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falafel sandwich with salad and hummus
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5 from 3 votes

Easy Falafel Recipe | Falafel Sandwich

Tasty Home-Made Falafel are super easy to make and way better than any restaurant falafels! 
Prep Time12 hrs
Cook Time2 mins
Total Time12 hrs 2 mins
Course: Appetizers, Main Dish
Cuisine: Assyrian, Middle Eastern
Servings: 50 pieces (approximate)
Calories: 28kcal


  • 1 16 oz bag garbanzo beans (soaked overnight)
  • 1 medium onion diced
  • 4 cloves garlic diced
  • cup parsley chopped
  • 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)


  • Avocado or vegetable oil (for frying)


  • 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.


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.


Serving: 1falafel | Calories: 28kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 110mg | Fiber: 3g | Sugar: 0g