I used to think falafel was one of those foods you just had to buy from somebody who knew what they were doing.
Turns out I was wrong.
I made a batch of these a few weeks ago and Silas walked into the kitchen, grabbed one straight off the tray before I’d even plated anything, and said “okay, we’re not buying falafel again.”
That’s basically the highest compliment my husband gives food. He didn’t even wait for the tahini sauce.
If you’ve only ever had falafel from a cart or a restaurant, you’re about to find out it’s even better homemade. Crispy on the outside, soft and herby on the inside, and made with ingredients you probably already have.
This recipe uses dried chickpeas, not canned ones. I know that sounds like a hassle, but it’s the difference between falafel that holds together and falafel that turns into chickpea mush in your frying oil. Trust me on this one.
Why This Recipe Works
Most falafel recipes fail for one of two reasons. Either they use canned chickpeas (too much moisture, they fall apart) or they skip the resting time (the flavors never come together).
This recipe avoids both problems.
A few reasons this version works so well:
- Dried chickpeas soaked overnight give you that classic light, crumbly texture instead of a dense, gummy one
- Fresh herbs (not dried) give the falafel its signature green color and bright flavor
- A short rest in the fridge lets the mixture firm up so it holds together in the oil
- Baking soda helps with browning and a lighter texture
The result is falafel that’s crispy on the outside and soft, almost fluffy, on the inside. No cracking apart in the oil. No dense hockey pucks.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Dried chickpeas | 1 cup |
| Yellow onion, roughly chopped | 1/2 cup |
| Fresh parsley | 1 cup, packed |
| Fresh cilantro | 1/2 cup, packed |
| Garlic cloves | 4 |
| Ground cumin | 1 1/2 tsp |
| Ground coriander | 1 tsp |
| Salt | 1 1/4 tsp |
| Black pepper | 1/2 tsp |
| Cayenne pepper | 1/4 tsp (optional) |
| Baking soda | 1/2 tsp |
| All-purpose flour | 2 tbsp |
| Baking powder | 1/2 tsp |
| Sesame seeds | 1 tbsp (optional, for coating) |
| Neutral oil for frying | About 2 cups |
Tools You’ll Need
- Large bowl for soaking chickpeas
- Food processor
- Rubber spatula
- Cookie scoop or tablespoon
- Deep, heavy pot or Dutch oven for frying
- Slotted spoon
- Baking sheet lined with paper towels
- Instant-read thermometer (optional, but helpful)
Pro Tips
1. Dried chickpeas only. No shortcuts here. I tried this with canned chickpeas once. It was a disaster. Canned chickpeas hold too much water, and your falafel mixture turns into a paste that falls apart the second it hits hot oil. Soak dried chickpeas overnight instead. It’s mostly hands-off.
2. Don’t over-process the mixture. Pulse your food processor in short bursts. You want a coarse, textured mixture, almost like wet sand, not a smooth paste. Overprocessing releases too much starch and turns your falafel gummy.
3. Chill the mixture before frying. Give it at least 30 minutes in the fridge. This isn’t optional if you want your falafel to hold its shape in the oil. Skipping this step is basically asking for falafel soup.
4. Watch your oil temperature closely. Too hot and the outside burns before the inside cooks. Too cool and the falafel soaks up oil and turns greasy. Aim for 350°F and keep it steady.
5. Fry in small batches. Crowding the pot drops the oil temperature fast. Give each piece room to move around, or you’ll end up with soggy falafel instead of crispy falafel.
Step-By-Step Instructions
Step 1: Soak the Chickpeas
Place your dried chickpeas in a large bowl and cover with several inches of cold water. Let them soak at room temperature for at least 12 hours, or overnight. They’ll roughly double in size.
Drain and pat them dry before moving on. This step matters more than any other one in this recipe.
Step 2: Blend the Mixture
Add the soaked chickpeas, onion, parsley, cilantro, and garlic to a food processor.
Pulse in short bursts until everything is finely chopped but still has texture. You’re not making hummus here. Stop before it turns smooth.
Step 3: Add the Seasonings
Add the cumin, coriander, salt, pepper, cayenne (if using), baking soda, flour, and baking powder to the mixture.
Pulse a few more times just until everything is combined.
Step 4: Chill
Transfer the mixture to a bowl, cover it, and refrigerate for at least 30 minutes. This helps everything firm up so your falafel actually holds together when it hits the oil.
Step 5: Shape the Falafel
Use a cookie scoop or tablespoon to portion the mixture into small balls, about 1 to 1.5 inches wide. Gently roll them between your palms.
If you want, press a few sesame seeds onto the outside of each ball for extra crunch.
