A plate of crispy falafel balls with a golden crust, served with tahini sauce, chopped cucumber-tomato salad, and warm pita.
Falafel is crunchy on the outside, tender in the middle, and packed with herby, garlicky flavor. This authentic-style falafel uses soaked dried chickpeas (not canned), which is the key to that classic texture. It’s perfect for a cozy dinner, a snack board, or a build-your-own pita night.
Introduction
If you’ve ever had falafel that’s dense or mushy, it usually comes down to one thing: canned chickpeas. For authentic falafel, you want dried chickpeas that soak overnight. They grind up into the perfect mixture that fries or air-fries into crisp, light falafel.
The standout trick is chilling the mixture before cooking. That short rest helps the falafel hold together and cook up evenly. Trust me, don’t skip it—this step saves you from crumbling falafel.
This falafel is a fan-favorite because it’s flavorful, budget-friendly, and it works for meal prep. Make a batch, freeze some, and you’re always close to an easy Mediterranean-style dinner.
Why You’ll Love This Falafel
- Authentic texture: Soaked chickpeas create tender, fluffy falafel.
- Crispy outside, soft inside: The best contrast in every bite.
- Family-friendly: Fresh herb flavor without being spicy.
- Great for meal prep: Make ahead and freeze extras.
- Better than takeout: Freshly cooked falafel tastes incredible.
Ingredients for the Best Falafel
- Dried chickpeas (1 pound) – soak overnight; do not use canned chickpeas for authentic texture.
- Yellow onion, chopped (1 small) – savory flavor; shallot works too.
- Garlic (4 cloves) – bold flavor.
- Fresh parsley (1 cup, packed) – herby and bright.
- Fresh cilantro (1 cup, packed) – classic falafel flavor; you can do all parsley if preferred.
- Ground cumin (2 teaspoons) – warm depth.
- Ground coriander (2 teaspoons) – citrusy warmth.
- Salt (1 1/2 teaspoons) and black pepper (1 teaspoon) – seasoning.
- Baking powder (1 teaspoon) – helps make falafel lighter.
- All-purpose flour (2–4 tablespoons) – helps bind; chickpea flour works too.
- Optional: sesame seeds (2 tablespoons) – classic coating.
- Oil for cooking: use a neutral oil for frying; for air fryer or oven, use olive oil spray.
Falafel Recipe Step-by-Step
- 1. Soak: Cover dried chickpeas with plenty of water and soak 12–18 hours. Drain well and pat dry.
- 2. Pulse: Add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to a food processor. Pulse until it looks like coarse sand and holds when squeezed. Do not puree.
- 3. Rest: Transfer to a bowl and stir in baking powder and 2 tablespoons flour. Cover and chill 30–60 minutes (this helps it hold together).
- 4. Shape: Scoop and shape into balls or patties (about 1 1/2 tablespoons each). Roll in sesame seeds if using.
- 5. Cook:
- Fry: Heat 1 inch of oil to 350°F. Fry in batches 3–4 minutes, turning, until deep golden.
- Air fry: Heat air fryer to 375°F. Lightly spray falafel with oil and cook 10–14 minutes, turning halfway, until crisp and browned.
- Bake: Bake at 400°F on a greased sheet pan 22–28 minutes, flipping halfway.
- 6. Serve: Serve hot with tahini sauce, cucumber-tomato salad, and warm pita. If they taste a little flat, add a squeeze of lemon on top.
Tips for Perfect Falafel
- Use soaked dried chickpeas for authentic texture and best flavor.
- Don’t over-process; you want a coarse mixture, not a puree.
- Chill the mixture before cooking so it holds together.
- Cook in batches so falafel browns evenly.
- If mixture seems too crumbly, add 1 more tablespoon flour and pulse briefly.
Variations & Substitutions
- Herb swap: All parsley or all cilantro both work.
- Spicy: Add 1/4 teaspoon cayenne or a pinch of crushed red pepper.
- Gluten-free: Use chickpea flour instead of all-purpose flour.
- Bowl idea: Serve over greens with cucumbers, tomatoes, and tahini.
- “Lazy” version: Use a store-bought falafel mix when you’re short on time.
Make-Ahead & Freezing
Fridge: Falafel mixture keeps 2 days (covered).
Freezer: Freeze shaped, uncooked falafel on a tray, then transfer to a bag. Freeze up to 2 months.
Cook from frozen: Air fry at 375°F for 14–16 minutes or bake at 400°F for 26–30 minutes.
Serving Suggestions & Pairings
- Falafel pita with tahini sauce and crunchy veggies
- Salad bowls with chickpeas, cucumbers, and lemon dressing
- Rice bowls with chopped herbs and lemon wedges
- Snack board with hummus and fresh vegetables
Recipe Card
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes (plus soaking and chilling)
Yield: About 24 falafel
Category: Appetizer
Method: Fry, Air Fry, or Bake
Cuisine: Middle Eastern
Diet: Vegan
Reader Review: Finally falafel that’s crispy and not dense. The overnight soak really makes it taste authentic.
If you make this falafel, please leave a rating and comment. Are you frying, air frying, or baking yours?