Homemade Falafel Recipe

If you’ve ever walked past a falafel stand and been tempted by those crispy, golden balls of herbaceous goodness, then you’re in for a treat with this Homemade Falafel Recipe. I absolutely love how this recipe turns out—crispy on the outside, tender and flavorful on the inside, and made with simple, wholesome ingredients you can find at any grocery store. When I first tried making falafel at home, I was amazed by how much better (and fresher!) it tasted compared to store-bought mixes or even some takeout spots. Stick with me here, and I’ll walk you through everything you need to know to make falafel like a pro in your own kitchen.

this Recipe

Ingredients You’ll Need

These ingredients work in harmony to give you falafel that’s bursting with flavor and just the right texture. Tip—don’t skip soaking the chickpeas; it’s the secret to getting that perfect “bite.”

• Dried chickpeas: Soaking them overnight is key for texture and flavor; canned chickpeas won’t give you the same crispness.
• Onion: Roughly chopped for moisture and a bit of sweetness; it softens perfectly in the mix.
• Fresh parsley: Brightens the falafel and adds that classic herbaceous note.
• Cilantro: I love how it adds a fresh burst and complements the spices.
• Salt: Enhances all the flavors; don’t be shy here.
• Garlic cloves: Four cloves pack an aromatic punch.
• Cumin: Gives warm, earthy undertones that really elevate the taste.
• Ground coriander: Adds a light citrusy touch that balances the cumin.
• Baking powder: Helps lighten the texture so the falafel isn’t too dense.
• Chickpea flour (or regular flour): Binds the mixture without weighing it down—chickpea flour keeps it gluten-free.

Variations

I like to tweak my falafel recipes depending on what I have on hand or who I’m cooking for. One of the beauties of this Homemade Falafel Recipe is how easy it is to customize!

• Adding spicy kick: I sometimes throw in a pinch of cayenne or chopped jalapeño for a little heat—my family goes crazy for this version.
• Baking instead of frying: For a lighter option, baking your falafel works well—just spray some oil and bake at 375°F until golden and crispy.
• Different herbs: Swap out cilantro for mint to change the fresh flavor profile for something a bit more unexpected.
• Gluten-free: Stick with chickpea flour to keep this recipe gluten-free and totally delicious.

How to Make Homemade Falafel Recipe

Step 1: Soak Your Chickpeas Overnight

This is the most crucial step that I used to overlook. Soak 1 cup of dried chickpeas in plenty of water for at least 24 hours. You’ll notice they plump up beautifully and become soft enough to process but still hold their shape for that perfect texture.

Step 2: Blend the Ingredients Just Right

Drain the chickpeas well, then toss them in the food processor with onions, parsley, cilantro, salt, garlic, cumin, and coriander. Pulse until the mixture is chopped and combined but not pureed—you want some texture here for that ideal falafel bite. If you blend it too much, it’ll turn mushy and won’t hold together as well.

Step 3: Mix in Flour and Baking Powder

Transfer the mixture to a bowl and sprinkle the chickpea flour and baking powder over it. Stir gently but thoroughly with a spatula until it’s fully combined. This helps your falafel hold shape as you fry them.

Step 4: Shape and Chill Your Falafel

Form the mixture into small balls about the size of a heaping tablespoon, then flatten them slightly. Place on a parchment-lined tray and pop them into the fridge for about an hour. This chilling helps them set and prevents them from falling apart in the pan.

Step 5: Fry to Golden Perfection

Heat a few inches of oil in a deep skillet over medium heat. When the oil is hot (but not smoking), gently lower the falafel balls in, giving them space to cook. Resist the urge to poke or move them for at least 30 seconds so they get that golden crust. Flip and cook the second side for another 30 seconds, then transfer to a paper towel-lined plate to drain. Keep going until you’ve cooked them all. I usually fit about six falafel in my skillet at once.

How to Serve Homemade Falafel Recipe

Garnishes

I always top my falafel with fresh tahini sauce—creamy with a hint of lemon—and a sprinkle of chopped parsley for color and freshness. Sometimes I add diced cucumbers, tomatoes, and pickled turnips on top to amp up the contrast of flavors and textures. Seriously, these garnishes make every bite sing.

Side Dishes

My favorite companions for falafel are simple: a fluffy pita bread, fresh tabbouleh salad, and maybe some tzatziki or a garlic yogurt sauce. The cool, tangy sides balance the richness of the fried falafel perfectly. Feel free to get creative here!

Creative Ways to Present

For parties, I like making mini falafel sliders with little pita buns, lettuce, and a dollop of spicy harissa mayo. Another fun idea is falafel salad bowls—layering greens, falafel, roasted veggies, and drizzling your favorite dressing on top. It’s always a hit and looks super impressive without extra fuss.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), store them in an airtight container in the fridge for up to 3 days. I recommend placing some paper towels in the container to absorb excess moisture so the falafel stays crispier.

Freezing

I freeze cooked falafel a lot! Just let them cool completely, then freeze on a baking sheet before transferring to a freezer-safe bag. They last beautifully for up to 3 months. When I want falafel, I just take out a portion and reheat.

Reheating

For the best texture, I reheat falafel in a hot oven at 375°F for about 10 minutes—this crisps the exterior again without drying out the inside like a microwave might. You can also pop them in a skillet with a little oil for a quick refresh.

FAQs

Final Thoughts

This Homemade Falafel Recipe has been a game changer in my kitchen—simple, fresh, and truly rewarding to make from scratch. I love sharing it with friends because it always impresses without requiring fancy ingredients or techniques. Trust me, once you try homemade falafel, you’ll wonder why you ever settled for less. So go ahead, grab those dried chickpeas and give it a whirl. Your taste buds (and your guests) will thank you!

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