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!!
Yum yum!! My first time making falafel and they’re great. Just wanted to say your tabbouli recipe is missing the olive oil!!! We also add a bit of 7 spices, and pomegranate seeds if I’m feeling fancy lol. Great recipe though! Right up there with my grandmothers falafel
Hi Mirna, sometimes I use oil, but often I find it doesn’t really need it – but you can definitely add it if you prefer. I’m so glad you loved it!
This is great Nagi!~ how many people will 20 falafel balls serve? Maybe 4 or 5?
Delicious recipe! Will be storing this in my food roster!!! Thank you, from a very grateful vegetarian. 🙂
Woot!!! I’m so happy you loved it ❤️
Thank you this recipe has become a staple in my house. I’m vegan and I love to make a big batch of these and freeze them and either fry or bake them for quick mid week wraps or salads.
Yes!!! Perfect to make in advance and freeze – N x
Hi Nagi,
How many people does one recipe (20 falafel balls) serve?
Thank you!
I’m a student (and amauture cook) who is keen to try this recipe for a school project. However, I am going to need to make a disk shaped falafel about the size of a saucer. Would this be possible, how stable is this batter? Would this idea work?
A disk shaped falafel the size of a saucer would definitely not work as the batter is quite mushy, with added water. I made little patties and they held up okay. Try going smaller! Or stick with traditional falafel balls 🙂
Hi Freya, these falafels are better made small unfortunately – N x
I just discovered your website (what took me so long?!) and now have so many things I want to try out.
I have been making falafal for years, not entirely successfully, so can’t wait to try this recipe.
If you’re not a coriander fan, you can substitute it with the leaves from celery. A totally under utilised part of the veg in Australia!
Thank you for your recipes, the laughs and your pup.
A great idea Kelly, I hadn’t thought of that!!
So light and fluffy on the inside, crispy on the outside …….and delicious!
Yesssss! So delicious!
I’ve never commented or rated a recipe before, but this one was so good I just had to. Made these not too long ago for the first time and the first recipe I’d tried without canned chickpeas and they were so delicious!! Just about to make them again tonight! Will never use another recipe again 😀😀
Wahoo!!! Thanks so much Sally, I love hearing things like this!
Since recently eating at a Syrian restaurant, I have been on a quest to make a good falafel. We tried a recipe from a cookbook called ‘Cook for Syria’. Horrible!!!! Next up, went to Kenji’s recipe which generally are good to go. These were good but not great. They were crazy crunchy on the outside, but the interior was missing that fluffiness I wanted. In my quest I came across this recipe, and saw the part about using baking soda and finding it helped the texture. So we made this recipe…and folks I can tell you…this is the one!! Fantastic falafels, nice and crisp on the outside, fluffy inside without any mealiness. 10/10 would make again!
Woah what a great compliment!!! I’m so glad you loved them!
Hey Nagi!
I made these today, first time making falafels and they were delicious. I made a batch of caramelised onions to also go on the wrap. (Inspo from obela hummus dips). Paired with hummus and tabbouleh on the wrap. Delicious and highly recommended!
Thanks again!
Sounds divine Natalia!!
Ty Nagi
This is amazing. First time ever my falafels did not dissolve in the oil. Amazing. Thx so much. U have restored my fait. Tania
Hi Nagi
I, like many, have cooked heaps of your recipes. I am very excited to see this one. I have made oodles of falafels, and they have never ever worked out. Never. I was ready to give up and buy the ones in the supermarket and resign myself to the knowledge that I simply can’t make a falafel to save my life. Then I though of searching yr site just in case. Viola. So excited to try. Thx. Tania
Oh Tania, you won’t look back after making these!!! Love to know how you go when you give them a try! ❤️
Success!! They were amazing. Thx so much for all yr work on yr website. I can’t think of a better blog. I really appreciate yr work.
Wahooo!!!! Great stuff Tania!
Absolutely amazing…best I’ve had…then again I’m not surprised.. after all it is you😜
Keep em coming girl👍
😍 Aww shucks! Nothing beats fresh Falafels!!
Can they be baked instead of fried in oil?
i have used this recipe four times and the falafel have been perfection (now that i have got the salt correct)
I’m so happy you love them John!
Hi Nagi,
I just discovered your website, and i love it. Such nice recipes and explained very well. Thank you!
Happy holidays! Greetings from Holland,
Desiree
Hi Nagi
I have been following a number of your recipes. They have never fail me so far. Made the falafel today and took it to a Xmas break up party. Everyone just loved it!Made me look like a amazing cook when it your recipe that do the job. Haha. Keep the good recipes coming.
Thanks so much Penny! I’m so glad everyone loved it! 🙌
Just made these last night and they are freaking amazing! I couldn’t stop eating them and had them for lunch today and still wanted more. Thank you! Definitely will make again!
How good are they!? I always eat way too many in one sitting!
Hi Nagi
I tried falafel for the first time last week and loved it!
I excitedly tried your recipe but found that my mixture was very wet and crumbly, and did not bind, even when I squeezed out some liquid. I tried adding more flour without success.
Any tips? 🙂
Hi Jacks, I’m so sorry to hear that. It sounds like you didn’t blitz it enough. It needs to be blitzed until it’s fine enough to stick together. Did you see the video? It shows the texture of the mixture once blitzed. N x
Hi Nagi
I’ll definitely give it another try, with much more blitz!
Thanks 😀
These are totally delicious and so versatile! I kept the “batter” in a glass bowl with parchment on top, ready to scoop out and fry at anytime. Perfect as the first batch, kept for days! I let the oil cool, stored in glass container and reused with no problem. I like them strongly flavored to taste like the ones in the city, so added cardamom, cumin, cayenne, garlic and onion. Tasting raw gives a good idea of what it will be like fried.
I just made falafel according to this recipe and it’s delicious!!!
I deep fried half and bakes the other half, and it turned out quite good to my surprise! I baked on paper 20 min per side.