Step 6: Heat the Oil
Pour about 2 to 3 inches of neutral oil into a deep, heavy pot. Heat it to 350°F over medium heat.
If you don’t have a thermometer, drop a tiny piece of the mixture in. It should sizzle steadily without burning right away.
Step 7: Fry in Batches
Carefully lower the falafel into the oil using a slotted spoon, working in small batches so you don’t crowd the pot.
Fry for 3 to 4 minutes, turning occasionally, until deeply golden brown on all sides.
Step 8: Drain and Serve
Remove the falafel with a slotted spoon and place them on a paper towel lined baking sheet to drain.
Let them cool for a minute or two before serving. They’ll be very hot inside.
Substitutions & Variations
| Original | Substitution | Notes |
|---|---|---|
| Fried in oil | Baked at 400°F | Bake 20-25 minutes, flipping halfway. Less crispy, but healthier |
| Fried in oil | Air fryer | Air fry at 375°F for 12-15 minutes, shaking the basket halfway |
| Parsley + cilantro | All parsley | Use if you’re not a cilantro fan. Still delicious |
| Cayenne | Smoked paprika | Adds a smokier flavor instead of heat |
| All-purpose flour | Chickpea flour | Keeps the recipe fully gluten free |
| Regular falafel | Falafel bowl | Skip the pita and serve over rice or greens instead |
Make-Ahead Tips
You can prep the falafel mixture up to 2 days ahead of time. Just keep it covered in the fridge and shape it right before frying.
You can also shape the falafel balls ahead of time and freeze them uncooked on a baking sheet. Once frozen solid, transfer them to a freezer bag. Fry straight from frozen, just add an extra minute or two to the cook time.
I like doing this on a Sunday so weeknight dinner is basically just heating oil.
Estimated Nutrition
Please note: these are rough estimates based on standard ingredient values, not lab-tested numbers. I’d recommend verifying with a tool like Cronometer using the actual brands you use, since things like oil absorption during frying can shift the numbers.
| Nutrient | Per Serving (about 4 falafel) |
|---|---|
| Calories | 210 |
| Protein | 8g |
| Carbohydrates | 24g |
| Fiber | 6g |
| Fat | 9g |
| Sodium | 380mg |
Pairing & Serving Suggestions
Falafel is one of those foods that works with almost anything, but here are a few of my favorite ways to serve it.
- Stuffed in warm pita with tahini sauce, shredded lettuce, tomatoes, and pickled onions
- Over a rice bowl with cucumber salad, hummus, and a squeeze of lemon
- On a mezze platter with hummus, baba ganoush, olives, and warm flatbread
- With a simple yogurt sauce made from Greek yogurt, garlic, lemon, and a pinch of salt
Silas likes his in pita with way too much hot sauce. I like mine in a bowl with extra pickled onions. Somehow we both think we’re right.
Storage & Reheating
Store leftover falafel in an airtight container in the fridge for up to 4 days.
To reheat, skip the microwave if you can. It turns them soft and a little sad. Instead, pop them in a 375°F oven or air fryer for about 8 minutes to bring back the crispy exterior.
You can also freeze cooked falafel for up to 3 months. Reheat straight from frozen in the oven or air fryer, just add a few extra minutes.
FAQ
Can I use canned chickpeas instead of dried? Technically yes, but I really don’t recommend it. Canned chickpeas hold too much moisture, and your falafel is much more likely to fall apart in the oil. Dried chickpeas soaked overnight give you a much better texture.
Why did my falafel fall apart while frying? This usually happens for one of three reasons: the mixture wasn’t chilled long enough, it was over-processed into a paste, or the oil wasn’t hot enough. Double check all three before your next batch.
Is falafel gluten free? It can be. Swap the all-purpose flour for chickpea flour and you’re good to go. Just double check any pita or sides you’re serving it with.
Can I make this recipe vegan? Yes, this recipe is already vegan as written. Just make sure any sauce or pita you’re serving alongside it is vegan too.
Why is my falafel green? That’s the fresh herbs doing their job. A lot of falafel you get from carts leans more brown because they use less fresh herbs. More green usually means more flavor.
Can I bake instead of fry? Yes, though the texture is a bit different. Baked falafel is still tasty but won’t have quite the same crispy shell. See the substitutions section above for exact temps and times.
Wrapping Up
Homemade falafel takes a little planning, mostly because of the soaking time, but the actual hands-on work is pretty simple.
And once you taste the difference between this and the stuff from a food cart, I don’t think you’ll want to go back.
Give this recipe a try and let me know how it goes in the comments below. I’d love to hear what you served it with, or if you tried any of the substitutions.
And if you have any questions about the process, drop them below too. I read every comment.
