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Home Cuisines Middle Eastern Recipes

Falafel Recipe

By:Nagi
Published:5 Sep '18Updated:9 Sep '20
285 Comments
Recipe v Video v Dozer v

Every chickpea dreams of being transformed into a falafel! Ultra crispy on the outside, moist and fluffy on the inside, everybody loves them but few know how easy they are to make. This is an easy to follow falafel recipe with step photos AND a recipe video!

The best part is breaking open the golden brown balls to reveal the dazzling green insides. Dip them in tahini sauce and pop them straight in your mouth, or make wraps!

Close up of Falafels in a bowl drizzled with tahini sauce

Falafel recipe

There are many things I do not know, but I do know this: Falafels are the highest and best use of chickpeas.

Perhaps not the most common use – hard to beat a batch of creamy hummus whipped up in mere minutes using a can of chickpeas. But if you’re after the best use of chickpeas, falafels win every time.

And if you’re a falafel fiend like me, you’re going to be blown away how easy it is to make falafels at home!

This falafel recipe takes me back to my travels through the Middle East, where I enjoyed freshly made falafels almost every day!

Falafels in a bowl with sides - tahini sauce, tabbouleh, hummus, pickles, wraps

Canned chickpeas don’t work!

In the falafel world, canned chickpeas are not only illegal, they flat out don’t work. Reason: falafels are made with dried chickpeas that are soaked but not cooked before forming the falafel balls.

Other than the dried chickpeas rule, there’s nothing unusual that goes into falafels. Baking powder is the only point of contention – you won’t see it in all recipes and it’s not endorsed by Kenji over at Serious Eats, one of our references for this recipe.

But it’s a trade secret we managed to extract from Hijazi’s Falafel in Earlwood, one the best falafel joints in Sydney. So we tried it with and without, side by side, and the baking powder version was noticeably more fluffy – and moist.

So it’s in. Fluffy insides to the max!!!

Falafels MUST be made with soaked dried chickpeas that are NOT cooked. Canned chickpeas don’t work!

What goes in falafel

Frying is not optional!

It’s rare that I say frying is mandatory, but for falafels, it is. It’s the only way to get the signature super crispy dark crust and keep the inside moist.

For this falafel recipe, I deep-deep fry them in the video, using enough oil so they’re mostly submerged. But you don’t need to – you can use far less oil than I did and they can be shaped like discs rather than balls which will mean even less oil required for frying.

Speaking of discs – you can unleash your wild side when it comes to shaping falafels. I chose balls because for me, that’s the shape that first comes to mind. But other common shapes include: disc shape (slightly flattened ball), dome (ball with underside flattened) and torpedoes (evil looking shape, like a football).

How to make falafels

I promise you this falafel recipe is straightforward, and I did not exaggerate! Here’s how to make falafels:

  • Soak dried chickpeas overnight (seriously, remembering to do this is the hardest part!)

  • Blitz with herbs, spices, garlic, flour and a touch of water

  • Form balls, refrigerate to firm up

  • Fry until deep golden brown and super crispy

  • Devour as fast as humanly possible. Falafels are at their absolute peak straight out of the fryer!

How to make Falafel

How to serve Falafels

The thought of having a whole bowl of freshly cooked falafels to dunk into sauce and pop straight into my mouth is certainly appealing – though not the most nutritious meal option!!

So to serve Falafels as a meal, I like to either make falafel plates or wraps using pita bread, or falafel rolls using Lebanese or other large flatbreads (like the Falafel rolls sold at Kebab shops in Australia).

In all 3 of these options, I use: tabbouleh and/or shredded iceberg lettuce, tomato and onion slices and drizzle the Falafels with Tahini Sauce. Hummus also makes an appearance 99% of the time – a very big dollop of it!

Falafels also make a terrific gluten free meal by making falafel plates using a flavoured rice instead of bread – such as Mejadra (Middle Eastern Lentil Rice).

Falafel sauce options

A sauce is a must for falafels – you need the wetness. Tahini Sauce is the standard, but it’s also terrific with a simple yoghurt-lemon sauce or even a thinned down hummus. Recipes for all these options are in the recipe below.

Close up of Falafel wrap in pita bread with tabbouleh, tomato, onion, hummus and tahini sauce

Making ahead

Falafels are one of those foods that are truly at their best fresh out of the fryer, when they’re super crispy on the outside and the inside is piping hot and moist.

