Falafel is a beloved Middle Eastern snack made from ground chickpeas or fava beans, herbs, and spices, formed into balls or patties, and deep-fried until golden brown.
Crispy on the outside and tender inside, homemade falafel is packed with flavor and makes an excellent addition to wraps, salads, or served on its own with dips.
With a few key techniques, you can make perfectly crispy and flavorful falafel at home without relying on store-bought mixes.
Here’s everything you need to know to master homemade falafel.
Why Make Falafel at Home?
Homemade falafel is:
- Fresher and more flavorful than store-bought or restaurant versions
- Healthier, with full control over ingredients
- Easy to customize with your favorite herbs and spices
- Perfect for meal prep and freezing
Tip:
Using dried chickpeas (not canned) is the real secret to authentic, crispy falafel.
Essential Ingredients for Falafel
The basics:
- Dried chickpeas (soaked, not cooked)
- Fresh herbs: parsley, cilantro, dill
- Onion: for moisture and flavor
- Garlic: essential for depth of taste
- Spices: cumin, coriander, salt, pepper
- Baking powder: for lightness
- Flour or chickpea flour: for binding (if needed)
Optional additions:
- Red pepper flakes for heat
- Sesame seeds for coating
- Lemon zest for brightness
Tip:
Use fresh, vibrant herbs for the best flavor and color.
How to Prepare the Chickpeas
Step 1: Soak the chickpeas
- Cover dried chickpeas with plenty of cold water.
- Soak for 12–24 hours until they triple in size.
Step 2: Drain and dry
- Drain well and pat dry with paper towels to remove excess moisture.
Tip:
Don’t use canned chickpeas — they are too soft and result in mushy falafel.
Making the Falafel Mixture
Step 1: Blend the ingredients
- In a food processor, combine soaked chickpeas, herbs, onion, garlic, and spices.
- Pulse until the mixture resembles coarse sand — not a paste.
Step 2: Add binding agents
- Sprinkle in baking powder.
- Add 1–2 tablespoons of flour if the mixture feels too loose.
Step 3: Chill the mixture
- Refrigerate the mixture for at least 30 minutes to firm it up.
Tip:
A slightly crumbly mixture helps create a crispy texture after frying.
Shaping the Falafel
Options:
- Traditional round balls
- Small flattened patties
How to shape:
- Scoop about 2 tablespoons of mixture.
- Gently form into balls or patties without over-packing.
Tip:
Lightly oil your hands to prevent sticking.
Frying the Falafel
Step 1: Heat the oil
- Use vegetable oil, canola oil, or peanut oil.
- Heat oil to 350°F (175°C).
Step 2: Fry in batches
- Carefully lower falafel into the hot oil.
- Fry for 3–5 minutes, turning occasionally, until golden brown and crispy.
Step 3: Drain
- Remove with a slotted spoon and drain on paper towels.
Tip:
Maintain the oil temperature to ensure crispiness without absorbing excess oil.
Baking or Air-Frying Falafel (Healthier Options)
Baking:
- Preheat oven to 400°F (200°C).
- Place falafel on a greased baking sheet.
- Brush lightly with oil.
- Bake for 20–25 minutes, flipping halfway through.
Air-frying:
- Preheat air fryer to 375°F (190°C).
- Arrange falafel in a single layer.
- Spray with oil.
- Air-fry for 12–15 minutes until crispy.
Tip:
Baked or air-fried falafel will be slightly drier but still delicious.
How to Serve Falafel
Classic serving ideas:
- In pita bread with lettuce, tomato, cucumber, and tahini sauce
- On a salad with fresh greens and lemon dressing
- As part of a mezze platter with hummus, baba ganoush, and tabbouleh
Creative variations:
- Falafel sliders with mini buns and garlic aioli
- Falafel bowls with rice, pickled vegetables, and yogurt sauce
Tip:
Serve falafel immediately for the crispiest texture.
Storing and Freezing Falafel
Storing:
- Refrigerate cooked falafel in an airtight container for up to 4 days.
Freezing:
- Freeze uncooked falafel patties individually on a tray.
- Transfer to a freezer-safe bag.
- Cook directly from frozen, adding a few extra minutes to cooking time.
Tip:
Frozen falafel is perfect for quick meals throughout the week.
Common Falafel Mistakes and How to Avoid Them
Falafel Falls Apart:
- The mixture might be too wet — add more flour.
Falafel Is Too Dry:
- Over-processing the chickpeas or using canned ones.
Falafel Isn’t Crispy:
- Oil temperature too low or mixture too wet.
Tip:
A coarse, slightly crumbly mixture and hot oil are the keys to success.
Flavor Variations to Try
Spice it up:
- Add a pinch of cinnamon for warmth.
- Incorporate chili powder for a spicy kick.
- Mix in za’atar seasoning for a tangy twist.
Herb variations:
- Swap parsley with mint for a refreshing flavor.
- Add extra cilantro for a greener, more vibrant falafel.
Tip:
Don’t be afraid to adjust seasonings to match your taste.
Homemade Falafel That Impresses
Making crispy, flavorful falafel at home is surprisingly simple once you understand the essentials: start with soaked dried chickpeas, use fresh herbs and spices, and fry at the right temperature.
The result is a snack or meal that’s deeply satisfying, full of bold flavors, and much healthier than most takeout options.
Once you master homemade falafel, it will quickly become a regular favorite in your kitchen — delicious, versatile, and always impressive!