Falafel Recipe

If there’s a global street food hall of fame, Falafel is definitely in it. These crispy-on-the-outside, fluffy-on-the-inside chickpea fritters are a beloved staple from the Middle East—and once you make them fresh, you'll never settle for the store-bought stuff again.

Falafel is traditionally made from soaked dried chickpeas (not canned!), blended with herbs, onion, garlic, and spices, then shaped into balls or patties and deep-fried until deeply golden. The result? A savory bite that’s crunchy, tender, and bursting with flavor. Serve them tucked in a warm pita with veggies and tahini sauce, or pile them on a grain bowl or salad—you literally can’t go wrong.

And here's the best part: they’re naturally gluten-free, vegan, and packed with protein and fiber. So yeah, snack away.

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Ingredients (makes ~20 falafel balls):

• Dried chickpeas – 1 cup (200g), soaked overnight in plenty of water

• Onion – 1 small, chopped

• Garlic – 4 cloves

• Fresh parsley – 1 cup (lightly packed)

• Fresh cilantro – 1 cup (lightly packed)

• Ground cumin – 2 tsp

• Ground coriander – 1 tsp

• Baking powder – 1 tsp

• Salt – 1 tsp

• Black pepper – 1/2 tsp

• Chickpea flour (or all-purpose) – 2–3 tbsp (as needed)

• Oil – for frying (vegetable or canola)

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Step-by-Step Instructions:

1. Soak the chickpeas (overnight):
Place dried chickpeas in a large bowl and cover with at least 3 inches of water. Let them soak overnight (8–12 hours). They’ll triple in size.

2. Blend the mixture (10 minutes):
Drain and rinse the soaked chickpeas. In a food processor, pulse chickpeas, onion, garlic, herbs, cumin, coriander, salt, and pepper until it forms a coarse, slightly crumbly paste. It should hold together when pinched. If too loose, add 2–3 tbsp chickpea flour.

3. Rest the mixture (optional but ideal – 30 minutes):
Transfer the falafel mixture to a bowl, stir in baking powder, and chill in the fridge for 30 minutes. This helps the mixture firm up and hold its shape.

4. Shape the falafel (5–10 minutes):
Scoop the mixture into 1 1/2 inch balls or small patties. Use damp hands or a small scoop for uniform size.

5. Fry (or bake or air fry):
Deep fry: Heat oil to 175°C (350°F) and fry in batches for 3–4 minutes until deep golden brown. Drain on paper towels.
Oven: Bake at 200°C (400°F) for 25–30 minutes, flipping halfway, until crisp.
Air fryer: 190°C (375°F) for 12–15 minutes, sprayed lightly with oil.

6. Serve hot:
Stuff into warm pita with tomato, cucumber, lettuce, and tahini or hummus. Or serve as an appetizer with dipping sauce.

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Pro Tip:

Don’t use canned chickpeas. They’re too soft and won’t hold up for proper falafel texture. And definitely chill the mix—this helps avoid falling apart in the oil.

Want next-level falafel? Add a pinch of cardamom or a squeeze of lemon juice to the mix, or serve with pickled turnips for an authentic street-style wrap.