Once refrigerated, the crust softens and the inside loses moisture. But! The good news is that they can be resurrected to a near freshly-cooked state using a combination of a microwave (gets the insides moist again) and a hot oven to recrisp the surface.

They’re good for 5 days in the fridge – probably longer.

Imagine that! Getting your falafel fix day after day after day….. – Nagi x

PS Couple more things homemade falafels has going for them: they’re super economical compared to store bought (dried chickpeas are the main ingredient and they’re super cheap!) and you can control the saltiness – I find that even the best falafel stores are often too salty.

Falafels in a bowl with sides - tahini sauce, tabbouleh, hummus, pickles, wraps


Falafel recipe
Watch how to make it

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Close up of Falafels in a bowl drizzled with tahini sauce

Falafel

Author: Nagi
Prep: 25 mins
Cook: 10 mins
Soaking: 12 hrs
Total: 35 mins
Mains, Sides
Middle Eastern
5 from 78 votes
Servings20 falafels
Tap or hover to scale
Print
Recipe video above. Deep bronze and crispy on the outside, vivid green, moist and fluffy on the inside. Delicately spiced with a beautiful fresh herb flavour, these falafels are the perfect balance of flavour, texture and can't-stop-eating-them delicious! Best served fresh out of the fryer. Recipe requires 12 hrs+ soaking time.

Ingredients

Falafels:

  • 225 g / 8 oz dried chick peas (Note 1)
  • 1 cup parsley leaves , roughly chopped
  • 1 cup coriander/cilantro leaves , roughly chopped
  • 6 scallions/shallots , white and light green part only finely chopped (Note 2)
  • 2 cloves of garlic , minced
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder (Note 3)
  • 4 tsp flour (plain/all purpose) OR chickpea flour
  • 5 tbsp water

For frying:

  • 500 ml / 2 cups+ vegetable oil (Note 4)

Tahini Sauce (Other Sauces Note 5):

  • 4 tbsp tahini
  • 2 tbsp lemon juice
  • 4 tbsp water
  • 1/4 tsp salt (adjust to taste)

Serving (Note 6):

  • Pita bread or other flatbreads
  • Tabbouleh (recipe below)
  • Hummus (optional extra)
  • Shredded lettuce, tomato slices, sliced red or white onion

Instructions

Falafel:

  • Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).
  • Drain chickpeas well. Place in food processor, add remaining Falafel ingredients.
  • Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside (see video).
  • Scoop up heaped tablespoons and shape into balls (or dome, disc or torpedo), place on a tray. Should make around 20, about 2.5cm / 1" wide.
  • Refrigerate for 30 minutes.
  • Pour oil in a skillet or large pot - at least 1.7 cm / 2/3" depth (Note 4). Heat on medium high to 180 - 190C / 355F (or drop a bit in, should sizzle energetically).
  • Place a ball in a large spoon (or tongs) and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.
  • Drain on paper towels. Repeat with remaining falafel.
  • Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice. See Notes 5 and 6.

Tahini Sauce:

  • Combine tahini and lemon juice, and mix well. The mixture will stiffen.
  • Stir in the water 1 tbsp at a time and it will loosen again. The final consistency should be like a thick drizzle sauce (see video). Season to taste with salt.

Recipe Notes:

