Homemade Falafel is a beloved Middle Eastern classic — crispy on the outside, fluffy and herbaceous on the inside. Made from soaked (not canned) chickpeas blended with garlic, onion, fresh parsley, and warm spices, falafel delivers big flavor in each bite. Whether stuffed into a pita, served over a salad, or dipped into tahini, falafel is a satisfying plant-based protein source that’s naturally vegan and gluten-free.
This version stays true to tradition with a few pro tips for achieving that golden crust and tender interior. No deep fryer required — you can fry, bake, or air fry, making it perfect for weeknight dinners, meal prep, or festive spreads.
Ingredients Overview
Let’s take a closer look at the fresh, pantry-friendly ingredients that give falafel its signature flavor and texture.
1. Dried Chickpeas
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Soaked overnight but not cooked — this keeps the texture coarse and perfect for binding.
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Canned chickpeas won’t work; they’re too soft and result in mushy falafel.
2. Fresh Herbs
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Parsley and cilantro give falafel its vibrant green color and herby aroma.
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Dill or mint can be added for regional twists.
3. Garlic & Onion
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Essential aromatics.
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Use yellow or red onion and fresh garlic cloves.
4. Chickpea Flour or All-Purpose Flour
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Just a tablespoon or two helps bind the mixture.
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Chickpea flour keeps it gluten-free.
5. Spices
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Cumin and coriander are key.
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Add cayenne or chili flakes for a touch of heat.
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Optional: baking soda for lighter texture.
6. Salt & Pepper
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Don’t under-season — chickpeas are bland on their own.
7. Oil for Frying
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Use a neutral, high-heat oil like avocado or grapeseed oil.
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For baked or air-fried versions, lightly coat with oil spray.
Step-by-Step Instructions
1. Soak the Chickpeas
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Place 1 cup dried chickpeas in a large bowl with plenty of water.
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Soak for at least 12 hours or overnight.
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Drain and pat dry thoroughly before using.
2. Prepare the Mixture
In a food processor, add:
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1 cup soaked chickpeas (drained)
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½ medium onion, chopped
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4 cloves garlic
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½ cup fresh parsley
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½ cup fresh cilantro
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1 tsp ground cumin
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1 tsp ground coriander
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½ tsp salt
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¼ tsp black pepper
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Pinch of cayenne (optional)
Pulse until the mixture is finely minced but not pureed. It should hold together when squeezed but not be wet or mushy.
Add:
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1–2 tbsp chickpea flour
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½ tsp baking soda (optional, for lighter texture)
Transfer to a bowl, cover, and refrigerate for 30–60 minutes to help it firm up.
3. Shape the Falafel
Using clean hands or a falafel scoop, form into:
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Balls (1½-inch wide) or
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Flattened discs for even browning
If mixture is too loose, add a bit more chickpea flour.
4. Cook the Falafel
Pan-Frying Method (Best Flavor & Texture):
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Heat ½ inch oil in a heavy skillet over medium heat.
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Fry falafel in batches for 2–3 minutes per side, until deep golden brown.
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Transfer to a paper towel–lined plate to drain.
Baking Method:
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Preheat oven to 400°F (200°C).
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Brush falafel with olive oil or use spray.
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Bake on a parchment-lined tray for 25–30 minutes, flipping halfway.
Air Fryer Method:
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Preheat air fryer to 375°F.
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Lightly spray falafel and air fry in batches for 12–15 minutes, flipping once.
Tips, Variations & Substitutions
Expert Tips
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Always use dried, soaked chickpeas — never canned.
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Don’t over-process — mixture should be crumbly, not paste-like.
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Chill the mixture to help falafel hold its shape.
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Fry at medium heat — too hot and they’ll burn before cooking through.
Flavor Variations
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Egyptian-style: Add fava beans or replace half the chickpeas.
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Spicy version: Add jalapeño or red pepper flakes.
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Lemon zest: Adds brightness to the herbs.
Substitutions
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Cilantro-sensitive? Use all parsley.
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No chickpea flour? Use AP flour, oat flour, or breadcrumbs.
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Oil-free? Bake or air-fry and serve with rich tahini sauce for moisture.
Serving Ideas & Occasions
Serve falafel with:
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Warm pita or flatbread
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Tahini sauce, hummus, or garlic yogurt dip
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Tomato-cucumber salad, pickled onions, and lettuce
Make it a meal:
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Falafel bowl: With quinoa, greens, olives, and lemon dressing
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Falafel wrap: Stuffed with veggies and sauces
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Appetizer platter: Serve bite-sized falafel with multiple dips
Perfect for:
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Plant-based dinners
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Meal prepping (freeze after shaping, cook when needed)
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Picnics or lunchboxes
Nutritional & Health Notes
Falafel is:
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Naturally vegan and gluten-free
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High in fiber from chickpeas and herbs
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Rich in plant-based protein
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Contains complex carbs and iron
Baking or air-frying makes it a heart-healthier option. Pair with raw vegetables and a yogurt-based or tahini sauce for a balanced, nourishing meal.
One serving (3 falafel, fried) provides approximately:
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12–15g protein
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10–14g fat (depending on cooking method)
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300–350 calories
FAQs
Q1: Why is my falafel falling apart during frying?
The mixture may be too wet or not processed enough. Make sure you used dried (not canned) chickpeas and added enough flour to bind. Refrigerating the mixture also helps.
Q2: Can I freeze falafel before cooking?
Yes! Shape the falafel and freeze on a tray. Once solid, transfer to a bag or container. Cook from frozen (baking or air-frying recommended) or thaw slightly before frying.
Q3: Can I make falafel without a food processor?
It’s harder, but yes. Finely mince all ingredients by hand or use a mortar and pestle. The mixture must be uniform and able to bind.
Q4: Can I use fava beans instead of chickpeas?
Yes, especially for Egyptian-style falafel. You can substitute all or part of the chickpeas with soaked, peeled fava beans.
Q5: How do I get that perfect golden crust?
Make sure your oil is at the right temperature — around 350°F. Too hot, and they burn; too cool, and they soak up oil. Fry in small batches for even browning.
Q6: What’s the best sauce for falafel?
Classic tahini sauce (tahini, lemon juice, garlic, and water) is the go-to. You can also use garlic yogurt sauce, tzatziki, or spicy harissa mayo.
Q7: How long does homemade falafel last?
Cooked falafel lasts 3–4 days in the fridge. Reheat in the oven or air fryer for crispiness. Uncooked mixture lasts 2 days, shaped or unshaped.