Falafel
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Learn the secret to perfect, crispy falafel with my simple recipe—no deep-frying required! The crucial ingredient? Dried chickpeas; canned chickpeas simply won’t cut it for truly authentic falafel.
Falafel, a popular vegetarian street food throughout the Middle East, are deep-fried patties made from ground chickpeas (or fava beans), herbs, and spices. Traditionally, they’re stuffed into pita or served as part of a mezze platter with Israeli salad, hummus, tabbouleh, baba ganoush, and tahini sauce.
Making falafel at home may seem intimidating, but it’s actually quite simple—almost like making meatballs, and you don’t even need to deep-fry. The key, and I can’t stress this enough, is to avoid using canned chickpeas. Many recipes call for them, but I can tell you from experience that they just don’t work well (unless you want a mushy disaster on your hands!). The best falafel is made with dried chickpeas that have been soaked overnight but not cooked. If you’re short on time, you can use the quick-soak method, which only takes about an hour.
“I was a culinary goddess when I made this falafel recipe. The falafel was as good as or better than any I’ve had in a restaurant and was pretty easy. Just toss the ingredients into a food processor and fry up the patties…Really delicious!”
What You’ll Need To Make Falafel
- Dried Chickpeas: The base ingredient for falafel; they provide the structure and texture. Soaking them overnight (or using the quick-soak method) ensures they are soft enough to blend but firm enough to hold together during cooking. Do not use canned chickpeas!
- Scallions: Add a mild onion flavor without overpowering the mixture, contributing to the aromatic base of the falafel.
- Parsley and Cilantro: These herbs add a fresh, vibrant flavor and a bit of color to the falafel.
- Garlic: Provides a sharp, pungent flavor that complements the earthiness of the chickpeas, spices, and herbs.
- Cumin and Cinnamon: These spices add warmth and depth, giving the falafel a distinct, mildly spiced flavor profile typical of Middle Eastern cuisine.
- Vegetable Oil: Used for pan-frying the falafel, giving them a crispy exterior while keeping the interior moist and flavorful.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by soaking the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water as necessary to keep the chickpeas covered (they will double or triple in size).
Alternatively, if you’re short on time, you can use the quick-soak method: place the beans in a pot and cover with water by about three inches; bring to a rolling boil and boil for five minutes, then remove the pan from the heat and let stand for one hour.
Drain the chickpeas and add to a food processor along with the scallions, garlic, herbs, salt, pepper, and spices. Process until the chickpeas are finely minced, scraping the bowl as necessary, a few minutes. The consistency should well-moistened and able to bind together. If the mixture doesn’t hold together easily when shaping into patties or seems too crumbly, continue processing until it binds properly. This step is crucial for ensuring the falafel doesn’t fall apart during cooking.
Form the mixture into patties.
Heat about 1/4-inch of oil in a nonstick sauté pan over medium heat. Pan-fry the falafel in batches, flipping once, until golden brown all over, 4 to 5 minutes total. (Before frying your first batch of falafel, you can ensure the oil is the right temperature by frying one patty in the center of the pan. If you notice that the outside of the patty is browning before a total cook time of 4 to 5 minutes, reduce the heat a bit.)
Drain on paper towels.
Serve warm with tahini or yogurt sauce. If you have leftover cooked falafel, you can refrigerate it for up to 3 days; reheat in a 325°F oven for 10 to 15 minutes, or until heated through.
Frequently Asked Questions
Yes, falafel can be made ahead of time. You can prepare the mixture and form the patties up to a day in advance. Store the uncooked patties on a baking sheet lined with parchment paper in the refrigerator. When you’re ready to cook, fry them directly from the fridge.
Yes, falafel can be frozen. After forming the patties, place them on a baking sheet and freeze them until solid. Then transfer the frozen patties to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When ready to cook, you can fry them directly from frozen, just allow a little extra time to cook through.
Falafel can fall apart during cooking if the mixture is too dry or hasn’t been processed enough to bind together. It’s crucial to use dried chickpeas that have been properly soaked and to process the mixture until it can easily form patties without crumbling. If the mixture seems too crumbly, continue processing until it holds together properly. Ensuring the patties are compact when formed is also key to preventing them from breaking apart.
No, canned chickpeas are too soft and contain too much moisture, which can prevent the falafel from achieving the proper texture and can cause them to fall apart during frying. Dried chickpeas, when soaked and processed correctly, provide the right texture and binding quality needed for authentic falafel.
