The Tastiest Easy Falafel Recipe

The perfect blend of chickpeas, fresh herbs, spices, and aromatics like onion and garlic make this easy falafel recipe stand out amongst the rest.

When my husband and I used to go out, long ago before kids :p, we enjoyed visiting local Mediterranean and Middle-Eastern restaurants, amongst many other cuisines. More often than not, falafels were offered as an appetizer.

Every restaurant and region has its own variation on the chickpea ball of flavor, but the best ones were crispy on the outside, moist and flavorful on the inside.

So when I decided to make a homemade version, I knew what would make the perfect falafel. When my husband tried it, he was impressed with this recipe so I am so happy to share it with you all.

The steps are pretty straightforward and besides all the “soaking time,” these come together pretty quickly and cook just as quick too.

Side note: When I first served this to my boys, my 6-year-old took one bite and said, “mm!” For any parent feeding young kids, it’s tough to get a “mm!” on anything that isn’t junk. But slowly and surely, I think I am bringing my kids around to loving real food. 😀

This post is about how to make a delicious and easy falafel recipe.

The Tastiest Easy Falafel Recipe

What do I need to make homemade falafel?

To make this, you will need:

• Dried Chickpeas (not canned): Chickpeas, also known as garbanzo beans, are the base of the falafel. Be sure to use dried chickpeas and not the canned version as the canned version’s result will be too soggy.
• Onion: Key component for the flavor profile.
• Garlic: Adds depth to the falafel’s overall flavor.
• Parsley and Cilantro: This adds the freshness that is needed for a savory falafel.
• Spices: The essential spices include cumin, coriander, cayenne pepper, salt, and black pepper.
• Flour: This can be all-purpose flour like I use in this recipe, or chickpea flour for a gluten-free option.
• Baking Soda: Just a half teaspoon to help the chickpeas soak.
• Baking Powder: Just a little bit to ensure the texture is just right.
• Vegetable Oil: This oil is used to fry the falafel and should have a high smoke point. Options include canola oil, avocado oil, safflower oil, peanut oil, corn oil, or sunflower oil.

How do I make this falafel recipe?

Contrary to what many may think, felafel are quite easy to make. The proceeding steps may seem like a lot because I cover it in detail, but, overall, the steps are straightforward and easy to follow. Let’s begin.

Firstly, put the dried chickpeas in a large bowl. Add water to cover the chickpeas by at least 3 inches. This is because the chickpeas will expand by 3 times. Stir in the baking soda and soak the dried chickpeas for 12 hours (overnight). 

Chickpeas are not boiled or cooked but rather soaked in traditional falafel recipes. This allows the falafel to maintain the right texture once it is fried.

When you are ready to use the chickpeas, drain and rinse them. Drain again and be sure to get rid of any excess water via the colander or strainer.

Put the chickpeas in a food processor. Add the onion, garlic, parsley, cilantro, spices, flour, and baking powder. Pulse and blend until you achieve a fine gritty texture that is paste-like. Periodically stop and push down the mixture with a spoon or spatula and continue blending until you achieve the right consistency.

Note: The ingredients in this recipe make 24 falafels. Therefore, you may have to use the food processor in two sessions with half of the ingredients in each session, then mix the two batches together in a mixing bowl.

Transfer the mixture to a bowl and repeat the process with the second half of the ingredients. Add that to the bowl, cover the bowl, and put it in the refrigerator for about 30 minutes-1 hour. This makes it easier to work with when forming balls.

Take the mixture out and using a spoon or ice cream scoop, make equal-sized balls with the mixture. I used a medium-sized ice cream scooper to scoop the mixture into my palm, then I shaped it into balls that are about 2 inches wide (about 2 tablespoons of mixture).

Note: The mixture will be delicate to the touch. As long as the ball stays together as you gently form them, they will stay together in the hot oil. If the mixture is too wet and doesn’t hold, add a tablespoon of flour and mix it in. If the mixture is too dry and won’t hold, add a teaspoon of water at a time until it reaches the right consistency. Be sure to attempt to form a ball first before adjusting the consistency.

How do I deep fry falafel?

1. In a deep fryer or medium-sized saucepan, add about 2 inches in height of oil.
2. Turn on the heat to get the oil to reach and maintain 350ºF.
3. Gently place a falafel ball in the hot oil. Add about 5-6 pieces at a time. Allow them to cook for about 3-4 minutes until golden brown. Note: If the oil is too hot, it will crisp the outside too quickly before cooking it through.
4. Gently remove the falafel and place them on plate that is lined with a paper towel to absorb any excess oil.

