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    Home » Mains

    Falafel

    Published: Feb 26, 2023 · by Nico

    Jump to Recipe

    Here's a Middle-Eastern classic with dried chickpeas and aromatic and nutty flavors: homemade chickpea falafel.

    Falafel is an easy appetizer and main dish that you can make with simple and affordable ingredients. The best way to cook them? Deep-fried or air-fried!

    Falafel on a plate with parsley
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving Suggestions
    • Make Ahead and Storage
    • More Chickpea Recipes
    • More Middle-Eastern-Inspired Recipes
    • Recipe

    Check out our Easy Meatless Meals

    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.

    air fryer falafel in a bowl with greens

    Ingredients

    Falafel ingredients

    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.

    Falafel in a pita bread with hummus

    Instructions

    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.

    Soak dried chickpeas

    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.

    chickpeas in a sift

    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.

    Falafel ingredients in a food processor

    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.

    falafel mix in a food processor

    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.

    shaping the falafel into scoops

    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.

    shaping the falafel with ice cream scooper

    Arrange them on a baking sheet lined with parchment paper.

    Falafel balls on a baking tray

    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.

    frying oil and falafel ball

    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.

    fried falafel and wooden spoon

    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.

    Falafel on a kitchen cloth

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

    Falafel with bite on a plate

    Variations

    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 fryer falafel before cooking

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

    air fryer falafel after cooking

    Serving Suggestions

    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.

    Falafel and hummus

    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).
    mezze platter with tabbouleh and hummus

    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.

    Falafel in a wrap with tahini sauce

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

    Falafel in a pita bread with hummus

    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.

    Falafel bowl with veggies and dressing

    Make Ahead and Storage

    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.)
    • chickpea salad
      Chickpea Salad
    • Chickpea Stew with naan bread
      Chickpea Stew
    • chickpea pasta salad
      Chickpea Pasta Salad
    • pasta and chickpeas with spoon
      Pasta with Chickpea (Pasta e Ceci)

    More Middle-Eastern-Inspired Recipes

    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.)
    • Dukkah with naan bread
      Dukkah
    • mujaddara rice and lentils
      Mujaddara (Lentil, Rice, and Onions)
    • whole roasted cauliflower with harissa, tahini sauce, and chimichurri
      Whole Roasted Cauliflower
    • lentil tabbouleh
      Lentil Tabbouleh

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

    Recipe

    Falafel opened on a plate

    Falafel

    Author: Nico
    Here's a Middle-Eastern classic with dried chickpeas and aromatic and nutty flavors: homemade chickpea falafel.
    Falafel is an easy appetizer and main dish that you can make with simple and affordable ingredients. The best way to cook them? Deep-fried or air-fried!
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 15 mins
    Cook Time 20 mins
    Soaking Time 12 hrs
    Total Time 35 mins
    Course Appetizer, Main
    Cuisine Middle-Eastern
    Servings 20 - 25 falafels
    Calories 93 kcal

    Equipment

    • Food processor
    • Ice cream scoop or cookie dough scoop or falafel scoop

    Ingredients
     
     

    • 2 cups dried chickpeas measured before soaking + 1 teaspoon baking soda
    • 2 tablespoons chickpea flour
    • 1 cup flat-leaf parsley
    • ½ cup mint leaves optional
    • 1 yellow onion
    • 6 cloves garlic
    • 1½ teaspoons cumin ground
    • 1 teaspoon coriander ground
    • 1¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon cayenne pepper or chili powder
    • 2 teaspoons baking powder
    • 4 - 6 cups frying oil for frying, or 2 tablespoons extra virgin olive oil for air-frying.

    Instructions
     

    1. SOAK THE CHICKPEAS

    • The day or night before, put 2 cups dried chickpeas in a large pot with plenty of water and a teaspoon of baking soda.
      Soak dried chickpeas
    • Soak them for 12 to 24 hours, then drain and rinse them under running water.
      chickpeas in a sift

    2. BLEND ALL INGREDIENTS

    • To a food processor, add soaked chickpeas, 2 tablespoons chickpea flour, 1 yellow onion (peeled and chopped), 6 cloves garlic (chopped), 1 cup flat-leaf parsley (chopped), ½ cup mint leaves (chopped), 1½ teaspoons cumin, 1 teaspoon coriander, 1¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 2 teaspoons baking powder.
      Falafel ingredients in a food processor
    • 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.
      falafel mix in a food processor

    3. SHAPE THE FALAFEL

    • The easiest way to shape the falafel is with an ice cream scoop or cookie dough scoop.
      shaping the falafel into scoops
    • 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.
      shaping the falafel with ice cream scooper
    • Arrange them on a baking sheet lined with parchment paper.
      Falafel balls on a baking tray

    DEEP-FRIED FALAFEL

    • Warm up the frying oil to 320°F or 160°C in a small pot or saucepan 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.
      Use a kitchen thermometer to check the oil temperature. Oil temperature should be between 300°F / 150°C and 340°F / 170°C.
      frying oil and falafel ball
    • 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.
      fried falafel and wooden spoon
    • 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.
      Falafel with bite on a plate

    AIR FRYER FALAFEL

    • 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 fryer falafel before cooking
    • Air fry at 400°F or 200°C for 12 minutes or until golden brown and crunchy.
      You can turn them around once for even browning.
      air fryer falafel after cooking
    • Serve on a platter with homemade hummus and warm pita bread or check out our serving suggestions chapter above.
      Falafel and hummus

    Notes

    Nutrition information is an estimate for 1 large deep-fried falafel ball out of 20 falafels.
    SERVING SUGGESTIONS
    Check out the serving suggestions chapter above for many ideas on how to serve falafel, from wraps to sandwich, from hummus to falafel bowls.
    MAKE AHEAD & STORAGE
    - 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.
     

    Nutritional Values

    Nutrition Facts
    Falafel
    Amount Per Serving (1 large ball)
    Calories 93 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.4g3%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 0mg0%
    Potassium 235mg7%
    Carbohydrates 14g5%
    Dietary Fiber 4g17%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 327IU7%
    Vitamin B6 0.1mg5%
    Vitamin C 5mg6%
    Vitamin E 0.3mg2%
    Vitamin K 54µg51%
    Calcium 40mg4%
    Folate 122µg31%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 28mg7%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this falafel recipe, you might also enjoy the following:

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    Reader Interactions

    Comments

    1. Emilie

      March 17, 2023 at 4:28 pm

      Hye ! When you wrote down 2 cups of dried Chickpea, you talk about 2 cup of dry Chickpeas already soaked or 2 cups of dry Chickpeas before soaking ?
      Thanks for your answer ☺️

      Reply
      • Louise

        March 18, 2023 at 6:55 am

        Hi Emilie,
        Sure, that's 2 cups before soaking. Good point, I will revise the recipe to be even more specific.
        Thank you for your comment 🙂
        Kindest,
        Louise

        Reply

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