Homemade Falafel Recipe

If you’ve ever craved that perfect crispy, flavorful Middle Eastern treat, you’re in the right place. This Homemade Falafel Recipe is one of my absolute favorites to whip up when I want something crunchy on the outside, tender and herby on the inside, and totally satisfying. I love this recipe because it uses simple ingredients you probably already have, but the result tastes like you’ve been dining at a fancy falafel spot. Stick with me—I’ll walk you through every step so your falafel turns out beautifully every time!

this Recipe

Ingredients You’ll Need

Getting the ingredients right is half the battle with falafel, and this recipe nails it with fresh herbs, warming spices, and dried chickpeas that soak up flavor beautifully. Let me share a few tips on picking the best ingredients so your falafel shines!

• Dried Chickpeas: Avoid canned here; soaking dried chickpeas gives you that authentic texture that’s just impossible to replicate otherwise.
• Onion: I like about half a large one—roughly chopped—to add savory depth; you can adjust for your taste.
• Fresh Parsley: Brightens up the flavor and gives the falafel a lovely green color inside.
• Cilantro: Adds a fresh, citrusy kick—if you’re not a fan, flat-leaf parsley works well too.
• Garlic: Four cloves pack a punch; you can add more if you love that garlicky zip.
• Spices (Cumin and Ground Coriander): These are key—aromatic and warm, they pull the whole flavor together.
• Salt: Essential for balance; I recommend starting with a teaspoon but adjust to your preference.
• Baking Powder: This is the little secret that lightens up your falafel, helping them puff just enough.
• Chickpea Flour or Flour: Helps bind the mixture without overpowering the flavor—chickpea flour keeps it gluten-free if that matters to you.

Variations

The great thing about this Homemade Falafel Recipe is how easy it is to make your own. Over time, I’ve experimented with adding or swapping ingredients—here are some ideas you can tailor based on your mood or pantry!

• Spicy Kick: I once added a diced jalapeño to the mix, and wow—it gave the falafel just the right amount of heat without overpowering the spice blend.
• Baked Version: When I wanted a lighter option, I baked the falafel on a lined sheet for 25 minutes, flipping halfway, and it was surprisingly crisp and tasty.
• Herb Swap: Sometimes I swap cilantro for mint during summer—it gives it a refreshing twist perfect for warm days.
• Gluten-Free: Using chickpea flour exclusively keeps this recipe entirely gluten-free without losing any of the crispness or texture.

How to Make Homemade Falafel Recipe

Step 1: Soak the Chickpeas Overnight

This is hands-down the most important step. Start by soaking 1 cup of dried chickpeas in plenty of water—at least a couple inches above them—for about 24 hours. The chickpeas will soften and expand, but they shouldn’t be mushy. Trust me, I used to skip this and got dense falafel that just didn’t taste right. Patience here really pays off in that perfect texture.

Step 2: Blend the Ingredients

Drain the chickpeas well, then toss them into your food processor with roughly half a large onion, the garlic cloves, parsley, cilantro, salt, ground cumin, and ground coriander. Pulse until the mixture is chopped and combined but not pureed—it’s okay if it’s a little coarse. You want it fine enough to hold together but with some texture. After processing, transfer the mixture to a bowl.

Step 3: Add the Binding Agents

Sprinkle your chickpea flour and baking powder over the mixture — these little helpers keep the falafel light and hold their shape when frying. Then, gently fold everything together with a spatula until combined. If the mixture feels too wet, I sometimes add a smidge more chickpea flour. Keep in mind: don’t overmix, or your falafel will get dense.

Step 4: Form and Chill the Falafel

Scoop the mixture by heaping tablespoons and roll into balls, then flatten slightly – about the size of a golf ball or a bit bigger works best. Place them on a parchment-lined tray. I always pop this tray into the fridge for about an hour before frying. It’s a game changer because it lets the flavors meld and the falafel firm up so they won’t fall apart when you cook them.

Step 5: Fry Until Golden and Crispy

Fill a deep skillet with a few inches of oil and heat it over medium heat. When the oil’s hot, carefully lower in your falafel balls—don’t crowd the pan, about six at a time works in my 10-inch skillet. Cook the first side for about 30 to 60 seconds without moving them; you want a golden crust to form so they don’t crumble. Then flip gently and cook the other side for about 30 seconds. Remove with a slotted spoon onto paper towels to drain any excess oil. Keep frying in batches until all are cooked.

How to Serve Homemade Falafel Recipe

Garnishes

I usually top my falafel with a drizzle of tahini sauce mixed with a little lemon juice and garlic—it adds a creamy tang that balances the crispy, herby falafel perfectly. Fresh chopped tomatoes, cucumbers, pickled turnips, and fresh parsley are classic garnishes I always have ready.

Side Dishes

My go-to sides are warm pita bread and a bright Israeli salad—cucumbers, tomatoes, red onion, dressed simply with lemon juice and olive oil. Sometimes I add a side of hummus or baba ghanoush to up the flavor game. For something heartier, roasted vegetables or even a crisp green salad work wonders.

Creative Ways to Present

When I’m hosting friends, I love making a falafel platter with a variety of dips, fresh prepped veggies, and vibrant garnishes so everyone can build their own pita sandwiches. For a fancier occasion, serving falafel balls on a bed of couscous with a sprinkle of pomegranate seeds always impresses—and tastes fantastic.

Make Ahead and Storage

Storing Leftovers

If I happen to have leftovers (rare but it happens!), I store cooled falafel in an airtight container in the fridge for up to 3 days. They can lose some crispness but retain their flavor well.

Freezing

For longer storage, I freeze the uncooked falafel balls by placing them on a tray lined with parchment, then transferring them to a freezer bag once frozen solid. When I want to enjoy them later, I simply fry straight from frozen—you’ll find they hold their shape and crisp up nicely.

Reheating

To bring leftover falafel back to life, I pop them in a hot oven (about 375°F / 190°C) for 10-15 minutes or give them a quick turn in a hot skillet with a little oil. This helps restore the crunch and warmth without drying them out.

FAQs

Final Thoughts

Making this Homemade Falafel Recipe is like inviting a little Middle Eastern magic into your kitchen. It’s approachable, rewarding, and honestly, pretty fun to get your hands in that herbed chickpea mixture. Every time I make these, it feels like a mini celebration—the crunch, the herbs, the spice blend all coming together. You’ll find your friends and family coming back for seconds. So grab those dried chickpeas, soak ’em up, and let’s get frying. You won’t regret it!

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