Perfect Homemade Falafel
- PREP 8hrs 30min
- COOK 15min
- TOTAL 8hrs 45min
How to make delicious and crispy falafel at home that rivals your favorite restaurants. After lots of kitchen tests, this falafel recipe has become our favorite. It is straightforward, 100% plant-based (vegan), and the falafel tastes incredible.
To make the best falafel, fry them in oil. Baked and pan-fried falafel taste great, but I highly recommend frying your falafel for the fluffiest, most tender results. However, I have included instructions for baking and pan-frying if that’s the direction you still would like to take.
For this recipe, you need soaked dried chickpeas (I soak them overnight). Canned chickpeas do not work. You can soak them a couple of days in advance. Soak them overnight, drain them, and then store them in an airtight container in the fridge until you are ready to make your falafel mix.
You Will Need
8 ounces (225g) dried chickpeas (1 heaping cup), see tips
5 to 6 green onions, trimmed
4 medium garlic cloves, use less if sensitive to garlic
2 cups (55g) packed fresh herbs, we love a combination of cilantro, parsley, and mint leaves
1 teaspoon fine sea salt, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/8 teaspoon cayenne pepper, optional
1/4 teaspoon fresh ground black pepper
3/4 teaspoon baking powder, optional
Vegetable oil, for frying
Directions
Make Falafel
Rinse the dried chickpeas and place them in a large bowl, covering them with cold water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and pat dry, or add them to a salad spinner to spin dry.
The next day, roughly chop the scallions and fresh herbs. Then, add the soaked chickpeas, scallions, garlic, fresh herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and baking powder to the bowl of a food processor.
Pulse the mixture until very finely minced but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold its shape (it will be loose and a little crumbly). See our video and photos above for reference.
Transfer the falafel mixture to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If you are making this ahead, you can refrigerate the covered mixture for a few days.
Use a spoon or small cookie scoop to scoop out 1 ½ tablespoons of the falafel mixture, then gently squeeze and shape it into a ball and place it onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough but will hold its shape. Watch the video to see how we do this.
Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking them.
Cook Falafel
Add at least 1 inch of oil to a deep saucepan, cast iron skillet, or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time.
Turn the heat to medium-high and heat the oil so that it is between 350°F and 375°F (176°C to 190°C).
Fry the falafel in batches, placing them gently into the oil without crowding in the pan. Cook, without moving them, until they brown on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 ½ minutes to 4 minutes total.
Transfer the cooked falafel to a plate lined with a paper towel, sprinkle with a little extra salt, and then repeat with the remaining falafel balls. Serve immediately.
Adam and Joanne's Tips
- Canned chickpeas: Do not use canned chickpeas in this recipe. The falafel balls will fall apart in the oil.
- Baking powder: Helps to make the most tender and fluffy falafel. You can leave it out and still make incredibly delicious falafel.
- Baked falafel: Preheat the oven to 375°F (190°C). Add 2 tablespoons of oil to a baking sheet. Form the falafel mix into 1/2-inch patties (instead of balls) so that they sit flat on the baking sheet. Bake the falafel patties in the oil on the baking sheet, flipping once, until golden brown on both sides, 20 to 25 minutes.
- Pan-fried falafel: Heat 2 tablespoons of oil in a wide skillet over medium heat. Form the falafel mix into 1/2-inch patties (instead of balls) so that they sit flat. Pan-fry the falafel patties, flipping once, until golden brown on both sides, 4 to 5 minutes.
- Make-ahead falafel mix: You can store the falafel mix in an airtight container in the fridge for up to 2 days. When ready to cook, form the mix into balls and cook as directed above. You can also freeze the formed falafel balls for up to 6 months. Thaw them overnight in the refrigerator before cooking.
- Leftover falafel: Falafel is best enjoyed fresh, but it will keep in an airtight container in the fridge for up to 3 days. Just be aware that reheated falafel won’t be as light, tender, or crispy as when it’s freshly cooked.
- This falafel recipe was inspired by Yotam Ottolenghi, Sami Tamimiwith, Sharon Salloum, and J. Kenji López-Alt of Serious Eats.
- The nutrition data for this recipe is for the falafel mix (before cooking). It is too difficult to calculate accurate data for the fried falafel balls.