This easy falafel recipe makes crispy, golden chickpea patties that are packed with fresh herbs, warm spices, and plant-based proteinโperfect for wraps, bowls, or your next Mediterranean night.
For more Mediterranean Diet recipes, try baba ganoush, hummus, and Mediterranean salad.

Why We Love Falafel
Louise and I are unapologetically obsessed with falafel. Wherever we travel, weโre on a quiet mission to hunt down the best falafel spotsโand some of our absolute favorites are tucked away in Berlin, Germany, where we lived for several years. The city is a goldmine for Middle Eastern falafel thanks to its vibrant Eastern Mediterranean communities.
From tiny Syrian and Lebanese corner shops to bustling Turkish street stalls, the air in those neighborhoods (Wedding, Moabit, and Kreuzberg are the best for mediterranean food) smells of sizzling spices, fresh herbs, and deep-fried chickpea goodness.
Now that we live in Italy, we wanted to recreate that same crunchy, flavorful magic. Thatโs how this recipe was born: our go-to, healthy falafel recipe made with simple pantry ingredients, fresh herbs like parsley and mint, and a mix of warming spices like cumin and coriander. Itโs a nourishing, plant-based meal thatโs high in fiber, packed with protein, and just plain delicious.
You can serve these falafels in a warm pita with a drizzle of tahini sauce, over a colorful tabouli salad, or as part of a big Middle Eastern-inspired spread. Whether youโre new to falafel or already a fan like us, this recipe brings the street food experience right into your kitchen.
Letโs dive into how to make this crispy-on-the-outside, tender-on-the-inside falafel at homeโno fancy tools or deep fryers needed.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Dried chickpeas: Use dried chickpeas or garbanzo beans soaked for 24 hours (optionally with a teaspoon of baking soda to soften the skins). Canned chickpeas donโt work well for traditional falafelโtheyโll make the mixture too wet and mushyโbut you can use them for chickpea fritters instead.
- Onion: White or yellow onion both work well to add moisture and flavor to the falafel mix.
- Garlic: Fresh garlic is essential for deep flavorโdonโt skip it!
- Fresh herbs: Use flat-leaf Italian parsley as the main herb. You can also add fresh mint or fresh cilantro (coriander) for extra aroma and brightness.
- Spices: Ground cumin and ground coriander are classic falafel spices. Add a pinch of cardamom for a more aromatic twist.
- Salt, pepper, and cayenne pepper: Season with sea salt or kosher salt and freshly ground black pepper. For heat, use cayenne pepper, chili flakes, or a pinch of chili powder.
- Baking powder: Lightens the texture of the falafel, making it airy instead of dense.
- Oil: Use a neutral oil like sunflower or vegetable oil for deep-frying. For air fryer or oven-baked falafel, brush or spray with a little extra virgin olive oil.
How to Make Falafel
1. Soak the Chickpeas
To make falafel, place the chickpeas in a large bowl with plenty of water. Let them soak at room temperature for 24 hours. Theyโll expand, so make sure the bowl is big enough and the water covers them by a few inches. When ready to use, drain and rinse them under running water.
2. Blend the Ingredients
To a food processor, add chopped onion, garlic, fresh parsley, fresh mint, cumin, coriander, cayenne, salt, and black pepper. Pulse until the herbs and aromatics are finely chopped.
Next, add the soaked chickpeas and baking powder. Blend until the mixture is finely coarse, not smooth like hummus. Scrape down the sides often. This takes about 2 minutes. This mixture can stay in an airtight container in the fridge for 5 days.
3. Shape the Falafel
Scoop some of the mixture with a falafel scoop, ice cream scoop, or your hands. Press it into a small ball, then flatten it slightly between your palms.
The balls should be compact but not too tight, or theyโll turn out dense.
If the mixture is too crumbly, mix in 1 to 2 tablespoons of all-purpose or chickpea flour. Rinse your scoop with water after every few falafels to keep it from sticking.
Place the patties on a baking sheet lined with parchment.
