falafel
There’s something about falafel that instantly transports me back to bustling street markets and lazy Sunday afternoons with friends. The first time I tasted homemade falafel, I thought, “Why didn’t I make this before?” The crispy, golden crust gives way to a fragrant, tender inside that’s bursting with herbs and spices — it’s like a little party for your taste buds. Honestly, my family treats it like a treasure, and it’s become our go-to recipe when we want a quick but seriously satisfying meal that isn’t your everyday chicken and rice. If you love things like chickpea burgers or crispy veggie fritters, this falafel will feel like an exciting twist on those classics. I’m excited to walk you through it, because once you taste it, you’ll see why it’s a staple in our house.
What is falafel?
Think of falafel as the ultimate Middle Eastern street food that’s won hearts worldwide. It’s essentially deep-fried balls or patties made from ground chickpeas (or fava beans, depending on where you’re from) mixed with herbs, garlic, onion, and spices. The word “falafel” actually comes from Arabic and roughly translates to “peppery” or “spicy thing,” which perfectly sums up its vibrant flavor profile. It’s traditionally served in pita bread with fresh veggies and tahini sauce, but there are so many ways to enjoy it. It’s the kind of recipe that can feel fancy or casual — from a quick lunch on the go to centerpiece at a family dinner. The best part? Once you get the hang of the technique, it’s super approachable even if you’re new to making it yourself.
Why you’ll love this recipe?
I have to admit, what I love most about this falafel recipe is how flavorful it gets without feeling complicated. The herbs and spices come together in this perfect harmony — a little earthiness from cumin and coriander, that fresh punch from parsley and cilantro, and just enough garlic to make you smile without overwhelming. Plus, it’s insanely simple to whip up. I always keep dried chickpeas in my pantry; soaking them overnight and blending the mix the next day makes for effortless prep. It’s a budget-friendly recipe too, which I appreciate — chickpeas, herbs, and spices aren’t expensive, but they deliver such a rich taste. Some days, when I’m craving comfort food but also want to keep things light, falafel hits that balance perfectly.
Another huge plus? It’s endlessly versatile. You can stuff it in a pita with your favorite fixings, pile it over a salad for a protein punch, or even serve it up as a warm appetizer with dips. I’ve also tweaked it over the years, adding a splash of lemon juice in the mix for brightness or swapping cilantro for dill when I want a slightly different vibe. If you’re a fan of other bean-based recipes like veggie burgers or lentil patties, this will be right up your alley — without being the same old thing. Trust me, once you taste my version, you’ll understand why I make it on repeat, especially when I want something that feels homemade and wholesome but totally indulgent. Plus, my kids ask for seconds, which — let’s be honest — is the ultimate compliment in my kitchen!
How do you make falafel?
Quick Overview
Alright, here’s the gist. You soak dried chickpeas overnight — this step is key to getting the right texture. Then, you pulse them together with herbs, garlic, onion, and spices until you have a coarse, crumbly mixture (not a paste). From there, you shape little balls or patties and fry them until golden and crispy on the outside. It’s the difference between a great falafel and a just-okay one — that crunch that gives way to a tender, herbaceous bite. I promise, once you try this method, you’ll find it’s not intimidating at all. And if you’re worried about frying, I’ve thrown in some options below to make it even easier.
Ingredients
For the Main Batter:
- 1 ½ cups dried chickpeas (don’t use canned, trust me — texture matters!)
- 1 small yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 1 cup fresh parsley (packed)
- ½ cup fresh cilantro (packed)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper (optional, for a little kick)
- 1 teaspoon baking powder
- Salt and freshly ground black pepper, to taste
- 2-3 tablespoons all-purpose flour (or chickpea flour for gluten-free option)
For Frying:
- Vegetable oil (or any neutral oil with a high smoke point), about 2 cups for frying
Step-by-Step Instructions
Step 1: Soak Your Chickpeas
Start by soaking your dried chickpeas in plenty of cold water overnight — at least 12 hours. They’ll expand to twice their size, so use a large bowl and plenty of water. This soak is what gives the falafel that perfect fluffy but not mushy interior. Never skip this step; it’s what really transforms the texture.
Step 2: Drain and Rinse
Once soaked, drain the chickpeas well and rinse them off under cold water. It’s important they’re not wet but just damp enough to blend well.
Step 3: Blend Dry Ingredients with Herbs
Toss the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper into a food processor. Pulse in short bursts until the mixture resembles coarse sand — don’t overblend; it shouldn’t turn into a paste or puree. I always stop and scrape down the sides a couple of times. You want just enough texture so the falafel has that delightful crumbly bite.
Step 4: Add Baking Powder and Flour
Transfer the mixture into a bowl, then stir in the baking powder and flour. The baking powder helps make your falafel wonderfully light and airy, while the flour binds everything together. If the mixture feels too wet, add a little extra flour, one tablespoon at a time.
Step 5: Chill the Mixture
Pop the falafel mix in the fridge for about 30 minutes — it helps it firm up to hold its shape when frying.
Step 6: Heat Oil and Shape Falafel
In a deep skillet or Dutch oven, heat your oil to about 350°F (175°C). Meanwhile, wet your hands, scoop about 2 tablespoons of mixture, and shape into balls or patties. The wet hands stop sticking and give you a nice smooth feel when shaping.
