Homemade falafel is crisp on the outside, green and tender inside, and made from soaked dried chickpeas, fresh herbs, and warm spices.
The chickpeas soak overnight and the mixture rests for 30 minutes before frying, so plan ahead. Active time is under an hour, and the shaped balls fry in about 10 to 15 minutes in batches.
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Why This Homemade Falafel Recipe Works
Dried chickpeas, soaked but never cooked, are what give falafel its light, crumbly texture. Canned chickpeas are too soft and turn into mush.
Parsley, cilantro, and scallions give the mixture its green color and fresh flavor, and cumin and coriander add warmth.
A little baking powder and flour keep the mixture light and hold the balls together without a heavy batter. A short rest lets the flour hydrate so the balls hold in the oil.
Ingredients for Homemade Falafel
- 8 oz dried chickpeas, soaked overnight
- 1 cup fresh parsley leaves, roughly chopped
- 1 cup fresh cilantro leaves, roughly chopped
- 6 scallions, white and light green parts
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/2 tsp baking powder
- 4 tsp all-purpose flour or chickpea flour
- 5 tbsp water
- 2 cups vegetable oil, for frying
- 4 tbsp tahini, for the sauce
- 2 tbsp lemon juice, for the sauce
- 4 tbsp water, for the sauce
- 1/8 tsp salt, for the sauce
- 4 pita breads, shredded lettuce, tomato, and red onion, for serving
Dried chickpeas. Soak them in cold water for 8 to 12 hours until they have doubled, then drain well. Never cook them first.
Fresh herbs. Parsley and cilantro make up much of the volume, so use a generous amount and dry them well before chopping.
Cumin and coriander. Ground cumin and coriander give the earthy, warm flavor you expect from falafel.
Baking powder and flour. They lighten the mixture and bind it so the balls hold their shape in hot oil.
Tahini sauce. Tahini, lemon juice, water, and salt whisk into a creamy, nutty sauce that cools the spice.
How to Make Homemade Falafel
1. Soak the chickpeas Cover the dried chickpeas with plenty of cold water and soak overnight, 8 to 12 hours. Drain and rinse.
2. Process the mixture Pulse the chickpeas, parsley, cilantro, scallions, garlic, cumin, coriander, and salt in a food processor until coarse, like wet sand.
3. Add the binders Mix in the baking powder, flour, and water, then rest the mixture 30 minutes.
4. Shape the falafel Scoop about 2 tablespoons of the mixture and press into small balls or patties, about 20 in total.
5. Heat the oil Pour the oil into a deep skillet to about 1 inch and heat over medium heat to 350 degrees F.
6. Fry in batches Fry 4 to 5 balls at a time for 2 to 3 minutes per side until deep golden, then drain on paper towels.
7. Make the sauce Whisk the tahini, lemon juice, water, and salt until smooth and pourable.
8. Assemble Fill the pita with falafel, lettuce, tomato, and onion and drizzle with the sauce.
How to Serve Homemade Falafel
Tuck the falafel into warm pita with lettuce, tomato, onion, and a drizzle of the tahini sauce. Serve with cilantro lime rice and a lemony orzo salad for a plant based meal. A crisp house salad and a cold blueberry mojito pitcher round out the table.
How to Store and Reheat Homemade Falafel
Refrigerate cooled falafel in an airtight container for up to 4 days. Freeze cooked falafel on a tray, then bag for up to 2 months. Reheat on a baking sheet in a 375 degrees F oven for 8 to 10 minutes until crisp and hot throughout at 165 degrees F; the microwave softens them. Keep the tahini sauce in a jar in the fridge for up to 5 days.
Tips and Variations for Homemade Falafel
Use dried, not canned. Canned chickpeas hold too much water and the falafel will fall apart.
Keep it coarse. Pulse the mixture rather than blending it into paste, so it stays light.
Dry the herbs. Wet herbs add moisture, so pat them dry before chopping.
Rest the mixture. Thirty minutes lets the flour absorb moisture and helps the balls hold together.
Test one first. Fry one ball to check the texture and add a little flour if it falls apart.
Watch the oil. Keep the oil at 350 degrees F, since cooler oil makes greasy falafel.
Bake instead. For a lighter version, brush with oil and bake at 400 degrees F for 25 to 30 minutes, turning once.
Soak safely. Soak chickpeas in the refrigerator in hot weather, and see this Illinois Extension chickpea recipe for more ideas with chickpeas.
Frequently Asked Questions About Homemade Falafel
Why does my homemade falafel fall apart?
The mixture was too wet or too fine, or canned chickpeas were used. Use dried chickpeas, keep it coarse, and rest the mixture.
Can I bake homemade falafel?
Yes. Brush with oil and bake at 400 degrees F for 25 to 30 minutes, turning halfway.
Can I make homemade falafel ahead of time?
Yes. Shape the balls and refrigerate for a day, then fry, or fry and reheat in the oven.
Can I use canned chickpeas?
No. Canned chickpeas are too soft and wet.
What oil is best for frying?
A neutral oil with a high smoke point like vegetable or canola oil.
Homemade Falafel with Tahini Sauce
Equipment
- Food processor
- Deep skillet
- Slotted spoon
- Paper towels
Ingredients
Main Ingredients
- 8 oz dried chickpeas for the falafel, soaked overnight
- 1 cup fresh parsley leaves for the falafel, roughly chopped
- 1 cup fresh cilantro leaves for the falafel, roughly chopped
- 6 scallions for the falafel, white and light green parts
- 2 cloves garlic for the falafel, minced
- 1 tsp ground cumin for the falafel
- ½ tsp ground coriander for the falafel
- 1 tsp salt for the falafel
- ½ tsp baking powder for the falafel
- 4 tsp all-purpose flour for the falafel, or chickpea flour
- 5 tbsp water for the falafel
- 2 cup vegetable oil for frying
- 4 tbsp tahini for the tahini sauce
- 2 tbsp lemon juice for the tahini sauce
- 4 tbsp water for the tahini sauce
- ⅛ tsp salt for the tahini sauce
- 4 pita breads for serving
- 1 cup shredded lettuce for serving
- 1 tomato for serving, sliced
- ½ small red onion for serving, sliced
Instructions
Cooking
- Soak. Soak the dried chickpeas in cold water for 8 to 12 hours, then drain and rinse.
- Pulse. Pulse the chickpeas with herbs, scallions, garlic, spices, and salt until coarse.
- Bind and rest. Stir in baking powder, flour, and water and rest 30 minutes.
- Shape. Form about 20 small balls or patties.
- Fry. Heat the oil to 350 degrees F and fry in batches 2 to 3 minutes per side until deep golden, then drain.
- Sauce. Whisk tahini, lemon juice, water, and salt until smooth.
- Serve. Stuff warm pita with falafel, lettuce, tomato, and onion and drizzle with sauce.
