Falafel

The first time I had falafel was at a tiny food truck outside my college campus. I was running late between classes and grabbed whatever looked quickest. The guy stuffed a warm pita with these crispy green balls, fresh veggies, and a drizzle of white sauce. I took one bite and stopped walking to my next class. It was that good. Crunchy on the outside, soft and herby on the inside, with this earthy garlicky flavor I’d never tasted before.

I tried making falafel at home for years and failed every single time. My first batch turned out like green sludge that stuck to everything. I used canned chickpeas because I thought it would be easier, and that was my big mistake. The whole mixture was way too wet and refused to hold together. Then I learned that real falafel uses dry chickpeas that have been soaked overnight, never cooked. Game changer.

The trick is the texture of those soaked chickpeas. They stay firm enough to grind up into a crumbly mixture that actually holds its shape. The smell when you blend everything in the food processor is incredible. Fresh parsley, cilantro, garlic, and warm cumin all hitting your nose at once. My kitchen smells like a Middle Eastern restaurant for hours after I make these.

One small tip from me: don’t pack the falafel balls too tight when shaping them. I used to squeeze them like meatballs because I thought it would help them hold together. The result was dense, tough little hockey pucks. Now I form them gently, almost cupping the mixture in my hands. They come out light and fluffy in the middle with that golden crispy crust on the outside.

Why You’ll Love This Recipe

Crispy outside, fluffy inside. Baking with a generous drizzle of olive oil gives you that signature crunchy crust without deep frying. The middle stays tender and herby.

Loaded with fresh herbs. A whole bunch of parsley and cilantro goes right into the mixture. The herbs turn the falafel bright green and give every bite that fresh garden flavor.

Healthier than the restaurant version. No deep fryer needed and way less oil overall. You still get all the crispy texture and bold flavor without the heavy greasy feeling after.

Freezes really well. Make a double batch and stash extras in the freezer for easy lunches. Pop them in the oven for 10 minutes whenever you need a quick meal.

Ingredients You’ll Need

 

Dry chickpeas. This is the most important ingredient. You absolutely must use dry chickpeas that you soak overnight. Canned ones will turn the mixture into mush.

Shallot. Adds a sweet mild oniony flavor that doesn’t overpower the herbs. A small yellow onion works as a swap if shallots are hard to find.

Fresh garlic. Use real cloves for the strongest flavor. Three or four cloves give you that classic falafel taste.

Fresh parsley and cilantro. Use both the leaves and the stems. The stems have tons of flavor and blending them in saves you the time of stripping the leaves.

Lemon zest. Not traditional but it adds a bright fresh note. Grate it from a whole lemon right before adding it to the food processor.

Ground cumin. This is the warm earthy spice that makes falafel taste like falafel. Don’t skip it or sub anything else here.

Ground coriander. Pairs with the cumin to give that classic Middle Eastern spice profile. A little goes a long way.

Cayenne pepper. Just a pinch for a tiny kick of heat. Leave it out if you don’t like spicy food.

Baking powder. A small spoonful gives the falafel that light fluffy interior. Don’t confuse this with baking soda.

Sea salt. Brings out all the other flavors. Use a good quality flaky sea salt if you’ve got one.

Extra virgin olive oil. You drizzle this generously over the falafel before baking. The oil is what crisps up the outside, so don’t skimp.

How to Make Falafel

Step 1: Soak the chickpeas

Place the dry chickpeas in a large bowl and cover them with plenty of cold water. Let them soak for at least 24 hours, or overnight at minimum. The chickpeas will double in size as they soak up the water.

Step 2: Drain and rinse

Pour the soaked chickpeas into a colander and rinse them under cool running water. Shake off as much water as you can. Pat them dry with a clean kitchen towel if they look really wet.

Step 3: Blend everything together

Drop the chickpeas, chopped shallot, garlic, parsley, cilantro, lemon zest, cumin, coriander, cayenne, salt, baking powder, and a tablespoon of olive oil into a food processor. Pulse until everything is finely ground but not pureed into a paste.