Leftover falafel can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 325°F oven for 10 to 15 minutes, or until heated through. Falafel can also be frozen; place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat directly from frozen in the oven.
Video Tutorial
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Falafel
Learn the secret to perfect, crispy falafel with my simple recipe—no deep-frying required! The crucial ingredient? Dried chickpeas; canned chickpeas simply won’t cut it for truly authentic falafel.
Ingredients
- 2 cups dried chickpeas, rinsed and picked over
- 8 scallions, light and dark green parts, from 1 bunch, coarsely chopped
- ¼ cup chopped fresh parsley leaves
- ¼ cup chopped fresh cilantro leaves
- 4 cloves garlic, coarsely chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- Vegetable oil, for frying
Instructions
- Soak the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water if necessary to keep the chickpeas covered, as they will double in size. For a quicker option, use the quick-soak method: place the beans in a pot, cover with water by about 3 inches, bring to a rolling boil for 5 minutes, then remove from heat and let stand for 1 hour.
- Prepare the Mixture: Drain the chickpeas and place in the bowl of a food processor fitted with the steel blade. Add the scallions, parsley, cilantro, garlic, salt, pepper, cumin, and cinnamon. Process until the chickpeas are very finely minced, scraping down the sides of the bowl as necessary, a few minutes. The consistency should well-moistened and able to bind together. If the mixture doesn't hold together easily when shaping into patties or seems too crumbly, continue processing until it binds properly. This step is crucial for ensuring the falafel doesn’t fall apart during cooking.
- Form the falafel: Using heaping tablespoonfuls, form the mixture into patties about ½ inch thick and 1½ inches wide. The mixture should be compact and able to hold together well when shaped. If it feels too crumbly, process it a bit more. If the mixture sticks to your hands, moisten your hands with a bit of water to help shape the patties.
- Cook the falafel: Heat ¼-inch of oil in a large nonstick sauté pan over medium heat. When the oil is hot and shimmering, add half of the falafel to the pan (the falafel should sizzle immediately when you drop it in the oil; if it doesn't, wait another minute or two for the oil to heat up.) When the first side is golden, flip and cook a few minutes more until golden all over. The total cook time should be 4 to 5 minutes. Using a slotted spoon, transfer the falafel to a paper towel-lined plate to drain. Cook the second batch, then serve warm or room temperature with tahini sauce or yogurt sauce.
- Make-Ahead/Freezing Instructions: You can prepare the mixture and form the patties up to a day in advance. Store the uncooked patties on a baking sheet lined with parchment paper in the refrigerator. When you're ready to cook, fry them directly from the fridge. The uncooked falafel can also be frozen. After forming the patties, place them on a baking sheet and freeze them until solid. Then transfer the frozen patties to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When ready to cook, you can fry them directly from frozen; just allow a little extra time to cook through. Leftover falafel can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 325°F for 10 to 15 minutes, or until warmed through. Falafel can also be frozen after cooking; place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat directly from frozen in the oven.
- Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the falafel when frying.
Pair with
Nutrition Information
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- Per serving (12 servings)
- Serving size: 2 falafel
- Calories: 153
- Fat: 4 g
- Saturated fat: 0 g
- Carbohydrates: 22 g
- Sugar: 4 g
- Fiber: 4 g
- Protein: 7 g
- Sodium: 111 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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So am I right that if you soak the chickpeas overnight and go the slower route, you don’t then boil and cook them at all? I can’t wait to try these!
Correct (soak them for 24 hours). Enjoy!
Can I freeze falafel patties either cooked or uncooked?
Hi Corrine, I’ve never frozen them before, cooked or uncooked, so I can’t say for sure, but I think it should work. Please let me know how they turn out if you try it!
Made these last night using the quick cook method and they turned out fantastic. Only falafel recipe I’ll ever need. Thank you!
Absolutely perfect! Thanks Jenn for sharing the secret about not using the canned beans; I had all but given up on homemade falafel after trying so many recipes with canned and cooked beans. It really did the trick and made the difference, just as you instructed. Thanks!
I’ve made these with and they are perfection!
Do you think these will work with other types of beans? I’d love to recreate some black bean falafel I had once in a restaurant…
So glad you liked them! While it may work with other beans, I haven’t tried it myself so I can’t say for sure — I’m sorry! If you do try it, please LMK how they turn out!
I made this recipe and the flavour was delicious.
However, the patties fell apart during cooking. What did I do wrong?
Hi Angela, Sorry you had a problem with these falling apart! You may just need to process the mixture a bit more until it gets moistened and pasty; it takes a few minutes.