Step 7: Fry Until Golden
Fry the falafel in batches, avoiding overcrowding, for about 3-4 minutes per side until they’re stunningly golden and crisp. Drain them on paper towels — the smell alone here is pure magic.
Step 8: Serve Warm
Falafel is best enjoyed fresh and warm, though leftovers reheat nicely in the oven or air fryer to bring back their crispness.
What to Serve It With
For Breakfast: I love serving falafel alongside a fresh tomato and cucumber salad with a drizzle of olive oil and lemon for a bright, refreshing morning boost. Pair it with strong coffee or a mint tea for that perfect wake-up combo.
For Brunch: Stuffed into warm pita pockets with creamy tahini sauce, pickled turnips, and sliced radishes, falafel becomes this beautiful centerpiece. Pair with a crisp white wine or sparkling water with lemon for those lazy weekend brunch vibes.
As Dinner: Drizzle your falafel with garlic yogurt sauce and serve over a bed of fragrant rice or roasted veggies. My family enjoys it with roasted eggplants or a fresh herb salad tossed in lemon dressing.
For Cozy Snacks: I often whip up a batch to dip in hummus or baba ganoush while binge-watching favorite shows. Falafel’s crunch paired with creamy dips is seriously irresistible.
In my house, falafel nights come with a lot of laughter and plates passed around the table with everyone building their own wraps. It’s a recipe that feels communal and comforting every time.
Top Tips for Perfecting Your Falafel
Chickpea Soaking: Don’t rush this — soak a full 12 hours or overnight. It’s the step that makes or breaks your texture. I learned the hard way that shorter soaking leaves dry, crumbly falafel that falls apart.
Blending: Pulse in short bursts and check often. You want a coarse mixture that binds — too much blending equals a mushy falafel that’s dense and gummy.
Herb Freshness: Use fresh parsley and cilantro. This isn’t just about flavor — the green herbs also add moisture and a bright color that makes falafel pop.
Binding: Baking powder helps fluff up the mixture wonderfully, but don’t add too much flour or it gets dense. Start with less and add as needed.
Oil Temperature: Use a thermometer if you can. Too hot and falafel burns outside but stays raw inside; too cool and they soak up oil and get greasy. I always test with a small ball first.
Frying Alternatives: For a lighter option, pan-frying or baking work but won’t give you quite the same crisp. Air frying is a fantastic compromise — just spray with oil and crisp up nicely.
Glaze and Dips: While falafel doesn’t need a glaze, a simple tahini sauce or garlic yogurt drizzle makes it sing. I often add a pinch of smoked paprika to mine for a subtle smoky edge.
Over the years, I’ve learned to trust the chill time and not rush shaping. Wet your hands well and don’t skimp on herbs — those fresh flavors really shine through. Falafel leftovers are just as good reheated the next day, especially if you restore the crisp with a quick bake.
Storing and Reheating Tips
Room Temperature: You can keep falafel out for 2-3 hours covered loosely with foil or a clean towel before serving. This works well for parties or casual gatherings.
Refrigerator Storage: Store cooked falafel in an airtight container for up to 3 days. Layers separated with parchment paper prevent sogginess. When you’re ready to eat, pop them in a 350°F oven for about 10 minutes to restore crispness.
Freezer Instructions: Falafel freezes beautifully. Flash freeze the shaped balls on a tray, then transfer to a freezer-safe bag or container for up to 3 months. They thaw overnight in the fridge, then reheat in the oven or air fryer. Don’t thaw on the counter to avoid sogginess.
Glaze Timing Advice: If you’re glazing with tahini or yogurt sauce, serve fresh or add right before eating to keep the falafel crispy. For storing, keep sauce separate until serving.
Frequently Asked Questions
Final Thoughts
This falafel recipe is a true labor of love in my kitchen — simple, flavorful, and unpretentious. It’s one of those dishes that brings everyone to the table and brings people back for seconds. I love that it’s made with wholesome ingredients but delivers this incredible crispy, fragrant bite that feels indulgent without the fuss. If you haven’t made falafel at home before, give this a go. It’s become such a beloved part of my family’s weeknight rotation, and I’m sure it will find a special spot in yours too. And hey, if this recipe sparks your creativity, try pairing it with fresh salads, homemade hummus, or even tossing it over grains for an easy dinner. I’d love to hear how your falafel turns out or what unique twists you put on it — don’t be shy sharing in the comments! Happy cooking, and enjoy every delicious bite.
Easy Slow Cooker Chickpea Patties for Sunday
Ingredients
Main Ingredients
- 2 cups cooked chickpeas
- 0.5 cup onion finely chopped
- 3 cloves garlic minced
- 0.25 cup fresh parsley chopped
- 0.25 cup fresh cilantro chopped
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper optional for heat
- 0.5 cup breadcrumbs
- 1 large egg lightly beaten
- 2 tbsp olive oil for cooking
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preparation Steps
- In a large bowl, mash the cooked chickpeas until mostly smooth but still a bit chunky.
- Add the chopped onion, minced garlic, parsley, cilantro, cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper to the mashed chickpeas and mix well.
- Stir in the breadcrumbs and beaten egg to bind the mixture.
- Form the mixture into 8 equal patties, about 2.5 inches in diameter.
- Place the patties in the slow cooker, lightly coated with olive oil, to prevent sticking.
- Cook on low for 2 hours, or until the patties are firm and heated through.
- Serve warm with your favorite dipping sauce or in a bun with fresh vegetables.
