Save The first time I made falafel, I was standing in a cramped kitchen in Beirut, watching my neighbor's hands move through the motions with such ease that I barely understood what was happening. She didn't measure anything—just knew when the mixture looked right, when it held together without being dense. Years later, I recreated that moment in my own kitchen, and suddenly it clicked: those emerald-green flecks of parsley and cilantro weren't just garnish, they were the soul of the whole thing. Now every batch brings me back to that afternoon, the smell of frying chickpeas filling the apartment, and the simple joy of biting into something crispy and utterly alive.
I made these for a potluck once, worried they wouldn't hold up next to everyone else's dishes, and ended up with an empty platter and people asking if I could bring them next time. There's something about homemade falafel that feels both elegant and completely unpretentious—it works at a casual dinner or a proper gathering, warm from the oil or cooled down, dipped in tahini or nestled into pita with everything piled on top.
Ingredients
- Dried chickpeas (1 cup): Use dried, never canned—canned chickpeas are too wet and will fall apart when fried, a mistake I made once and won't repeat. The soaking matters; it hydrates them just enough.
- Fresh parsley and cilantro (1 cup and 1/2 cup): These aren't optional—they're what makes the interior green and herbaceous. Use fresh, packed tightly, and don't skip either one.
- Yellow onion and garlic (1 small onion, 3 cloves): The aromatic base that keeps everything from tasting one-note. Pulse them roughly so they release flavor without dissolving.
- Ground cumin and coriander (2 tsp and 1 tsp): Warm, earthy spices that carry the whole flavor profile. Toast them yourself if you have time—it deepens everything.
- Cayenne pepper (1/2 tsp, optional): A whisper of heat if you like it; I usually include it because a little kick makes you want another.
- Baking powder (1 tsp): The secret ingredient that makes them light and crispy inside instead of dense. Don't skip this.
- All-purpose flour (3 tbsp): Binds everything without making it heavy. Use chickpea flour if you need gluten-free, and the texture stays just as good.
- Vegetable oil for frying: Use something neutral with a high smoke point—canola, peanut, or grapeseed all work beautifully. You need enough to submerge the balls.
Instructions
- Soak the chickpeas overnight:
- Rinse dried chickpeas and cover with plenty of cold water, letting them sit for 8 to 12 hours until they're plump and tender but still hold their shape. Pat them dry before using—moisture is the enemy of crispiness.
- Pulse everything into coarse texture:
- Combine soaked chickpeas, onion, garlic, parsley, and cilantro in a food processor, pulsing until it's crumbly and holds together when you squeeze it but isn't smooth or paste-like. This is where patience matters; stop before your instinct says to.
- Add spices and flour:
- Pulse in cumin, coriander, cayenne, baking powder, salt, pepper, and flour until just combined. Scrape down the sides and give it one more gentle fold by hand to make sure everything is evenly distributed.
- Shape with damp hands:
- Using slightly wet hands so the mixture doesn't stick, form golf ball-sized portions (about 1½ inches across) and place them on a tray. If the mixture feels too loose to hold, add another tablespoon of flour and pulse again.
- Heat oil to the right temperature:
- Pour 2 inches of oil into a deep pot and heat to 350°F, checking with a thermometer if you have one. The temperature is crucial—too cool and they'll be greasy; too hot and they'll brown before cooking through.
- Fry until deep golden:
- Working in batches to avoid crowding, carefully lower falafel balls into hot oil and fry for 3 to 4 minutes, turning them gently halfway through until they're deep golden and crispy all over. They should sound hollow when you tap them.
- Drain and rest:
- Transfer to paper towels and let them cool just enough to handle, which lets the oil drain while they're still warm enough to stay crispy.
Save There's a moment after you pull the first batch from the oil when you're standing there with a plate of golden falafel, steam rising, and you suddenly understand why this dish has been beloved for centuries. It's not complicated, but it feels like you've made something real.
Serving Ideas That Actually Work
Warm falafel in soft pita bread is the obvious choice, but I've learned that the real magic happens when you build around them. Spread tahini sauce on the bread, add fresh tomato and cucumber, a handful of tabbouleh, and some pickled turnips or pickles for brightness. On a mezze platter, they anchor the whole spread—nestled between hummus, baba ghanoush, and labneh, they're one element among many but somehow the one everyone reaches for first.
If You Want to Bake Instead
Frying is traditional and produces incomparable crispiness, but baking works if that's what your kitchen and life allow for. Brush the shaped balls lightly with oil and bake at 400°F for 20 to 25 minutes, turning them halfway through, until they're golden and the exterior firms up. They won't be quite as crispy as fried versions, but they're still delicious and easier on the oil situation.
Flavor Variations and What I've Learned
The base recipe is balanced and reliable, but once you've made it a few times, you can play with it. Ground cardamom adds warmth and complexity, while sumac brings a subtle tartness that makes everything pop. Some cooks add a pinch of ground fennel seed, which sounds odd but works beautifully. The foundation stays the same—good quality spices, plenty of fresh herbs, proper technique—and from there, trust your taste and the memories of meals you've loved.
- Keep the herb ratio high; it's what distinguishes great falafel from forgettable versions.
- Make the mixture a day ahead if you can; letting it rest in the fridge actually improves the flavor and makes shaping easier.
- Falafel reheats beautifully in a warm oven for 10 minutes, so leftovers are never wasted.
Save There's something deeply satisfying about making falafel from scratch, the way each batch is a little different based on your hands and your timing and your mood. Serve them while they're warm, when the outside is still crackling and the inside is soft and flecked with green, and you've made something that tastes like home.
Recipe FAQs
- → What is the best way to soak chickpeas for falafel?
Soak dried chickpeas in plenty of cold water overnight (8–12 hours) to soften them and ensure the right texture for blending.
- → Can I bake the falafel balls instead of frying?
Yes, brush the balls with oil and bake at 400°F (200°C) for 20–25 minutes, turning halfway for even crispness.
- → Which herbs are typically used in this dish?
Fresh parsley and cilantro leaves add vibrant flavor and freshness to the chickpea mixture.
- → How do I achieve a crispy exterior on the falafel balls?
Deep fry in vegetable oil heated to 350°F (175°C) for 3–4 minutes until golden and crisp, turning as needed.
- → What spices complement the flavor of these chickpea balls?
Ground cumin, coriander, and optional cayenne pepper create a balanced, aromatic spice profile.
- → Can I make these gluten-free?
Use chickpea flour instead of all-purpose flour to maintain texture without gluten.