Falafel is one of those weeknight heroes that tastes amazing, fills you up, and doesn’t require fancy ingredients. These crispy chickpea patties are packed with fresh herbs, warm spices, and a satisfying crunch. You can tuck them into pitas, pile them onto salads, or serve them with roasted veggies.

They’re naturally vegetarian, budget-friendly, and surprisingly simple to make at home. If you’ve only had falafel from a restaurant, this version will win you over.

Jump to Recipe Card

What Makes This Special

Close-up detail: A just-fried falafel patty cracked open to reveal a vibrant green, herby interior w

These falafel are crispy outside and tender inside, without deep-frying. You’ll shallow-fry or bake them to keep things lighter and easier.

We use dried chickpeas soaked overnight instead of canned for better texture and that classic falafel crumb. Fresh cilantro and parsley bring bright flavor, while garlic, cumin, and coriander add warmth. It’s a simple, wholesome dinner you can pull together with pantry staples.

Shopping List

Dried chickpeas (1 cup, soaked overnight; do not use canned)
Fresh parsley (1 packed cup)
Fresh cilantro (1 packed cup)
Small onion (1, roughly chopped)
Garlic cloves (3–4)
Ground cumin (2 teaspoons)
Ground coriander (1.5 teaspoons)
Baking powder (1 teaspoon)
Salt (1–1.5 teaspoons, to taste)
Black pepper (1/2 teaspoon)
Red pepper flakes or cayenne (optional, 1/4–1/2 teaspoon)
All-purpose flour or chickpea flour (2–3 tablespoons, as needed)
Lemon (1, for zest and juice)
Neutral oil for cooking (avocado, grapeseed, or canola)
Optional add-ins: sesame seeds (2 tablespoons), ground cardamom (pinch)
To serve: pita or flatbread, tomatoes, cucumber, lettuce, pickles, tahini sauce or yogurt sauce

Instructions

Cooking process: Falafel patties sizzling in a cast-iron skillet with a shallow 1/4-inch layer of sh

Soak the chickpeas. Place 1 cup dried chickpeas in a large bowl and cover with plenty of cold water.
They will at least triple in size. Soak 12–24 hours, then drain and pat dry. Do not cook them.
Prep the aromatics. Roughly chop the onion and garlic.
Rinse and dry the parsley and cilantro well to avoid excess moisture. Remove tough stems, but soft stems are fine.
Pulse the mix. In a food processor, add chickpeas, onion, garlic, parsley, and cilantro. Pulse until it looks like coarse crumbs, similar to fine couscous.
Scrape the bowl as needed. Avoid making a paste.
Season. Add cumin, coriander, salt, pepper, and red pepper flakes if using. Pulse to combine.
Taste and adjust salt—this is your flavor foundation.
Bind and brighten. Add baking powder, 1 teaspoon lemon zest, and a squeeze of lemon juice. Sprinkle in 2 tablespoons flour. Pulse a few times to combine.
The mixture should hold together when pressed. If it crumbles, add up to 1 more tablespoon flour.
Chill. Transfer the mixture to a bowl, cover, and refrigerate 30–60 minutes. Chilling helps it firm up and makes shaping easier.
Shape. Using damp hands or a small scoop, form balls or patties about 1.5 inches wide.
Press gently to compact without squeezing out moisture. Sprinkle sesame seeds over the outside if you like.
Cook option A – pan fry. Heat a generous slick of oil (about 1/4 inch) in a nonstick or cast-iron skillet over medium to medium-high heat. When hot, add falafel, leaving space.
Cook 3–4 minutes per side until deep golden and crisp. Drain on a rack or paper towels. Keep warm in a low oven if needed.
Cook option B – bake. Heat oven to 425°F (220°C).
Brush a sheet pan with oil. Arrange patties, brush tops lightly with oil, and bake 12–15 minutes per side until browned and crisp. For extra color, broil 1–2 minutes at the end.
Serve. Stuff warm pita with falafel, tomatoes, cucumbers, and lettuce.
Add pickles and drizzle with tahini sauce or a lemony yogurt sauce. A side salad or roasted veggies rounds it out.

