Introduction

Oh, the aroma! There’s something incredibly special about homemade falafel, isn’t there? It transports me straight to a bustling Middle Eastern market, with the warm sun on my face and the scent of spices filling the air. This recipe is a real gem – it’s surprisingly simple to whip up, and the results are just pure magic. Forget those sometimes-crumbly, sometimes-greasy store-bought versions; you’re about to create falafel that’s perfectly crispy on the outside, wonderfully tender on the inside, and bursting with vibrant flavor. Get ready to impress yourself (and anyone lucky enough to share these with you!).

Why You’ll Love This Recipe

Fast: Once your chickpeas are soaked, the prep is super quick!
Easy: No complicated techniques here, just simple blending and shaping.
Giftable: Make a batch and share the deliciousness with friends.
Crowd-Pleasing: Whether you’re serving them as an appetizer, in a pita, or on a salad, everyone raves about them!

Ingredients

Let’s gather up our goodies. The key to amazing falafel is fresh, good-quality ingredients. Don’t skip the herbs – they’re flavor powerhouses!

1 cup uncooked chickpeas: These are the heart and soul of our falafel! Make sure they’ve been soaked for at least 24 hours, then drained, rinsed really well, and patted as dry as you can. This is crucial for a good texture.
½ cup chopped shallot or yellow onion: Shallots offer a slightly sweeter, milder onion flavor, but yellow onion works beautifully too.
3 garlic cloves: Because, well, it’s garlic! It adds that essential savory depth.
1 teaspoon lemon zest: This little bit of brightness really wakes up the flavors.
1 teaspoon ground cumin: A warming, earthy spice that’s classic in falafel.
1 teaspoon ground coriander: It pairs wonderfully with cumin, adding a slightly citrusy, floral note.
¾ teaspoon sea salt: To bring all those flavors together.
¼ teaspoon cayenne pepper: Just a whisper of heat for a little kick! You can add a pinch more if you like it spicier.
¼ teaspoon baking powder: This is our secret weapon for a lighter, fluffier interior.
1 cup chopped fresh cilantro leaves and stems: Don’t discard the stems! They pack a ton of flavor. Pat them dry to avoid adding too much moisture.
1 cup chopped fresh parsley leaves and stems: Similar to cilantro, the stems are your friends here. Again, get them nice and dry.
1 tablespoon extra-virgin olive oil, plus more for drizzling: For richness and to help bind everything together.

How to Make It

Alright, let’s get cooking! This is where the magic happens. It’s so rewarding to see this beautiful mixture come together.

Prep the Chickpeas: Seriously, make sure those chickpeas are well-soaked for 24 hours. This is non-negotiable for great falafel. Drain them thoroughly and pat them super dry with paper towels. The drier, the better for a good texture!
Combine the Base: In a food processor, add your soaked, dried chickpeas, chopped shallot or onion, garlic cloves, lemon zest, ground cumin, ground coriander, sea salt, and cayenne pepper.
Process the Mixture: Pulse the mixture until it’s coarsely ground. You want it to look a bit like coarse meal, not a smooth paste. Think of it like breadcrumbs but with more texture. If your food processor is on the smaller side, you might need to do this in batches.
Add the Freshness: Now, add the chopped cilantro, chopped parsley, and the tablespoon of olive oil to the food processor.
Pulse Again: Pulse a few more times until everything is just combined and the herbs are evenly distributed. Be careful not to over-process here; we’re aiming for a slightly textured mixture.
Stir in Baking Powder: Transfer the mixture to a bowl. Sprinkle in the baking powder and gently stir it in. This is your very last step before shaping.
Shape the Falafel: Now for the fun part! You can roll the mixture into small balls (about 1-inch diameter) or flatten them slightly into discs. I like to use a small cookie scoop for consistent size.
Cook Your Falafel: You have a few options here:
- Pan-Frying (My Favorite for Crispy): Heat about ½ inch of olive oil in a heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully add the falafel in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, until they’re beautifully golden brown and crispy.
- Baking: If you prefer a healthier option, preheat your oven to 400°F (200°C). Place the falafel on a baking sheet lined with parchment paper. Drizzle them with a little olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and firm.
- Air Frying: Preheat your air fryer to 375°F (190°C). Lightly spray the basket and the falafel with oil. Cook for 10-12 minutes, shaking the basket halfway through, until golden and crispy.
Drain and Serve: Once cooked, remove the falafel with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

Substitutions & Additions

Falafel is wonderfully adaptable! Feel free to play around with the ingredients to make it your own.

