Homemade Falafel Recipe

Introduction

Homemade falafel is a crispy, flavorful Middle Eastern treat that’s perfect for any meal. Made from chickpeas and fresh herbs, these golden balls are delicious served with a creamy tahini sauce. This recipe shows you how to make authentic falafel from scratch with simple ingredients.

Ingredients

• 1 cup dried chickpeas
• 1/2 small white onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 cup all-purpose flour
• Vegetable oil, for frying (6 to 8 cups)
• Tahini sauce, for serving

Instructions

1. Step 1: In a large bowl, cover the dried chickpeas with cold water by at least 2 inches. Cover and refrigerate overnight to soak.
2. Step 2: Drain the soaked chickpeas well and pat dry. Transfer them to a food processor and pulse until they are halfway broken down.
3. Step 3: Add the chopped onion, garlic, cilantro, parsley, kosher salt, baking powder, ground coriander, and cumin to the processor. Continue pulsing until the mixture is finely chopped but not a paste.
4. Step 4: Sprinkle the flour over the mixture and pulse just until combined.
5. Step 5: Using a 1-ounce cookie scoop or two spoons, portion the chickpea mixture into 1-inch balls (about 2 tablespoons each). Roll each ball between clean hands to form smooth, compact falafel balls.
6. Step 6: Pour vegetable oil into a large heavy pot to a depth of 2 inches and heat over high heat until the oil reaches 350°F, using a deep-fry or candy thermometer.
7. Step 7: Working in batches of 6 to 7, gently lower the falafel balls into the hot oil. Fry, adjusting the heat as needed, until deeply browned on all sides, about 2 to 3 minutes.
8. Step 8: Remove the falafel with a slotted spoon and transfer to a wire rack set over a baking sheet to drain and cool slightly.
9. Step 9: Serve the falafel warm with tahini sauce on the side.

Tips & Variations

• Soaking the chickpeas overnight ensures a tender interior and proper texture.
• For a gluten-free option, substitute the all-purpose flour with chickpea flour.
• Add a pinch of cayenne or chili powder for a spicy kick.
• If you don’t have fresh herbs, dried cilantro and parsley can be used, but fresh is best.
• Falafel can also be baked at 375°F for 20–25 minutes for a lighter version.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 5 to 10 minutes to keep them crispy. Falafel can also be frozen before cooking; freeze the shaped balls on a baking sheet, then transfer to a freezer bag and cook from frozen, adding a minute or two to the frying time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

It’s best to use dried chickpeas soaked overnight, as canned chickpeas are too soft and yield a mushy falafel that won’t hold shape well.

How do I know when falafel is cooked through?

Falafel should be golden brown and crispy on the outside. Cooking time is about 2 to 3 minutes in hot oil. The interior will be cooked through once it’s firm and no longer raw tasting.

Homemade Falafel Recipe

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4.6 from 90 reviews

This Homemade Falafel recipe features crispy, flavorful chickpea balls made from soaked dried chickpeas blended with fresh herbs and spices, then deep-fried to golden perfection. Served warm with creamy tahini sauce, these falafels make a perfect snack, appetizer, or main dish that is authentically Middle Eastern and delightfully satisfying.

• Author: Maya
• Prep Time: 12 hours 15 minutes
• Cook Time: 20 minutes
• Total Time: 12 hours 35 minutes
• Yield: About 20 falafel balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Falafel Mixture

• 1 cup dried chickpeas
• 1/2 small white onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 cup all-purpose flour

For Frying

• 6 to 8 cups vegetable oil (for deep frying)

To Serve

• Tahini sauce

Instructions

1. Soak Chickpeas: Place the dried chickpeas in a large bowl and cover with cold water, ensuring the water is at least 2 inches above the chickpeas. Cover the bowl and refrigerate overnight to soften the chickpeas.
2. Prepare Falafel Mixture: Drain the soaked chickpeas thoroughly and pat dry with a paper towel. Transfer them to a food processor and pulse until the chickpeas are half chopped but not pureed. Add the chopped onion, garlic, cilantro, parsley, kosher salt, baking powder, ground coriander, and cumin to the processor. Pulse repeatedly until the mixture is finely chopped yet not turning into a paste. Sprinkle the all-purpose flour over the mixture and pulse just until combined, which helps bind the mixture.
3. Shape Falafel Balls: Use a 1-ounce cookie scoop or two spoons to portion the mixture into approximately 1-inch balls (about 2 tablespoons each). With clean hands, roll each portion between your palms to form smooth, compact balls. The mixture will feel wet but should be held tightly together. Arrange the falafel balls on a clean plate or a baking sheet lined with parchment paper.
4. Heat Oil and Fry: Pour vegetable oil into a large heavy pot to a 2-inch depth, fitting the pot with a deep-fry or candy thermometer. Heat the oil over high heat until it reaches 350°F (175°C). Place a wire rack over a large baking sheet for draining the cooked falafel. Carefully lower 6 to 7 falafel balls into the oil, frying them in batches to avoid overcrowding. Fry the falafel, adjusting heat as necessary, until they turn deeply golden brown on all sides, approximately 2 to 3 minutes per batch.
5. Drain and Serve: Use a slotted spoon to remove the falafel from the hot oil and transfer them to the wire rack to drain and cool slightly. Serve the falafel warm with tahini sauce on the side for dipping.

Notes

• Soaking the chickpeas overnight is essential for the right texture, do not substitute with canned chickpeas.
• If the falafel mixture feels too wet and does not hold shape, add a bit more flour.
• Maintain the oil temperature at 350°F for even frying and crisp exterior.
• The falafel can be kept warm in a low oven while frying subsequent batches.
• Tahini sauce complements falafel perfectly but can be substituted with yogurt sauce or hot sauce for variety.

Keywords: Homemade falafel, falafel recipe, chickpea balls, Middle Eastern appetizers, deep-fried falafel, tahini sauce