Every chickpea dreams of being transformed into a falafel! Ultra crispy on the outside, moist and fluffy on the inside, everybody loves them but few know how easy they are to make. This is an easy to follow falafel recipe with step photos AND a recipe video!
The best part is breaking open the golden brown balls to reveal the dazzling green insides. Dip them in tahini sauce and pop them straight in your mouth, or make wraps!
Falafel recipe
There are many things I do not know, but I do know this: Falafels are the highest and best use of chickpeas.
Perhaps not the most common use – hard to beat a batch of creamy hummus whipped up in mere minutes using a can of chickpeas. But if you’re after the best use of chickpeas, falafels win every time.
And if you’re a falafel fiend like me, you’re going to be blown away how easy it is to make falafels at home!
This falafel recipe takes me back to my travels through the Middle East, where I enjoyed freshly made falafels almost every day!
Canned chickpeas don’t work!
In the falafel world, canned chickpeas are not only illegal, they flat out don’t work. Reason: falafels are made with dried chickpeas that are soaked but not cooked before forming the falafel balls.
Other than the dried chickpeas rule, there’s nothing unusual that goes into falafels. Baking powder is the only point of contention – you won’t see it in all recipes and it’s not endorsed by Kenji over at Serious Eats, one of our references for this recipe.
But it’s a trade secret we managed to extract from Hijazi’s Falafel in Earlwood, one the best falafel joints in Sydney. So we tried it with and without, side by side, and the baking powder version was noticeably more fluffy – and moist.
So it’s in. Fluffy insides to the max!!!
Falafels MUST be made with soaked dried chickpeas that are NOT cooked. Canned chickpeas don’t work!
Frying is not optional!
It’s rare that I say frying is mandatory, but for falafels, it is. It’s the only way to get the signature super crispy dark crust and keep the inside moist.
For this falafel recipe, I deep-deep fry them in the video, using enough oil so they’re mostly submerged. But you don’t need to – you can use far less oil than I did and they can be shaped like discs rather than balls which will mean even less oil required for frying.
Speaking of discs – you can unleash your wild side when it comes to shaping falafels. I chose balls because for me, that’s the shape that first comes to mind. But other common shapes include: disc shape (slightly flattened ball), dome (ball with underside flattened) and torpedoes (evil looking shape, like a football).
How to make falafels
I promise you this falafel recipe is straightforward, and I did not exaggerate! Here’s how to make falafels:
Soak dried chickpeas overnight (seriously, remembering to do this is the hardest part!)
Blitz with herbs, spices, garlic, flour and a touch of water
Form balls, refrigerate to firm up
Fry until deep golden brown and super crispy
Devour as fast as humanly possible. Falafels are at their absolute peak straight out of the fryer!
How to serve Falafels
The thought of having a whole bowl of freshly cooked falafels to dunk into sauce and pop straight into my mouth is certainly appealing – though not the most nutritious meal option!!
So to serve Falafels as a meal, I like to either make falafel plates or wraps using pita bread, or falafel rolls using Lebanese or other large flatbreads (like the Falafel rolls sold at Kebab shops in Australia).
In all 3 of these options, I use: tabbouleh and/or shredded iceberg lettuce, tomato and onion slices and drizzle the Falafels with Tahini Sauce. Hummus also makes an appearance 99% of the time – a very big dollop of it!
Falafels also make a terrific gluten free meal by making falafel plates using a flavoured rice instead of bread – such as Mejadra (Middle Eastern Lentil Rice).
Falafel sauce options
A sauce is a must for falafels – you need the wetness. Tahini Sauce is the standard, but it’s also terrific with a simple yoghurt-lemon sauce or even a thinned down hummus. Recipes for all these options are in the recipe below.
Making ahead
Falafels are one of those foods that are truly at their best fresh out of the fryer, when they’re super crispy on the outside and the inside is piping hot and moist.
Once refrigerated, the crust softens and the inside loses moisture. But! The good news is that they can be resurrected to a near freshly-cooked state using a combination of a microwave (gets the insides moist again) and a hot oven to recrisp the surface.
They’re good for 5 days in the fridge – probably longer.
Imagine that! Getting your falafel fix day after day after day….. – Nagi x
PS Couple more things homemade falafels has going for them: they’re super economical compared to store bought (dried chickpeas are the main ingredient and they’re super cheap!) and you can control the saltiness – I find that even the best falafel stores are often too salty.
