YES! You can make Falafel at home, and it will be delicious, easy, crunchy and much better than store bought! This post is everything and anything you need to know about Falafel and falafel recipe!
As daunting as it may sound, homemade falafel is actually much easier than it sounds. Truth is, there are tons of twisted versions and recipes out there which adds to the confusion. So let’s break it down and make things easier.
WHAT IS FALAFEL
Falafel is a classic Middle Eastern fried ball of spiced and flavored chickpeas or fav beans. I genuinely believe it originated in Egypt and for that I’m making the Egyptian flavored one today.
To get real authentic falafel, you need to use all raw ingredients. You need to deep fry. You need to try not to add other veggies in your mix. And finally, you need a food processor.
An authentic recipe is crispy on the outside while soft and flavorful on the inside. My grandma used to coat the falafel with sesame seeds before frying and it was amazing!
Is Falafel Healthy?
YES! It’s loaded with proteins and fibre from the chickpeas.
Is Falafel Gluten Free?
Absolutely YES!
Is Falafel Vegan?
YES! It’s a great main course option for a vegan meal. This Falafel Wrap is a great example!
FALAFEL RECIPE
My recipe was passed down from generation to generation of Egyptian grandmas and finally passed down to me!
For today’s recipe I’m using all chickpeas because it’s easier to find. Plus I feel chickpeas are a familiar taste now to most of us, so it’s my pick.
To make my recipe easier, I use a food processor. However for the record I will note that my grandma used a manual meat grinder.
The recipe is super tasty flavored with onions, garlic, herbs and spiked with cumin. Very old fashioned and classic, yet absolutely divine!
I’ll be sharing tips below on frying, freezing, and I’ve also got you covered with a full recipe video! So there’s no excuse to skip making this at home anymore when you feel like indulging.
HOMEMADE FALAFEL
Today’s recipe makes four full meal portions. Each portion serves four people! So it’s quite the value for your buck!
Falafel is very freezer friendly, so make a batch of falafel recipe and don’t worry about frying it all in one day.
Another thing I love about this recipe is you can use an electric deep fryer if you have one. So you don’t have to fry them one at a time.
You can totally control the amount of herbs. I’ll feel garlic and onions are essential, however the ratios of cilantro to parsley to dill (if you like that) are not.
My grandma put equal parts of parsley, dill and cilantro. But I have a friend who dislikes cilantro, and she’s probably not the only one! I showed her how to make these with just a mix of parsley and dill.
Now let’s jump to it!
HOW TO MAKE FALAFEL
You’ll start by soaking a 2 pound bag of chickpeas overnight in room temperature water. This is crucial to soften your chickpeas for grinding without absorbing water.
Never ever use canned chickpeas. They’ve got too much water and will fall apart when frying.
What is Falafel Made of?
Other than the chickpeas, there’s onions, garlic, herbs and baking powder (secret ingredient!).
More on each below.
Next day, after soaking your chickpeas overnight, you’ll then need to process your onions, garlic and herbs in a food processor until they’re finely processed. Keep them in a bowl.
Now start processing your chickpeas too, but in batches. Don’t crowd your food processor because some chickpeas will get mushier than others.
The texture to reach is crucial here—have a look at the video. You need the chickpeas to be finely ground yet still coarse. They shouldn’t be soft, mushy or watery.
Mix the chickpeas with the veggies and break up the mix into 4 bags. Freeze three vacuum sealed (or in a ziplock) and start frying the last bag.
Baking powder. You need a tablespoon of baking powder. It’s a secret ingredient that adds a fluffy airy and crunchy texture to your falafel.
You’ll need a tablespoon of the raw mix, roll it out and flatten it into a disc in your hands. Then gently press sesame seeds on both side.
Deep fry away!!
Fry until they’re deep golden and amber in color. Try not to flip them around too often at the beginning, so the falafel doesn’t break apart!
Pat dry them over paper towels and enjoy as is, with dips—like this tahini sauce. Or make an awesome Falafel Sandwich or Falafel Wrap.
FALAFEL DO AND DON’TS
- Soak your chickpeas overnight before using them.
- Use a food processor to make life easier.
- Do use lots of onions, garlic and herbs to flavor the chickpeas! Falafel ingredients are simple, so make sure you use them generously!
- Do make a big batch one go and freeze most of it for later.
- Do add baking powder before frying only. If you’re freezing raw mix, don’t freeze it with the baking powder.
- Do check the post for the Best Falafel Sandwich!
- Don’t ever use canned chickpeas. Use only raw dried chickpeas or fava beans or a combo of both.
- Baked falafel are NOT the same. It’s simply not falafel. You can call it a baked chickpea patty 🙂
- Be careful about crowding your pan while frying.
- Don’t flip your falafel as soon as it hits the oil, let it set and hold it’s shape before flipping.
- Don’t under-fry or over fry.
- Falafel is BEST enjoyed the day of while crispy. If you’ve got leftovers, you can re-crisp them in air flyer (best option) or in a 300 degree oven.
- Raw mixture is freezer friendly, so freeze the raw mix ( without baking powder). When ready to serve defrost the mix, add baking powder and start frying.
- ENJOY and make this recipe today!!
Once you’ve got your recipe ready, it’s time to make: The BEST FALAFEL SANDWICH
GRANDMA RECIPES
Leg of Lamb with Mashed Potatoes
Moroccan Lamb and Turmeric Lentil Soup
One Pan Chicken Potato Bake With Zaatar
Falafel
Ingredients
Falafel:
- 2 pound dried chickpeas
- 3 onions halved
- 4 cloves of garlic
- 2 cups of herbs split to your taste between parsley cilantro and dill
- 1 1/2 Tablespoons salt
- 1 teaspoon cumin
- 1/2 tablespoon coriander seeds
For frying:
- 2 cups falafel mix above
- 1 teaspoon baking powder
- 2/3 cups sesame seeds for coating
- 2 cups oil neutral tasting
Instructions
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Soak the chickpeas in enough water to cover more than double the amount. Soak that overnight.