I was sooo proud of myself serving these up with hummus and naan, fruit studded basmati rice (with double fruit cuz bliss!!) a greek salad, feta, tzatziki and even a little leftover gyro meat i had from take out. What a spread!!! At first, i was confused that the chickpeas were never boiled but I just went with it. Then they wouldn’t hold together so i food-processed the heck out of them until they just couldn’t be processed anymore!! 4 min?? Worked perfectly. I molded the patties in my hand, placed them on a flat wooden spoon, and gently slid them into the pan. I was in awe – they were the best I’ve ever had. I added a Tbs of cornstarch to the left over batter i kept in the frig overnight. I think it helped them stick together the next day. I think i ate 15 over the course of 2 days!!!! 😳 I’m making more ‘batter’ next week!! There’s no reason i shouldn’t be eating these all the time. Thank you!!!
Great recipe! I processed it for about 4 minutes, used my medium OXO cookie scoop to tightly make the balls, then froze in the freezer on a cookie sheet for about an hour. I transferred to a freezer bag overnight and deep fried the next day at 350 for 4 minutes. No disintegration or change in taste or texture. Delicious!
Read all the comments before making. I made sure to blend the dough long enough so they would stick together. Followed recipe exactly. When I fried them, they began to disintegrate in the hot oil. I’m going to try the air fryer for the remaining dough. I’ve loved all of your recipes and use them daily. This is the first time I’ve had a problem. It’s ok though…the other recipes make up for it!
Followed the recipe and turned out excellent. Wondering if the cooked falafel will freeze well?
Glad you enjoyed them! I’ve never frozen them before, so I can’t say for sure, but I think it should work. Please let me know how they are once you thaw them!
I was a culinary goddess when I made this falafel recipe. The felafel was as good as or better than any I’ve had in a restaurant and was pretty easy. Just toss the ingredients into a food processor and fry up the patties. I served with the tomato-feta-cucumber salad from this website and made tzatziki to go with. Really delicious!
I have made this several times, flavor is great, but it would always fall apart in the pan while cooking. Yesterday I decided to process it in the food processor 3-4 minutes and that was the trick that worked for me! I also decided to cook it in the air fryer – 375 for 15 minutes – and it turned out well. A healthier start to the new year!
Unfortunately the falafel balls would not stick together. Based on Jen’s comments to others I made sure to process them very well. Because I could not get them to stay together despite processing them as Jenn suggested, I ended up adding an egg so they would bind better, which helped. I looked at other falafel recipes and one said it was important to chill the mix for at least an hour so they wouldn’t fall apart. I think I will try that next time. https://elavegan.com/air-fryer-falafel.
I did make the yogurt sauce too and that was very good. The falafel have a nice flavor.
I made a half order of this last night and it came out exactly as shown in the recipe. We only have a small food processor attachment for the blender so I divided all the ingredients into two batches. The chickpeas still seemed pretty hard even after a 24 hour soak. I also thought the paste might not be fine enough, but no, it turned out just right. I didn’t add any egg or liquid.
To get a head start on dinner I mixed everything up about an hour in advance and put it in the fridge. When making the patties I gave each dollup of mix a good squeeze in my palm then flattened them and tidied up the edges a bit. They held together perfectly in the pan, with only a few small crumbs coming loose. My wife says it was the best falafel she’s ever had. I don’t know if I’d go that far since there is an Israeli place in town that does a wonderful falafel wrap, but it was right up there. Definitely much better than the boxed mixes.
I’ve made these a few times. They have typically worked out for me, and they always taste great! I noticed that some others mentioned that they fell apart while frying them. I ran into that issue recently. I added 2 eggs to the remaining mix, and they turned out beautifully.
My attempt was a failure!
The flavour was delicious but they all fell apart in the fry pan
I would like to make them again but…..What should I do next time?
Hi Wendy, Sorry you had a problem with these falling apart! You may just need to process the mixture a bit more until it gets moistened and pasty; it takes a few minutes.
Having never eaten falafel, I started with a half-recipe. We loved it! So much so that I decided to serve it to my daughter’s college age friends. When I made the full recipe, my 11-cup food processor bowl was really full. It wasn’t really big enough to get the mixture fine enough so the patties partially fell apart while cooking. While the results were pretty messy, I still give the recipe 5 stars because her guests devoured it. Next time I’ll run it through the food processor in two batches. We loved your yogurt/cuke sauce too.
Thanks for introducing us to falafel!