Falafel

Falafels are deep-fried balls (we also do them in the air fryer) made out of soaked chickpeas, broad beans, or a combination of both.

They come from Middle-Eastern cuisine and are especially popular in Lebanon and Egypt.

Here we’ll show you how easy it is to prepare falafel and cook it in oil or an air fryer.

You can serve falafel as a main course or as an appetizer as part of a meze platter.

Traditional ways of serving it are with hummus, in a sandwich with pita bread, wrapped in flatbread, or in a falafel bowl with salads, pickles, hummus, and more.

Falafel is a delicious recipe that is also naturally vegetarian and vegan.

It’s one of our favorite foods in the world, and we are delighted to share this recipe with you.

Dry chickpeas

You’ll need dry chickpeas (also known as garbanzo beans).

The chickpeas must be soaked in water with a teaspoon of baking soda for at least 12 hours and up to 24 hours before making falafel.

Canned chickpeas won’t work for this recipe as they don’t have the right texture.

Chickpea flour

Chickpea flour helps bind the falafel together.

We recommend it so your falafel won’t fall apart when cooking them.

Cumin & Coriander

Cumin is the queen of spices in Middle-Eastern cooking, and it’s an essential ingredient in homemade falafel.

Ground coriander is another excellent spice to add to the mix.

Parsley

Parsley is the main fresh herb in falafel, specifically flat-leaf parsley.

Mint

Fresh mint is optional, and the falafel will still be delicious with parsley alone.

Onion

White or yellow onion.

Garlic

Garlic and chickpeas are excellent together, and this is an essential ingredient.

Salt, pepper, and cayenne pepper

Season with sea salt or kosher salt and freshly ground black pepper.

To add a touch of spiciness, we recommend some cayenne pepper.

You can substitute red pepper flakes or chili powder for cayenne pepper.

Baking powder

Just a teaspoon of baking powder lightens up the falafel balls, making them less compact airier, and lighter.

Oil

If you deep-fry them, you’ll need frying oil. If you air-fry them you’ll need extra virgin olive oil.

1. Soak the Chickpeas

The day or night before making falafel, put the dry chickpeas in a large pot or bowl with plenty of water and a teaspoon of baking soda.

Let them soak for 12 to 24 hours, then drain and rinse them under running water.

Note: you’ll notice the chickpeas will double or triple in volume as they soak.

2. Blend all ingredients

To a food processor, add soaked chickpeas, chickpea flour, peeled and chopped onion, chopped garlic cloves, chopped parsley and mint, cumin, coriander, salt, pepper, cayenne pepper, and baking powder.

Blend until you reach a fine texture, scraping down the sides of the food processor often.

It should take you about 1 to 2 minutes max.

3. Shape the falafel

Unless you have a falafel scoop, the easiest way to shape the falafel is with an ice cream scoop or cookie dough scoop.

Scoop the falafel mixture into a ball, and press it with your left hand into the ice cream scoop to make it stick together.

Rinse the scoop with water after every 3 falafels or when they start sticking to the scoop.

Arrange them on a baking sheet lined with parchment paper.

4. Deep-fry the falafel

For air frying, see the “variations” chapter below.

Deep-frying is a lot simpler than you think. All you need is a saucepan or a small pot and about 4 cups of frying oil (you’ll need more oil if your pot is larger).

What’s important is to have enough oil to cover the falafel.

We show you how to do it in small batches in a small pot so that it’s easier for you to control.

First, add the oil to a small pot with tall edges. Ensure you only fill up the pot to half its edges because the oil will expand as it warms up and as you dip in the falafel.

Second, warm up the oil to 320°F or 160°C. Use a kitchen thermometer to check the oil temperature. Oil temperature should be between 300°F / 150°C and 340°F / 170°C.

Dip the falafel in the oil gently, one by one. We recommend frying 3 or 4 at a time.

Cook them in the oil for about 3.5 – 4 minutes or until golden brown all around. Move the falafel around as they cook to ensure even frying. You can use a wooden spoon.