1. Dried chickpeas cannot be substituted with canned! Won't work - read in post. Weight equates to just shy of 1 1/4 cups.
2. Shallots (green onions / scallions) - use only the white and light green part (oniony flavour), not the dark green part. You need about 3/4 cup - don't need to be exact here.
3. Baking powder - not all recipes use this. We did a side by side taste test of a batch with and without. Hands down, baking powder is better - fluffier and more moist inside, without baking powder it's more dense and a bit dough-like. Trade secret we picked up from a great falafel store in Sydney (Hijazi’s Falafel in Earlwood).
4. Oil quantity - You don't need to fully deep fry, as I do in the video. You can just use 2 cups / 500 ml oil, just turn them a few times. Also, if you shape the falafel in disc form (as some shops do) then you can use even less, maybe even 1 cup / 250ml oil.
5. Sauce: Some form of sauce is a must with falafel. Traditionally served with Tahini Sauce, but other options include: plain yogurt, Yoghurt Lemon Sauce (yogurt + lemon + garlic + salt + olive oil), a thin hummus (thin it using water), chili / hot sauce. The sauce should be thin enough so it adds wetness when you eat it - eg you don't want a thick hummus.
6. How to Serve:
* Falafel wraps / rolls - Use large or small flatbreads. Smear a good dollop of hummus or yoghurt (or Yoghurt Lemon Sauce, below) down the middle. Top with tabbouleh and/or lettuce, tomato, onion and falafels broken in half. Drizzle with Tahini Sauce or other sauce of choice (I love adding hot sauce). Either roll or fold and devour!
* Falafel plates - with tabbouleh and/or shredded iceberg lettuce with tomato slices, onion (red or white), Tahini Sauce with optional hummus with pita breads on the side. I love hot sauce too! A spiced pilaf like Mejadra (Middle Eastern Lentil Rice) is a terrific addition as well (and GF option).
Tabbouleh: 2 tbsp Bulgur soaked in 3 tbsp boiling water then fluffed. 2 cups roughly chopped parsley, 1/2 cup roughly chopped mint, 1/2 red onion finely chopped, 2 large red tomatoes, deseeded & chopped. Dress with lemon juice  and sprinkle of salt - adjust to taste depending on what you're serving it with. For falafel, I use very little salt and lots of lemon juice.
Serving size: 2 - 3 halved falafels in pita pockets, 3 - 4 halved for a large roll, 4 to 5 for a plate.
7. Reheating: Falafel is one of those foods that's truly best served fresh out of the fryer. But the best way to store / reheat cooked falafel is in an airtight container in the fridge for up to 5 days (really!). Microwave to reheat (really!) THEN spray with plenty of oil and bake at 200C/390F for 5 minutes just until the surface is crispy again.
Make Ahead: Balls can be rolled then kept uncooked in the fridge for 24 hours OR frozen. If frozen, fry from frozen - just add another 1 or 2 minutes to the frying time.
8. Nutrition per falafel:
Nutrition Facts
Falafel
Amount Per Serving
Calories 76 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Sodium 179mg8%
Potassium 139mg4%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 295IU6%
Vitamin C 5.3mg6%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 76cal (4%)Carbohydrates: 7g (2%)Protein: 2g (4%)Fat: 4g (6%)Saturated Fat: 3g (19%)Sodium: 179mg (8%)Potassium: 139mg (4%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 295IU (6%)Vitamin C: 5.3mg (6%)Calcium: 25mg (3%)Iron: 1mg (6%)
Keywords: Falafel recipe
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285 Comments

  1. Ida Y. says

    April 19, 2021 at 3:24 pm

    5 stars
    We cooked them two ways. Cooked very well both in the air fryer and lightly fried in a pan. Served as a sandwich with both the Tahini and some mint yogurt. Liked both the sauces but loved the combo of the Tahini and Yogurt the best with fresh veggies and pickled turnips. Plan on making this again soon!

    Reply
  2. Cécile says

    April 14, 2021 at 10:31 pm

    Hi Nagi, thanks for this recipe. Love it ! In Egypt they do falafel (called tameya there) out of faba beans instead of chick peas. Any insights on a good recipe ? Have a great day !

    Reply
    • Nagi says

      April 15, 2021 at 4:42 pm

      Sounds great Cecile, something I’ll have to add to my list to try! N X

      Reply
  3. Stephanie says

    April 14, 2021 at 9:36 am

    Nagi! I made this recipe a few times now and I absolutely love it! It tastes delightful! I’ve been using the air fryer and it works really well, nice and crunchy outside but super moist inside! Last night I also sprinkled some sesame seeds before frying and OMG, sooo yum! Thank you! Whenever I’m looking for a recipe, I jump into your page, you are unreal! 😁

    Reply
  4. Lisa says

    March 16, 2021 at 4:32 pm

    These look great! Do you think you could cook these in the oven similar to your salmon patties..?

    Reply
    • Nagi says

      March 17, 2021 at 4:46 pm

      Hi Lisa, I actually talk about this in the recipe post – frying is not optional here! N x

      Reply
  5. Mieks says

    March 10, 2021 at 12:41 pm

    Hi Nagi.
    Best recipe, we make over and over!
    I’m wondering if you can use red onion or chives? Is there any good substitutes for the shallots?

    Reply
    • Nagi says

      March 11, 2021 at 11:37 am

      Hi Mieks, green onion or chives would be the closest here. N x

      Reply
  6. Rachel says

    February 7, 2021 at 8:48 pm

    5 stars
    Devine! They were so delicious. Crunchy on the outside and fluffy on the inside and such a gorgeous green colour. Great instructions on how to make them – and they were quite easy to make. Never going back to the store bought ones!