This recipe makes about 24 falafels. Serve them warm and freshly made. Consider serving them alongside freshly sliced cucumbers and tomatoes or any one of these favorites:

• Best Tahini Recipe – Perfect for Drizzling and Dipping
• Tzatziki Yogurt Sauce
• Middle Eastern Cucumber Salad
• Orzo Pasta Salad With Feta and Roasted Vegetables
• Crisp Greek Salad With Lettuce
• Best Pickled Onions Recipe
• Perfect Falafel Pita

How do I reheat falafel?

Reheating falafel is simple. Pop the falafels into a toaster oven and set at toast for about 2 minutes. This will re-crisp the outside and warm up the inside. 

How do I store falafel?

You can store the falafel in the refrigerator for up to 5 days. You may also freeze the cooked falafel balls in a freezer-safe bag and thaw when you’re ready to serve it again. Once it thaws, warm it up in a toaster oven on toast for about 2 minutes.

If you like falafel, you may also enjoy these other Mediterranean- inspired dishes like:

• Easy Spanakopita With Puff Pastry Triangles
• Shakshuka With Fresh Tomatoes And Green Peppers
• Lemon Garlic Chicken Kabob Recipe
• Chicken Shish Kebab Recipe
• Middle Eastern Rice Pilaf With Lentils, Currants, And Dates
• Savory Beef and Peppers Dutch Oven Stew Recipe

🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!

🖤 Sharing is caring! Please pin or share this so others can enjoy the recipe too 😀

🖤 Thank you for visiting and happy cooking! 🙂

This post was about how to make a simple and delicious easy falafel recipe.

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The Tastiest Easy Falafel Recipe

The perfect blend of chickpeas, fresh herbs, spices, and aromatics like onion and garlic make this easy falafel recipe stand out amongst the rest.

Course Appetizer, Main Course, Side Dish

Cuisine Mediterranean, Middle-Eastern

Keyword falafel recipe, homemade falafel

Prep Time 12 hours hours 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 12 hours hours 22 minutes minutes

Servings 24 falafel balls

Author Rihana

Ingredients

• 2 cups dried chickpeas
• ½ teaspoon baking soda to soak chickpeas
• 1 small onion roughly chopped
• 5 cloves garlic
• 1 cup parsley roughly chopped
• 1 cup cilantro roughly chopped
• 2 teaspoons salt
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon baking powder
• 2 tablespoons all-purpose flour or chickpea flour
• vegetable oil for frying

Instructions

Soak the Dried Chickpeas

• Put the dried chickpeas in a large bowl. Fill with water to cover the chickpeas, then continue filling to about 3 inches above the top of the chickpeas. (The chickpeas will absorb the water as they plump up about 3x their original size).
• Add the baking soda, stir, and let soak for 12 hours (overnight).

Make the Falafel

• Drain and rinse the chickpeas. Drain any excess water.
• Put the chickpeas, parsley, cilantro, onion, garlic, spices, baking powder, and flour in a food processor. Pulse and blend until you achieve a fine gritty texture that is paste-like. Periodically stop and push down the mixture with a spoon or spatula and continue blending until the right consistency is achieved. (Please refer to the photos in the post).

  You may need to pulse the ingredients in 2 batches based on the size of your food processor.
• Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes-1 hour. This makes it easier to form into balls.
• Take the mixture out and use a spoon or ice cream scoop to make equal-sized balls. Form a semi-flattened ball in your palm and set on a plate.
• In a deep fryer or medium-sized saucepan, fill with 1 ½-2 inches of oil. Heat it up to 350°F.
• Gently place 5-6 falafel balls in the hot oil. It should take about 3-4 minutes to turn golden brown. If the oil is too hot, it will brown the outside too quickly.
• Set the cooked falafel on a paper-towel-lined plate to soak up any excess oil. Continue frying the rest of the falafel in batches.
• Serve warm and freshly made with tahini sauce, tzatziki sauce, and freshly sliced cucumbers and tomatoes.
• Enjoy!

Notes

Vegetable Oil: Use an oil with a high smoke point. Options include canola oil, avocado oil, safflower oil, peanut oil, corn oil, or sunflower oil.

Texture of the Falafel Mixture: The mixture will be delicate to the touch. As long as the ball stays together as you gently form them, they will stay together in the hot oil. If the mixture is too wet and won't hold, then add a tablespoon of flour and mix it in. If the mixture is too dry and won't hold, add a teaspoon of water at a time until it reaches the right consistency. Be sure to attempt to form a ball first before adjusting the consistency.

How to Store Falafel: You can store the falafel in the refrigerator for up to 5 days. You may also freeze the cooked falafel balls in a freezer-safe bag and thaw when you're ready to serve it again. Once it is thawed, warm it up in a toaster oven on toast for about 2 minutes.

How to Reheat Falafel: Reheating falafel is simple. Pop the falafels into a toaster oven and set at toast for about 2 minutes. This will re-crisp the outside and warm up the inside.