Few dishes balance bold flavor, crunchy texture, and wholesome ingredients like Falafel. These iconic Middle Eastern chickpea fritters are impossibly crisp on the outside and tender within, shining with fresh herbs and warm spices. Crafted from simple pantry staples, Falafel offers an inviting, plant-based main course that delivers satisfaction whether stuffed inside warm pita, plopped on a crisp salad, or simply devoured straight from the pan. Let’s dive into this timeless recipe and see how you can create Falafel magic in your own kitchen!
Ingredients You’ll Need
You’ll be amazed at how a handful of humble, everyday ingredients transform into something so vibrant and flavorful. Each element in this Falafel recipe plays an essential role, from the chickpeas providing hearty structure to the aromatic herbs lending bursts of color and freshness.
- Chickpeas (dried, soaked overnight): This is the secret to achieving the classic crunchy texture—canned chickpeas just won’t do the trick!
- Onion (chopped): Adds juicy moisture and mellow sweetness that rounds out every bite.
- Garlic (cloves): Delivers that unmistakable punch of flavor, essential for real-deal Falafel.
- Fresh parsley: Brings vibrant color and a fresh, grassy lift to the mix.
- Fresh cilantro: Lends bright, citrusy notes and serious aromatic depth.
- Ground cumin: Provides earthy richness and authentic Middle Eastern warmth.
- Ground coriander: Accents the Falafel with floral, slightly lemony flavor.
- Cayenne pepper (optional): For those who love a gentle heat, this is the ticket.
- Salt: Just the right hit to enhance all those lovely flavors.
- Black pepper: Offers a subtle bite and balance to the spice blend.
- Baking soda: Lightens the mixture, giving Falafel that ideal, fluffy interior.
- Lemon juice: A squeeze of brightness that enlivens and lifts the whole batch.
- All-purpose flour: Just enough to bind everything together for perfect patties.
- Vegetable oil (for frying): The key to achieving that sizzling, golden crust.
How to Make Falafel
Step 1: Blend the Base
Start by grabbing your food processor. Empty in the soaked and thoroughly drained chickpeas, along with your chopped onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if you’re feeling spicy), salt, and black pepper. Pulse this vibrant mixture a few times until it looks coarse and sticky—think chunky, not mush. The right texture here makes your Falafel both crisp and soft, so don’t let the processor run too long.
Step 2: Mix and Chill
Scoop out the mixture into a bowl and scatter in the baking soda, freshly squeezed lemon juice, and flour. Use a spatula or your hands to combine everything gently and thoroughly. Now, the patience part: cover the bowl and let the mixture chill in the fridge for at least 30 minutes. This not only helps the flavors mingle but also makes the Falafel easier to shape.
Step 3: Shape the Falafel
Using damp hands or a small scoop, shape the mixture into little balls or classic patties—think golf ball size or slightly smaller. If your mix feels a touch sticky, dust your hands with a bit of flour. Arrange them on a plate or baking sheet as you work.
Step 4: Fry to Perfection
Heat about 2 inches of vegetable oil in a deep skillet over medium heat, aiming for 350°F (175°C). Fry your Falafel in batches, giving them plenty of room to dance and crisp up. Cook for 3 to 4 minutes per side until each piece is beautifully golden brown and crunchy. Using a slotted spoon, transfer them to a paper towel-lined plate to drain.
Step 5: Serve and Savor
Enjoy your Falafel hot—piled into fluffy pita bread with veggies and a swoosh of tahini, scattered over a big salad, or simply as irresistible bites with your favorite dip.
How to Serve Falafel
Garnishes
The fun is in the finishing touches! Drizzle your fresh Falafel with creamy tahini sauce, a squeeze of lemon, or a dollop of spicy harissa. Scatter on chopped fresh parsley, cilantro, or tangy pickled onions to add layers of color, flavor, and crunch.
Side Dishes
Falafel shines when paired with Mediterranean classics. Serve alongside crunchy Israeli salad, pillowy pita bread, or a mound of fragrant rice pilaf. For extra refreshment, add a side of crisp cucumber slices or a cool yogurt dip if you’re not keeping things strictly vegan.
Creative Ways to Present
Think beyond the pita! Layer Falafel into grain bowls with roasted veggies, tuck them into lettuce wraps for a lighter touch, or create a playful appetizer platter with olives, hummus, and roasted nuts. Leftovers are perfect for Falafel “tacos” or crumbled over salads.
Make Ahead and Storage
Storing Leftovers
Transfer leftover, cooled Falafel to an airtight container and refrigerate for up to 4 days. They’ll keep their flavor beautifully, making for quick lunches or snacks.
Freezing
For make-ahead convenience, freeze cooked Falafel in a single layer on a tray until firm, then pack them into freezer bags. They stay fresh for up to 3 months, ready for a speedy meal at any time.
Reheating
Reheat refrigerated or frozen Falafel in a 350°F (175°C) oven for 10–15 minutes until hot through and crisped up. Avoid microwaving, as that can make them a bit soggy and deprive you of that signature crunch.
FAQs
Do I really need to use dried chickpeas for Falafel?
Absolutely! Soaked dried chickpeas are key for the right texture—canned ones will make your Falafel mixture too wet and likely to fall apart when cooking. The little extra planning is well worth it.
Can I bake the Falafel instead of frying?
Yes, you can! For a lighter, oven-baked version, brush the shaped patties with oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway through. They won’t be quite as crunchy, but they’re still delicious.
How do I keep my Falafel from falling apart?
Make sure your chickpeas are well drained and your mixture isn’t too wet. Adding flour and chilling the mix before shaping also helps bind everything together for sturdy, crisp Falafel.
Can I make Falafel gluten free?
Easily! Simply swap the all-purpose flour for a gluten-free alternative, such as chickpea flour or a trusted gluten-free blend, and the results will still be delicious and satisfying.
What sauces go best with Falafel?
Classic tahini sauce is a perennial favorite, but you can also try garlicky yogurt sauce, zesty green schug, or a drizzle of hot sauce for a spicy kick—Falafel is incredibly versatile when it comes to sauces!
Final Thoughts
There’s just something delightful about making Falafel from scratch and watching everyone’s faces light up at that first crunchy bite. If you haven’t tried your hand at this timeless classic yet, I wholeheartedly encourage you to whip up a batch—your kitchen (and taste buds!) are in for a true treat.
Print
Falafel Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus soaking time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Description
Learn how to make delicious crispy falafel at home with this easy vegan Middle Eastern recipe. These chickpea fritters are perfect for stuffing into pitas or serving over salads with tahini sauce.
Ingredients
Main Falafel Mixture:
- 1 cup dried chickpeas (soaked overnight and drained)
- 1/2 cup chopped onion
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- 3 tablespoons all-purpose flour
- Vegetable oil for frying
Instructions
- Prepare the Falafel Mixture: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), salt, and pepper. Pulse until a coarse, sticky dough forms—do not overprocess.
- Mix in Additional Ingredients: Transfer mixture to a bowl, add baking soda, lemon juice, and flour. Mix well. Cover and refrigerate for at least 30 minutes.
- Form and Fry: Shape mixture into balls or patties. Heat oil in a skillet to 350°F (175°C). Fry falafel in batches for 3–4 minutes per side until golden brown and crispy.
- Serve: Drain on paper towels and serve hot in pita with veggies and tahini sauce or over salads.
Notes
- Avoid using canned chickpeas for a firmer texture.
- For a baked version, brush patties with oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway.
Nutrition
- Serving Size: about 4 falafel
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
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