This post may contain affiliate links. Please read our disclosure policy.
Homemade falafel with overnight soaked chickpeas, tons of fresh herbs, warm spices, and aromatics. This homemade falafel recipe has instructions for frying, baking, and air frying. Whichever preparation you choose, these fluffy moist falafel’s are the perfect meatless meal.
Chickpeas
To make a successful falafel, you need to use dry chickpeas. I am very stubborn and tried to make canned chickpeas work… but it isn’t happening. The night before you plan to make the falafel, add the dry chickpeas in and fill the bowl with water. You want about 1 1/2-2 inches of water above the chickpeas. Allow to soak for 24 hours, or minimum 12 hours.
Falafel produce
When enjoying falafel at a restaurant, do you ever notice sometimes it’s color is very green versus a chickpea tan color? That is due to the amount of fresh herbs used in the falafel mix. I prefer to use a lot of herbs, so my falafel will naturally come out more green. The herbs I use are parsley and cilantro.
Falafel mixture
- After the chickpeas are finished soaking, I dump them onto a towel to absorb excess moisture. Then add them to the food processor.
- Add in the herbs, red onion, garlic cloves, lemon zest, and spices. The spices I use are: ground cumin, ground corriander, kosher salt, and freshly ground pepper.
- Pulse until all the ingredients are chopped and resemble a coarse meal. Do not blend on high, or it will become too runny.
Once the falafel mix is created, dump into a bowl. I add chickpea flour to help the falafel stay together when frying and it also allows it to stay gluten free. I also add baking powder, which helps keep the falafel from drying out, they stay fluffy and moist. Using a spatula, mix until absorbed. Refrigerate the mixture for 30 minutes, this will help the falafel stay together when forming.
Forming falafel
- Falafel’s are very delicate, you can’t just roll it into a ball like cookie dough. I use a cookie scoop to keep them uniform in size and scoop a heaping spoon.
- Using both hands, gently begin pressing and forming into a ball. You will figure out the right amount of pressure, because if you press too hard they will crumble.
If you are being extremely gentle and they are still falling apart, add another tbsp of chickpea flour. If the chickpeas weren’t dry enough prior to blending, they can contribute too much moisture. Repeat until all falafel’s are formed.
Cooking falafel
Traditionally falafel is fried, to get that golden brown crunchy exterior. I used peanut oil to fry mine and make sure your oil is to temperature at 360 F degrees, or they will fall apart and be overly greasy. Fry in batches, if you overcrowd they will not brown evenly on all sides. Fry for about 2 minutes, until the outside is golden brown and drain on a paper towel.
Baking and air frying
If you don’t want to fry the falafel you can bake or air fry them.
- To bake falafel: preheat oven to 400 degrees F and bake for 20-25 minutes, flipping halfway through.
- To air fry falafel: Preheat air fryer to 390 degrees F and air fry for 15 minutes, flipping halfway through.
- Both baking and frying the falafel will result in a lighter colored falafel on the outside.
How to eat falafel
The best part about falafel is all the ways you can enjoy them. You can stuff them into pitas, serve over rice, over a bed of lettuce, there are so many ways to enjoy them. Toppings/ accompaniments are so important as well.
Falafel accompaniments
Some of my favorite accompaniments to falafel are: pickled red onions, kalamata olives, hummus, feta cheese, cucumbers, and tahini sauce.
Tahini sauce
For the tahini sauce you need: 1/2 cup tahini paste, 1 garlic clove, 1/4 cup lemon juice, and 1/4 cup parsley leaves. Blend all the ingredients and you can thin with a few tbsp of water if needed. You can also use store bought.
Storing and reheating falafel
Store cooked falafel in an airtight container in the refrigerator for up to 4 days. When reheating falafel, you want to cook them fast or they will dry out. Microwave isn’t recommended or they will just be soggy. You can pan fry them with a little oil on each side over medium/high heat, and even slice them in half to ensure it gets fully warmed through. You can bake them in an oven at 400F for 5-7 minutes on foil, use a toaster oven, or an air fryer.
Looking for other vegetarian recipes?
- Air fried avocado fries
- Mushroom risotto
- Crispy eggplant caprese stack
- Greek orzo pasta salad
- Grilled corn and halloumi salad
For the web story version of this recipe, click here!
