Easy Authentic Falafel Recipe (Step-by-Step Guide)

Falafel is a beloved Jordanian staple, and this crispy falafel recipe shows you exactly how to make it at home. We use soaked chickpeas (not canned), plenty of fresh herbs, and warm spices to get that crunchy crust and vibrant green center—every time. The steps are simple: soak, pulse, chill, and bake or fry (I show both).

You’ll find step-by-step photos, pro tips to prevent crumbling, and make-ahead options for busy weeks. Serve your falafel with tahini sauce, pita, tomatoes, cucumbers, and pickles for an easy Mediterranean platter. If you’ve ever wanted restaurant-quality falafel without the fuss, this is the one to try.

What is Falafel?

Falafel is a cherished Middle Eastern dish known worldwide. These deep-fried patties are typically made from chickpeas or fava beans blended with herbs, spices, and aromatic ingredients. While its origins trace back to ancient Egypt, variations abound, with chickpeas being the main ingredient in most. Regional twists, like Egyptian ta’ameya, may use fava beans, and spices and herbs vary by location.

Falafel boasts a distinctive savory, nutty, and herbaceous flavor profile. Ingredients like chickpeas, parsley, cilantro, garlic, and spices like cumin and coriander create this unique taste. The crispy exterior gives way to a moist and tender interior, making each bite a vegan delight. Enjoy Falafel worldwide, and explore my perfected vegan falafel recipe for a flavorful experience!

Ingredients For the Best Falafel Recipe

• Dried Chickpeas (soaked overnight): Earthy and nutty with a slightly starchy texture.
• Fresh Parsley: Fresh, herbaceous, and slightly peppery, adding brightness to the falafel.
• Fresh Cilantro: Fresh and citrusy with a hint of spice, contributing a refreshing flavor.
• Onion: Sweet and pungent when raw but milder and slightly sweet when cooked, adding depth to the falafel.
• Garlic: Strong, pungent, and slightly spicy when raw, but becomes sweeter and less intense when cooked, infusing a savory note.
• Jalapeno Pepper: Moderately spicy with a hint of fruitiness, providing a subtle kick to the falafel; this is optional.
• Ground Cumin: Earthy, warm, and slightly nutty, adding depth and warmth to the flavor.
• Ground Coriander: Citrusy and slightly sweet with a subtle hint of spice, complementing the other flavors.
• Salt: Enhances and balances the overall flavor, bringing out the natural tastes of the ingredients.
• Baking Powder: Adds a slight acidity and helps with the falafel’s texture and rise.
• Baking Soda: Alkaline in nature, aids in the falafel’s rise and texture.
• Sesame Seeds: Bring a delightful crunch and nutty undertones, elevating the flavor profile with their distinctive earthy richness
• Vegetable Oil (for frying): Neutral in flavor, the oil is used for frying and doesn’t contribute much taste to the falafel.

Pro Tips for the Best Homemade Falafel

• Always use dried chickpeas, never canned. Soak 2 cups (400 g) dried beans in plenty of water for 12–24 hours; drain very well. You’ll get ~4½ cups (29 oz) soaked beans—about 22 falafel (1.3 oz / 38 g each).

• Lift & lighten: For every 1 cup of soaked beans, add ½ tsp baking powder + ¼ tsp baking soda to help the center stay tender and the crust puff.

• Sesame for binding + flavor: Pulse 2 Tbsp sesame seeds with the mix (often no flour needed). Sprinkle extra sesame on formed patties for a nutty crust.

• Dial in texture: Mix should hold together when pinched, moist, not sticky. Too dry? Add 1 Tbsp water at a time. Too wet? Add 1–2 Tbsp chickpea flour (or breadcrumbs), pulse again.

• Chill before cooking: Rest the mixture 30–60 minutes to hydrate and bind, less crumbling, better browning.

• Get the heat right: Fry at 350°F / 175°C (test with a pea-sized bit; it should sizzle immediately). Keep batches small; let the oil reheat between rounds.

• Drain for crisp: Cool on a wire rack (crisper than paper towels).

• Bake or air-fry (lighter): Bake on a preheated, oiled sheet at 450°F / 230°C (flip once), or air-fry at 390°F / 200°C until deep golden.

Falafel FAQs: Your Top Questions, Answered

• Why not canned chickpeas? They’re too soft; the mix turns pasty and falls apart. Soaked dried beans keep their texture and crispness.

• How do I stop falafel from falling apart? Chill the mix, don’t overprocess, and adjust moisture (a little chickpea flour helps).

• Can I bake instead of frying? Follow the same mix instructions, shape into 1-inch patties/discs, place on a preheated, oiled sheet, and bake at 450°F (230°C) until golden, 12–15 min, flip, then 5–8 min more.

• Why is my falafel dense? Overprocessed paste or skipped leavening. Pulse to a coarse crumb and use baking powder/soda.

Delicious Ways to Enjoy Falafel

• Dip into Flavor: Falafel pairs wonderfully with Middle Eastern dips like muhammara and beet hummus. The combination of Falafel and hummus is a classic favorite.
• Classic Falafel Sandwich: Savor the warm embrace of pita bread filled with freshly fried Falafel and a light spread of creamy hummus. Complement it with a refreshing tahini tomato-cucumber salad for a delightful crunch.
• Lavash Wrap: Roll your homemade Falafel in soft lavash bread, adding slices of fried eggplant and potatoes for a medley of flavors and textures. Enhance it with a creamy yogurt sauce or a drizzle of tahini dressing.
• Falafel Bowl: Create a vibrant bowl featuring Falafel atop fluffy couscous or rice. Surround it with tempting toppings like creamy hummus, zesty tabbouleh, and a medley of chopped vegetables. Drizzle tahini sauce generously for a satisfying meal.
• Mezze Platter: Assemble a grand feast with a mezze platter that includes Falafel, tabbouleh, kibbeh, manakish, hummus, moutabbal, and baba ganoush. The diverse flavors create a memorable dining experience.