How to Store

Fridge: Store cooked falafel in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes to crisp.
Freezer: Freeze shaped, uncooked falafel on a baking sheet until firm, then transfer to a bag.
Cook from frozen, adding a few extra minutes. Cooked falafel also freeze well for up to 2 months.
Sauce: Tahini or yogurt sauce keeps 4–5 days in the fridge. Stir before using.

Tasty top view: Overhead shot of a warm pita stuffed with 3–4 falafel, sliced tomatoes, cucumbers,

Why This is Good for You

Protein and fiber: Chickpeas offer plant protein and fiber, helping you feel full and steadying energy.
Healthy fats: Using a moderate amount of oil and a sesame-based sauce gives you heart-friendly fats.
Herb power: Parsley and cilantro add antioxidants and fresh flavor without extra sodium.
Balanced meal: Pair with whole-grain pita, crunchy veggies, and a creamy sauce for a well-rounded plate.

Pitfalls to Watch Out For

Using canned chickpeas: They’re too soft and make mushy falafel.
Use soaked dried chickpeas for best texture.
Overprocessing: If the mixture turns into a paste, your falafel will be dense. Aim for a coarse, even crumb.
Too wet or too dry: If it crumbles, add a bit more flour. If it’s dry, add a teaspoon of lemon juice or a splash of water.
Oil temperature: Too cool and falafel soak up oil; too hot and they burn outside before cooking through.
Medium to medium-high is your sweet spot.
Skipping the chill: Chilling helps the mix set, making shaping and frying easier.

Recipe Variations

Gluten-free: Use chickpea flour or a gluten-free blend instead of all-purpose flour. Serve in lettuce wraps or gluten-free pita.
Baked green falafel: Add extra herbs and a handful of spinach for a greener, lighter bake.
Spicy harissa: Mix in 1–2 teaspoons harissa paste or extra cayenne for heat.
Sesame-crusted: Roll patties in sesame seeds for a nutty crunch.
Lemon-garlic: Double the lemon zest and add a grated garlic clove to the sauce for a bright, zippy finish.
Air fryer: Brush patties with oil and air fry at 380°F (193°C) for 10–12 minutes, flipping halfway, until crisp.

FAQ

Can I use canned chickpeas?

It’s not recommended. Canned chickpeas are cooked and too soft, which leads to a wet, pasty mixture.

Soaked dried chickpeas give the best texture and hold.

How do I make a quick tahini sauce?

Whisk 1/2 cup tahini, 1 small grated garlic clove, juice of 1 lemon, a pinch of salt, and enough cold water to thin until creamy. Adjust salt and lemon to taste. Add chopped parsley if you like.

What if my mixture won’t hold together?

Add another tablespoon of flour, pulse a few times, and chill longer.

Wet hands also help when shaping. Make sure the herbs and onions are well dried before processing.

How do I keep them crispy?

Drain on a rack instead of paper towels and avoid stacking while hot. Re-crisp in a hot oven or air fryer for a few minutes before serving.

Can I make the mixture ahead?

Yes.

The mixture can be refrigerated for up to 24 hours before shaping and cooking. If it releases moisture, sprinkle in a bit more flour and stir.

What should I serve with falafel?

Pita or flatbread, chopped tomatoes and cucumbers, shredded lettuce, pickled onions or turnips, hummus, and tahini sauce are classic. A simple salad with lemon and olive oil works great too.

Wrapping Up

Homemade falafel is simple, affordable, and loaded with flavor.

With soaked chickpeas, fresh herbs, and a few smart techniques, you’ll get a golden, crunchy crust and a soft, herby center every time. Keep a batch of patties in the freezer for quick dinners, and set out your favorite toppings so everyone can build their own. It’s a reliable, feel-good meal you’ll come back to often.