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Drain the chickpeas from all the water and keep it aside.
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In a food processor, process the onions, garlic and herbs until fine.
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Remove them to a large deep bowl.
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Start by processing the chickpeas in small batches to reach a fine texture that’s still coarse to the touch. It can’t be mushy or watery.
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Fold the chickpeas mixture in at the large bowl and mix well.
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The falafel mix now needs to be flavored with salt, cumin and coriander seeds.
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Mix everything well.
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Divide the mixture into 2 cup portions. You should have 4 portions in total. Freeze three and work with one portion only.
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each portion is good enough for 4 servings.
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Take the 2 cup falafel mix and add it to a bowl.
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Add in the baking powder and start shaping the falafel by the tablespoon. Flatten them in to a disc and coat both side of each falafel in sesame seeds.
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Start frying the falafel in a medium hot oil (375 degrees temperature) for about minutes.
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Try not to flip the falafel before it holds its shape, otherwise it will crumble in the oil.
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Drain the falafel on a paper towel and serve.
Recipe Video
Recipe Notes
Falafel Do’s and Don’ts
- Do soak your chickpeas overnight before using them.
- Do use a food processor to make life easier.
- Do use lots of onions, garlic and herbs to flavor the chickpeas! Falafel ingredients are simple, so make sure you use them generously!
- Do make a big batch one go and freeze most of it for later.
- Do add baking powder before frying only. If you’re freezing raw falafel mix, don't freeze it with the baking powder.
- Do check back for another post on my favorite Falafel Sandwich!
- Don’t ever use canned chickpeas. Use only raw dried chickpeas or fava beans or a combo of both.
- Don’t do Baked falafel. It’s simply not falafel. You can call it a baked chickpea patty 🙂
- Don’t crowd your frying pan.
- Don’t attempt to flip your falafel as soon as it hits the oil, let it set and hold it’s shape before flipping.
- Don’t under-fry or over fry your falafel.
Falafel is BEST enjoyed the day of while crispy. If you’ve got leftovers, you can re-crisp them in air flyer or in a 300 degree oven. - Falafel is freezer friendly, so freeze the raw falafel mix ( without baking powder). When ready to serve defrost the mix, add baking powder and start frying.
- ENJOY and make this homemade falafel recipe today!!
I’ve been on the lookout for a falafel recipe and this is perfect! Love how easy they are to fry up!
Totally!!
This was by far the best falafel I’ve ever tried. I will definitely be making this recipe again. Thanks for sharing!!
Oh YAAY Stephanie!! So happy you’ve made this!!
I love falafel and these are so full of flavor! Thanks for the tip about not using canned chickpeas too.
hahahaha I get asked about it all the time–that’s why!
I love falafel. I can’t wait to try your recipe!
Thanks Erika
I’ve never had cilantro inn a falafel before. These sound fantastic. Can’t wait to try them.
You probably don’t realize it because they don;t taste like cilantro at all, but it’s just a layer of flavor!
I’ve never made falafel before but your step by step directions and tips will make my first time a cinch.
yes it’s easier than you think!
We had these for dinner last night and they came out awesome! Even better than restaurant ones.
Yaay thanks!
Yaay so happy you enjoyed it!!
Loved the tip with the baking powder and how we should not freeze it but add it after! I did not know that! The ultimate guide for making falafel
Thanks so much! happy to answer all your questions
Yes!! Thank you!
I absolutely love falafel! But I haven’t tried to make my own at home before. 🙂
Perfect time to try it now!
“Start frying the falafel in a medium hot oil (375 degrees temperature) for about minutes”. How many minutes????
Also, I need to add that when one soaks chickpeas, they are soften by the water they absorb. One can use canned chickpeas providing one frees them of liquid and lets them sit out to dry before putting them in the food processor.
Hi Surya, apologies for missing the minutes. Fry the falafel for about 3 minutes until it’s amber in color. I don’t recommend using canned chickpeas no matter how well you drain them. They have a mushy texture and lots of water retained instead. The dried chickpeas however, even if they soak water overnight, will have a gritty texture when processed. This gritty texture (not mush) is essential for falafel. Hope this helps.
I love falafel and this recipe turned out just like the falafel at my favorite Mediterranean restaurant!! So delicious!
Thanks Anjali
Falafel is something I have never made myself! Love the step-by-step instructions here and the list of dos and don’ts! Makes taking something like this on seem a bit easier!
You’ll love making them at home Kacey!
It’s quite easy and doable I promise!
Falafel is one of those dishes I haven’t ever made, so I am excited I have found the recipe that is so detailed and easy to follow – just perfect!
Thanks Mirlene!
I love this falafel recipe, especially since it starts from dried chickpeas and not canned ones. 🙂
Always dried chickpeas!! 🙂
I’ve tried falafels at restaurants but am looking forward to trying them at home now! Thanks for the recipes!
You’ll love them Vicky!
Can’t wait to try these falafel! I have never made them at home! They are so delicious! Thanks for the inspiration!
Thanks Beth!!
I love falafel but I’ve never made my own! I can’t wait to try this recipe!
Hope you like it!
I love that you put everything you need for a great falafel right at home.
Thanks Sharon!
Falafel has always been my favorite. I specifically love the homemade ones than what we get in restaurants. Love your version too.
Thanks Sophie