• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Cookbook
  • Recipes
  • Collaboration
  • Free Cooking Resources
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • About
    • Recipes
    • Cookbook
    • Collaboration
    • Free Cooking Resources

    You Are Here Home » Appetizer Recipes

    Published: Jan 21, 2018 Updated: Apr 3, 2022 by Hilda Sterner | This post may contain affiliate links 8 Comments

    Easy Falafel Recipe| Falafel Sandwich

    Sharing is caring!

    186 shares
    • Share35
    • Yummly
    • Tweet
    Jump to Recipe Print Recipe
    falafel pin

    In this Easy Falafel Recipe, you'll learn how to make authentic Middle Eastern Falafels. Serve this popular street food wrapped in Pita Bread, topped with pickled onions, and drizzled with Tahini Sauce, and you've got yourself a delicious Middle Eastern Falafel Sandwich!

    falafel sandwich

    Dried garbanzo beans are soaked overnight, then ground up with the perfect blend of herbs and spices. The falafels are then either deep-fried or air-fried, resulting in a crispy exterior and a tender center.

    How to Make This Recipe

    This Falafel recipe takes a little planning. For one thing, you'll have to soak the beans overnight. Yes, it takes a little more effort, but the results are well worth it!

    1. Add dry chickpeas to a large bowl that will allow room for expansion. Cover with plenty of water so that the chickpeas will still be fully immersed when they soften and expand. Soak the chickpeas overnight.

    2. When they're ready, drain chickpeas and add to a food processor. Depending on your food processor's capacity, you might have to do this in two or three batches.

    3. Pulse until the garbanzo beans are ground, then transfer to a large bowl.

    garbanzo beans in a food processor
    ground up garbanzo beans in a food processor
    ground garbanzo beans in a bowl with a blue spatula

    4. Add the onion, garlic, parsley, cilantro, and serrano to the food processor and pulse until finely ground.

    grinding herbs in a food processor
    ground up herbs in a food processor

    5. Add the herb mixture to the garbanzo beans and mix until thoroughly combined.

    adding Herbs to ground chickpeas
    ground up garbanzo beans with herbs in a bowl
    falafel mix in a bowl

    6. Mix the spices and add to the garbanzo and herb mix, along with the flour. Knead with your hands until all the ingredients are combined.

    adding flour to garbanzo mix
    adding seasoning to falafel recipe
    falafel mixture in a bowl

    7. Test to see if the mixture holds together by pressing 1 tablespoon of the mixture into a small disc or ball. You may need to run it through the food processor one more time if it's too coarse.

    grinding falafel mix in a food processor
    falafel mix, uncooked

    8. If the mixture still does not hold together, add additional flour, one tablespoon a time until it does.

    falafel mixture in a bowl
    falafel mix in a spoon over a bowl

    How to Cook Falafel

    9. Fry one falafel in hot oil (375-degree-F) until brown and crisp on both sides. This should take approximately one to two minutes. Drain on paper towels.

    putting falafel in oil to fry
    frying falafel
    fried falafel in hot oil

    10. Taste the falafel to see if any adjustments need to be made to the seasoning.

    11. If no adjustments are necessary, form the remaining falafel. Fry as many as you will be serving and freeze the rest for another time.

    See Cook's Tips for freezing instructions.

    uncooked falafel on a white plate
    falafel sandwich on a plate with salad and hummus

    Recipe FAQs and Expert Tips

    What's the Difference between Chickpeas and Garbanzo Beans?

    You might be wondering what the difference is between chickpeas or garbanzo beans. Here's the answer, not a thing! The names are pretty interchangeable. However, "garbanzo" is technically the Spanish name.

    Chickpeas are a healthy option for anyone living a vegetarian lifestyle. After all, there's a reason why in the Middle East, chickpeas are used in so many recipes. One of my favorite recipes using chickpeas is chickpea rice.

    What Special Tools needed For Making Falafel?

    You'll be happy to know that you won't need to break the bank to buy pricey tools to make my easy falafel recipe. There is, however, an awesome falafel scoop that you can use to form the falafel. You can find the scoop on amazon or any Middle Eastern market.

    making falafel with a scoop

    At What Oil Temperature Should you fry Falafel?