4. Cook the Falafel
Air Fryer (Healthiest Option): Brush or spray the air fryer basket with olive oil. Arrange falafel in a single layer and spray the tops. Air fry at 400ยฐF (200ยฐC) for 12โ15 minutes, or until golden and crispy.
Oven-Baked (Oil-Lite Option): Preheat oven to 350ยฐF (180ยฐC) (use fan setting if available). Place falafel on a parchment-lined tray, brush with olive oil, and bake for 30 minutes, or until golden brown.
How to Deep Fry Falafel?
Use a saucepan or small pot with tall sides and add about 4 cups of frying oil (or more, depending on your pot size). The oil should be deep enough to fully submerge the falafelโthis helps them cook evenly and absorb less oil.
Ventilate your kitchen by opening a window or turning on the fan.
Heat the oil to 340ยฐF (170ยฐC)โuse a kitchen thermometer to monitor the temperature.
Gently lower the falafel into the hot oil, a few at a time (3 to 4 per batch). Fry for 3 to 4 minutes, turning occasionally, until evenly golden brown and crispy.
Keep the oil temperature steady to avoid greasy or undercooked falafel.
Once done, transfer to a plate lined with kitchen paper to drain excess oil.
Deep-fried falafel is the most traditional versionโperfectly crunchy on the outside and soft, herby, and aromatic on the inside.
What and How to Serve With falafel?
My favorite way to serve falafel is on bed of hummus, drizzled with tahini sauce, and warm homemade pita on the side. Top with fresh parsley, pickled onions, and a sprinkle of sumac for extra flavor.
Or build a colorful Mediterranean or Middle Eastern-style spread with small dishes (Meze Platter):
- Shirazi salad
- Tabouli salad
- Baba ganoush or mutabal (eggplant dips)
- Masabacha (swimming chickpeas)
- Sumac onions
- Grilled eggplant
- Roasted peppers
- Tzatziki
- Grilled halloumi
- Labneh
Tips
- Use dried chickpeas, not canned: Canned chickpeas are too soft and hold too much moisture. For authentic chickpea falafel, always start with dried beans soaked for 24 hours.
- Soak longer for better texture: Soaking chickpeas for up to 48 hours (in the fridge) can help soften them and improve the final texture.
- Donโt over-blend the mixture: You want a finely coarse texture, not a puree. Over-blending makes the falafel dense and pasty.
- Add flour only if needed: If your mixture doesnโt hold together, mix in 1 to 2 tablespoons of all-purpose or chickpea flour.
- Let the mixture rest: Chill the falafel mix in the fridge for 30 minutes before shaping to help it firm up and hold together better.
- Roll in sesame seeds before frying: Coating your falafel balls in sesame seeds before frying not only adds a beautiful visual appeal but also contributes to a crunchier texture. It’s a small step that makes a big difference.
- Combine chickpeas and fava beans: For a traditional Middle Eastern falafel, consider blending soaked chickpeas with fava beans. This combination yields a unique texture and flavor, offering a nod to authentic regional variations.
Frequently Asked Questions
Not for traditional falafel. Canned chickpeas are too soft and contain too much moisture, which makes the mixture fall apart when frying. If you’re in a pinch, you can try making our chickpea patties or fritters insteadโbut for crispy, authentic falafel, always use soaked dried chickpeas.
This usually happens if the mixture is too wet or over-processed. Make sure the chickpeas are fully drained after soaking and that the mix is only finely choppedโnot pureed. You can also add a spoonful of chickpea flour to help it hold together.
Yes, traditional falafel is 100% plant-based, making it a perfect option for a vegan falafel meal. Just be sure to double-check your sauces and sidesโsome tahini dressings or yogurt sauces may contain dairy.
Absolutely. While frying gives falafel the crispiest texture, baking or air frying is a great option if you’re looking for a healthier or lower-oil version. Just remember to brush them with a little olive oil so they still brown nicely.
Use a neutral, high-heat oil like sunflower, peanut, vegetable, or canola oil.
Store cooked falafel in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months and reheat straight from frozen.
Yes! You can freeze uncooked falafel balls on a tray, then transfer them to a freezer bag once solid. Cook them straight from frozenโjust add a few extra minutes to the cooking time.
