Falafel
This post may contain affiliate links. Read my full disclosure policy. Learn the secret to perfect, crispy falafel with my simple recipe—no deep-frying required! The crucial ingredient? Dried chickpeas; canned chickpeas simply won’t cut it for truly authentic falafel. Falafel, a popular vegetarian street food throughout the Middle East, are deep-fried patties made from ground chickpeas (or fava beans), herbs, and spices. Traditionally, they’re stuffed into pita or served as part of a mezze platter with Israeli salad, hummus, tabbouleh, baba ganoush, and tahini sauce. Making falafel at home may seem intimidating, but it’s actually quite simple—almost like making meatballs, and you don’t even need to deep-fry. The key, and I can’t stress this enough, is to avoid using canned chickpeas. Many recipes call for them, but I can tell you from experience that they just don’t work well (unless you want a mushy disaster on your hands!). The best falafel is made with dried chickpeas that have been soaked overnight but not cooked. If you’re short on time, you can use the quick-soak method, which only takes about an hour. Table of Contents What You’ll Need To Make FalafelStep-By-Step InstructionsFrequently Asked QuestionsVideo TutorialYou May Also LikePrintable RecipeReviews What You’ll Need To Make Falafel Step-By-Step Instructions Frequently Asked Questions Video Tutorial You May Also Like Printable Recipe Reviews “I was a culinary goddess when I made this falafel recipe. The falafel was as good as or better than any I’ve had in a restaurant and was pretty easy. Just toss the ingredients into a food processor and fry up the patties…Really delicious!” What You’ll Need To Make Falafel Dried Chickpeas: The base ingredient for falafel; they provide the structure and texture. Soaking them overnight (or using the quick-soak method) ensures they are soft enough to blend but firm enough to hold together during cooking. Do not use canned chickpeas! Scallions: Add a mild onion flavor without overpowering the mixture, contributing to the aromatic base of the falafel. Parsley and Cilantro: These herbs add a fresh, vibrant flavor and a bit of color to the falafel. Garlic: Provides a sharp, pungent flavor that complements the earthiness of the chickpeas, spices, and herbs. Cumin and Cinnamon: These spices add warmth and depth, giving the falafel a distinct, mildly spiced flavor profile typical of Middle Eastern cuisine. Vegetable Oil: Used for pan-frying the falafel, giving them a crispy exterior while keeping the interior moist and flavorful. Jump to the printable recipe for precise measurements Dried Chickpeas: The base ingredient for falafel; they provide the structure and texture. Soaking them overnight (or using the quick-soak method) ensures they are soft enough to blend but firm enough to hold together during cooking. Do not use canned chickpeas! Scallions: Add a mild onion flavor without overpowering the mixture, contributing to the aromatic base of the falafel. Parsley and Cilantro: These herbs add a fresh, vibrant flavor and a bit of color to the falafel. Garlic: Provides a sharp, pungent flavor that complements the earthiness of the chickpeas, spices, and herbs. Cumin and Cinnamon: These spices add warmth and depth, giving the falafel a distinct, mildly spiced flavor profile typical of Middle Eastern cuisine. Vegetable Oil: Used for pan-frying the falafel, giving them a crispy exterior while keeping the interior moist and flavorful. Jump to the printable recipe for precise measurements Step-By-Step Instructions Begin by soaking the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water as necessary to keep the chickpeas covered (they will double or triple in size). Alternatively, if you’re short on time, you can use the quick-soak method: place the beans in a pot and cover with water by about three inches; bring to a rolling boil and boil for five minutes, then remove the pan from the heat and let stand for one hour. Drain the chickpeas and add to a food processor along with the scallions, garlic, herbs, salt, pepper, and spices. Process until the chickpeas are finely minced, scraping the bowl as necessary, a few minutes. The consistency should well-moistened and able to bind together. If the mixture doesn’t hold together easily when shaping into patties or seems too crumbly, continue processing until it binds properly. This step is crucial for ensuring the falafel doesn’t fall apart during cooking. Form the mixture into patties. Heat about 1/4-inch of oil in a nonstick sauté pan over medium heat. Pan-fry the falafel in batches, flipping once, until golden brown all over, 4 to 5 minutes total. (Before