    The oil temperature is very important when it comes to deep-frying. Too high of a temperature, and the falafel will burn. Whereas if the oil is not hot enough the falafel will end up greasy.

    To avoid both scenarios, the oil temperature should be set to 375 degrees F. Heat oil over medium heat until the proper temperature is reached. Use an electric deep fryer or a candy thermometer for precise temperature control.

    What's the Best Oil For Deep Frying?

    When it comes to frying, not all oils are created equal. Oils have different smoking points. For example, olive oil, although healthy, has a low smoke point of 320-degrees F. This means it should not be used for deep frying.

    Sunflower oil's smoking point is 450 F, which is the same smoke point as peanut oil. While avocado oil's smoke point is at 520 F. Any of these oils would be ideal for deep frying, although I personally prefer using avocado oil.

    How do you make air-fried Falafel?

    To make a healthier version of the more traditional fried falafel recipe, consider using your air fryer. I set my Ninja Foodi to 375 degrees and air fried them for 15 minutes.

    Obviously, they're not as good as deep-fried, but they are still pretty darn good! The falafel on the left was fried, while the one on the right was air-fried.

    air-fried falafel on a white plate

    • Many recipes recommend adding baking soda to the falafel mixture. The baking soda is supposed to make the center of the falafel airy. I've tried making them with and without the baking soda and haven't noticed any difference, so now I leave it out. If you'd like to add baking soda, add 1 teaspoon into the mixture 30 minutes prior to forming the falafel.
    • Although in an earlier version of this recipe I recommended allowing the mix to rest for a few hours to allow the flavors to meld together, I've found that step is not necessary either. The falafel taste just as good if you fry them immediately.
    • I recommend using a falafel scoop to form the falafel. Not only will the scoop help you make perfectly shaped falafel, but they will also be uniform in shape and size, and therefore cook evenly. Learn how to use the falafel tool here.
    • To make this recipe gluten-free, substitute chickpea flour for the all-purpose flour.
    • Extra falafel can be frozen on a cookie sheet or plate and then tossed in a ziplock bag. Store in the freezer for up to 6 months.
    • To cook frozen falafel, thaw slightly then deep fry.
    • To air-fry, set the air-frier temperature to 375 degrees F. and set the timer for 15 minutes.
    falafel sandwich, hummus, and salad
    Delicious Middle Eastern Falafel Sandwich

    Related Recipes

    • Israeli Sabich Sandwich Recipe
    • Homemade Pita Bread (made from scratch)
    • Two Ingredient Tahini Paste
    • Middle Eastern Chickpea Salad

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    falafel sandwich with salad and hummus

    Easy Falafel Recipe | Falafel Sandwich

    Tasty Home-Made Falafel are super easy to make and way better than any restaurant falafels! 
    5 from 3 votes
    Print Pin Rate
    Course: Appetizers, Main Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 12 hours
    Cook Time: 2 minutes
    Total Time: 12 hours 2 minutes
    Servings: 50 pieces (approximate)
    Calories: 28kcal
    Author: Hilda Sterner

    Ingredients

    • 1 16 oz bag garbanzo beans (soaked overnight)
    • 1 medium onion diced
    • 4 cloves garlic diced
    • ⅓ cup parsley chopped
    • ⅓ cup cilantro chopped
    • 1 serrano pepper (diced/optional)
    • 1-½ tsp. cumin powder
    • 1-½ tsp. coriander powder
    • 1-½ tsp. crushed red pepper
    • 2 tsp. salt
    • 2 T. Za'atar spice mix
    • 1 tsp. black pepper
    • ½ tsp. cayenne pepper
    • ¼ cup flour (or more if needed)

    Other

    • Avocado or vegetable oil (for frying)