Herbs: If you’re not a fan of cilantro, you can double up on the parsley or even add some fresh mint for a refreshing twist.
Spices: Want more heat? Add a pinch more cayenne or a tiny bit of red pepper flakes. A pinch of turmeric can add a lovely color and earthy note.
Veggies: Some folks like to add a small piece of jalapeño for extra spice, or even a few sun-dried tomatoes for a bit of chewiness and tang.
Binding: If you find your mixture a bit too wet, you can add a tablespoon or two of chickpea flour (besan) to help bind it.

Tips for Success

A few little tricks can elevate your falafel game even further.

Dry, Dry, Dry: I can’t stress this enough – patting your soaked chickpeas dry is key. Any excess water can make your falafel soggy.
Don’t Over-Process: Aim for a coarse, slightly crumbly texture. Over-processing leads to a gummy falafel.
Oil Temperature: For pan-frying, make sure your oil is hot enough before adding the falafel. If the oil isn’t hot, they’ll absorb too much oil and become greasy.
Prep Ahead: You can make the falafel mixture a day in advance and store it in the refrigerator. Just be sure to add the baking powder right before shaping and cooking.

How to Store It

Leftover falafel are a happy problem to have!

In the Fridge: Once cooked and cooled, store your falafel in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To get them nice and crispy again, reheat them in a toaster oven, a regular oven at 350°F (175°C) for about 5-10 minutes, or even in an air fryer for a few minutes. Microwaving will make them soft, so I don’t recommend that.
Freezing: You can also freeze uncooked, shaped falafel. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

FAQs

Got questions? I’ve got answers!

Can I use canned chickpeas?: Unfortunately, no. Canned chickpeas have too much moisture and are already cooked, which won’t give you the right texture. Soaking dried chickpeas is essential for authentic falafel.
What’s the best way to serve falafel?: Oh, the possibilities are endless! Stuff them into warm pita bread with tahini sauce, hummus, chopped tomatoes, cucumbers, and lettuce. Or serve them on a bed of fluffy rice or a fresh salad. They’re also fantastic as appetizers with a side of yogurt-dill sauce!
Why are my falafel falling apart?: This usually happens if the mixture is too wet or if it hasn’t been processed enough to bind together. Make sure your chickpeas are well-dried and that you’ve pulsed the mixture until it holds its shape when squeezed.

Homemade Falafel

Crispy, flavorful, and surprisingly easy homemade falafel that's perfect as an appetizer, in a pita, or on a salad. This recipe uses simple ingredients and techniques for a delicious result.

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Equipment

Food processor
paper towels for drying chickpeas
bowl for mixing baking powder
small cookie scoop optional, for shaping
heavy-bottomed skillet for pan-frying
Baking Sheet for baking
Parchment paper for baking sheet
Air Fryer optional cooking method
Slotted spoon for removing falafel from oil
Plate lined with paper towels for draining

Ingredients

Main ingredients

1 cup uncooked chickpeas soaked for at least 24 hours, then drained, rinsed, and patted dry
0.5 cup shallot or yellow onion chopped
3 garlic cloves
1 teaspoon lemon zest
1 teaspoon ground cumin
1 teaspoon ground coriander
0.75 teaspoon sea salt
0.25 teaspoon cayenne pepper or more to taste
0.25 teaspoon baking powder
1 cup fresh cilantro leaves and stems chopped and patted dry
1 cup fresh parsley leaves and stems chopped and patted dry
1 tablespoon extra-virgin olive oil plus more for cooking and drizzling

Instructions

Ensure chickpeas have been soaked for 24 hours, then drain and pat them thoroughly dry.
In a food processor, combine soaked chickpeas, chopped shallot or onion, garlic cloves, lemon zest, cumin, coriander, salt, and cayenne pepper.
Pulse until the mixture is coarsely ground, resembling coarse meal.
Add chopped cilantro, parsley, and 1 tablespoon of olive oil to the food processor.
Pulse a few more times until just combined and herbs are evenly distributed, being careful not to over-process.
Transfer the mixture to a bowl, sprinkle in the baking powder, and gently stir to combine.
Shape the mixture into small balls (about 1-inch diameter) or flattened discs.
Cook the falafel using your preferred method: pan-frying, baking, or air frying. For pan-frying, heat ½ inch of olive oil in a skillet over medium-high heat and fry for 3-4 minutes per side until golden brown and crispy. For baking, preheat oven to 400°F (200°C), place falafel on a parchment-lined baking sheet, drizzle with oil, and bake for 20-25 minutes, flipping halfway. For air frying, preheat to 375°F (190°C) and cook for 10-12 minutes, shaking halfway.
Remove cooked falafel with a slotted spoon and place on paper towel-lined plate to drain excess oil.

Notes

The key to good falafel is ensuring the soaked chickpeas are very dry. Do not over-process the mixture; a coarse texture is desired. For pan-frying, ensure the oil is hot before adding the falafel to prevent greasiness.