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Freshly fried falafel balls on a plate with cucumber slices, cherry tomatoes, and parsley garnish.
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5 from 1 vote

Easy Falafel Recipe

Crispy on the outside, tender on the inside, this easy homemade falafel is loaded with fresh herbs and spices for authentic Middle Eastern flavor.
Prep Time15 minutes
Cook Time10 minutes
Soaking Time12 hours
Total Time12 hours 25 minutes
Course: Appetizer, Main Course
Cuisine: Mediterranean
Diet: Vegetarian
Skill Level: Intermediate
Servings: 4 Servings (16 Falafel)
Author: Rena Awada

Ingredients

Falafel

  • 1½ cups dried chickpeas aka Garbanzo beans
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • 3 cloves fresh garlic peeled
  • 1 medium onion chopped
  • 1 teaspoon cumin
  • 1½ teaspoons coriander powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon toasted sesame seeds
  • Salt and pepper to taste, I used 1 tsp salt and 1/2 tsp black pepper.
  • Oil for frying

Tahini Sauce

  • Salt to taste
  • ½ cup tahini paste
  • ¼ cup water plus 2–3 tablespoons for thinner sauce
  • 1 lemon about ¼ cup
  • 2 garlic cloves minced

Instructions

  • Cover 1½ cups dried chickpeas with plenty of water, wrap, and soak for 12 hours, topping up water if needed. Drain, rinse, and let sit in a colander to remove excess water.
    Bowl of dried chickpeas soaking in water, covered with plastic wrap.
  • Place chickpeas, fresh herbs (½ cup fresh parsley½ cup fresh cilantro), 1 medium onion, and 3 cloves fresh garlic (skip the baking soda for now) into a food processor. Pulse in small batches until the texture is between couscous and a paste, and it holds together easily. Transfer the mixture into a bowl. You can store it in the fridge in a container until ready to fry, to mix in the other ingredients.
    Food processor bowl filled with ground chickpea and herb mixture for making falafel.
  • About 8-10 minutes before frying, add 1 teaspoon cumin and 1½ teaspoons coriander powder, Salt and pepper, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 tablespoon toasted sesame seeds to the falafel mix. Taste and adjust salt and pepper if needed. Knead to combine, then shape with a falafel scoop or small ice cream scoop.
    Baking sheet lined with parchment paper holding uncooked falafel balls before frying.
  • Add vegetable Oil for frying to a deep skillet, enough to cover the falafel, and heat it up. Fry in batches for 2-3 minutes, until deep golden and crisp. Drain on paper towels.
    Falafel balls frying in hot oil inside a deep skillet with a slotted spoon lifting one out.
  • Whisk ½ cup tahini paste, ¼ cup water (a little at a time), lemon juice (1 lemon), 2 garlic cloves, and Salt until creamy and pourable. Serve the falafel hot with pickled vegetables, sliced tomatoes, onions, parsley, mint, and tahini sauce.
    Platter of falafel balls with fresh vegetables and a bowl of creamy tahini sauce for dipping.

Notes

  • Use dried chickpeas soaked overnight. Canned will make the mix too wet.
  • Keep the mixture slightly coarse for the best texture.
  • Don’t overcrowd the pan when frying so the oil stays hot.
  • Serve falafel right away for maximum crunch.
  • You can taste the falafel dough to adjust the salt and pepper to your liking. 
  • Nutrition values do not include the oil used to fry them.
Storage
  • Fridge: Store cooked falafel in an airtight container for up to 4 days.
  • Freezer: Freeze in a single layer, then transfer to a container for up to 3 months.
  • Reheat: Warm in the oven until heated through.
  • Make Ahead: Prepare the falafel mix a day ahead or the tahini sauce up to 3 days ahead, and store covered in the fridge.

Nutrition

Serving: 4falafel balls | Calories: 494kcal | Carbohydrates: 60g | Protein: 21g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Sodium: 281mg | Potassium: 966mg | Fiber: 17g | Sugar: 10g | Vitamin A: 850IU | Vitamin C: 32mg | Calcium: 242mg | Iron: 8mg