Made this recipe and loved it? Leave a star rating below!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Falafel (Fried, Baked, and Air Fryer)
Ingredients
Falafel
- 2 cups dry chickpeas (see note)
- 1 1/2 cup fresh flat leaf parsley
- 1 1/2 cup fresh cilantro
- 1/3 cup red onion (chopped)
- 5 cloves garlic (peeled)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 2 tablespoons chickpea flour (or all purpose)
- 1 teaspoon lemon zest
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3-4 cups peanut oil for frying (about 3 inches of oil depending on frying vessel size or spray oil for baking/air fryer)
Falafel accompaniments
- Pita bread
- Homemade pickled red onions
- Kalamata olives
- Hummus
- Feta cheese
- Cucumber (diced or sliced)
- Homemade Tahini sauce (see below or store bought)
Tahini sauce
- 1/2 cup tahini paste
- 1 clove garlic (pressed)
- 1/4 cup lemon juice
- 1/4 cup parsley leaves
- Water
Equipment
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Falafel
- The night before you plan to make the falafel, add the dry chickpeas in and fill the bowl with water. You want about 1 1/2-2 inches of water above the chickpeas. Allow to soak for 24 hours, or minimum 12 hours.
- Once chickpeas are done soaking, drain, transfer to a towel to dry (lightly dab to remove excess moisture).
- In a food processor add chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, lemon zest, kosher salt and fresh ground black pepper. Pulse until all the ingredients are chopped and resemble a coarse meal. Do not blend on high, or it will become too runny.
- Dump the falafel mixture into a large bowl and add the baking powder and chickpea flour. Using a spatula, mix until evenly distributed. Refrigerate the mixture for 30 minutes, this will help the falafel stay together when forming.
- Falafel’s are very delicate, you can’t just roll it into a ball like cookie dough. I use a cookie scoop to keep them uniform in size and scoop a heaping spoon. Using both hands, gently begin pressing and forming into a ball. You will figure out the right amount of pressure, because if you press too hard they will crumble. If you are being extremely gentle and they are still falling apart, add another tbsp of chickpea flour. Repeat until all falafel’s are formed.
Frying instructions
- In a dutch oven or fry safe vessel, heat oil to 360 F degrees. Ensure your oil reaches desired temperature or the falafel will fall apart and be overly greasy. Fry in batches, if you overcrowd they will not brown evenly on all sides. Fry for about 2-3 minutes, until the outside is golden brown and drain on a paper towel.
Baking instructions
- Preheat oven to 400 degrees F. Spread falafel out on a non-stick baking sheet, evenly spaced apart so they can brown on all sides. Spray them with oil and bake for 20-25 minutes, flipping halfway through.
Air frying instructions
- Preheat air fryer to 390 degrees F. Spray basket with oil and arrange falafel evenly spaced out in one layer (you may have to do batches). Spray them with oil and air fry for 13-15 minutes, flipping halfway through.
Serving falafel:
- You can stuff the falafel into pitas, serve over rice, over a bed of lettuce, etc. Serve with , kalamata olives, hummus, feta cheese, cucumbers, and tahini sauce.
To make tahini sauce:
- Blend all the ingredients and you can thin with a few tbsp of water if needed. You can also use store bought.
Notes
Chickpeas
- To make a successful falafel, you need to use dry chickpeas. You can not use canned chickpeas for this recipe.
Chickpea flour
- I add chickpea flour to help the falafel stay together when frying and it also allows it to stay gluten free. You can also sub all purpose flour if you do not care about them being gluten free.
Baking powder
- The baking powder helps keep the falafel from drying out, they stay fluffy and moist.
Baking/air frying falafel
- Both baking and frying the falafel will result in a lighter colored falafel on the outside.
Storing falafel
- Store cooked falafel in an airtight container in the refrigerator for up to 4 days.
Reheating falafel
- When reheating falafel, you want to cook them fast or they will dry out. Microwave isn’t recommended or they will just be soggy. You can pan fry them with a little oil on each side over medium/high heat, and even slice them in half to ensure it gets fully warmed through. You can bake them in an oven at 400F for 5-7 minutes on foil, use a toaster oven, or an air fryer.
