Easy Authentic Falafel Recipe

Introduction

This easy authentic falafel recipe brings the vibrant flavors of the Middle East straight into your kitchen. Crispy on the outside, tender on the inside, these falafel balls are perfect for pita sandwiches, grain bowls, or as a tasty snack with your favorite sauce.

Ingredients

• 1 1/2 cups dried chickpeas (soaked overnight) or canned
• 1 small red onion, roughly chopped
• 4 garlic cloves
• 1 packed cup fresh cilantro
• 1 packed cup fresh parsley
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon baking powder
• 3 tablespoons chickpea flour (or all-purpose flour)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Soak the dried chickpeas overnight in plenty of water until they triple in size. Drain thoroughly before use. Avoid canned chickpeas for the best texture.
2. Step 2: Add the soaked chickpeas, red onion, garlic, cilantro, parsley, cumin, coriander, cayenne pepper, salt, and black pepper to a food processor. Pulse until the mixture is finely ground but still has some texture, similar to coarse sand. Scrape the sides periodically to ensure even chopping.
3. Step 3: Sprinkle in the baking powder and chickpea flour, then pulse a few more times to incorporate. The mixture should hold together when pressed.
4. Step 4: Cover the mixture and chill in the refrigerator for 30 to 60 minutes to firm up. If it feels too crumbly after chilling, add an extra tablespoon of flour.
5. Step 5: Shape the mixture into balls or small patties with your hands or a falafel scoop.
6. Step 6: Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry the falafel in batches without overcrowding the pan, turning occasionally, for 3 to 4 minutes until golden brown and crispy. Drain on a paper towel-lined plate.
7. Step 7 (Optional): To bake or air fry instead, preheat the oven to 400°F or the air fryer to 375°F. Lightly oil the falafel, bake for 20–25 minutes flipping once, or air fry for 12–15 minutes shaking halfway through.

Tips & Variations

• Use dried chickpeas soaked overnight for best texture; canned chickpeas are too soft and may fall apart.
• Adjust cayenne pepper to control the heat level or omit for a milder flavor.
• For binding, chickpea flour is preferable, but all-purpose flour works fine in a pinch.
• Serve with a fresh lemon tahini sauce made by whisking tahini, lemon juice, grated garlic, water, and salt until smooth.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to maintain crispiness. They can also be frozen after cooking; thaw and reheat before serving.

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. Canned chickpeas have more moisture and a softer texture, which can cause the falafel to fall apart during cooking.

How do I make my falafel crispy without deep frying?

Air frying or baking your falafel are great alternatives. Lightly coat them with oil and cook at high heat; while they might not be quite as crispy as deep-fried, they’ll still be delicious and lighter.

Easy Authentic Falafel Recipe

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★★★★★

5 from 133 reviews

This Easy Authentic Falafel Recipe delivers crispy, golden falafel balls made from fresh herbs and spices blended with soaked chickpeas. Perfectly seasoned with cumin, coriander, and a hint of cayenne, these falafels are traditionally deep-fried to achieve their irresistible crunch. For a lighter twist, baking or air frying options are included. Serve with tangy lemon tahini sauce for an authentic Middle Eastern experience that’s great for wraps, bowls, or as a tasty appetizer.

• Author: Amy
• Prep Time: 12 hours 15 minutes
• Cook Time: 10 minutes (frying) or 20-25 minutes (baking)
• Total Time: 12 hours 25 minutes (including soaking)
• Yield: Approximately 20 falafel balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Falafel Mixture

• 1 1/2 cups dried chickpeas (soaked overnight) or canned (not recommended)
• 1 small red onion, roughly chopped
• 4 garlic cloves
• 1 packed cup fresh cilantro
• 1 packed cup fresh parsley
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon baking powder
• 3 tablespoons chickpea flour (or all-purpose flour)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Lemon Tahini Sauce

• 1/3 cup tahini
• Juice of 1 lemon
• 1 garlic clove, grated
• 2–3 tablespoons water (to thin)
• Salt to taste

Instructions

1. Soak the Chickpeas: Begin by soaking 1 1/2 cups of dried chickpeas in water overnight for at least 12 hours until they triple in size. Drain thoroughly before using. Avoid canned chickpeas as they don’t provide the right texture.
2. Blend the Mixture: In a food processor, combine the soaked chickpeas, roughly chopped red onion, garlic cloves, fresh cilantro, fresh parsley, ground cumin, ground coriander, cayenne pepper (if using), salt, and black pepper. Pulse until the mixture is finely ground but still has texture similar to coarse sand. Scrape down the sides several times to ensure even processing.
3. Add Binders: Sprinkle in the baking powder and chickpea flour, then pulse a few more times until incorporated. The mixture should hold together when squeezed. If too crumbly after chilling, add an extra tablespoon of flour.
4. Chill the Mixture: Cover and refrigerate the falafel mixture for 30 to 60 minutes. This firms up the mix, making it easier to shape.
5. Shape the Falafel: Form the mixture into balls or small patties using your hands or a falafel scoop.
6. Fry the Falafel: Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry the falafel in batches without overcrowding the pan. Cook for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer cooked falafel to a paper towel-lined plate to drain excess oil.
7. Optional Baking or Air Frying: For a lighter version, preheat an air fryer to 375°F, lightly spray falafel with oil, and air fry for 12–15 minutes, shaking halfway through. Alternatively, bake at 400°F on a lined baking sheet brushed with oil for 20–25 minutes, flipping once. These methods yield a less crispy but still delicious falafel.
8. Prepare Lemon Tahini Sauce: Whisk together 1/3 cup tahini, juice of 1 lemon, 1 grated garlic clove, 2–3 tablespoons of water to thin, and salt to taste until creamy and smooth.
9. Serve: Enjoy falafel stuffed inside pita bread with lettuce, tomato, pickled onions, and the lemon tahini sauce, or serve over a grain bowl or alongside roasted vegetables with a tahini drizzle.

Notes

• Soaking chickpeas overnight is essential for texture; canned chickpeas are not suitable for frying as they tend to fall apart.
• Adjust flour quantity if the mixture feels too crumbly after chilling to help bind the falafel.
• Oil temperature should be maintained at 350°F to ensure even cooking without greasiness.
• For a lighter option, air frying or baking is recommended though falafel will be less crispy.
• The lemon tahini sauce can be adjusted with more water or lemon juice to reach desired consistency and flavor.
• Falafel can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Keywords: falafel, authentic falafel, Middle Eastern falafel recipe, chickpea falafel, fried falafel, baked falafel, air fryer falafel, vegetarian appetizer