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!!
I made these night! Wow! They are fabulous and my husband says ‘The best you’ve ever made!!’ Thanks Nagi . You never let me down! Xx
I’m so glad they were a hit! Nothing beats homemade!! N x
I love the idea of flattening them into discs, that way I can use markedly less oil. I’ll use them in sandwiches with greens/sprouts, tomatoes, onion, and Tzatziki sauce. Perhaps a mix of mayonnaise, lemon, and tahini to spread on the bread. And of course chopped mint sprinkled over.
Perfect Hollis!!! N x
I do love these but every time I make them they taste different.
Could you please tell me
how much does a cup of parsley weigh? And a cup of coriander weigh?
Lockdown is the perfect time to try new recipes. The falafels are superb. I shaped them into discs as you suggested, and didn’t have to use too much oil to “semi-deep” fry them. Never thought I could make them at home!
The perfect time to cook Sue!!! I’m so glad you tried these and loved them!! N x
I made these in the air fryer. Turned out well and healthier option than frying.
April, what temp and for how long? I can’t have oil and would love to try this.
Wow! These were so yummy. Just the right amount of herbs and spices. My kitchen smelt so good when I was cooking these. Will be making these again and again. Thanks Nagi, for another fantastic recipe.
Delicious! Second time making these! Makes quite a bit, and they are great on a greek salad the next day!
Yes definitely Erin!! N x
Absolutely delicious & rather impressive looking when cut in half! Thanks for another delicious recipe Nagi xx
I have cooked quite a few of your recipes and they always work and are beautiful. I rarely google good recipes that work, and it was a delight to find your recipes which are perfect and delicious. I love cooking which is a passion, and will continue to use your recipes. Thank you.
Nagi!!!!!! Wow!!!!!!!! You did it again, another amazing recipe!!!!!! My husband and I are pretty carnivorous, not likely to ever turn vegetarian lol. But these would almost get us to!!!! I was just cooking a big batch for lunches and we couldn’t keep our hands off them!!!!!! Amazing when fresh, warm and dipped in kewpie!!!!!! I can’t stop the exclamation marks haha they’re just so addictive, thank you!!!!!
Hi. I made falafel with some other recipe. ( Almost all recipes are similar). Somehow the falafel had a raw taste to them. Any idea why I was so?
Hi Fizza, sorry just so I understand – the recipe from somewhere else had a raw flavour?? I can’t help you if it wasn’t my recipe as I don’t know the ingredients or method you used! N x
Hi Nagi, Thank you for creating such a fantastic food blog. It has inspired me to cook and blessed my family! I was just wondering if you could do the falafel’s in an air fryer?
We cooked them two ways. Cooked very well both in the air fryer and lightly fried in a pan. Served as a sandwich with both the Tahini and some mint yogurt. Liked both the sauces but loved the combo of the Tahini and Yogurt the best with fresh veggies and pickled turnips. Plan on making this again soon!
Hi Nagi, thanks for this recipe. Love it ! In Egypt they do falafel (called tameya there) out of faba beans instead of chick peas. Any insights on a good recipe ? Have a great day !
Sounds great Cecile, something I’ll have to add to my list to try! N X
Nagi! I made this recipe a few times now and I absolutely love it! It tastes delightful! I’ve been using the air fryer and it works really well, nice and crunchy outside but super moist inside! Last night I also sprinkled some sesame seeds before frying and OMG, sooo yum! Thank you! Whenever I’m looking for a recipe, I jump into your page, you are unreal! 😁
These look great! Do you think you could cook these in the oven similar to your salmon patties..?
Hi Lisa, I actually talk about this in the recipe post – frying is not optional here! N x
Hi Nagi.
Best recipe, we make over and over!
I’m wondering if you can use red onion or chives? Is there any good substitutes for the shallots?
Hi Mieks, green onion or chives would be the closest here. N x
Devine! They were so delicious. Crunchy on the outside and fluffy on the inside and such a gorgeous green colour. Great instructions on how to make them – and they were quite easy to make. Never going back to the store bought ones!
Hi Nagi! Ali just made these and they were great but after reading the reviews I saw that in Australia green onions are actually shallots? I used scallions (green onions in US). Should I have used shallots instead? Also, do you use two large garlic cloves? Some are really small. Thank you for all of your wonderful recipes!! 🙏
Hi Kathy, yes I used what are also called scallions in this recipe (known to many Australians as shallots too) same thing. I use standard size garlic – if yours are small you can always thrown another one in 🙂 N x
Very good ! I use canned chickpeas that I roasted for 20 minutes at 450F to dry them out. I also omitted the 5 tbsp of water and it turned out perfect. Not mushy at all with a nice fluffy interior! The second time I made this, I tried baking it (425f for 30 minutes) instead of frying and it turned out better than expected. I was surprised that a nice crunchy exterior still formed. Thank you for the recipe!
Good tips! I’m excited to try this.