Crispy on the outside and soft and fluffy on the inside, this falafel recipe is packed with fresh herbs, garbanzo beans, and plenty of spices then shaped into balls and pan-fried until perfectly crisp and ultra-tender.
Why this recipe works
Falafel is made with chickpeas (also known as garbanzo beans) and sometimes fava beans that are loaded with flavorful fresh herbs and seasonings which give them their famous rich green color and earthy spice. They’re then fried to a crisp golden brown with a tender, soft interior. Falafel is a widely popular recipe, most notably in the Middle East where it’s enjoyed as breakfast, lunch, dinner, and as a fried snack.
Chickpeas are incredibly versatile. Not only are they rich in nutrients, protein, and fiber, but they can be whipped into Baba Ganoush hummus, packed into healthy vegetable soup or used as a base in curry, salads, and so many more vegan and vegetarian-friendly meals.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKPEAS – Chickpeas are also known as garbanzo beans. Do not use canned chickpeas for falafel. It’s important to use dried chickpeas for the best texture. Canned chickpeas are too soft and will not form into balls properly, and likely will not hold up well when fried in oil. Take the time to soak your dried chickpeas for 18-24 hours, I promise it’s worth it.
HERBS AND SPICES – Fresh parsley, mint, and cilantro give falafel their signature green color, plus add loads of fresh, earthy flavor. Adjust the herbs and spices to your preference. Other variations might include dill or omit the mint. Other popular spices for falafel include cumin, cayenne pepper, or fresh serrano chile peppers.
BAKING POWDER – Do not skip the baking powder, this is what helps the inside of your balls be supple and soft, and is key to avoiding overly dense falafel.
How to Make Falafel
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Measure dry garbanzo beans into a large bowl and cover with cold water. The water should be above the garbanzo beans by 3-4 inches. Allow beans to soak for 18-24 hours until tripled in size.
- Drain and rinse the soaked garbanzo beans. Transfer to a food processor.
- Add the cilantro, mint, and parsley to the food processor. Add the cardamom, coriander, salt, pepper, and garlic to the food processor.
- Chop using the pulse function until the mixture resembled a coarse sand.
EXPERT TIP – Do not puree the mixture, but chop it small enough that it clumps together if you squeeze it in the palm of your hand. If your food processor does not hold all of the ingredients, divide the mixture into two batches initially, and then combine once everything is chopped down small enough.
- Transfer the mixture to a large bowl. Sprinkle the flour and baking powder over the mixture and stir everything together.
- Cover with plastic wrap and refrigerate for 1 hour (this helps the ingredients moisten so that the falafel holds together better when forming the balls.)
- Use a 1 1⁄2 tablespoon cookie scoop to form uniform balls of the mixture. Form gently in your hand to make smooth balls.
- Heat at least 4 inches of oil in a deep pot, a Dutch oven is ideal for frying. Clip a thermometer onto the pot so that you can constantly monitor the temperature of the oil. Heat until the oil reaches 350°F and then adjust the burner temperature from there to maintain 350° oil throughout the cooking.
- Carefully drop a few falafel at a time into the hot oil. Roll them around to help them cook evenly on all sides. Fry until the falafel are a nice golden brown (about 2-3 minutes) and then use a slotted spoon or skimmer to remove from the oil. Place on paper towels to soak up any excess oil.
- Serve warm with tahini.
Frequently Asked Questions & Expert Tips
Yes, you can prepare the falafel mixture 1-2 days in advance. Be sure to cover the mixture tightly with plastic wrap or in an air-tight container kept in the refrigerator. Form the mixture into balls before frying.
Yes, to freeze uncooked falafel, prepare the balls and place them onto a large baking sheet (one that will fit in your freezer) and flash freeze until mostly frozen. Remove the balls from the baking sheet and transfer them to a large ziptop bag. Store falafel in the freezer for up to 5 months.
Yes, you can freeze cooked falafel. Allow them to fully cool off before placing them in a large ziptop bag or air-tight container and freeze for up to 3 months.
Store leftovers in an airtight container in the refrigerator for 4-5 days. Falafel are best while still crispy right out of the fryer.
Serving Suggestions
Serve in sandwiches, wraps, pita pockets, snuggled inside lettuce leaves or as is dipped or dizzled in tahini sauce and enjoyed as finger foo
Ingredients
- 2 cups dried chickpeas (not canned, see notes at end)
- 1 cup cilantro leaves packed, roughly chopped
- 1/2 cup mint leaves packed, roughly chopped
- 1/2 cup Italian parsley packed, roughly chopped
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 cloves garlic 5-6 cloves
- 1 Tablespoon all-purpose flour or chickpea flour for gluten-free
- 1 teaspoon baking powder
- vegetable oil for frying
Things You’ll Need
- Dutch oven
- Food processor
- Large mixing bowl
- Candy thermometer
- Cookie scoop 1 1/2 tablespoon
Before You Begin
- This recipe will make roughly 30-36 balls.
- The falafel will sink when first added to the oil and can stick to the bottom. Gently lift them from the bottom of the pot when they’re added and roll them around a bit to ensure they cook evenly all over.
- Maintaining the temperature of the oil is very important. If the falafel cook too slowly (temp too cool) they will soak up excess oil. If the oil is too hot, the falafel will burn on the outside before they can cook through to the inside.
- Store in an airtight container in the refrigerator for 4-5 days. Falafel are best while still crispy right out of the fryer.
- Do not use canned chickpeas for falafel. It’s important to use dried chickpeas for the best texture. Canned chickpeas are too soft and will not form into balls properly, and likely will not hold up well when fried in oil. Take the time to soak your dried chickpeas for 18-24 hours, I promise it’s worth it.
Instructions
- Measure dry garbanzo beans into a large bowl and cover with cold water. The water should be above the garbanzo beans by 3-4 inches. Allow beans to soak for 18-24 hours until tripled in size.
- Drain and rinse the soaked garbanzo beans. Transfer to a food processor.
- Add the cilantro, mint, and parsley to the food processor. Add the cardamom, coriander, salt, pepper, and garlic to the food processor.
- Chop using the pulse function until the mixture resembled a coarse sand. Do not puree the mixture, but chop it small enough that it clumps together if you squeeze it in the palm of your hand. If your food processor does not hold all of the ingredients, divide the mixture into two batches initially, and then combine once everything is chopped down small enough.
- Transfer the mixture to a large bowl. Sprinkle the flour and baking powder over the mixture and stir everything together.
- Cover with plastic wrap and refrigerate for 1 hour (this helps the ingredients moisten so that the falafel holds together better when forming the balls.)
- Use a 1 1⁄2 tablespoon cookie scoop to form uniform balls of the mixture. Form gently in your hand to make smooth balls.
- Heat at least 4 inches of oil in a deep pot, a Dutch oven is ideal for frying. Clip a thermometer onto the pot so that you can constantly monitor the temperature of the oil. Heat until the oil reaches 350°F and then adjust the burner temperature from there to maintain 350° oil throughout the cooking.
- Carefully drop a few falafel at a time into the hot oil. Roll them around to help them cook evenly on all sides. Fry until the falafel are a nice golden brown (about 2-3 minutes) and then use a slotted spoon or skimmer to remove from the oil. Place on paper towels to soak up any excess oil.
- Serve warm with tahini.
