Falafel is one of those foods that everyone should try making at least once. These golden, crispy chickpea balls are naturally vegan, protein-packed, and bursting with flavor.
While traditional recipes lean on raw soaked chickpeas, this version introduces a few flavor upgrades and textural tweaks to stand out. It’s great for stuffing into warm pita, layering over salads, or snacking right out of the fryer.
Ingredients
- 1 1/2 cups dried chickpeas (soaked overnight) or canned
- 1 small red onion, roughly chopped
- 4 garlic cloves
- 1 packed cup fresh cilantro
- 1 packed cup fresh parsley
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
- 3 tablespoons chickpea flour (or all-purpose flour)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Soak the Chickpeas First (or canned)
Start with dried chickpeas — this is non-negotiable. Canned chickpeas won’t give you the texture you need and may fall apart during frying. Soak them in water overnight (at least 12 hours) until they triple in size. Drain them well before moving on.
Blend the Mixture
Add the soaked chickpeas, red onion, garlic, herbs, spices, salt, and pepper to a food processor. Pulse until the mixture is finely ground but not a paste.
You want to see texture — something like coarse sand. Scrape the sides of the processor a few times to make sure everything gets evenly chopped.
Sprinkle in the baking powder and chickpea flour, then give it a few more pulses to incorporate. The flour helps bind the mix, while baking powder gives it a slight lift during frying. The finished mixture should hold together when squeezed.
Chill Before Cooking
Cover and refrigerate the mixture for 30–60 minutes. This helps firm everything up and makes shaping easier. If it feels too crumbly after chilling, you can mix in another tablespoon of flour.
Fry Until Crispy and Golden
Shape the falafel into balls or small patties using your hands or a falafel scoop. Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
Fry the falafel in batches, being careful not to overcrowd the pan. Cook for 3–4 minutes, turning occasionally, until golden brown and crispy on all sides.
Transfer them to a paper towel-lined plate to drain excess oil.
Bake or Air Fry (Optional Method)
If you’d rather skip the frying, you can air fry or bake them:
- Air fryer: Preheat to 375°F. Spray the falafel lightly with oil and cook for 12–15 minutes, shaking halfway through.
- Oven: Preheat to 400°F. Place falafel on a lined baking sheet, brush with oil, and bake for 20–25 minutes, flipping once.
The texture won’t be quite as crispy, but still delicious and lighter.
Sauce Pairing Idea: Lemon Tahini
You can whip up a quick lemon tahini sauce for dipping. Just mix:
- 1/3 cup tahini
- Juice of 1 lemon
- 1 garlic clove, grated
- 2–3 tablespoons water (to thin)
- Salt to taste
Whisk it until smooth and creamy. It adds richness and a bright tang that pairs perfectly with falafel.
How to Serve Falafel Balls
There are endless ways to serve falafel. Stuff them into a pita with lettuce, tomato, pickled onions, and sauce. Toss them on a grain bowl with rice, cucumbers, and hummus. Or serve them on their own with a big plate of roasted veggies and a drizzle of tahini.
These also make amazing party snacks. Serve with toothpicks and dipping sauce for a crowd-pleasing appetizer.
Final Thoughts
This falafel recipe keeps things true to its roots while mixing it up just enough to feel fresh. The red onion brings a mild sweetness, and the blend of parsley and cilantro brightens everything up. The result? Crispy, flavor-packed bites that taste just as good tucked in a pita as they do eaten by the handful.
Once you try making your own, it’s hard to go back to store-bought or frozen. Customize it with different herbs or spice blends, and make it your own.
