These golden, crispy homemade falafel are packed with fresh herbs, warm spices, and that satisfying crunch you’d get from your favorite Middle Eastern restaurant. I first tried making falafel after a trip to a local Mediterranean café, and I was surprised how easy they were to recreate at home with simple pantry ingredients. They’re budget-friendly, meal-prep ready, and way better than anything from a box.
If you’re looking for more easy weeknight options, you’ll love this Easy Pork and Beans Recipe or the Best Salsa Verde Chicken Recipe or Healthy Crockpot Chicken and Gravy Recipe for when you want something warm and comforting.
Why You’ll Love This Homemade Falafel Recipe
This Homemade Falafel is a game-changer for busy weeknights and meal prep. It uses canned chickpeas, so there’s no overnight soaking, and the whole process comes together in less than two hours. The flavor is bright and herbaceous from fresh parsley and cilantro, with just the right kick from cumin and cayenne pepper. They freeze beautifully, so you can make a big batch and have healthy, protein-packed meals ready to go. Plus, they’re vegetarian, vegan-friendly, and work for just about any diet. Whether you’re stuffing them in pita with creamy tzatziki or serving them over a fresh salad, they’re endlessly versatile.
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Ingredients For Homemade Falafel
These crispy chickpea patties come together with fresh herbs and warm spices you probably already have.
See Recipe Card Below This Post For Ingredient Quantities
- chickpeas, rinsed and drained: The base of the falafel. Canned chickpeas save you time and still give you that tender, hearty texture.
- onion: Adds a subtle sharpness and flavor without overpowering the herbs.
- fresh parsley : Brings bright, fresh flavor and that signature green color.
- fresh cilantro : Adds a fresh, slightly citrusy note that pairs perfectly with the spices.
- garlic: Gives the falafel a savory, aromatic depth.
- salt: Balances all the flavors and brings everything together.
- cayenne pepper: Adds a gentle heat. You can adjust this to your spice preference.
- ground cumin: Provides that warm, earthy flavor that’s essential in Middle Eastern cooking.
- baking powder: Helps the falafel puff up slightly and stay light inside while getting crispy outside.
- flour : Binds the mixture so the patties hold together while frying. Chickpea flour works best, but all-purpose is fine too.
- neutral cooking oil : For pan-frying. Use something with a high smoke point like vegetable or canola oil.
How To Make Homemade Falafel
A few simple steps turn chickpeas and fresh herbs into crispy, flavorful Homemade Falafel.
Prepare the chickpeas: Rinse and drain the chickpeas well in a colander. Add them to a food processor along with the red onion, parsley, cilantro, garlic, salt, cayenne pepper, and cumin.
Process the mixture: Pulse the food processor until everything forms a chunky, textured paste. You don’t want it completely smooth. Stop and scrape down the sides as needed to make sure everything blends evenly.
Form the dough: Transfer the mixture to a bowl. Add the baking powder and flour, 2 tablespoons at a time, mixing after each addition. You want the dough cohesive enough to shape into patties without sticking to your hands.
Chill the mixture: Cover the bowl and refrigerate for at least 1 hour. This step helps the flavors blend and makes the dough easier to shape.
Shape the patties: Use a small scoop (about 2 tablespoons) to portion out the mixture, then gently form each one into a small patty. If you’re making a batch to freeze, place the patties on a parchment-lined baking sheet to freeze individually, then transfer them to an airtight container or freezer bag once solid.
Cook the patties: Heat the oil in a skillet over medium heat until it shimmers but doesn’t smoke. Fry the patties in batches, cooking each side for about 2 to 3 minutes until they turn golden brown and crispy.
Serve: Remove the falafel from the pan and drain on paper towels. Serve them warm with your favorite dipping sauce, tucked into pita bread, or over a fresh salad.
Substitutions and Variations
- Chickpeas: Canned chickpeas are the easiest option, but you can use dried chickpeas if you prefer. Soak them overnight and cook until tender. You’ll need about 3 cups of cooked chickpeas to replace two 15-ounce cans.
- Flour: Chickpea flour or garbanzo bean flour gives the best texture and adds extra chickpea flavor, but all-purpose flour works just fine if that’s what you have.
- Baked falafel: If you want to skip the frying, you can bake these at 375°F for about 25 to 30 minutes, flipping halfway through. They won’t be quite as crispy, but they’re still delicious.