Make sure the oil temperature stays constant between 300°F / 150°C and 340°F / 170°C.

Take the falafel out of the oil and arrange them on a plate lined with kitchen paper.

Repeat this until your run out of falafel.

Deep-fried falafel is unbeatable. They taste delicious, have a golden and crunchy shell, and a deliciously moist and aromatic inside.

Air fryer falafel

You can make this recipe in a standard oven, ideally ventilated; however, the air fryer yields a much better result.

The falafels turn out crisp on the outside and delicious! Air frying falafels is THE BEST alternative to deep-frying them.

Brush the bottom of your air fryer with extra virgin olive oil. Then, place the falafels in the air fryer leaving enough space from one falafel to the next.

Drizzle the falafels with extra virgin olive oil.

Air fry at 400°F or 200°C for 12 minutes or until golden brown and crunchy.

Serve falafel as an appetizer with warm pita bread on a bed of homemade hummus and with a drizzle of tahini sauce.

You can sprinkle it with fresh parsley, sesame seeds, and sumac.

Or serve as part of a meze platter with a selection of small dishes from the Mediterranean and Middle-Easter cuisine:

• Tabbouleh, muhammara, Zaalouk (Moroccan Eggplant), avocado spread, confit tomatoes, caramelized onions, tzatziki
• Grilled eggplant or zucchini, and some olives, pita chips, and raw veggies (carrots, celery, and red peppers).

Serve as a main meal in a homemade wrap (or storebought) with shirazi salad and pickled vegetables (beets are particularly delicious with falafel), jalapeños, and tahini sauce.

Tip: smash the falafel with a fork as you put them in the wrap.

Eat for lunch or dinner in a pita bread sandwich with chickpea hummus or lentil hummus, fresh greens, and tahini sauce.

Make a nutritious, filling, and delicious falafel bowl or falafel salad with leafy salad greens, roasted bell pepper, warm pita bread, and a generous drizzle of tahini sauce.

For extra deliciousness, add kalamata olives, jalapeños, pickled beets, crumbled feta, tabbouleh, and lemon wedges.

Make ahead: soak the chickpeas ahead of time for at least 12 to 24 hours. Falafel is best when freshly cooked. However, you can cook them ahead of time and store them ready to be warmed up.

Refrigerator: they keep well in the fridge for up to 2 days before losing most of their crunch.

Freezer: let the falafel cool down completely, transfer them to a freezer-friendly bag, and freeze for up to 3 months.

Thaw: defrost in the microwave.

Reheat: we recommend warming the falafel in the microwave for 1 to 2 minutes max.

More Chickpea Recipes

Get more chickpea ideas with these easy and delicious chickpea meals:

• Easy chickpea stew (sweet potato, canned tomato, carrot, onion, cumin, etc.)
• Chickpea salad (cucumber, cherry tomato, black olives, corn, maple syrup, mustard, etc.)
• Chickpea pasta salad (avocado, cucumber, cherry tomato, corn, parsley, lemon, etc.)
• Pasta e Ceci (ditalini pasta, canned tomato, onion, carrot, rosemary, tomato paste, etc.)
• Savory chickpea crepes (chickpea flour, olive oil, sauteed mushrooms, white sauce, etc.)

Find authentic and aromatic dinner ideas with these Middle-Eastern-inspired mains and side dishes:

• Dukkah (hazelnuts, pine nuts, coriander seeds, cumin seeds, dried oregano, etc.)
• Mujaddara (lentil, rice, caramelized onions, turmeric, cinnamon, spring onion, etc.)
• Lentil tabbouleh (canned lentils, tomato, parsley, mint, scallions, etc.)
• Cauliflower lentil salad (canned lentils, maple syrup, lemon, mustard, parsley, cumin, etc.)
• Whole roasted cauliflower (harissa sauce, tahini sauce, tomato, shaved almonds, etc.)

For many more dinner ideas, check out our mains category page.