Seriously Good Homemade Falafel

How To Make the Best Falafel Seriously Good Homemade

By Mia WestlakeSeptember 21, 2025

Table of Contents

Recipe Introduction: Craving Falafel? You've Come To The Right Place!

Ever wondered how to make the best falafel at home? I've been there, staring longingly at takeaway menus. Trust me, once you nail this falafel recipe , you'll never look back.

We're talking crispy on the outside, fluffy on the inside, and packed with flavour. Think Middle Eastern food meets your kitchen!

Falafel 101: From Humble Beginnings to Your Plate

Falafel has been a staple in the Middle East for centuries. It's a delicious, plant based protein source. This homemade falafel recipe is fairly straightforward but needs attention to detail.

Give yourself at least 13 hours, mostly for soaking. This recipe makes about 18-20 falafel balls.

Why You'll Love This Falafel Recipe

This vegan falafel recipe is not only delicious but also packed with plant based goodness. Chickpeas are a great source of fiber and protein, so you can feel good about what you're eating.

Crispy falafel recipe is perfect for a quick lunch, a satisfying dinner, or as part of a vegetarian meals spread.

Honestly, it's my go-to when I'm craving something healthy and flavourful. This is going to be the Best Falafel Recipe Ever , trust me!

Ready to get started? First, let's gather our ingredients. Make sure you have everything you need.

Ingredients & Equipment For The Best Falafel Recipe Ever

So, you want to make falafel like a pro? Sorted! Let's chat ingredients. It's all about quality here, not just chucking any old thing in. Seriously, using good stuff actually matters.

Main Ingredients Deets

Dried Chickpeas: 1 cup (200g) . Crucially , it has to be dried. Canned chickpeas are a no-go. Soak 'em for 12- 24 hours .
Yellow Onion: 1 medium (150g) , roughly chopped.
Garlic: 3-4 cloves (12g) , minced don't be shy with the garlic.
Parsley: 1 cup (30g) , packed, fresh and roughly chopped.
Cilantro: 1/2 cup (15g) , packed, fresh and roughly chopped. Some people hate this - more parsley if that's you!.
Lemon Juice: 2 tablespoons (30ml) , freshly squeezed is best.
Olive Oil: 1 tablespoon (15ml) .
Spices: 1 1/2 teaspoons cumin, 1 teaspoon coriander, 1/2 teaspoon cardamom, 1/2 teaspoon cayenne.
Baking Powder: 1 teaspoon (5ml) - don't skip this one.
Salt & Pepper: 1 teaspoon salt (5ml) and 1/2 teaspoon pepper (2.5ml) – adjust to your taste.
Vegetable Oil: For frying. Get enough to fill your pot at least 2 inches deep.

Seasoning and that jazz

Honestly, the spices are what make a Middle Eastern Food taste so good. Cumin and coriander are essential. Cardamom adds a bit of poshness.

Cayenne gives it a wee kick, but leave it out if you are not a fan. Don't have cardamom? A pinch of nutmeg works.

This Authentic Falafel Recipe is easily changed to your liking.

Kit You'll Actually Need

Food Processor: Honestly, you need this.
Deep Pot: For frying. A Dutch oven is fab.
Slotted Spoon: For fishing out the crispy falafel recipe .
Thermometer: Useful, but not essential. Aim for 350° F ( 175° C) .
Baking Sheet: Line it with paper towels for draining.
Ice Cream Scoop: Makes portioning easier.

That's it! Nothing too fancy. Now you've got everything you need, it's time to make falafel .

How To Make the Best Crispy Falafel at Home

Honestly, who doesn't love a good falafel? We're talking golden brown, crispy on the outside, and fluffy on the inside. Making falafel at home might sound intimidating.

But trust me, it's easier than you think. Plus, it tastes way better than most shop bought stuff. This recipe is a game changer.

Prep Steps: Mise en Place Like a Pro

First things first: mise en place . Sounds fancy, right? It just means getting everything prepped and ready to go. We're talking about soaking the 1 cup dried chickpeas for at least 12 hours (or up to 24).

Don't skip this step! Canned chickpeas are a no-go.

Chop 1 medium yellow onion, mince 3-4 cloves of garlic, and roughly chop 1 cup of fresh parsley and 1/2 cup of fresh cilantro.

Juice those lemons! Have your spices measured out. Organisation is key. This is Essential mise en place . A quick tip: do all your chopping while the chickpeas are soaking.

step-by-step: From Chickpea to Falafel Heaven

Ready to roll? Here's How To Make Falafel you'll actually want to eat:

Drain and rinse the soaked chickpeas really well.
Chuck everything into a food processor: chickpeas, onion, garlic, herbs, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 1/2 teaspoons cumin, 1 teaspoon coriander, 1/2 teaspoon cardamom, a pinch of cayenne (optional), 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
Pulse until you get a coarse, slightly chunky paste. Don't overdo it! We want texture.
Chill the mixture in the fridge for at least 30 minutes. This is super important for binding.
Heat your oil (enough to fill your pot to a depth of at least 2 inches) to 350° F ( 175° C) .
Form the falafel into small balls (about 1 inch diameter). An ice cream scoop helps.
Carefully fry them in batches for 3- 4 minutes per side, until golden brown and crispy.
Drain on paper towels and serve immediately. This is the best Crispy Falafel Recipe .

