{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (2024)

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Falafel is one of my favorite Middle Eastern inspired street food recipes. Dried chickpeas are softened by soaking in water over night, combined with other savory ingredients, processed to a gritty-smooth consistency, and deep fried to perfection!

Serve with homemade Tzatziki sauce for the best snack or appetizer!

{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (1)

Table of Contents

  • Why you will love this recipe:
  • Ingredients needed to make this recipe:
  • How to make this falafel recipe:
    • Step 1: Soak chickpeas
    • Step 2: Mix and process
    • Step 3: Shape and fry
  • Recipe tips for best results:
  • Falafel Recipe

Why you will love this recipe:

  • Chickpeas are delicious and nutritious: I’ve made many recipes where chickpeas are the main ingredient includingChickpea Salad,Roasted Chickpeas,Three Bean Salad, andHomemade Hummus. If you love them as much as I do, you’ll love making falafel, and it will surely satisfy any vegan comfort food craving.
  • They’re filling: Because chickpeas, or garbanzo beans, are high in protein and fiber, they keep you feeling full, making them a great snack. Serve them with a protein packed Greek yogurt tzatziki sauce and your snack just turned into a meal!
  • Time consuming, but worth it: Falafel is actually quick to cook, however the process requires planning because of the time it takes to soak the chickpeas and also to refrigerate the mixture prior to frying. With a little planning, however, they are very easy to make!
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (2)

Ingredients needed to make this recipe:

Exact quantities are listed in the recipe card below, but here is a summary.

Dried chickpeas, red onion, parsley, garlic, salt, cumin, pepper, and a little bit of flour to hold everything together. Then, they are fried in oil.

{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (3)

How to make this falafel recipe:

Detailed step by step instructions are listed in the recipe card below, but here is a summary.

Step 1: Soak chickpeas

Cover dried chickpeas with water and soak overnight.

{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (4)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (5)

Step 2: Mix and process

Once you’ve soaked and softened your chickpeas, you’ll process them with the other ingredients in the food processor.

The goal is to not get the mixture so smooth that it turns into a paste, but you will need it processed fine enough so that they hold their shape when being fried.

{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (6)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (7)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (8)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (9)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (10)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (11)

Step 3: Shape and fry

Form balls that are a couple of tablespoons in size and gently flatten.

To cook the falafel, you’ll heat a generous amount of oil in a pan and cook a few at a time, flipping once. The result will be a delicious, flavorful, golden brown, crispy snack!

{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (12)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (13)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (14)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (15)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (16)
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (17)

Recipe tips for best results:

  • Consistency of mixture: It is important that you use the food processor to grind the mixture to a consistent consistency of sand. If the chickpea pieces are too big, it will be difficult to eat, however you still want some grainy texture.
  • Deep frying: The trick to deep frying is to maintain a constant temperature of the oil. If you’re not experienced, I recommend using a thermometer. Also, be aware that adding the cold falafel balls to the hot oil will drop the temperature.
  • Storage: Falafel is best if eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for 3-5 days.
  • Reheating and leftovers: I’ve actually crumbled cold leftover falafel onto a salad and it was delicious! If you’d like to enjoy them warm, you can wrap them in a damp paper towel and reheat the center of the falafel in the microwave at 50% power for a minute or two and then fry them up in hot oil to make them crispy again.
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (18)

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Falafel

Prep20 minutes mins

Cook20 minutes mins

Total40 minutes mins

Servings 8 servings

Author Krissy Allori

{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (19)

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Falafel is one of my favorite Middle Eastern street food recipes. Chickpeas are combined with other savory ingredients and deep fried to perfection!

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Ingredients

  • 1 pound dried garbanzo beans (chickpeas)
  • 1 small red onion chopped
  • 1/4 cup parsley fresh, stems removed
  • 4 cloves garlic minced
  • 1 1/2 tablespoons all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1/2 teaspoon pepper
  • oil for frying Enough to have about an inch in your pan (I used avocado oil)

Instructions

  • Soak chickpeas: The night before making falafel, add dried chickpeas to a large bowl and cover with water. Cover bowl and let them soak overnight. They should double in size. When you're ready to make your falafel, drain chickpeas.

  • Mix ingredients: Add all ingredients except for oil to a large bowl and toss to combine.

  • Run through food processor: Working in small batches, process in food processor. The texture should be about as course as fine sand. Transfer processed mixture to a new bowl and pick out any large chunks to add to the next batch that gets processed. Continue until all ingredients are ground to the same sand-like consistency.

  • Let it rest: Add mixture back to original bowl, cover, and refrigerate for at least an hour.

  • Shape: To form the falafel balls, add a couple tablespoons of the mixture to the palm of your hand, form a ball, and slightly flatten the ball. The mixture doesn't hold together all that well, so just be gentle and steady with the pressure.

