Crispy Homemade Falafel: A Middle Eastern Classic
If you’re looking for a dish that’s bursting with flavor, easy to make, and completely plant-based, falafel is your answer! These golden, crispy chickpea fritters are a staple of Middle Eastern cuisine and make a perfect meal or snack-whether tucked into warm pita bread, served over a salad, or enjoyed on their own with a creamy tahini sauce.
Today, I’m sharing my favorite homemade falafel recipe. Trust me, once you try making falafel from scratch, you’ll never go back to store-bought!
What is Falafel?
Falafel is a beloved street food made primarily from chickpeas (or sometimes fava beans), blended with fresh herbs and spices, then shaped into balls or patties and fried until crispy. It’s naturally vegan, high in protein, and packed with flavor.
Ingredients
• 1 cup dried chickpeas (not canned)
• ½ large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• ½–1 teaspoon ground black pepper
• 4 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon baking powder
• 4–6 tablespoons flour (as needed)
• Vegetable oil, for frying
Instructions
1. Soak the Chickpeas
• Place dried chickpeas in a large bowl and cover with plenty of cold water. Soak overnight (at least 12 hours). They’ll double in size!
• Drain and rinse well.
2. Make the Falafel Mixture
• Add soaked chickpeas, onion, parsley, cilantro, salt, pepper, garlic, cumin, coriander, and cayenne to a food processor.
• Pulse until the mixture is finely ground but not pureed-think coarse sand. Scrape down the sides as needed.
• Sprinkle in baking powder and 4 tablespoons of flour. Pulse to combine. The mixture should hold together when pressed. If not, add more flour as needed.
3. Shape the Falafel
• With wet hands, form the mixture into balls or patties (about the size of a golf ball).
4. Fry the Falafel
• Heat 2 inches of oil in a deep pan to 350°F (175°C).
• Fry falafel in batches, turning as needed, until deep golden brown and crisp (about 3–4 minutes per batch).
• Drain on paper towels.
Serving Suggestions
• Classic: Stuff falafel into warm pita with lettuce, tomato, cucumber, and a drizzle of tahini sauce.
• Salad: Serve over greens with pickled veggies and a lemony dressing.
• Snack: Enjoy with hummus or your favorite dip.
Tips for Perfect Falafel
• Don’t use canned chickpeas! They’re too soft and will make your falafel mushy.
• Chill the mixture: If you have time, chill the mixture for 30 minutes before shaping. This helps them hold together.
• Baking option: For a lighter version, brush falafel with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Final Thoughts
Homemade falafel is easier than you think and so rewarding. Crispy on the outside, fluffy and herby inside-it’s comfort food at its best! Give this recipe a try and let me know how it turns out in the comments below.
Happy cooking!
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