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
This was my first attempt at making falafels and it was a huge success. I had to make a few substitutions based on what was on hand. Didn’t have cilantro so used parsley and added about 3 large sprigs of mint. Then only had cumin seeds so cut the cumin in half. These are fresh and strong. I pan seared about 6 and air fried the rest. Texture is a hint different, but not that noticeable. Oh, and had just used my last fresh jalapeño so subbed hot pickled jalapeños (one to one), drained and squeezed dry. It worked; just a little bite of heat. Thank you for sharing your family recipe.
You are so welcome Terry and I’m so happy you were able to make it work with what you had!
I don’t know why- but my falafel came out super bitter 🙁 I did use the canned chickpeas because it’s all I had- and used a mix of parsley and cilantro, but everything else was the same. I air fried them, too, but the batter tasted bitter even before that step. I could eat it with everything else (sauce, pickled veg, etc.) but by itself was awful. I LOVE falafel and I’m super disappointed that these didn’t turn out better.
Hey Oli- This recipe is just not designed for canned chickpeas. It just won’t work. I’m so sorry you had a bad experience and I hope you try it with the soaked dry chickpeas, I promise you you will never go back. 🙂
20/10 stars! We’ve all been a little “meh” about falafel until today. This recipe knocked our socks off. Might be my new fave. We paired with your picked red onions over mixed greens. The tahini sauce is equally kind blowing. Thanks for coming through on another Hit for us! ✨✨✨
Glad to hear it Carolin! I just made this yesterday and I never tire of it!
Thanks for the recipe. Do you really only use 1/2 tsp salt? I didn’t measure but I’m sure I used way more than that. Also deep fried them. Not as healthy as yours I guess 🙂
Hi Andy- I usually add more salt to taste. 🙂 Bet they tasted great deep-fried.
Really delicious! I ended baking in the oven only because I didn’t feel like frying. Will be making again
Great to hear! Yes, baking works well too!
Perfect recipe, I followed the instructution and tips and it came out amazing! Thank you so much!
Yay, Lilla! So glad to hear.
Great recipe. Very easy to make. I used my Phillips Air Fryer for 6 minutes at 390 and they came out looking like they were fried in oil. So delicious!! I will definitely make again.
Wow, that is so great!
Nicola, thank you for adding this note. I just got an air fryer and can’t wait to make this recipe!
These were a smash hit. Tahini sauce made with Forager cashew yogurt-obsessed. A minor mishap with falafel-too wet. Used Bob’s Red Mill GF 1-to-1 flour to correct the problem. Also Polenta Lasagna another huge hit.
Glad you were able to make this work!
Yes, yes I made it work. Also tried the Baked Tacos, rave reviews, and the Maple Granola which is excellent. Thanks!
Awesome Jen!
This is an exceptional recipe, easy to make, tastes wonderful, and freezes well. I always make a double batch. Wondering if you can use any kind of bean?
Thanks Jean! Appreciate this!
These falafel are so good just batch-up and increase the recipe 3x because you are going to crave them. I had never attempted to make falafel before but this recipe is so easy and beginner friendly. I added fresh mint, which is probably not authentic but I love the fresh hit it lends. One day I’ll make the pita. 🙂
So happy you are enjoying these Celia!
Hands-down, the best falafel I’ve ever made. Love, love, love the use of cilantro here (I think the use of straight Italian parsley is often too bitter for my taste). And the spice is just perfect (I think falafel has a tendency to be over-spiced to the point you taste only cumin). The consistency and flavor of these are phenomenal. I’ve tried *and failed* may times to get falafel right over the years. . . wish only I’d come across this recipe sooner. Thank you!
Thanks Amie- glad you enjoyed this! One of my favorites too. 😉
What do you suggest if I don’t have a food processor? I do have a blender, or I suppose I could try to mash or chop the chick peas?
Yes, I guess you could chop everything very finely and mash the chickpeas. The food processor really helps it get fine enough to stick toghether- so that is what I worry about if you do it by hand. May be crumbly.
Hi Sylvia- Could you use 2C chickpea flour (I have some I need to use up), moistened? Or would that alter the taste/texture too much?
I have never tried them with chickpea flour. Curious though…
This is so delicious. Make the pickled turnip and beets. What a keeper!
Great to hear Julie! Love that you made the turnips!
Hi,
Can I freeze the fried version?
Thank you!
Yes, they should freeze well.
The falafel is yummy! The sauce is not vegan though. Have you tried using plant-based yogurt in the sauce?
Thanks!
Yes, you can make the Everyday Tahini Sauce instead- it’s vegan. 🙂 Or add vegan yogurt, up to you!
Great recipe! Much better than any bought falafels I’ve tasted. I’m still getting used to the frying method…sometimes it comes out to soft and other times it’s just right.
Great to hear Gen! Yes, I always do a practice one first to gauge the best temp of the pan.
How long will the pickled turnips keep in the fridge?
10 days!
This is a fantastic recipe! I can’t wait to do this one over and over again. I served it at a dinner party and people were going back for 3rds and 4ths…huge hit. It was so delicious! I also added zatar broiled eggplant, and avocado! Yum
Great to hear!
hi Sylvia, you have two different recipes for falafels. One starts with 2 cups of drawing chickpeas and the other starts at three quarters of a cup of dry chickpeas, but they both use 1 cup of cilantro. So is one of them revision or are they just two different recipes? Do you have a preference? Thanks so much!
Hi Evie- ¾ cups of dry chickpeas turns into 2 cups of soaked chickpeas. 🙂
Yes, but one recipe calls for 2 cups of Dry chickpeas, and the other recipe calls for 3/4 cup of Dry chickpeas, and the ingredients in the second recipe are mostly halved, but the cilantro is a full 1 cup in both recipes. One recipe was for the falafel bowls and one was just for falafels in a pita. It’s a puzzle.
Ok Evie- I see your point now. Let me work on this a bit. 🙂
The flavor and texture are fantastic, even without the jalapenos. I struggled getting the mixture chopped up in my blender. I wonder if chopping the chickpeas by themselves first in the blender, before adding the rest of the ingredients, would be a better bet for me? Thank you.
Yes, a blender won’t work as well here- I use a food processor!
I frequently make a large batch and store it in the refrigerator, then cook it as needed throughout the week. You can dredge it in flour if it starts to feel wet.
I made this recipe tonight. It was delicious! The flavor was fantastic – A+. I did not have coriander or the jalapeños seeds and it still came out great.
Great to hear Teri!
Thanks Sylvia for clarifying, what about preparing mixture the day before and baking next day….?
Yes Pina, you can totally do that! In fact I often make a batch and keep in the fridge and just cook as needed through the week. If it starts to feel wet, you can dredge in flour.
Sylvia, what’s the difference between this recipe and your baked falafel bowl recipe. ? I have made your baked falafel bowl recipe and it is fantastic. Also can I prepare the mixture the day before and keep it in the fridge overnight and then form into patties and bake the following day or is it better to make the mixture form into balls , refrigerate overnight and then bake. I’m pressed for time and wanted to prepare ahead of time. Thanks for all your great recipes.
The falafels are the same- only the bowl version, is baked. And served in a “bowl”. But falafel recipe is the same Pina!