frying your first batch of falafel, you can ensure the oil is the right temperature by frying one patty in the center of the pan. If you notice that the outside of the patty is browning before a total cook time of 4 to 5 minutes, reduce the heat a bit.) Drain on paper towels. Serve warm with tahini or yogurt sauce. If you have leftover cooked falafel, you can refrigerate it for up to 3 days; reheat in a 325°F oven for 10 to 15 minutes, or until heated through. Frequently Asked Questions Can falafel be made ahead of time? Yes, falafel can be made ahead of time. You can prepare the mixture and form the patties up to a day in advance. Store the uncooked patties on a baking sheet lined with parchment paper in the refrigerator. When you’re ready to cook, fry them directly from the fridge. Can falafel be frozen? Yes, falafel can be frozen. After forming the patties, place them on a baking sheet and freeze them until solid. Then transfer the frozen patties to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When ready to cook, you can fry them directly from frozen, just allow a little extra time to cook through. Why does my falafel fall apart during cooking? Falafel can fall apart during cooking if the mixture is too dry or hasn’t been processed enough to bind together. It’s crucial to use dried chickpeas that have been properly soaked and to process the mixture until it can easily form patties without crumbling. If the mixture seems too crumbly, continue processing until it holds together properly. Ensuring the patties are compact when formed is also key to preventing them from breaking apart. Can I use canned chickpeas for falafel? No, canned chickpeas are too soft and contain too much moisture, which can prevent the falafel from achieving the proper texture and can cause them to fall apart during frying. Dried chickpeas, when soaked and processed correctly, provide the right texture and binding quality needed for authentic falafel. How do I store leftover falafel? Leftover falafel can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 325°F oven for 10 to 15 minutes, or until heated through. Falafel can also be frozen; place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat directly from frozen in the oven. Video Tutorial You May Also Like RecipeComments (222)Add Comment Recipe Comments (222) Add Comment Ingredients 2 cups dried chickpeas, rinsed and picked over 8 scallions, light and dark green parts, from 1 bunch, coarsely chopped ¼ cup chopped fresh parsley leaves ¼ cup chopped fresh cilantro leaves 4 cloves garlic, coarsely chopped 2 teaspoons salt 1 teaspoon ground black pepper ½ teaspoon cumin ¼ teaspoon cinnamon Vegetable oil, for frying 2 cups dried chickpeas, rinsed and picked over 8 scallions, light and dark green parts, from 1 bunch, coarsely chopped ¼ cup chopped fresh parsley leaves ¼ cup chopped fresh cilantro leaves 4 cloves garlic, coarsely chopped 2 teaspoons salt 1 teaspoon ground black pepper ½ teaspoon cumin ¼ teaspoon cinnamon Vegetable oil, for frying Instructions Soak the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water if necessary to keep the chickpeas covered, as they will double in size. For a quicker option, use the quick-soak method: place the beans in a pot, cover with water by about 3 inches, bring to a rolling boil for 5 minutes, then remove from heat and let stand for 1 hour. Prepare the Mixture: Drain the chickpeas and place in the bowl of a food processor fitted with the steel blade. Add the scallions, parsley, cilantro, garlic, salt, pepper, cumin, and cinnamon. Process until the chickpeas are very finely minced, scraping down the sides of the bowl as necessary, a few minutes. The consistency should well-moistened and able to bind together. If the mixture doesn't hold together easily when shaping into patties or seems too crumbly, continue processing until it binds properly. This step is crucial for ensuring the falafel doesn’t fall apart during cooking. Form the falafel: Using heaping tablespoonfuls, form the mixture into patties about ½ inch thick and 1½ inches wide. The mixture should be compact and able to hold together well when shaped. If it feels too crumbly, process it a bit more. If the mixture sticks to your hands, moisten your hands with a bit of water to help shape the patties. Cook the falafel: Heat ¼-inch of oil in a large nonstick sauté pan over medium heat. When the oil is hot and shimmering, add half of the falafel to the pan (the falafel should sizzle immediately when you drop it in the oil; if it doesn't, wait another minute or two for the oil to heat up.) When the first side is golden, flip and cook a few minutes more