Falafel recipe
Watch how to make it
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Falafel
Ingredients
Falafels:
- 225 g / 8 oz dried chick peas (Note 1)
- 1 cup parsley leaves , roughly chopped
- 1 cup coriander/cilantro leaves , roughly chopped
- 6 scallions/shallots , white and light green part only finely chopped (Note 2)
- 2 cloves of garlic , minced
- 1 tsp cumin
- 1/2 tsp coriander
- 1 1/2 tsp salt
- 1/2 tsp baking powder (Note 3)
- 4 tsp flour (plain/all purpose) OR chickpea flour
- 5 tbsp water
For frying:
- 500 ml / 2 cups+ vegetable oil (Note 4)
Tahini Sauce (Other Sauces Note 5):
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- 1/4 tsp salt (adjust to taste)
Serving (Note 6):
- Pita bread or other flatbreads
- Tabbouleh (recipe below)
- Hummus (optional extra)
- Shredded lettuce, tomato slices, sliced red or white onion
Instructions
Falafel:
- Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).
- Drain chickpeas well. Place in food processor, add remaining Falafel ingredients.
- Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside (see video).
- Scoop up heaped tablespoons and shape into balls (or dome, disc or torpedo), place on a tray. Should make around 20, about 2.5cm / 1″ wide.
- Refrigerate for 30 minutes.
- Pour oil in a skillet or large pot – at least 1.7 cm / 2/3″ depth (Note 4). Heat on medium high to 180 – 190C / 355F (or drop a bit in, should sizzle energetically).
- Place a ball in a large spoon (or tongs) and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.
- Drain on paper towels. Repeat with remaining falafel.
- Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice. See Notes 5 and 6.
Tahini Sauce:
- Combine tahini and lemon juice, and mix well. The mixture will stiffen.
- Stir in the water 1 tbsp at a time and it will loosen again. The final consistency should be like a thick drizzle sauce (see video). Season to taste with salt.
Recipe Notes:
* Falafel wraps / rolls – Use large or small flatbreads. Smear a good dollop of hummus or yoghurt (or Yoghurt Lemon Sauce, below) down the middle. Top with tabbouleh and/or lettuce, tomato, onion and falafels broken in half. Drizzle with Tahini Sauce or other sauce of choice (I love adding hot sauce). Either roll or fold and devour!
* Falafel plates – with tabbouleh and/or shredded iceberg lettuce with tomato slices, onion (red or white), Tahini Sauce with optional hummus with pita breads on the side. I love hot sauce too! A spiced pilaf like Mejadra (Middle Eastern Lentil Rice) is a terrific addition as well (and GF option). Tabbouleh: 2 tbsp Bulgur soaked in 3 tbsp boiling water then fluffed. 2 cups roughly chopped parsley, 1/2 cup roughly chopped mint, 1/2 red onion finely chopped, 2 large red tomatoes, deseeded & chopped. Dress with lemon juice and sprinkle of salt – adjust to taste depending on what you’re serving it with. For falafel, I use very little salt and lots of lemon juice. Serving size: 2 – 3 halved falafels in pita pockets, 3 – 4 halved for a large roll, 4 to 5 for a plate. 7. Reheating: Falafel is one of those foods that’s truly best served fresh out of the fryer. But the best way to store / reheat cooked falafel is in an airtight container in the fridge for up to 5 days (really!). Microwave to reheat (really!) THEN spray with plenty of oil and bake at 200C/390F for 5 minutes just until the surface is crispy again. Make Ahead: Balls can be rolled then kept uncooked in the fridge for 24 hours OR frozen. If frozen, fry from frozen – just add another 1 or 2 minutes to the frying time. 8. Nutrition per falafel:
Nutrition Information:
LIFE OF DOZER
He really thought there was something tasty buried in that prickly bush – he was snuffling around in there for ages!!
Falafel is now a regular on our menu. Finally a great recipe that (may) be better than the falafel I had at my favourite Lebanese Restaurant in Adelaide before the owners retired. Play around with the spice mix to suit your taste but stick to the main recipe. Thankyou Nagi.
Woah what a great compliment, thanks so much Paul!!!
I love falafel and this is the ONLY recipe that has worked. Have now made it heaps of times. It’s my go-to snack 😊
Wahoo – and they are perfect to freeze too!
Never had a falafel out and after having these at home I see no reason to ever try. So YUM!
They wont compare to homemade I promise!!
These are delicious but I have lots of trouble making the mixture hold together enough to roll into balls or even hold together for disc shapes. Any ideas?
