forever make this recipe! New vegetarian—-love this!
Very delicious sauces for the Felafel for I used a mix which was OK and consisted of Fava beDebans as well as chick peas. Next time Ill make from scratch,
Perfect Deb!
Hi, could I use cooked chickpeas to make the falafel?
You can… but it won’t be quite as good. 🙂 Not the same texture.
This was an amazing recipe like every other one of yours I have tried. We have been plant based for 8 months and I continue to find the most delicious recipes on your site. You have made this lifestyle change so much easier for me and my family. Thank you!!!!
Awwww thanks so much Christine!!!
Thank you for explaining the recipe in detail, specially the sauces.
Thanks~ glad you enjoyed!
A perfect recipe . Glad to follow it
It indeed is feasting at home
Yayyyyyyy! I feel the same about this one. Glad you liked it. It was my growing up food and it was always a feast.
best falafel ever. had it with tahini sauce and your amazing jalapeno crema.
YAY!!!
Thank you , amazing falafals & best pita bread . The notes are so detailed & helpful that the entire process is a pleasure
This recipe is amazing – thank you, Sylvia!! I was hesitant to bake the falafels rather than fry them because I didn’t want to be disappointed by the outcome… but I ended up just spreading a couple of tablespoons of avocado oil on the parchment paper in my baking pan and then followed your baking instructions and…I’m not sure that I would have even known the difference – the falafels were crispy on the outside and deliciously soft on the inside! The pickled turnips were so easy and amazing too! Thank you!!
These are outstanding. The texture is much better here using soaked chickpeas vs. using canned chickpeas.
The BEST!
First try at falafel. Awesome! Moist. Fluffy, and also structural.
So, so, so easy! Half a jalapeno was just right.
Yay! Perfect!
How long do I leave them in the oven for?
Did you pan sear first or just baking?
A good recipe with great tips. The 6 of us loved it! Served it with your tzatziki and tahini sauces. Hello from Singapore – it’s the Easter weekend and all of us are staying at home because of Covid 19. Stay safe and healthy, Sylvia.
The flavor and texture of these falafel were excellent, really the best I’ve had. The tahini sauce finished them perfectly. I’m so happy to know how to make an excellent falafel in my own kitchen; thank you! My husband, who is a staunch cilantro “hater,” LOVED them and I don’t have the heart to tell him that cilantro features prominently. However, when frying, they didn’t hold their shape too well. Does this mean I should process just a bit more to a slightly creamier texture?
I’ve tasted falafel once before (at a potluck) and was not impressed. THIS recipe was excellent!! I read the instructions too fast and missed the crucial step of getting the chickpeas dry..but I muddled thru and even though some of them crumbled apart, I ate every last crumb over 2 days! This was a real treat..I paired it with salad in organic non-gmo corn tortillas because I was too lazy to make the pitas but I made the vegan tahini sauce and creamy herby dressing to drizzle (smother) on top. A new favorite for sure! Thank you for all of these awesome vegan recipes.. I just might succeed in making it past the 2 week mark of a WFPB diet!! 🙏
Good for you! Glad you liked them!
Delicious!! We have never had falafel before and love it now!
Oh cool! One of my favorite things to eat! Glad you enjoyed!
Can these be deep fried?
yes!
Can these be deep fried?
Yes, or even air fried. 🙂
Hello! I’ m so much in love with your cooking! Do you think i can bake the falafel in the oven ? For healthier version ?maybe 20 mins by 200-220 Celsius ?
Hi Romana- Yes, bake at 375F on a greased, parchment-lined sheet-pan,for 20-25 minutes, flipping halfway through! Brush or spray the tops with olive oil before baking.
Hello. I tried baking and they came out hard and dry on outside and inside. I made them into patties instead of balls. I’m thinking I may have patted them too thin and ended up baking too long? Any tips? Have more soaking for another try.Thank you
I always have better luck pan searing these. Did you spray with spray olive oil? That might help, also flip half way through.
My dad and I lay them out on newspaper! The recipe was amazing and the pita was fantastic also.
These are the best falafels I’ve ever made. Thanks for the recipe!
So concise and had all the info I needed.
Great to hear!
Awesomeness!