Authentic Falafel Recipe
Learn how to make authentic falafel at home with dried chickpeas, onion, garlic, and simple Middle Eastern spices. These homemade falafel are wonderfully crispy and golden on the outside while staying tender and fluffy inside.
This is the falafel recipe I grew up eating, made without flour or canned chickpeas. Serve it in warm pita bread with tahini sauce and fresh vegetables, or enjoy it as part of a Middle Eastern mezze platter.
What Is Falafel?
Falafel is a popular Middle Eastern dish made from dried chickpeas or fava beans that are soaked, ground with seasonings, shaped into balls or patties, and fried until crispy.
Different countries have their own versions. Chickpea falafel is common throughout the Middle East, while Egyptian ta’ameya is traditionally made with fava beans and has its own distinctive flavor and texture.
Falafel is commonly served in pita bread with tahini sauce, pickles, tomatoes, and other fresh vegetables, or as part of a mezze platter. Growing up, I often bought falafel sandwiches from the school canteen. You could see kids walking around with a falafel sandwich in one hand and a soft drink in the other.
Why This Falafel Recipe Works
- Crispy outside, tender inside: Deep-frying gives the falafel a crisp golden exterior while keeping the center soft and fluffy.
- No canned chickpeas: This recipe starts with dried chickpeas soaked overnight, which gives the falafel the right texture and helps them hold together while frying.
- No flour needed: The soaked chickpeas form the base of the mixture, so there is no need to add flour as a binder.
- Simple Middle Eastern seasoning: Cumin, coriander, black pepper, onion, and garlic add plenty of flavor without overpowering the chickpeas.
- Baking powder for a lighter texture: I use baking powder rather than baking soda because I find baking soda can darken the falafel and leave a slightly bitter taste.
- Freezer-friendly: You can prepare the chickpea mixture ahead and freeze it, making fresh homemade falafel much easier when you want it.
Falafel Ingredients
You only need a handful of simple ingredients to make this authentic falafel recipe. Full measurements are in the recipe card below.
- Dried chickpeas: Use dried chickpeas that have been soaked overnight. Do not use cooked or canned chickpeas; they contain too much moisture and won’t give you the same texture or hold together as well when fried.
- Onion and garlic: Add flavor without overpowering the chickpeas. I use a relatively small amount of both so the flavor of the seasoned chickpeas remains the star.
- Spices: Cumin, coriander, and black pepper give the falafel its warm, savory Middle Eastern flavor.
- Baking powder: Helps make the inside of the falafel lighter and fluffier. I prefer baking powder to baking soda, which I find can darken the falafel and add a slightly bitter taste.
- Sesame seeds: Optional, but they can be added for a little extra nutty flavor and texture.
- Oil: Use enough neutral cooking oil for deep-frying the falafel until crisp and golden.
How to Make Falafel
The full instructions are in the recipe card below, but here are the main steps for making homemade falafel.
Step 1: Soak the Chickpeas
Wash the dried chickpeas and cover them generously with warm water. Leave them to soak at room temperature for about 12 hours or overnight. Drain and rinse them well before using.
Step 2: Process the Falafel Mixture
Add the soaked chickpeas, onion, and garlic to a food processor. Pulse, then process until finely ground. The mixture should resemble fine, damp grains or wet sand, rather than a smooth paste.
Step 3: Season and Rest
Transfer the chickpea mixture to a bowl. Add the spices, baking powder, and salt. Mix by hand for about 4 minutes, gradually adding around ¼ cup of warm water.
Cover and refrigerate for 20 minutes.
Step 4: Shape the Falafel
Use an ice cream scoop to portion the mixture evenly. Gently form each portion into a ball, then press it slightly to make a thick patty. The mixture may look a little crumbly, but it should hold together when shaped.
Step 5: Fry Until Crispy
Deep-fry the falafel over medium heat for about 4 minutes, or until golden brown and crispy outside and cooked through inside.
Avoid frying them for too long, since overcooking can make the center dry.
Tips for Crispy, Fluffy Falafel
- Always use dried chickpeas: Soak them overnight, but don’t cook them. Cooked or canned chickpeas contain too much moisture for this recipe.
- Use fresh dried chickpeas: Very old chickpeas can take longer to hydrate. Older chickpeas are often smaller and paler in color.
- Drain the chickpeas well: Excess water can make the falafel mixture too wet and difficult to shape.
- Don’t process into a paste: The mixture should be finely ground but still have a slightly grainy, damp-sand texture.
- Shape them gently: Don’t tightly compress the falafel when forming them. A light hand helps keep the inside tender and fluffy.
- Check your baking powder: Make sure it hasn’t expired, since it helps give the falafel a lighter texture.
- Watch the frying time: Start by frying one falafel for about 4 minutes. Check the center, then adjust the cooking time if necessary.
- Don’t over-fry: Leaving falafel in the oil too long can dry out the inside even if the outside looks beautifully crisp.
How to Serve Falafel
Falafel is delicious served hot and crispy with tahini sauce, but there are plenty of ways to turn it into a meal.
- Falafel sandwich: Stuff warm pita bread with falafel, tahini sauce, pickles, tomatoes, and cucumber.
- With dips: Serve with tahini sauce, hummus, or another favorite Middle Eastern dip.
- Mezze platter: Add falafel to a platter with hummus, fresh vegetables, olives, pickles, French fries, and warm pita bread.
- On its own: Freshly fried falafel also makes a great snack or appetizer with tahini sauce for dipping.
Frequently Asked Questions
Can I use canned chickpeas to make falafel?
No. This recipe needs dried chickpeas that have been soaked but not cooked. Canned chickpeas are already cooked and contain too much moisture, which changes the texture and can make the falafel difficult to hold together while frying.
Can I bake falafel instead of frying it?
Yes. Preheat the oven to 350°F (180°C) and place the shaped falafel on a parchment-lined baking sheet. Spray them with cooking oil and bake for up to 30 minutes, flipping halfway through. They won’t be as crispy as deep-fried falafel, but they’ll still have great flavor.
Can I make falafel in an air fryer?
Yes. Air-fry the falafel at 390°F (200°C) for 12 to 15 minutes, flipping after about 10 minutes. The texture will be different from traditional deep-fried falafel.
What sauce goes with falafel?
Tahini sauce is the classic choice and my favorite sauce to serve with falafel. Hummus and tzatziki also work well, especially when serving falafel in pita or as part of a mezze platter.
Why is my falafel falling apart?
Make sure you’re using soaked dried chickpeas rather than canned or cooked chickpeas. Drain them well, process the mixture to the correct texture, and shape the falafel gently so it holds together without being tightly compressed.
Can I freeze falafel mixture?
Yes. After processing the chickpeas with the onion and garlic, transfer the mixture to a freezer bag, remove as much air as possible, and freeze for up to 6 months. Add the spices and baking powder only after thawing and when you’re ready to make the falafel.
Make Ahead and Storage
Make Ahead
You can prepare the falafel mixture ahead of time. For longer storage, I prefer to freeze the processed chickpea, onion, and garlic mixture before adding the spices and baking powder.
Refrigerator
Cooked falafel can be stored in an airtight container in the refrigerator. For the best texture, reheat them until hot and crisp before serving.
Freezer
After processing the soaked chickpeas with the onion and garlic, place the mixture in a freezer-safe bag, press out as much air as possible, and freeze for up to 6 months.
Thaw the mixture overnight in the refrigerator, then add the spices, baking powder, and remaining ingredients before shaping and frying.
Do not add the baking powder before freezing, since it can affect the color and flavor of the falafel.
Tried This Falafel Recipe?
If you made this authentic falafel recipe, I’d love to hear how it turned out! Please leave a star rating and comment below. Your feedback helps other readers and means so much to me.
How to Make Authentic Falafel with Tahini Sauce
Ingredients
FOR THE FALAFEL
- 1 cup dried chickpeas
- 1 small onion cut in half
- 2 large cloves of garlic or 4 medium-size garlic cloves
- 1 teaspoon salt
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ cup warm water
- ½ teaspoon baking powder
FOR THE TAHINI SAUCE
- ½ cup tahini paste
- 6 tablespoon plain yogurt
- 1 ½ tablespoon lemon juice
- ¼ cup water
- Pinch of salt
Instructions
MAKING THE FALAFEL
- Rinse the dried chickpeas three times. Place it in a large bowl and cover it with water. Make sure the water is above the chickpeas by at least three inches. Cover, and let it soak overnight or for 12 to 13 hours to triple in size. Drain it well and keep it aside.
- Add half the chickpeas to a food processor with the onion and garlic. Pulse the mixture and scrape down the sides until you get tiny wet grains similar to wet beach sand but smoother. Add the other half and pulse. In a bowl, mix both halves well, now you should hold the mixture in your hand and easily shape a ball.
- Add the spices, salt, water, and baking powder to the mixture. Knead and mix for four to five minutes. Cover the mixture and refrigerate for 20 minutes. If you want to make the falafel the next day or after a few hours, do not add the baking powder and spices and leave the mixture covered in the fridge.
- Use an ice cream scoop or a falafel scoop to scoop out from the mixture, and you can also use a tablespoon. When using a tablespoon, take out 1 and ½ tablespoon from the mixture, form it with a light hand into a ball, or you can flatten the ball a little and turn it into a patty as I did in the video. Make many balls and place them on parchment paper.
- If you want to add sesame seed to the falafel, sprinkle some on top of the ball and press down gently before frying.
- In a frying pan, add enough oil to cover the balls. It’s best to use a small frying pan and fry the balls in batches.
- Place the falafel balls gently in the hot oil. Do not move them for a minute to prevent them from breaking. When brown from the bottom, carefully flip the falafel and brown the other side. The frying time should take 4 to 5 minutes, depending on the size of the falafel. Do not crowd the pan.
- Remove the falafel from the oil and place it over a kitchen towel to absorb the extra oil. Serve immediately.
MAKING THE TAHINI SAUCE
- In a bowl, mix all the ingredients until well combined and smooth.
- Pour a small amount over the falafel before serving, or serve in a bowl beside the falafel.
Video
Notes
- Tips to make amazing falafel in the post above.
- Please watch the video to learn more.
- Always use dried chickpeas.
- You can shallow fry the falafel, but it might come out oily.
- How to bake the falafel and make them in an air fryer mentioned in the post.
- This recipe makes around 16 falafel.
This is great falafel recipe. This is perfect for the weekend.
Thanks Alita 😊
This is perfect but I don’t really like onions. Can I make this without onions?
Yes, you can skip the onions but you will have to add more water to the mixture!
I’m always down for a new recipe to try out. Thank you for sharing this
You are most welcome.
Booyah! I love falafel. I can’t wait to try this one.
I’m sure you’ll like it and don’t forget to freeze some for later!
I loved this interesting recipe. Looking like it’s super easy to make. Gotta try this out!!!
It is really easy and addictive, hope you give it a try!
This is one of my fave all time dishes and I love that you have coupled this with tahini sauce which is SO authentic.
Homemade Falafel is the best, you will enjoy this recipe 😀
I love, love, LOVE falafels! These look amazing and having made Falafel plenty of times before, I’d love to give these a go.
Hi, this is an authentic recipe and I’m sure you’ll like it 😊
I have to say this has to be the prettiest presentation of falafel ever! Seriously! I’ve had plenty but never tried to make it myself – you might have just convinced me to give it a go!
Thanks so much for your kind words, I appreciate it 🥰
I love Falafels! They crunch on them is always my favorite part.
This looks like an amazing recipe. I can’t wait to give it a try and make this for my husband.
I love falafel, I loved this recipe, I liked the fact that your recipe has this unique tadka to it. Loved it. Thanks for sharing!
You are most welcome 🙂
My family loves falafel. They are delicious balls of protein and so good with txatziki which I actually prefer over tahini