Falafel Recipe (Crispy Homemade Version) – Easy, Flavorful, and Reliable

Crispy falafel is one of those foods that feels like a treat but is surprisingly simple to make at home. Fresh herbs, warm spices, and a nutty chickpea crunch—what’s not to love? This version uses dried chickpeas for that classic texture you can’t get from a can.

The result is golden on the outside, tender inside, and packed with flavor. Whether you tuck them into a pita, serve them over salad, or snack on them straight from the pan, this recipe delivers.

Print Pin

Falafel Recipe (Crispy Homemade Version) - Easy, Flavorful, and Reliable

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Ingredients

• 1 1/2 cups dried chickpeas (not canned), soaked overnight
• 1 small yellow onion, roughly chopped
• 4 cloves garlic
• 1 packed cup fresh parsley (tender stems ok)
• 1 packed cup fresh cilantro (tender stems ok)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon cayenne or red pepper flakes (optional, for heat)
• 1/2 teaspoon baking powder
• 2–4 tablespoons chickpea flour (or all-purpose flour), as needed
• 1 tablespoon lemon juice
• 1 tablespoon sesame seeds (optional, for texture)
• Neutral oil for frying (such as avocado, canola, or grapeseed)

Instructions

• Soak the chickpeas: Place dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–18 hours.They will swell; drain and pat dry well.
• Prep the aromatics: Roughly chop the onion, garlic, parsley, and cilantro. This helps the food processor handle the mixture evenly.
• Pulse to a coarse crumb: In a food processor, add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, pepper, salt, and cayenne (if using). Pulse in short bursts until the mixture looks like fine, even crumbs—no big chunks, but not a paste.It should hold together when squeezed.
• Add binders: Sprinkle in baking powder, lemon juice, and sesame seeds. Pulse to combine. Add chickpea flour 1 tablespoon at a time, pulsing briefly, until the mix is just tacky and forms a ball when pressed.Avoid over-processing.
• Chill the mixture: Transfer to a bowl, cover, and refrigerate 30–60 minutes. This helps it set and makes shaping easier.
• Shape the falafel: With damp hands or a falafel scoop, form walnut-sized balls (about 1 1/2 inches) or small patties. Pack gently but firmly so they don’t crack.
• Choose your cooking method: Shallow-fry: Heat 1/2 inch oil in a heavy skillet over medium heat until hot (around 350°F/175°C).Fry in batches 2–3 minutes per side until deep golden. Don’t crowd the pan.
• Air-fry: Preheat to 380°F/193°C. Lightly brush or spray falafel with oil.Air-fry 10–12 minutes, turning halfway, until crisp and browned.
• Bake: Preheat to 425°F/220°C. Brush a parchment-lined sheet with oil. Arrange falafel, brush tops with oil, and bake 15–20 minutes, flipping once, until browned and firm.
• Season and serve: Sprinkle with a pinch of salt while hot.Serve with tahini sauce, fresh veggies, and warm pita or over a salad.

What Makes This Recipe So Good

• Authentic texture: Using soaked dried chickpeas (not canned) keeps the falafel light, crunchy, and never mushy.
• Balanced flavor: A mix of parsley, cilantro, garlic, onion, and warm spices gives a fresh, aromatic punch.
• Holds together: The right ratio of chickpeas to herbs, plus a little chickpea flour, helps the mixture bind without eggs.
• Versatile: Fry, air-fry, or bake—each method works with this base recipe.
• Meal-prep friendly: The mixture can be made ahead, shaped, and cooked when you’re ready.

Ingredients

• 1 1/2 cups dried chickpeas (not canned), soaked overnight
• 1 small yellow onion, roughly chopped
• 4 cloves garlic
• 1 packed cup fresh parsley (tender stems ok)
• 1 packed cup fresh cilantro (tender stems ok)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon cayenne or red pepper flakes (optional, for heat)
• 1/2 teaspoon baking powder
• 2–4 tablespoons chickpea flour (or all-purpose flour), as needed
• 1 tablespoon lemon juice
• 1 tablespoon sesame seeds (optional, for texture)
• Neutral oil for frying (such as avocado, canola, or grapeseed)

For serving (optional): Warm pita, tahini sauce, chopped tomatoes, cucumbers, pickles, lettuce, and fresh herbs.

Instructions

1. Soak the chickpeas: Place dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–18 hours.

   They will swell; drain and pat dry well.

2. Prep the aromatics: Roughly chop the onion, garlic, parsley, and cilantro. This helps the food processor handle the mixture evenly.
3. Pulse to a coarse crumb: In a food processor, add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, pepper, salt, and cayenne (if using). Pulse in short bursts until the mixture looks like fine, even crumbs—no big chunks, but not a paste.

   It should hold together when squeezed.

4. Add binders: Sprinkle in baking powder, lemon juice, and sesame seeds. Pulse to combine. Add chickpea flour 1 tablespoon at a time, pulsing briefly, until the mix is just tacky and forms a ball when pressed.

   Avoid over-processing.

