This easy falafel recipe makes crispy, golden chickpea patties that are packed with fresh herbs, warm spices, and plant-based protein—perfect 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, we’re on a quiet mission to hunt down the best falafel spots—and 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. That’s 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. It’s a nourishing, plant-based meal that’s 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 you’re new to falafel or already a fan like us, this recipe brings the street food experience right into your kitchen.
Let’s dive into how to make this crispy-on-the-outside, tender-on-the-inside falafel at home—no fancy tools or deep fryers needed.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- 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 don’t work well for traditional falafel—they’ll make the mixture too wet and mushy—but 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 flavor—don’t 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. They’ll 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 they’ll 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 400°F (200°C) for 12–15 minutes, or until golden and crispy.
Oven-Baked (Oil-Lite Option): Preheat oven to 350°F (180°C) (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 falafel—this helps them cook evenly and absorb less oil.
Ventilate your kitchen by opening a window or turning on the fan.
Heat the oil to 340°F (170°C)—use 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 version—perfectly 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.
- Don’t 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 doesn’t 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 instead—but 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 chopped—not 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 sides—some 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 frozen—just 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 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Falafel
Video
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
- ½ cup mint leaves or cilantro – optional
- 1 onion yellow or white
- 6 cloves garlic chopped
- 2 teaspoons coriander ground
- 1½ teaspoons cumin ground
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ 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, ½ cup mint leaves, 1 onion, 6 cloves garlic, 2 teaspoons coriander, 1½ teaspoons cumin, 1½ teaspoons salt, ¼ teaspoon black pepper, and ¼ 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 1–2 tablespoons of flour. Place on a parchment-lined tray.
- Air Fryer: Preheat to 400°F (200°C). Spray basket and falafel with oil. Air fry in a single layer for 12–15 minutes, or until golden and crisp.Oven-Baked: Preheat to 350°F (180°C). 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 340°F (170°C) in a deep pot (fill halfway). Fry 3–4 falafel at a time for 3–4 minutes, turning for even browning. Drain on paper towels.
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 hours—canned ones are too wet.
- Soak longer: Up to 48 hours (in the fridge) = softer texture.
- Don’t over-blend: Aim for a coarse mix, not a smooth paste.
- Add flour if needed: 1–2 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
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
I have enjoyed many recipes from your site. Yesterday I made the Falafel. They were so wet that I had to keep adding flour to get them to stick together. I noticed that the recipe box only says to let the mixture rest for 30 minutes. As I download recipes into a recipe app, the only direction I saw was to allow the mixture to rest for 30 minutes. Later on your site, I read that you must let the mixture rest in the fridge. I suppose this made the difference. I did proceed with baking them. The flavor was good, but they were dry. Can you add to the recipe box that the mixture needs to rest in the fridge? It may be helpful to others.
Hi Peggy,
Thank you so much for your lovely comment — and for trying our recipes, it means a lot!
Just to clarify: did you use dried chickpeas soaked overnight, or canned chickpeas? Canned chickpeas tend to hold too much moisture, which can make the falafel mixture too wet and tricky to work with.
As for resting, it’s optional and usually not necessary. However, baking the falafel in the oven can lead to a drier texture. For a crisp outside and a moist, tender inside, we recommend air frying or deep-frying — they give the best results!
Let us know if you give it another try 😊
All the best, Louise
Louise, thank you so much for your prompt reply. Well, this is really strange! Yes, I did soak the beans for over 24 hours, rinsed and drained them well. I was surprised at how wet the mixture was in the processor, as no liquid was added! I will definitely try this recipe again, as the flavor was good. You and Nico do a lovely job with your postings.
Of course Peggy,
Thank you for following up — and I really appreciate you sticking with the recipe. You’re absolutely right — the recipe needs to work reliably for everyone, so it’s important we figure out what might have gone wrong. The mixture definitely shouldn’t be overly wet, especially with no added liquid, so I’m glad you flagged that. It’s possible the chickpeas absorbed a bit less water during soaking, or that the food processor over-mixed and released extra moisture.
Next time, if it looks too wet again, try pulsing more gently and mixing in a bit of chickpea flour or regular flour to bring it together. I’d love to hear how it goes when you give it another shot. Thanks again for your thoughtful feedback — it really helps us improve!
Kindest,
Louise
Hi Nico and Loiuse,
I haven’t made this yet, because I can’t find Flat Leaf Parsley.. I am wondering if I could substitute Curly Leaf Parsley for it. Thanks 😊.
Hi Georgia,
Yes, you can absolutely use curly leaf parsley as a substitute — it has a slightly different texture and a bit more bitterness, but it will still work beautifully in falafel. Just chop it finely so it blends well into the mixture. Hope you enjoy making it. Have a great Sunday!
Iwanted to continue my pist by saing that I have had great success by making smaller discs and freezing them. I then fry or air fry them frozen. It’s a great recipe.
I just had the best falafel pita using this recipe. I have found, after making it a couple of times, t
I made these for dinner tonight, following the recipe as written. They were sooo good. Very light and crispy. I cooked them in the air fryer and they were perfect. Thanks for the recipe.
Awesome, Darlene, I’m so happy that you tried the air fryer version, YAY!
Thank you for taking the time to leave a comment. Your feedback is always welcome 🙂
Kindest,
Louise
Just now made this recipe (my over air fries) I made my balls too big at first. And had to cook longer. I also brushed with great quality Olive oil. We love them. I will work on my cooking skills with this recipe.
Hi Judy,
I’m delighted that you enjoyed the falafel. Thanks for taking the time to leave a message here.
Keep cooking ❤️ All the best, Louise
Hello. This recipe ingredient list and description doesn’t include the 2 tbsp chickpea flour mentioned on YouTube. Please amend, thank you.
Love your recipes. You are my go to site now.
Hey Matthew,
Thank you for your feedback! This recipe is updated without the chickpea flour as we found it to be superfluous in the falafel batter.
You can use both recipes, but for people who do not have chickpea flour in their pantry, this is a slightly simpler ingredient list 🙂
Thanks again, and happy Friday!
Kindest, Louise
Could I make this recipe using rinsed canned chickpeas?
Hi Karen,
Thanks for your question. No, rinsed and cooked chickpeas will not work for falafel 🙂 BUT if you wanna use up those cans of chickpeas, I recommend you try our chickpea fritters: https://theplantbasedschool.com/chickpea-fritters/ They will give you a “falafel-vibe”, and they are quick to make. I hope that helps!
Kindest, Louise
The best!!! Nothing else to say!!! Just The best!
Fanastic, Surya – I’m super happy you enjoyed the falafel 🎉
Thank you for taking the time to leave a comment here – and have a great Friday. Best,
Louise
Oh by the way, I cooked mine in a small pot with Avocado oil.
Just want to say thank you. I have made falafels before but this one was the best ever. From the way it is made to the taste. Thank you for the tips, i deep fried it the way you recommended and it opened up a new way of deep frying falafels for me. By the way even my kids enjoyed it. That is major.
Melany, that’s really great news – I’m so delighted that you enjoyed making (and frying) these.
Thanks so much for taking the time to leave a comment here. All the best,
Louise