If you tried this Falafel Recipe or any other recipe on our blog, please leave a ๐ star rating and let us know how it goes in the comments. We love hearing from you!
Falafel
Equipment
- Food processor
- Ice cream scoop, cookie dough scoop or falafel scoop optional, to shape the falafel.
Ingredients
- 2 cups dried chickpeas measured before soaking
- 1 cup flat-leaf parsley
- ยฝ cup mint leaves or cilantro – optional
- 1 onion yellow or white
- 6 cloves garlic chopped
- 2 teaspoons coriander ground
- 1ยฝ teaspoons cumin ground
- 1ยฝ teaspoons salt
- ยผ teaspoon black pepper
- ยผ teaspoon cayenne pepper or red pepper flakes
- 2 teaspoons baking powder
- 1 tablespoon olive oil for air frying, or 4 to 6 cups frying oil for deep-frying
Instructions
- Soak Chickpeas: Place 2 cups dried chickpeas in a large bowl, cover with water, and soak in the fridge for 24 to 48 hours. Drain and rinse before using.
- Blend Ingredients: In a food processor, blend 1 cup flat-leaf parsley, ยฝ cup mint leaves, 1 onion, 6 cloves garlic, 2 teaspoons coriander, 1ยฝ teaspoons cumin, 1ยฝ teaspoons salt, ยผ teaspoon black pepper, and ยผ teaspoon cayenne pepper.Add chickpeas and 2 teaspoons baking powder; blend until finely coarse, not smooth.
- Shape the Falafel: Let mixture rest 30 minutes, then scoop and shape it into small patties. If too crumbly, add 1โ2 tablespoons of flour. Place on a parchment-lined tray.
- Air Fryer: Preheat to 400ยฐF (200ยฐC). Spray basket and falafel with oil. Air fry in a single layer for 12โ15 minutes, or until golden and crisp.Oven-Baked: Preheat to 350ยฐF (180ยฐC). Place falafel on a parchment-lined tray, brush with olive oil, and bake for 30 minutes, flipping halfway if desired, until golden brown.
- Deep-Fry: Heat oil to 340ยฐF (170ยฐC) in a deep pot (fill halfway). Fry 3โ4 falafel at a time for 3โ4 minutes, turning for even browning. Drain on paper towels.
Video
Notes
- Chickpeas: Use dried split fava beans (like in Egyptian ta’amiya) for a traditional variation. You can also try a mix of chickpeas and fava beans for a unique flavor and lighter texture. Canned beans are not recommended.
- Onion: White or yellow onion adds moisture and flavor.
- Fresh herbs: Parsley is key; mint and cilantro are optional but great.
- Spices: Cumin and coriander are classics. Add cardamom for a twist.
- Baking powder: Makes the falafel lighter and less dense.
- Use dried chickpeas: Soak for 24 hoursโcanned ones are too wet.
- Soak longer: Up to 48 hours (in the fridge) = softer texture.
- Donโt over-blend: Aim for a coarse mix, not a smooth paste.
- Add flour if needed: 1โ2 tbsp of flour helps bind if too crumbly.
- Chill the mix: Rest 30 mins in the fridge before shaping.
- Roll in sesame seeds: Adds crunch and a golden finish.
- Try chickpeas + fava beans: A traditional combo with great flavor.
- Uncooked falafel mixture: Store in an airtight container in the fridge for up to 5 days. You can also shape the patties and freeze them raw for up to 3 months.
- Cooked falafel: Keep in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven or air fryer until warmed through and crispy.
Nutrition

Hi! We are Nico & Louise
Weโre here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) ๐ฟโจ.
Welcome to our blog, we are glad you are here.
This falafel is absolutely delightful! Itโs perfectly seasoned and has a wonderful texture. I cooked half the batch in a skillet and the other half in the air fryer after my buildingโs gas was shut off, and I love both versions. Thank you for this delicious recipe.
Hi LF,
So glad you loved the falafel โ and I love that you tried both skillet and air fryer methods! Itโs great to know both versions turned out well. Thanks for sharing your experience!
Kindest,
Louise
Delicious and easy.