5. Chill the mixture: Transfer to a bowl, cover, and refrigerate 30–60 minutes. This helps it set and makes shaping easier.
6. Shape the falafel: With damp hands or a falafel scoop, form walnut-sized balls (about 1 1/2 inches) or small patties. Pack gently but firmly so they don’t crack.
7. Choose your cooking method:
   • Shallow-fry: Heat 1/2 inch oil in a heavy skillet over medium heat until hot (around 350°F/175°C).

     Fry in batches 2–3 minutes per side until deep golden. Don’t crowd the pan.

   • Air-fry: Preheat to 380°F/193°C. Lightly brush or spray falafel with oil.

     Air-fry 10–12 minutes, turning halfway, until crisp and browned.

   • Bake: Preheat to 425°F/220°C. Brush a parchment-lined sheet with oil. Arrange falafel, brush tops with oil, and bake 15–20 minutes, flipping once, until browned and firm.
8. Season and serve: Sprinkle with a pinch of salt while hot.

   Serve with tahini sauce, fresh veggies, and warm pita or over a salad.

Keeping It Fresh

• Fridge: Cooked falafel keep 4 days in an airtight container. Reheat in a 375°F/190°C oven or air fryer for 5–8 minutes to re-crisp.
• Freezer: Freeze cooked falafel in a single layer, then transfer to a bag for up to 2 months. Reheat from frozen in the oven or air fryer until hot and crunchy.
• Make-ahead mix: The uncooked mixture can be refrigerated up to 24 hours.

  For longer storage, shape and freeze raw balls on a tray, then bag. Cook from frozen—add a few extra minutes.

• Sauce storage: Tahini sauce keeps 5–7 days in the fridge. Whisk with a splash of water or lemon to loosen before serving.

Why This is Good for You

• Plant-powered protein: Chickpeas provide protein and fiber, which help you feel full and satisfied.
• Heart-friendly fats: When served with tahini or olive oil-based sauces, you get healthy unsaturated fats.
• Herb-rich nutrients: Parsley and cilantro add antioxidants, vitamins A, C, and K, and bright, fresh flavor.
• Gluten-free option: Use chickpea flour and a gluten-free pita or salad base to keep the whole meal gluten-free.

Common Mistakes to Avoid

• Using canned chickpeas: They’re too wet and soft, leading to mushy falafel that fall apart.

  Start with soaked dried chickpeas.

• Over-processing: A paste-like mixture gets dense. Aim for a coarse, even crumb that clumps when pressed.
• Skipping the chill: Chilling helps the mixture hydrate and bind. It makes shaping and frying easier.
• Oil too cool or too hot: Cool oil makes greasy falafel; too hot burns the outside.

  Keep around 350°F/175°C and adjust heat as needed.

• Crowding the pan: This drops the oil temperature and leads to soggy edges. Fry in batches.

Recipe Variations

• Green falafel: Add extra herbs or a handful of spinach for a brighter color and fresher taste.
• Sesame-crusted: Roll shaped falafel in sesame seeds before cooking for extra crunch.
• Spiced-up: Add 1/2 teaspoon smoked paprika or ras el hanout for deeper warmth.
• Stuffed falafel: Tuck a small cube of feta or pickled chili into the center before frying.
• Baked meal-prep bowls: Bake falafel and serve with quinoa, cucumbers, tomatoes, olives, and lemony tahini.

FAQ

Can I make falafel without a food processor?

Yes. Use a high-powered blender on pulse mode, scraping often, or mince everything very finely with a knife.

Aim for a uniform, coarse crumb, not a puree.

What oil is best for frying?

Use a neutral, high-heat oil like avocado, canola, peanut, or grapeseed. These stay stable at frying temperatures and won’t overpower the flavors.

How do I stop falafel from falling apart?

Dry the soaked chickpeas well, don’t over-process, and add chickpea flour a little at a time until the mixture holds when pressed. Chilling and frying at the right temperature also help.

Can I use only parsley or only cilantro?

Absolutely.

The mix of both gives a rounded flavor, but using one still tastes great. If you skip cilantro, consider a touch more cumin for depth.

What sauce goes best with falafel?

Classic tahini sauce, garlicky yogurt sauce, or zhoug (a spicy herb sauce) are excellent. A squeeze of lemon at the table brightens everything.

Is baking as good as frying?

Frying gives the crispiest crust.

Baking and air-frying are lighter and still tasty, especially if you brush with oil and bake at a high temperature.

How big should I shape them?

Walnut-sized balls or small patties about 1/2 inch thick cook evenly and stay moist inside. Larger pieces may brown before the center cooks through.

Final Thoughts

Homemade falafel is all about texture and freshness, and this method nails both. With soaked chickpeas, plenty of herbs, and the right cooking temperature, you’ll get a crisp crust and a tender center every time.

Keep a batch in the freezer, whisk up some tahini, and you’ve got an easy, satisfying meal on standby. Serve them in pita, over greens, or with a simple tomato-cucumber salad—and enjoy that irresistible crunch.