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! Or use the falafel to make a falafel bowl!
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!
Step 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.
Step 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. Pulse until the garbanzo beans are ground, then transfer to a large bowl.
Step 3: Add the onion, garlic, parsley, cilantro, and serrano to the food processor and pulse until finely ground.
Step 4: Add the herb mixture to the garbanzo beans and mix until thoroughly combined.
Step 5: 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.
Step 6: 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.
Step 7: If the mixture still does not hold together, add additional flour, one tablespoon at a time until it does.
How to Cook Falafel
Step 1: 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.
Step 2: 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 Pro Tips for freezing instructions.
Recipe FAQs
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.
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.
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.
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.
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.
Pro Tips
- 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 to 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 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.
Related Recipes
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📖 Recipe
Easy Falafel Recipe | Falafel Sandwich
Ingredients
- 1 16 oz bag garbanzo beans (soaked overnight)
- 1 medium onion diced
- 4 cloves garlic diced
- â…“ cup parsley chopped
- â…“ cup cilantro chopped
- 1 serrano pepper (diced/optional)
- 1½ teaspoon cumin powder
- 1½ teaspoon coriander powder
- 1½ teaspoon crushed red pepper
- 2 teaspoon salt
- 2 tablespoon Za'atar spice mix
- 1 teaspoon black pepper
- ½ teaspoon 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, along with 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 at a time until it does.
How To Cook Falafel
- 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.
- 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.
Notes
- 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 to 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 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.
Kelly Methey says
These sounds pretty delicious! I have never had these before. I will have to try them.
HildaSterner says
Looks like we're going to have to have a Falafel Night!
Safiyyah O. says
This recipe looks great. I already have chickpeas soaked from yesterday, and I'll be making falafel using this recipe tonight.
HildaSterner says
Thanks for your comment! I'm excited to hear back about how it goes. Enjoy!
Nicole | The Professional Mom Project says
Yum! I love falafel but I've never taken the time to make them myself.
HildaSterner says
Hi Nicole, You should definitely give this recipe a try. They're so delicious; my friend, Sheila, and I had a blast making them!
Sheila Tong says
These are the best. Thank you Hilda for taking the time to teach me, I love them. Sheila
HildaSterner says
Always a pleasure to cook with you, my friend! <3