    Instructions

    • Add dry chickpeas to a large bowl that will allow room for expansion. Cover with plenty of water so that the chickpeas will still be fully immersed when they soften and expand. Soak the chickpeas overnight. 
    • When they're ready, drain chickpeas and add to a food processor. Depending on your food processor's capacity, you might have to do this in two or three batches.
    • Pulse until the garbanzo beans are ground, then transfer to a large bowl.
    • Add the onion, garlic, parsley, cilantro, and serrano to the food processor and pulse until finely ground.
    • Add the herb mixture to the garbanzo beans and mix until thoroughly combined.
    • Mix the spices and add to the garbanzo and herb mix, followed by the flour. Knead with your hands until all the ingredients are combined. 
    • Test to see if the mixture holds together by pressing 1 tablespoon of the mixture into a small disc or ball. You may need to run it through the food processor one more time if it's too coarse.
    • If the mixture still does not hold together, add additional flour, one tablespoon a time until it does.
    •  Fry one falafel in 375-degree F oil until brown and crisp on both sides. This should take approximately one to two minutes. Drain on paper towels.
    • Taste the falafel to see if any adjustments need to be made to the seasoning.
    • If no adjustments are necessary, form the remaining falafel. Fry as many as you will be serving and freeze the rest for another time. See the notes below for freezing instructions.
    • Serve hot with flatbread or pita bread, Middle Eastern Salad, and Tahini Sauce.

    Notes

    Nutrition values are for air-fried falafel and unfried falafel, since it's hard to determine how much oil they will absorb.
    • Many recipes recommend adding baking soda to the falafel mixture. The baking soda is supposed to make the center of the falafel airy. I've tried making them with and without the baking soda and haven't noticed any difference, so now I leave it out. If you'd like to add baking soda, add 1 teaspoon into the mixture 30 minutes prior to forming the falafel.
    • Although in an earlier version of this recipe I recommended allowing the mix to rest for a few hours to allow the flavors to meld together, I've found that step is not necessary either. The falafel taste just as good if you fry them immediately.
    • To make this recipe gluten-free, substitute chickpea flour for the all-purpose flour.
    • Extra falafel can be frozen on a cookie sheet or plate and then tossed in a ziplock bag. Store in the freezer for up to 6 months.
    • To cook frozen falafel, thaw slightly then deep fry.
    • To air-fry, set the air-frier temperature to 375 degrees F. and set the timer for 15 minutes.

    Nutrition

    Serving: 1falafel | Calories: 28kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 110mg | Fiber: 3g | Sugar: 0g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    « Sweet and Tangy Tamarind Syrup
    Creamy Coconut Rice Recipe »

    Sharing is caring!

    186 shares
    • Share35
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    1. Kelly Methey says

      June 18, 2019 at 8:35 pm

      These sounds pretty delicious! I have never had these before. I will have to try them.

      Reply
      • HildaSterner says

        June 18, 2019 at 9:13 pm

        Looks like we're going to have to have a Falafel Night!

        Reply
    2. Safiyyah O. says

      May 12, 2019 at 9:29 am

      This recipe looks great. I already have chickpeas soaked from yesterday, and I'll be making falafel using this recipe tonight.

      Reply
      • HildaSterner says

        May 12, 2019 at 11:20 am

        Thanks for your comment! I'm excited to hear back about how it goes. Enjoy!

        Reply
    3. Nicole | The Professional Mom Project says

      February 10, 2018 at 2:06 pm

      Yum! I love falafel but I've never taken the time to make them myself.

      Reply
      • HildaSterner says

        February 10, 2018 at 5:27 pm

        Hi Nicole, You should definitely give this recipe a try. They're so delicious; my friend, Sheila, and I had a blast making them!

        Reply
    4. Sheila Tong says

      January 26, 2018 at 2:37 pm

      These are the best. Thank you Hilda for taking the time to teach me, I love them. Sheila

      Reply
      • HildaSterner says

        January 26, 2018 at 2:48 pm

        Always a pleasure to cook with you, my friend! <3

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Popular Recipes

    • Ukrainian Stuffed Cabbage (Holubtsi)
    • Lion's Mane Mushroom Recipe (Pasta)
    • Traeger Smoked Beef Ribs
    • The BEST Moka Pot Iced Latte
    • Huckleberry Sauce, Syrup, and Topping
    • Chokecherry Syrup (using fresh chokecherries)
    • "Be My Huckleberry" Pie Recipe
    • California Burrito Recipe

    Featured On

    featured on

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Get the Latest Recipes!

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Let's Connect!

    • Work with Me

    Contact

    • Contact Page

    As an Amazon Associate I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme