This homemade falafel recipe will have you never wanting to try store-bought falafel ever again! Packed with herbs, seasonings, and chickpeas, this Middle Eastern recipe is a classic vegetarian dish and so versatile. Serve yours in a wrap, a salad bowl, with a mezze of sides, or straight up!

Falafel is one of those crowd-pleasing recipes you can serve in countless ways, whether you’re vegan, vegetarian or eat meat. You can tuck them into a warm pita with crunchy veggies and a drizzle of tahini, serve them over a fresh salad, or even snack on them straight from the pan with a side of hummus (a fab high protein and fiber snack!).

For some great recipes that would pair perfectly with these falafels, try my homemade loaded Greek fries recipe, these harissa chickpeas and whipped feta, and these vegetarian gyros.

What is falafel?

A staple in Middle Eastern cuisine, falafel has a rich history that dates back centuries, with its origins often traced to Egypt. Traditionally made from ground chickpeas or fava beans, falafel has become a global favorite, celebrated for its crispy exterior and flavorful, herb-packed interior.

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I’ve often bought ready-made falafels because I assumed it would be a long and difficult process to make them myself, but when I started researching and testing this recipe, I was pleasantly surprised!

You’ll need to allow enough time to soak your dried chickpeas for homemade falafel (I soak them overnight so they’re ready to use the next morning!), but that’s about it. The rest of the recipe is simply blitzing your ingredients, rolling the mixture into balls, and then frying or air frying your falafels until crispy and delicious!

Let’s dive into how to make perfect falafel balls at home.

Ingredient Notes

• Dried Chickpeas: The star of the show. Always use dried chickpeas soaked overnight; canned ones will make your mixture too soft and mushy.
  
• Parsley, Cilantro, and Dill: These herbs give falafel its signature freshness – and make the inside that gorgeous vibrant green color as opposed to a grey/brown color. If you’re out of dill, you can skip it, but parsley and cilantro are essential.
  
• Onion and Garlic: Add depth and a little kick to the flavor profile.
  
• Cumin and Coriander Powder: Warm, earthy spices that are classic in falafel. You can add a pinch of paprika or chili powder for extra heat.
  
• Flour: Helps bind the mixture together. Chickpea flour works great as a gluten-free option.
  
• Baking Soda: Lightens up the texture, making the falafel crispier and fluffier.
  
• Oil for Frying: Use a neutral oil with a high smoke point, like canola or sunflower oil.

How to Make Your Homemade Falafel

Step 1: Soak the Chickpeas

Soak your dried chickpeas in water for 8-12 hours. This step is crucial; soaked chickpeas give you that perfect texture that canned chickpeas just can’t deliver.

Step 2: Blend the Ingredients

Add the soaked chickpeas, onion, herbs, garlic, cumin, coriander, salt, and pepper to a food processor. Pulse until the mixture is coarse but holds together when pressed. Make sure you don’t have any whole chickpeas remaining – they’ll stay hard when cooking so you want to avoid this!

Step 3: Add Binding Agents

Mix in the flour and baking soda. This helps keep your falafel light and ensures they don’t fall apart when cooking. Chill the mixture for 30-60 minutes to make the falafel easier to form into balls.

Step 4: Shape the Falafel

Form the mixture into balls using your hands or an ice cream scoop. Adjust the texture if necessary – more flour if it’s too wet, or a little water or lemon juice if it’s too dry.

Step 5: Barch Fry

Heat oil to 350°F and fry the falafel in batches for 1-2 minutes until golden and crispy. Alternatively, you could air fry your falafel balls at 200°C for 15 minutes, though the texture will be drier.

Chef’s Tips / Expert Notes

• No Canned Chickpeas: Trust me, it’s worth the wait to soak dried chickpeas overnight. Canned chickpeas are much softer, and will be the reason your falafel balls turn to mush. If you’ve got a pack of dried chickpeas that’s been sitting in your cupboard for months on end, I’d recommend picking up a fresh pack!
  
• Chill the Mixture: It makes shaping so much easier and prevents your falafel from crumbling in the oil.
  
• Oil Temperature Matters: Use a thermometer for the perfect fry – too cool, and they’ll soak up oil; too hot, and they’ll burn outside while staying raw inside.
  
• Air frying: Make sure you brush the falafels with olive oil before putting them in the air fryer to get those perfectly crispy falafels.
  
• Batch Frying: Don’t overcrowd the pan; it lowers the oil temperature and affects crispiness.

Storage

This recipe is perfect for meal prepping – you can keep them stocked in the fridge for lunches and dinners throughout the week, or freeze them for a quick and easy option for busy evenings. 

Store the cooked falafel in an airtight container for up to 4 days. To freeze, freeze the uncooked falafel balls on a tray, then transfer to a bag once solid. Fry or bake straight from frozen.

To reheat your falafel, pop them in the oven at 375°F for 10-15 minutes to bring back the crunch.

FAQs

Can I make this recipe without a food processor?
Yes! A blender works too, but pulse carefully to avoid over-blending.

Why is my falafel falling apart?
Your mixture might be too wet. Add more flour or chill longer.

Can I bake instead of fry?
Absolutely. They’ll be drier, but brushing them with oil before baking helps.

How do I make my falafel extra crispy?
Fry at the right temperature and don’t skip the baking soda.