How to Make Perfect Homemade Falafel
Falafel is a crispy, protein-packed dish made from chickpeas and aromatic spices, perfect for wraps, salads, or as a snack. Learn how to make falafel!
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Falafel has been a beloved Middle Eastern staple for centuries, offering a delicious vegetarian option that is crunchy outside and tender on the inside.
Made with ground chickpeas, fresh herbs, and warm spices, they are easy to prepare at home with just a few simple ingredients.
Fried or baked, homemade falafel has an irresistible taste that is far superior to store-bought versions. Follow this step-by-step guide to create the perfect falafel from scratch.
Ingredients for Falafel
To make falafel, you will need dried chickpeas that you will have soaked overnight, herbs such as parsley and cilantro, onion and garlic, some flour (or chickpea flour), lemon juice, olive oil, and vegetable oil for frying (although in Crete we use olive oil!).
Falafel, however, is also known for the variety of spices it includes, for instance, cumin, coriander, cayenne pepper, salt, and pepper. Check the recipe card for the right quantities.
Step-by-Step Falafel Recipe
- Soak the chickpeas
Place dried chickpeas in a large bowl and cover with water.
Let them soak for at least 12 hours or overnight.
Drain and pat dry before using.
- Season the ingredients
Put the chickpeas, parsley, cilantro, onion, and garlic in a bowl and season by adding cumin, coriander, cayenne, salt, black pepper, baking powder, flour, lemon juice, and olive oil.
- Blend the ingredients
With a hand blender or a food processor, pulse until finely ground but not mushy.
Everything must be well combined, but still slightly coarse.
- Chill the mixture
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes.
This helps it firm up and hold together better when frying.
- Shape the falafel
Using a spoon or your hands, scoop out small portions and roll them into balls or slightly flattened patties.
- Fry the falafel
Heat about two inches of vegetable oil in a pan over medium-high heat.
When the oil is hot, carefully drop in a few falafel balls at a time, frying for 3-4 minutes per side until brown and crispy.
Remove with a slotted spoon and drain on paper towels.
- Baking option
Preheat the oven to 190°C (~375°F). Place the falafel balls on a lined baking tray, brush them with olive oil, and bake for 25-30 minutes, flipping halfway through.
- Serve
Serve hot with pita bread, salads, or over a bed of rice with your favorite sauce.
Tips for the Best Falafel
- Always use dried chickpeas instead of canned for the best texture and flavor.
- Let the mixture rest in the fridge before shaping to prevent crumbling.
- If the mixture feels too wet, add flour. If too dry, add a touch of water or lemon juice.
- Fry in small batches to maintain the oil temperature and ensure even cooking.
- If baking, lightly brush with oil to achieve a crispy exterior.
Sauces to Serve with Falafel
- Tahini Sauce – A creamy blend of tahini, Greek yogurt, lemon juice, garlic, and water.
- Garlic Yogurt Sauce – Greek yogurt mixed with garlic, lemon juice, and herbs.
- Hummus – A classic chickpea dip that pairs beautifully with falafel.
- Spicy Harissa Sauce – A bold and fiery North African chili paste for extra heat.
Falafel
Ingredients
- 1 ½ cup dried chickpeas soaked overnight
- ½ cup fresh parsley chopped
- ½ cup fresh cilantro chopped
- ½ small onion roughly chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper optional
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp baking powder
- 2 tbsp flour or chickpea flour
- 1 tbsp lemon juice
- olive oil extra virgin
- vegetable oil for frying
Instructions
- Place dried chickpeas in a large bowl and cover with water. Let them soak for at least 12 hours or overnight. Drain and pat dry before using.
- In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, and garlic. Pulse until finely ground but not mushy.
- Add cumin, coriander, cayenne, salt, black pepper, baking powder, flour, lemon juice, and olive oil. Pulse again until everything is well combined but still slightly coarse.
- Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps it firm up and hold together better when frying.
- Using a spoon or your hands, scoop out small portions and roll them into balls or slightly flattened patties.
- Heat about two inches of vegetable oil in a pan over medium-high heat. When the oil is hot, carefully drop in a few falafel balls at a time, frying for 3-4 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Alternatively cook in the oven – Preheat the oven to 375°F (190°C). Place falafel balls on a lined baking sheet, brush with olive oil, and bake for 25-30 minutes, flipping halfway through.
- Serve hot with pita bread, salads, or over a bed of rice with your favorite sauce.
Notes
- Calories are estimated per serving: 6 small balls: ~360 kcal per serving
Nutrition
Making falafel at home is easier than it seems and results in a far fresher and more flavorful dish than anything store-bought.
By following these simple steps and tips, you can create restaurant-quality falafel that will impress! Try experimenting with different herbs and spices to make it your own.
Pin for Later!
Homemade Falafel Recipe
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
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