Dinner

How to Make Falafel Recipe

Name: How to Make Falafel Recipe
Prep time: 20 min
Cook time: 20 min
Total time: PT-491306H57M40S
Cuisine: Middle Eastern
Ingredients: 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas); 1/2 tsp baking soda; 1 cup fresh parsley leaves, stems removed; 3/4 cup fresh cilantro leaves, stems removed; 1/2 cup fresh dill, stems removed; 1 small onion, quartered; 7-8 garlic cloves, peeled; Salt to taste; 1 tbsp ground black pepper; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp cayenne pepper (optional); 1 tsp baking powder; 2 tbsp toasted sesame seeds; Oil for frying (vegetable or canola oil recommended); Tahini Sauce; Pita pockets; English cucumbers, chopped or diced; Tomatoes, chopped or diced; Baby arugula; Pickles

ByHugo Harnd January 12, 2026January 12, 2026

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Introduction

Falafel is a delicious and crispy Middle Eastern treat made from spiced chickpeas and fresh herbs. Perfect as a snack or a filling for pita sandwiches, homemade falafel offers vibrant flavors and satisfying texture that beats store-bought versions. Follow these simple steps for authentic falafel at home.

A close-up of a stuffed pita pocket held by a woman's hand, showing several layers inside. The outer layer is a soft, pale beige pita bread, forming a pocket shape. Inside, there are crispy, dark brown falafel pieces, some broken to show a bright green crumbly texture inside. Fresh, chopped red tomatoes and green cucumbers are layered above the falafel, along with bright green parsley leaves scattered on top. A light drizzle of white sauce adds a creamy contrast on the falafel and vegetables. The background is softly blurred with hints of green, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
1/2 tsp baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro leaves, stems removed
1/2 cup fresh dill, stems removed
1 small onion, quartered
7-8 garlic cloves, peeled
Salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper (optional)
1 tsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
Tahini sauce (for serving)
Pita pockets (for serving)
English cucumbers, chopped or diced (for serving)
Tomatoes, chopped or diced (for serving)
Baby arugula (for serving)
Pickles (optional, for serving)

Instructions

Step 1: One day in advance, place the dried chickpeas and baking soda in a large bowl filled with water, covering the chickpeas by at least 2 inches. Soak overnight for 18 hours or until the chickpeas are soft but not cooked. Drain completely and pat dry before using.
Step 2: Add the soaked chickpeas, parsley, cilantro, dill, onion, garlic, salt, black pepper, cumin, coriander, and cayenne pepper (if using) to the bowl of a food processor. Pulse in 40-second intervals until the mixture is well combined and coarse, forming the falafel mixture.
Step 3: Transfer the mixture to a container, cover tightly, and refrigerate for at least 1 hour or up to overnight. This firms up the mixture for easier shaping.
Step 4: Just before frying, stir the baking powder and toasted sesame seeds into the falafel mixture.
Step 5: Scoop tablespoonfuls of the mixture and shape each into a patty about 1/2 inch thick. Wetting your hands slightly can help prevent sticking.
Step 6: Heat oil in a medium saucepan to about 3 inches depth over medium-high heat until it bubbles gently. Fry the patties in batches, without overcrowding, for 3 to 5 minutes until golden and crispy on the outside.
Step 7: Remove the falafel and drain on paper towels or a colander to remove excess oil.
Step 8: Serve hot with tahini sauce, pita pockets, and fresh vegetables like cucumber, tomato, arugula, and pickles. Enjoy your homemade falafel!

Tips & Variations

Soaking the chickpeas overnight is crucial for the right texture; do not substitute with canned or cooked chickpeas as the mixture will be too soft.
For extra flavor, try adding a squeeze of lemon juice to the falafel mixture or a pinch of smoked paprika.
If you prefer baking over frying, place the patties on a parchment-lined baking sheet, lightly brush with oil, and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Add chopped green onions or a pinch of chili flakes for a spicy kick.

Storage

Store leftover cooked falafel in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 10 minutes or until heated through to help keep them crispy. The falafel mixture itself can be refrigerated for up to a day before frying but is best cooked fresh.

How to Serve

A pile of round, dark brown falafel balls with a rough, crunchy texture sits on a white plate with blue patterns around the edge. The falafel are stacked in a small mound, showing their coarse fried exterior. The plate rests on a white marbled surface, and in the blurry background, there is a hint of other food items and a cup, giving a casual dining atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

It’s best not to use canned or cooked chickpeas because they contain too much moisture. This leads to a mushy falafel mixture that won’t hold its shape or crisp up properly when fried.

How do I know when the oil is hot enough for frying?

Heat the oil over medium-high heat until it bubbles softly when a small piece of falafel mixture is dropped in. The oil should sizzle gently but not smoke. Maintaining the right temperature ensures crispy falafel without absorbing too much oil.