- Gluten-free option: Use chickpea flour instead of all-purpose flour to keep them gluten-free.
- Spice it up: Add more cayenne pepper or a pinch of red pepper flakes if you like extra heat.
Equipment For Homemade Falafel
- Food processor
- Colander
- Mixing bowl
- Small scoop (2 tablespoon size)
- Skillet or deep pot for frying
- Parchment-lined baking sheet (if freezing)
- Paper towels for draining
How to Store Homemade Falafel
Store cooked Homemade Falafel in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F oven for about 10 minutes or in a skillet over medium heat until heated through. You can also freeze uncooked falafel patties on a baking sheet, then transfer them to a freezer bag once solid. They’ll keep for up to 3 months. Fry them straight from frozen, adding an extra minute or two to the cooking time.
Expert Tips
Add flour slowly. Different chickpeas absorb moisture differently, so add the flour gradually until you get the right consistency.
Don’t skip the chill time. Refrigerating the mixture for at least an hour makes it way easier to shape and helps the patties hold together while frying.
Keep some texture. When you pulse the chickpeas in the food processor, you want a chunky paste, not a smooth puree. That texture gives the Homemade Falafel their signature bite.
Test the oil temperature. Drop a small piece of the mixture into the oil. If it sizzles right away, you’re good to go. If it burns, lower the heat.
Freeze extras for later. These freeze beautifully, so make a double batch and save yourself time on a busy weeknight.
Serving Suggestions
These crispy chickpea patties are so versatile. Stuff them in warm pita bread with lettuce, tomatoes, cucumbers, and a drizzle of tahini sauce or tzatziki. Serve them over a bowl of fluffy rice with a side of hummus and tabbouleh for a full Mediterranean spread. They’re also great on top of a fresh Greek salad or alongside roasted vegetables. For a quick lunch, wrap them in a tortilla with some creamy avocado and pickled onions.
FAQ
What are the ingredients of Homemade Falafel?
Traditional falafel is made with chickpeas (or fava beans), fresh herbs like parsley and cilantro, garlic, onion, and spices like cumin and cayenne. Flour and baking powder help bind and lighten the mixture.
Is falafel healthy or unhealthy?
Falafel is generally a healthy option. It’s high in protein and fiber from the chickpeas, and packed with fresh herbs and spices. Since it’s fried, it does have some oil, but you can bake it for a lighter version. Overall, it’s a nutritious vegetarian choice.
Why don’t you use canned chickpeas for Homemade Falafel?
Some traditional recipes call for dried chickpeas because they have a firmer texture that holds together better. But canned chickpeas work just fine if you drain them well and add enough flour to bind the mixture. It’s a great shortcut that saves hours of soaking time.
Do Homemade Falafel go with tzatziki?
Absolutely! Tzatziki is a creamy, tangy yogurt sauce that pairs beautifully with falafel. The cool cucumber and garlic flavors balance the warm spices perfectly. You can also use tahini sauce, hummus, or a simple yogurt sauce.
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Pairing
These are my favorite dishes to serve with Homemade Falafel
Homemade Falafel
This Homemade Falafel is bursting with flavor from chickpeas, fresh herbs, and spices, perfect for a healthy, Middle Eastern-inspired meal.
Ingredients
Method
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Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor along with the red onion, parsley, cilantro, salt, cayenne, garlic, and cumin.
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Process the mixture until it forms a chunky paste. A little texture in the mixture is usually desirable. Scrape down the sides as needed to ensure the texture is even.
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Transfer the mixture to a bowl and add the baking powder. Gradually incorporate the flour, adding 2 tablespoons at a time, until the mixture is firm enough to form into patties without sticking to your hands.
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Refrigerate the mixture for at least 1 hour to allow the flavors to blend and the mixture to firm up.
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Once chilled, scoop out about ⅛th cup (2 tablespoons) of the mixture and roll it into small patties.
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To freeze the patties for later use, place them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag for long-term storage.
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To cook, heat oil in a skillet (or use a pot for deep frying) until hot and shimmering, but not smoking. Fry the patties in batches, cooking each side until golden brown and crispy, about 3-4 minutes per side.
Nutrition
Notes
These falafel patties are crunchy on the outside, tender on the inside, and perfect for a flavorful snack or meal. Serve with tahini sauce or your favorite dip!
