Falafel is one of the most popular street foods in the Middle East and one of my most favourite snacks! Traditionally made with ground chickpeas or fava beans, fresh herbs, and spices, falafel is a versatile and delicious addition to pita pockets, salads, or as a main dish with tahini sauce.
Deep fried snacks always get a big "yes!" in our house.
These falafels remind me a little bit of South Indian masala vada (made with split chickpeas) and Gujarati dal vada.
I follow an authentic falafel recipe, it's one that my Mum and I picked up whilst watching a food and travel documentary.
Ingredients
Be sure to check out the full recipe and ingredient list below.
To make the best falafel recipe, you’ll need the following ingredients:
For the Mixture
- Dried chickpeas – aka garbanzo beans. The base of any traditional falafel recipe; these must be soaked overnight for the right texture.
- Fresh parsley – Adds vibrant colour and a fresh, herby flavour.
- Fresh cilantro – Enhances the earthy, citrusy notes in the falafel mixture.
- Onions – Provides a mild sweetness and depth of flavour. I use white but red onions work too.
- Garlic cloves – Essential for the signature garlicky aroma in authentic falafel recipes.
- Ground cumin – A warming spice that gives falafel its distinctive Middle Eastern flavour.
- Ground coriander – Complements cumin and adds a touch of citrusy spice.
- Lemon zest – Adds a hint of brightness and balances the earthiness of the chickpeas.
- Salt & black pepper – Enhances the flavours and gives the perfect seasoning.
Optional
- Baking soda – Helps lighten the texture, making the falafel soft on the inside.
- Chickpea flour – Helps bind the mixture together while keeping it gluten-free.
- Sesame seeds – Adds a nutty crunch and an extra layer of flavour.
For Cooking
- Vegetable oil – The best choice for deep frying falafel, ensuring a crispy, golden crust.
- Olive oil – A healthier option for pan frying or using the air fryer.
Tips & Tricks
- Always use dried chickpeas or uncooked chickpeas rather than canned chickpeas. An overnight soak in cold water is the first step to achieving the perfect texture.
- For an authentic recipe, deep frying in hot oil at medium-high heat is key. However, for a healthier option, you can air fry or pan fry your falafel patties with less oil.
- If your falafel mixture is too wet, add a small amount of chickpea flour to help bind the ingredients.
- Shape the mixture into small balls or patties and let them rest in the fridge for at least 30 minutes before frying for better consistency.
Serving Suggestions
- Serve your crispy falafel in pita bread or pita pockets with a finely chopped Shirazi salad, smoky baba ghanoush, cooling yogurt sauce, tangy amba sauce or creamy tahini sauce.
- Create the best falafel sandwich with fresh vegetables, feta, and a drizzle of hot sauce.
- Enjoy falafel as a main dish alongside hummus, like this Turkish hummus, and tabbouleh for a complete Middle Eastern meal.
- Though not traditional, I love adding a side of authentic Greek tzatziki.
Storage
- Store leftover falafel in an airtight container in the fridge for up to 2 days.
- For longer storage freeze them for up to 3 months.
- To reheat, place them in an air fryer or oven at 350°F until crispy.
- Uncooked falafel mixture can be stored in the refrigerator for the next day or frozen for future use.
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📖 Recipe
Authentic Falafel
Equipment
- Food processor
- Frying pan Wor or Kadai
- Slotted spoon metal skimmer
Ingredients
- 2 cup dried chickpeas soaked overnight
- 1 large onion
- 2 spring onion
- 5 cloves garlic
- 4 green chillies optional
- 1 cup parsley fresh
- 1 cup coriander fresh
- 1 tablespoon cumin coriander powder
- 2 tablespoon lemon juice optional
- 1 teaspoon black pepper powder
- salt to taste
- oil for frying
Instructions
- Rinse and soak dried chickpeas in plenty of cold water in a big bowl for at least 10 hours or overnight.
- Wash and drain the soaked dried chickpeas and pat them dry with a paper towel.
- In a mixer bowl, combine the chickpeas, fresh parsley, fresh coriander, onions, spring onions, garlic cloves, chillies, lemon juice, cumin coriander powder and salt.
- Blend the mixture in a food processor until you get a grainy-smooth texture.
- You may need to scrape down the sides of the bowl and/or work in batches. Do not grind down to a paste.
- Cover with plastic wrap and refrigerate for at least one hour (or overnight for even better results).
- Shape the mixture into small balls or falafel patties.
- Heat oil in a deep fryer or a pan to medium heat. Fry the falafel balls in small batches until they turn golden brown and crispy.
Pan Fry / Shallow Fry
- Pan Fry or Shallow Fry (Less Oil Option)
- Heat oil in a pan over medium heat.
- Flatten the falafel into patties and cook for 3–4 minutes per side.
Air Fryer (Healthier Option)
- Preheat the air fryer to 375°F (190°C).
- Add a tablespoon of hot oil to the falafel mixture before shaping into patties.
- Place falafel on a baking sheet lined with parchment paper and spray or brush with oil.
- Cook for 15-20 minutes, flipping halfway through or until crispy.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2011.
Hayley Dhanecha says
These Middle Eastern falafel are everything I want in a homemade falafel—crispy on the outside, fluffy in the middle and packed with fresh herbs and spices. They’re surprisingly easy to make and taste so much better than store-bought. I love serving them in wraps, salads or mezze platters for a meal that always feels fresh and satisfying.