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–+ servings
Homemade falafel stacked on a plate

Falafel

Prep Time: 20 minutes
Cook Time: 20 minutes
Soaking Time: 1 day
Total Time: 40 minutes
Servings: 24 falafels
Author: Nico Pallotta

  • 2 cups (400 grams) dried chickpeas measured before soaking
  • 1 cup (25 grams) flat-leaf parsley
  • ½ cup (12 grams) mint leaves or cilantro - optional
  • 1 (1) onion yellow or white
  • 6 cloves (6 cloves) garlic chopped
  • 2 teaspoons (2 teaspoons) coriander ground
  • 1½ teaspoons (1½ teaspoon) cumin ground
  • 1½ teaspoons (1½ teaspoon) salt
  • ¼ teaspoon (¼ teaspoon) black pepper
  • ¼ teaspoon (¼ teaspoon) cayenne pepper or red pepper flakes
  • 2 teaspoons (2 teaspoons) baking powder
  • 1 tablespoon (1 tablespoon) olive oil for air frying, or 4 to 6 cups frying oil for deep-frying

  • 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.
    Step picture 1 showing soaked chickpeas before and after soaking
  • 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.
    Step picture 2 showing ingredients blended in a food processor and the texture of the mixture.
  • 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.
    Step picture 3 Showing how to shape a falafel ball.
  • 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.
    Step picture 4 cooking falafel in the air-fryer.
  • 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.
    How to deep fry falafel in oil.
SUBSTITUTIONS
  • 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.
TIPS
  • 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.
STORAGE
  • 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.
 
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