Introduction
Falafel is a classic Middle Eastern street food made from chickpeas, fresh herbs, garlic, and spices, shaped into balls or patties, and fried until crispy. They’re naturally vegan, packed with protein and fiber, and incredibly flavorful.
This recipe walks you through making falafel the traditional way (deep fried for maximum crunch) and a lighter version using the air fryer. Serve them with pita bread, hummus, tzatziki, or a fresh salad for the ultimate meal.
Ingredients
- 1 cup dried chickpeas (soaked overnight, not canned)
- ½ large onion, roughly chopped
- 4 garlic cloves
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp baking powder
- 3 tbsp all-purpose flour (or chickpea flour)
- Oil for frying (if deep frying)
Timing
- Prep Time: 15 minutes (+ overnight soak)
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus soaking)
Instructions
Step 1: Soak the Chickpeas
Soak dried chickpeas in plenty of cold water overnight (at least 12 hours). Drain and pat dry before using.
Step 2: Blend the Mixture
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until finely ground but not pureed — the mixture should hold together when squeezed.
Step 3: Add Binding
Add baking powder and flour. Pulse again briefly until combined. Refrigerate mixture for 30 minutes to help firm up.
Step 4: Shape Falafel
Scoop tablespoon-sized portions and shape into balls or small patties.
Cooking Methods
Deep Fried Falafel (Traditional)
- Heat 2–3 inches of oil in a deep pot to 350°F (175°C).
- Fry falafel in batches for 3–4 minutes, until golden brown and crispy.
- Remove and drain on paper towels.
Air-Fried Falafel (Healthier)
- Preheat air fryer to 375°F (190°C).
- Lightly spray falafel balls with cooking oil.
- Arrange in a single layer and air fry for 12–15 minutes, flipping halfway, until crispy and golden.
Tips for Success
- Always use dried chickpeas, soaked overnight — canned chickpeas make falafel mushy.
- Refrigerating the mixture helps it hold shape better.
- If your falafel falls apart, add a little more flour.
- For extra flavor, add a pinch of ground cardamom or smoked paprika.
Nutrition (per falafel, approx., deep fried)
| Nutrient | Amount |
|---|---|
| Calories | 60 |
| Protein | 3g |
| Carbs | 6g |
| Fat | 3g |
| Fiber | 2g |
Air-fried falafel will have ~40% less fat.
Serving Ideas
- Stuff falafel into warm pita bread with lettuce, tomato, cucumber, and tahini sauce.
- Serve over a grain bowl with quinoa, roasted veggies, and hummus.
- Enjoy as a snack with dipping sauces like tzatziki, baba ganoush, or spicy harissa mayo.
Storage
- Refrigerate cooked falafel for up to 4 days.
- Freeze uncooked falafel balls for up to 3 months; cook directly from frozen (add 1–2 minutes to cooking time).
Conclusion
Whether you prefer the crispy indulgence of deep-fried falafel or the lighter crunch of air-fried falafel, this homemade recipe delivers authentic flavors every time. Fresh herbs, warm spices, and that golden crust make falafel a must-try dish you’ll come back to again and again.