Pro Tips: Falafel Secrets Revealed

Want to elevate your falafel game? Here's the secret Authentic Falafel Recipe : Firstly, don't overcrowd the pan. Fry in batches.

Secondly, temperature is key. Get that oil to 350° F ( 175° C) for the perfect How to Fry Falafel .

Too low, and they'll be greasy. Too high, and they'll burn.

A common mistake? Over processing the mixture. You want a coarse texture, not a smooth paste. Lastly, you can make the falafel mixture a day ahead.

Just store it in the fridge and fry when you're ready. The best falafel recipe ever is yours for the taking.

The dish is vegetarian meals suitable for vegan falafel recipe and is a great example of Middle Eastern Food .

Recipe Notes for Seriously Good Homemade Falafel

Alright, so you're ready to Make Falafel ? Fantastic! Here are a few extra bits and bobs to help you on your way to How To Make the Best Falafel you've ever tasted.

I promise, these tips are proper game changers.

Serving Suggestions - Get Creative!

Right, so you've got your golden, crispy falafel. Now what? Honestly, the possibilities are endless.

For a classic vibe, stuff them into warm pitas with hummus, tahini, and all the trimmings tomatoes, cucumbers, maybe a bit of pickled cabbage.

It's a Middle Eastern Food feast! Feeling fancy? Plate them up with a vibrant salad and a lemon tahini dressing. They're fantastic on a Mezze Platter too.

For drinks, I reckon a cold beer or some fresh mint lemonade would do the trick.

Storage Tips - Keep 'Em Fresh

Leftovers? Lucky you! Honestly, if there is any left over I would be suprised, but anyway

Refrigeration: Keep your Homemade Falafel in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze them, but the texture might change a bit. If you're gonna do it, let them cool completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag.
Reheating: The best way is to pop them back in the oven at 350° F ( 175° C) for about 10 minutes, or until heated through. You could also microwave them, but they might go a bit soggy. I personally like to re-fry them.

Variations - Put Your Own Spin On It

Want to mix it up a bit? Go for it! Fancy a bit of spice? Chuck in a finely chopped chilli.

For a dietary adaptations version, try a mint or dill as herbs for a unique flavour. It's already gluten-free and easily made into a Vegan Falafel Recipe !

Nutrition Basics - Goodness in Every Bite

These Crispy Falafel Recipe beauties aren't just tasty, they're good for you too. They're packed with protein, fibre, and all sorts of vitamins and minerals. Honestly, what's not to love?

Each serving has approximately 450 calories, 18g protein, 25g fat, 45g carbohydrates, and a whopping 12g of fiber. Plus, chickpeas are brilliant for your gut health.

Right then, get stuck in and enjoy your Authentic Falafel Recipe . Don't be afraid to experiment and make it your own. You've got this!

Frequently Asked Questions

Why are my falafel falling apart when I fry them?

That's a classic falafel conundrum! Usually, it's because the mixture is too wet or hasn't been chilled for long enough. Make sure you haven't over processed the chickpea mixture it should be coarse, not a smooth paste.

Chilling the mixture for at least 30 minutes (or even longer) in the fridge helps the falafel bind together and prevents them from crumbling in the hot oil.

Can I use canned chickpeas to make falafel?

While it might seem like a handy shortcut, using canned chickpeas is a no-go for proper falafel. They're too soft and moist, resulting in a mushy, sad excuse for falafel. Dried chickpeas, soaked overnight, are the only way to get that ideal crispy-on-the-outside, fluffy-on-the-inside texture we're after.

Trust me, it's worth the extra bit of planning!

How To Make the Best falafel and keep them from being dry inside?

Dry falafel is a common complaint, but easily fixed! First, don't overcook them 3-4 minutes per side in properly heated oil (350°F/175°C) is usually enough. Make sure your falafel mixture isn't too dry to begin with. A tablespoon of olive oil in the mixture can also help retain moisture.

Think of it like making a good Yorkshire pudding the batter needs to be just right!

Can I bake falafel instead of frying them?

Yes, you can bake them for a healthier option! Preheat your oven to 375°F (190°C), lightly brush the falafel balls with olive oil, and bake for about 20-25 minutes, flipping halfway through, until golden brown. They won't be quite as crispy as fried falafel, but still delicious.

You could even try air frying them for a happy medium!

How long can I store leftover falafel?

Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. They're best reheated in the oven or a dry frying pan to restore some of their crispiness.

You can also freeze cooked falafel for longer storage; just make sure they're cooled completely before freezing, and reheat from frozen in a hot oven.

I'm allergic to cilantro. What can I substitute in this falafel recipe?

No worries, cilantro isn't essential! Simply substitute with an equal amount of fresh parsley. You might also consider adding a small amount of mint or dill for a slightly different, but equally delicious, herbaceous flavour. It's all about making the recipe your own, innit?