Step 4: Check the texture

Squeeze a small bit of the mixture between your fingers. It should hold together without falling apart. If it crumbles too much, pulse a few more times. If it’s too wet, add a little more chickpeas or chill it for 30 minutes.

Step 5: Heat the oven

Set your oven to 400°F and line a large baking sheet with parchment paper. The parchment stops the falafel from sticking and makes cleanup so much easier.

Step 6: Shape the falafel

Use a 2 tablespoon cookie scoop to portion out the mixture. Gently roll each portion between your palms into a ball or pat into a small patty. Don’t squeeze too hard or they’ll turn out dense.

Step 7: Drizzle with oil

Place the falafel on the prepared baking sheet with a little space between each one. Drizzle olive oil generously over the tops. Be heavy handed with the oil because this is what makes them crispy.

Step 8: Bake until crispy

Slide the pan into the oven and bake for 14 minutes. Flip each falafel carefully with a spatula and bake for another 12 to 14 minutes until golden brown and crisp on both sides. Serve right away while they’re hot.

Expert Tips

Soak the chickpeas for at least 24 hours, not less. Under soaked chickpeas stay too hard and crunchy and the falafel will fall apart when you try to shape them.

Drizzle olive oil really generously over the falafel before baking. This is the only way to get that crispy golden crust without deep frying them in oil.

Form the falafel gently with your hands. Squeezing too tight makes them dense and tough instead of light and fluffy on the inside.

Chill the mixture for 30 minutes if it’s too crumbly to shape. The cold helps everything stick together and makes the falafel easier to roll into balls.

Make a double batch and freeze the extras. Frozen falafel reheat beautifully in a 400°F oven for about 10 minutes straight from the freezer.

What to Serve With This Recipe

Stuff the falafel into warm pita bread with hummus, chopped cucumber, and pickled onions. Add a drizzle of tahini sauce for extra creaminess.

Pile the falafel onto a bowl of fluffy couscous or rice with a Greek salad on the side. Spoon tzatziki sauce over the top for a cooling contrast.

Set out a mezze platter with falafel, baba ganoush, tabbouleh, and warm pita wedges. Pour a glass of mint tea for guests at the table.

How to Store

Move leftover falafel to an airtight container once they cool to room temperature. Place a paper towel at the bottom of the container to soak up any extra moisture. This keeps them from getting soggy in the fridge.

Keep the container on the middle shelf of your refrigerator. The falafel stays good for about 4 days, though they lose some crispness after the first day.

Reheat leftovers in a 400°F oven for about 8 minutes until warmed through and crispy again. Skip the microwave because it makes the falafel rubbery and soggy. A toaster oven works great too.

For longer storage, freeze the cooked falafel in a single layer on a baking sheet first, then transfer to a freezer bag. Frozen falafel keeps for about 3 months. Reheat straight from the freezer in a hot oven for about 10 minutes.

Recipe Variations and Add-ins

Swap parsley for fresh mint. Use 1/4 cup of fresh mint leaves in place of half the parsley. The mint adds a cool refreshing note that pairs beautifully with the cumin.

Try fava beans instead of chickpeas. Use the same amount of soaked dried fava beans for a traditional Egyptian style falafel. The texture is a little smoother and the color even greener.

Add 1 teaspoon smoked paprika. Stir smoked paprika into the spice mix for a deeper, smokier flavor. This works really well if you like a more complex taste.

Mix in 2 tablespoons sesame seeds. Fold sesame seeds into the falafel mixture before shaping. They add a nutty crunch and look beautiful on the finished balls.

Make smaller bite sized falafel. Use a 1 tablespoon scoop instead of 2 tablespoons. These make great party appetizers served with dipping sauces.

Top with toasted pine nuts. Sprinkle 2 tablespoons of toasted pine nuts over the finished falafel. They add a buttery crunch that takes the dish to a fancier place.