Nagi, I made these tonight and they were incredibly delicious and so quick and easy to make. (So was the tahini sauce!) As you say, soaking the chick peas is the hardest part. And I now have some in the freezer for another night. Thank you!
Made these today and they were absolutely delicious! Will definitely make these again in the future. Thanks!
Wahoo, that’s great to hear Sara!
Soaking the chickpeas now to make this tomorrow. The packet of dried chickpeas says to boil them for a bit after soaking. Is this not needed? I’ve never used dried chickpeas before.
Hi Jo, no it’s not necessary, just follow the recipe! I hope you love them – N x
Lot of work, but awesome!
Family just finished a batch using fresh cilantro, green onions and parsley from my garden!
They’re so worth it! And you can always make a big batch and freeze them for later – N x
These are my favorite falafel! They’re the best fried, but I successfully baked them and used much less oil. Question: can you freeze the uncooked falafel balls? I would love to be able to have these on hand for easy weeknight dinners
Hi Anna, I’m so glad you loved them! Yes you can freeze these uncooked, then thaw and cook – N x
Loved these. Your website is my first point of call. Thanks Nagi! x
Thanks so much Suna!
My daughter has just discovered falafel = yum so I thought I should make some. Found your easy and delicious recipe – a hit with my whole family. Thank you!
Looking forward to trying some of your other fabulous recipes
I’m so glad you loved them Susie!!
Holy moly these are some of the best falafels I have ever eaten…. and I made them !!! Thank you for this recipe, it’s going into the book of keepers! I baked instead of frying to minimize oil and they still came out crispy and moist. Can’t wait to make these for others (:
My felafel dream came through thanks to you!!! After 10 years of trying my first felafel in Hamilton, Ontario. Ever since I dreamed of making this delicacy at home and I finally accomplish my goal. I made it and I couldn’t believe I was having felafel sandwiches with my family in our patio table. I can’t wait to make more and enjoy summer with such a simple but nutritious food. Thank again Nagi💞
I’m so happy you loved them Jessica! You’ll never have store bought again!
I had to comment to let you know how successful and delicious these were! I have made falafel many times and have been left unimpressed with the results. Your recipe and video were so helpful, and these turned out perfectly. I can’t wait to make them again! Thanks!
That’s so great to hear Sarah!
I never leave comments, however, this was so easy and such a huge hit! Cannot wait to make again!
My son & his girlfriend are huge fans of falafel, while my husband and I are not, or should I say were not!
We are hooked! These are delicious! Made them for the kids to go with chicken souvlaki, that I was already making for dinner, however we all devoured them! They are now on my need to make often list! Easy, inexpensive, but most of all, DELICIOUS!!!! Thanks for the recipe! Highly recommend
You’re converted Mateo!!You’ll never look back 🙌
I had to comment to let you know how successful and delicious these were! I have made falafel many times and have been left unimpressed with the results. Your recipe and video were so helpful,
Wow. Made it three times now. Can’t stop. I eat it for lunch with salad and copious amounts of hummus and a boiled egg (?). Didn’t change a thing on the recipe but only shallow fry. Thanks again.
I want to try these. I’d like to make them for my vegan friend for dinner. Are they considered vegan or vegetarian ? Thanks in advance …..I always enjoy reading your post, and have tried so many of your recipes. Thank you for sharing Dozers photos with us too! Love him!!
Hi Sandie, yes definitely vegan ☺️
Made the falafel today and they disappeared instantly! I’m soaking more chickpeas to do them again on Saturday. I used garden gourmet lightly tried coriander and parsley 1 tablespoon each instead of fresh. Quick and easy
I’m so glad you loved them Liz, they also freeze well! – N x
Question about using dried chickpeas…
I recently bought a box of falafel mix.
It’s a ground up mix.
just add water, sit for two hours and then shake and cook.
It was obvious it was using dried chickpeas…
My question is…. if I make a mix like this using ground dried chickpeas… would it work that I just soak them for 2-3 hours like the packet ones I bought?
Smallest pieces of chickpea may need less soaking time???
This is a fabulous recipe. I make up a batch and keep in frig. I don’t even roll into balls but just fry as a thin ‘cake’ in a little oil till crispy and browned. Serve with salad as a crunchy addition or in your usual pita bread. With lotsa sauce! Yum!
Currently on Greek Orthodox lent. This is a great lenten recipe that has gone down a storm with the rest of my meat-eating family!
They are already asking for more!