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    Home » Vegetarian » Falafel (Fried, Baked, and Air Fryer)

    Falafel (Fried, Baked, and Air Fryer)

    March 15, 2021

    22710 shares
    Jump to Recipe Print Recipe

    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.

    homemade falafel in a pita topped with pickled red onions and tahini sauce

    Chickpeas

    dry chickpeas soaking in a bowl of water

    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 ½-2 inches of water above the chickpeas. Allow to soak for 24 hours, or minimum 12 hours.

    Falafel produce

    chickpeas in a bowl, diced red onion, whole clove garlic, and parsley

    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

    chickpeas and herbs being blended in a food processor
    1. After the chickpeas are finished soaking, I dump them onto a towel to absorb excess moisture. Then add them to the food processor.
    2. 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.
    3. Pulse until all the ingredients are chopped and resemble a coarse meal. Do not blend on high, or it will become too runny.
    baking powder and chickpea flour being added to falafel mix

    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

    scooping falafel mix and forming into a ball in hand

    1. 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.
    2. 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.
    pre-cooked falafel balls on a baking sheet

    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

    frying falafel in a dutch oven

    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

    close up of fried falafel cut open

    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

    pita filled with falafel, hummus, red onions, lemon, and toppings

    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

    falafel on a pita with cucumber tahini and pickled red onions

    Some of my favorite accompaniments to falafel are: pickled red onions, kalamata olives, hummus, feta cheese, cucumbers, and tahini sauce.

    Tahini sauce

    tahini sauce being drizzled over falafel

    For the tahini sauce you need: ½ cup tahini paste, 1 garlic clove, ¼ cup lemon juice, and ¼ 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

    close up of falafel on a pita with cucumbers and pickled red onions

    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.

    pita filled with falafel, hummus, red onions, lemon, and toppings

    Looking for other vegetarian recipes?

    • Air fried avocado fries
    • Mushroom risotto
    • Crispy eggplant caprese stack
    • Greek orzo pasta salad
    • Grilled corn and halloumi salad
    homemade falafel in a pita topped with pickled red onions and tahini sauce

    For the web story version of this recipe, click here!

    Made this recipe and loved it? Leave a star rating below!

    close up of fried falafel cut open

    Falafel (Fried, Baked, and Air Fryer)

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Vegetarian
    Cuisine: Middle Eastern
    Keyword: air fried falafel, baked falafel, falafel, fried falafel
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Additional Time: 12 hours
    Total Time: 12 hours 45 minutes
    Servings: 20 falafels
    Calories: 118kcal
    Author: Stephanie

    Equipment

    • Deep Fry Thermometer Stainless Steel with Pot Clip
    • Cookie Scoop
    • Stainless Steel Mixing Bowls
    • Cuisinart Elemental 13-Cup Food Processor with Spiralizer & Dicer
    • Stainless Steel Spider Strainer with Natural Bamboo Handle
    • Lodge Enameled Cast Iron Dutch Oven 
    • COSORI 5.8 QT Air Fryer

    Ingredients

    Falafel

    • 2 cups dry chickpeas see note
    • 1 ½ cup fresh flat leaf parsley
    • 1 ½ cup fresh cilantro
    • ⅓ 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 ½ teaspoons Kosher salt
    • ½ 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

    • ½ cup tahini paste
    • 1 clove garlic pressed
    • ¼ cup lemon juice
    • ¼ cup parsley leaves
    • Water

    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 ½-2 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.

    Nutrition

    Calories: 118kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 207mg | Potassium: 261mg | Fiber: 4g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 2mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
    « Carrot Cake Muffins
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    22710 shares

    Originally Published: March 15, 2021 Post Updated: November 16, 2022 Filed Under: Air Fryer, Appetizer, Dairy Free, Dinner, Gluten-Free, Lunch, Mediterranean, Recipes, Vegetarian Tagged With: Cilantro, Cucumber, garlic, Legumes, Lemon, Olives, Onions, parsley

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    Comments

    1. Tracey

      February 19, 2022 at 9:19 pm

      This was so delicious! We did air fryer version! Recipe was perfect. Thank you.

      Reply
      • Stephanie

        February 19, 2022 at 9:54 pm

        I’m so glad you enjoyed it Tracey!

        Reply

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