    Reply
  7. Kathy says

    February 5, 2021 at 10:28 am

    Hi Nagi! Ali just made these and they were great but after reading the reviews I saw that in Australia green onions are actually shallots? I used scallions (green onions in US). Should I have used shallots instead? Also, do you use two large garlic cloves? Some are really small. Thank you for all of your wonderful recipes!! 🙏

    Reply
    • Nagi says

      February 5, 2021 at 1:27 pm

      Hi Kathy, yes I used what are also called scallions in this recipe (known to many Australians as shallots too) same thing. I use standard size garlic – if yours are small you can always thrown another one in 🙂 N x

      Reply
  8. Thalia says

    January 30, 2021 at 11:45 am

    Very good ! I use canned chickpeas that I roasted for 20 minutes at 450F to dry them out. I also omitted the 5 tbsp of water and it turned out perfect. Not mushy at all with a nice fluffy interior! The second time I made this, I tried baking it (425f for 30 minutes) instead of frying and it turned out better than expected. I was surprised that a nice crunchy exterior still formed. Thank you for the recipe!

    Reply
  9. Hannah says

    January 28, 2021 at 7:46 pm

    5 stars
    Perfecto, so easy!

    Reply
  10. Lidia M says

    January 23, 2021 at 5:38 am

    5 stars
    I did it!!! Thank you for this recipe it was perfect. Even my kids and husband that usually don’t like trying anything new loved them with pita bread and your tahini sauce. 😋

    Reply
  11. Liz says

    January 12, 2021 at 8:13 pm

    Hi Nagi, this recipe is amazing!!! Truly not dry and absolutely delicious. I would love to know if you can make them in bulk and then freeze for a later date?

    Thank you,
    Liz

    Reply
    • Nagi says

      January 13, 2021 at 10:09 am

      Hi Liz, yes freeze before cooking – I’ve done this successfully before 🙂 N x

      Reply
  12. Patsy says

    January 12, 2021 at 2:03 pm

    Hi, I’d love to try this. Can I make the balls and freeze them (before frying)? I’d love to have a batch of these in the freezer.

    Reply
  13. Darcy Dann says

    December 28, 2020 at 8:23 pm

    5 stars
    Hi Nagi! Thank you so much for this recipe! Love love LOVED it! xx

    Reply
  14. Kris says

    December 16, 2020 at 9:01 pm

    Nagi, you are an absolute legend. I have been trying to find a decent falafel recipe since 1986! You have absolutely nailed it with this one. The recipes I have tried previously have always been so dry and horrid, although must admit, store purchased ones can also be terribly dry.

    This one is so crunchy on the outside and soft and moist inside, it is a keeper.

    Thank you so, so much.

    Reply
  15. Elizabeth Hayward says

    November 20, 2020 at 2:12 pm

    Ho Nagi, I’m sure it’s not traditional, but sprinkled some sesame seeds on mine before I fried then.
    Next level!

    Reply
  16. lucilla Sinanian says

    November 15, 2020 at 1:20 pm

    Hi Nagi. Falafel is a staple in our house my husband is Armenian.
    I don’t put flour in the mix. I do put a little cayenne. Also I blitz the chickpeas to a paste. Blitz herbs separately including a white onion keeps it moist.
    Tahini equal lemon white vinegar equals acidity. Egyptian way. Paprika cumin garlic . Already sorted for tonight!

    Reply
  17. Marianne says

    November 11, 2020 at 5:46 pm

    5 stars
    Nagi, You’re a STAR! Another fantastic recipe. My mixture was wetter than yours but it still held together, cooked perfectly and tasted Delicious! The second attempt was still wet (I’m useless at measuring) so I reduced the water and it worked out well – crunchy outside, soft and fluffy inside. Thanks again x

    Reply
  18. Katrina Ficheroux says

    November 11, 2020 at 4:53 pm

    5 stars
    Hi Nagi, I have made these at least 6 times now. My 14 yr old son begs for them in a wrap for his lunch. Only change is I swap the coriander for extra parsley and mint as hubby doesn’t like it. They seem like they will fall apart but once the bottom is sealed and golden you can turn them over easily. Thanks for another tasty recipe.

    Reply
    • Nagi says

      November 12, 2020 at 11:03 am

      I’m so glad they are a hit Katrina – homemade is seriously the BEST! N x

      Reply
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