until golden all over. The total cook time should be 4 to 5 minutes. Using a slotted spoon, transfer the falafel to a paper towel-lined plate to drain. Cook the second batch, then serve warm or room temperature with tahini sauce or yogurt sauce. Make-Ahead/Freezing Instructions: You can prepare the mixture and form the patties up to a day in advance. Store the uncooked patties on a baking sheet lined with parchment paper in the refrigerator. When you're ready to cook, fry them directly from the fridge. The uncooked falafel can also be frozen. After forming the patties, place them on a baking sheet and freeze them until solid. Then transfer the frozen patties to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When ready to cook, you can fry them directly from frozen; just allow a little extra time to cook through. Leftover falafel can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 325°F for 10 to 15 minutes, or until warmed through. Falafel can also be frozen after cooking; place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat directly from frozen in the oven. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the falafel when frying. Soak the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water if necessary to keep the chickpeas covered, as they will double in size. For a quicker option, use the quick-soak method: place the beans in a pot, cover with water by about 3 inches, bring to a rolling boil for 5 minutes, then remove from heat and let stand for 1 hour. Prepare the Mixture: Drain the chickpeas and place in the bowl of a food processor fitted with the steel blade. Add the scallions, parsley, cilantro, garlic, salt, pepper, cumin, and cinnamon. Process until the chickpeas are very finely minced, scraping down the sides of the bowl as necessary, a few minutes. The consistency should well-moistened and able to bind together. If the mixture doesn't hold together easily when shaping into patties or seems too crumbly, continue processing until it binds properly. This step is crucial for ensuring the falafel doesn’t fall apart during cooking. Form the falafel: Using heaping tablespoonfuls, form the mixture into patties about ½ inch thick and 1½ inches wide. The mixture should be compact and able to hold together well when shaped. If it feels too crumbly, process it a bit more. If the mixture sticks to your hands, moisten your hands with a bit of water to help shape the patties. Cook the falafel: Heat ¼-inch of oil in a large nonstick sauté pan over medium heat. When the oil is hot and shimmering, add half of the falafel to the pan (the falafel should sizzle immediately when you drop it in the oil; if it doesn't, wait another minute or two for the oil to heat up.) When the first side is golden, flip and cook a few minutes more until golden all over. The total cook time should be 4 to 5 minutes. Using a slotted spoon, transfer the falafel to a paper towel-lined plate to drain. Cook the second batch, then serve warm or room temperature with tahini sauce or yogurt sauce. Make-Ahead/Freezing Instructions: You can prepare the mixture and form the patties up to a day in advance. Store the uncooked patties on a baking sheet lined with parchment paper in the refrigerator. When you're ready to cook, fry them directly from the fridge. The uncooked falafel can also be frozen. After forming the patties, place them on a baking sheet and freeze them until solid. Then transfer the frozen patties to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When ready to cook, you can fry them directly from frozen; just allow a little extra time to cook through. Leftover falafel can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 325°F for 10 to 15 minutes, or until warmed through. Falafel can also be frozen after cooking; place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat directly from frozen in the oven. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the falafel when frying. Pair with Nutrition Information Powered by Per serving (12 servings) Serving size: 2 falafel Calories: 153 Fat: 4 g Saturated fat: 0 g Carbohydrates: 22 g Sugar: 4 g Fiber: 4 g Protein: 7 g Sodium: 111 mg Cholesterol: 0 mg Per serving (12 servings) Serving size: 2 falafel Calories: 153 Fat: 4 g Saturated fat: 0 g Carbohydrates: 22 g Sugar: 4 g Fiber: 4 g Protein: 7 g Sodium: 111 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: AppetizersDairy-FreeDinnerGluten-Free AdaptablePizza, Pasta & VegetarianSandwiches, Burgers & QuesadillasVegetarianJewishMiddle Eastern Appetizers Dairy-Free Dinner Gluten-Free Adaptable Pizza, Pasta & Vegetarian Sandwiches, Burgers & Quesadillas Vegetarian Jewish Middle Eastern