  • Fry: To cook falafel, add at least an inch of oil to skillet and heat to 375° F. Carefully drop formed falafel ball into the oil. I prefer to cook just a few at a time so that the oil temperature can remain steady. Cook until they turn golden brown, flipping once (about 5 minutes total). Be sure the oil is at the correct temperature before adding the next batch. Transfer cooked falafel to a paper towel lined plate to drain.

Notes

Makes about 32 falafel. Serving size based on 4 falafel.

Serve fresh with a nice garlicy tzatziki sauce! https://selfproclaimedfoodie.com/tzatziki/

Nutrition

Calories: 246kcal, Carbohydrates: 37g, Protein: 11g, Fat: 6g, Sodium: 597mg, Potassium: 541mg, Fiber: 10g, Sugar: 6g, Vitamin A: 200IU, Vitamin C: 6.3mg, Calcium: 73mg, Iron: 4.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me acomment below

This recipe was originally published in August 2019 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!

Appetizers Vegetarian

{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (20)

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (2024)

FAQs

Why does my homemade falafel fall apart? ›

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

What are the 2 types of falafel? ›

There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.

Why can't you use cooked chickpeas for falafel? ›

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

Is baking soda or baking powder better for falafel? ›

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

How do you make falafel hold together? ›

Don't pack your patties too tightly.

Form the falafel balls gently, and if your mixture isn't holding together, pulse it a bit more in the food processor until it sticks together. If it's still too crumbly, pop it in the fridge to chill for 30 minutes before shaping and baking the patties.

What is a good binder for falafel? ›

The trouble you might encounter, the first time around, is getting the right consistency so that your falafel won't break apart as you drop it into the oil. A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour.

Is falafel Israeli or Arab? ›

Falafel was made popular in Israel by Yemeni Jews in the 1950s. They brought with them the chickpea version of the dish from Yemen and introduced the concept of serving falafel balls in pita bread. And the way the Israeli falafel is served is, in my opinion, the main reason why Israeli falafel is truly, well, Israeli.

What bacteria is in falafel? ›

Eating uncooked falafel that has been left out for a few hours can pose a risk of foodborne illness due to bacteria growth. Bacteria can multiply rapidly in foods left at room temperature, potentially causing digestive issues or food poisoning.

Is falafel good for you or bad for you? ›

Chickpeas in falafel contain iron, magnesium, phosphorus, B vitamins and folate. They are full of antioxidants and are useful in fighting diseases. Of course, we emphasize again that you try to prepare it at home and do not fry it. If it is fried, its fat and calories increase and the food is no longer so healthy.

Why add baking powder to falafel? ›

- Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)

Why does my falafel fall apart when I fry it? ›

Achieving the right oil temperature is crucial for a successful falafel fry. If the oil is too hot, the exterior may cook too quickly, leaving the inside undercooked and prone to falling apart. Conversely, if the oil is not hot enough, the falafel might absorb excess oil, leading to a mushy texture.

Why is my falafel not fluffy? ›

They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won't be as moist and fluffy as they should be. It's all about balance.

What if I forgot to soak my chickpeas for falafel? ›

The second option, and the one best for nights when you forgot to soak the chickpeas, is to quickly boil the chickpeas and then set them aside to soak for an hour. The chickpeas should be tender enough to break apart with your fingers, but still have a bite to them.

Why is my falafel bitter? ›

If the chickpeas or other ingredients are stale or past their prime, the falafel may taste dull or have an unpleasant aftertaste.

Why is my falafel not crispy? ›

If the oil is too hot, the falafel will cook too quickly and become soft, while if the oil is not hot enough, the falafel will absorb too much oil and become greasy. Cook until crispy: Fry the falafel until they are crispy and golden brown on the outside, which will help to maintain a firm texture on the inside.

How do you keep falafels from falling apart? ›

Chilled falafel mixture is less likely to break apart during frying. Aim for at least 30 minutes to let the mixture firm up and enhance its structural integrity, this will also give the baking soda time to soak into the mixture.

How do you make falafel less mushy? ›

Chill the mixture: Before forming your falafels, chill the mixture in the refrigerator for at least 30 minutes. This will help to firm up the mixture and prevent it from falling apart during cooking. Don't over-mix the mixture: Over-mixing the mixture can cause the falafel to become dense and soft.

What if I forgot to soak chickpeas for falafel? ›

Quick soak: If you don't have time for an overnight soak, you can do a quick soak. Rinse the dry chickpeas and then place them in a pot with enough water to cover them. Bring the water to a boil and then turn off the heat. Let the chickpeas soak in the hot water for abo.

How soft should chickpeas be after soaking for falafel? ›

The chickpeas should be tender enough to break apart with your fingers, but still have a bite to them. While the chickpeas soak, you can make tzatziki, chop tomatoes and lettuce, and assemble the other falafel ingredients.

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