How to Make Falafel at Home

Crispy on the outside but soft from the inside—what is this? It's falafel! It can be vegetarian or made with meat, cooked in a sandwich, or served as a wrap. Once a Middle Eastern specialty, falafel has now become a global favorite because of its rich taste and versatility.

With its protein-packed, nutty, and herby flavor, falafel is both delicious and vegetarian-friendly. So why not try this dish?

Making cooking easy for everyone—because anyone can cook!

Ingredients

• 1 cup dried chickpeas (also called garbanzo beans)

• 1 small onion, roughly chopped

• 2-3 cloves garlic, minced

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh cilantro, chopped

• 2 teaspoons cumin

• 2 teaspoons coriander

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon baking powder

• 4-6 tablespoons flour (adjust to consistency)

• Vegetable oil (for frying)

Before We Start

• Soak dried chickpeas overnight instead of using canned ones. Canned chickpeas retain too much moisture, making the falafel mixture soggy. Soaked dried chickpeas create a better texture.

• Pulse the mixture until coarsely ground. Aim for texture, not a smooth paste, to ensure the falafel holds together properly.

• Chill the mixture in the fridge for at least an hour before shaping into balls. This helps it firm up, making it easier to handle and fry.

• Test one falafel by frying a small ball first. If it falls apart in the oil, add more flour until it holds its shape.

• Use medium-high heat for frying. If the oil is too hot, the falafel will burn outside without cooking through. Too cool, and they’ll absorb oil and become greasy.

• For baking: Preheat your oven to 375°F (190°C). Place falafel on a greased baking sheet and bake for 25-30 minutes, flipping halfway through.

• If using canned chickpeas, adjust by adding more flour to balance the extra moisture and ensure the mixture settles properly.

Instructions

Prepare the Chickpeas:

Step 1: Soak dried chickpeas in water for about 8 hours or overnight. Drain them before use. (If using canned chickpeas, add more flour as needed to balance the moisture.)

Make the Falafel Mixture:

Step 2: Combine the soaked chickpeas with chopped onion, garlic, parsley, cilantro (optional), cumin, coriander, salt, and pepper. You can also add cayenne pepper if desired.
Step 3: Pulse the mixture in a food processor until coarsely ground. Scrape down the sides as needed. Avoid making it too smooth.
Step 4: Add baking powder and 4 tablespoons of flour. Pulse again to combine. If the mixture is too wet, gradually add more flour until it holds together when formed into a ball.
Step 5: Cover the mixture and refrigerate for at least an hour to firm up.

Shape the Falafel:

Step 6: Once chilled, take a spoonful of the mixture and form it into balls about the size of a golf ball. If sticky, lightly flour your hands.

Fry the Falafel:

Step 7: Heat oil in a deep pan or skillet over medium heat. Fry the falafel in batches for 4-5 minutes, turning to ensure they're golden brown and crispy on all sides.
Step 8: Use a slotted spoon to transfer the falafel to a paper towel-lined plate to drain.

Serve:

Step 9: Serve the falafel with pita bread, flatbread, tahini drizzle, or sides like hummus, tabbouleh, or fresh salad. Enjoy the rich, flavorful falafel made right at home!

How to Serve

Serve it your way—whatever makes your taste buds dance!

1. In warm pita bread

2. With tahini sauce

3. With fresh herbs and pickles

4. With rice or couscous

5. Street-style wraps

6. As part of a mezze platter

These are all classic options, but let me share the top two favorites!

Pita with Tahini Sauce

Ingredients:

• Warm pita bread (whole wheat, flatbread, or naan)

• Chopped vegetables (tomato, cucumber, onions)

• Lemon juice

• Tahini sauce (or alternatives like garlic yogurt sauce, hummus, or spicy harissa)

Steps:

1. Warm pita bread on a skillet, tawa, or oven until soft.

2. Prepare the filling with chopped onion, cucumber, and tomatoes.

3. Open the pita to create a pocket or fold it into a wrap.

4. Add falafel balls, layer with veggies, and drizzle generously with tahini sauce.

5. Squeeze lemon juice on top for extra flavor.

Street-Style Wrap

Ingredients:

• Soft bread, large pita, tortillas, or lavash

• Chopped tomatoes, thinly sliced onions, shredded lettuce

• Garlic or tahini sauce (alternatively chili sauce or citrus vinaigrette)

Steps:

1. Warm the flatbread on a skillet, tawa, or oven.

2. Lay down a line of falafel, tomatoes, and onions.

3. Drizzle with your chosen sauce.

4. Fold the sides inward and roll tightly into a wrap.

5. Wrap the base with foil or parchment for easy handling.

How to Make Tahini Sauce for Falafel?

This sauce will steal the show! Creamy, dreamy, and perfect with falafel—here's how to make it.

Ingredients:

• 1/2 cup tahini (sesame paste)

• 1/4 cup water

• 2 tablespoons lemon juice

• 1–2 cloves garlic (minced)

• Salt to taste

• 1 tablespoon olive oil (optional)

Instructions:

1. Combine tahini, garlic, lemon juice, and a pinch of salt in a bowl.

2. Gradually whisk in water until you reach your desired consistency—thicker or thinner, your choice!

3. For a smoother texture, stir in olive oil.

4. Taste and adjust salt or lemon juice as needed.

P.S.: Store in an airtight container and refrigerate for up to a week.

How to Make Egyptian Falafel?

Egyptian falafel, or ta'amiya, swaps chickpeas for fava beans, giving it a unique flavor. Here's how to make it.

Ingredients:

• 1 cup dried fava beans (soaked overnight)

• 1 medium onion (chopped)

• 2–3 garlic cloves (minced)

• 1/4 cup fresh parsley (chopped)

• 1/4 cup fresh cilantro (chopped)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon baking powder

• Salt and pepper to taste

• 3–4 tablespoons flour (as needed)

• Vegetable oil for frying

Instructions:

1. Soak fava beans overnight, then drain and rinse them.

2. In a food processor, blend fava beans, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until coarsely ground.

3. Add baking powder and flour, pulsing until the mixture holds together.

4. Shape the mixture into balls or patties.

5. Heat oil in a deep pan over medium heat. Fry the falafel in batches for 4–5 minutes until golden and crispy.

6. Drain on paper towels.

Enjoy this authentic Egyptian-style falafel with a fresh salad or tahini sauce for a traditional meal!

Conclusion

Soak dried chickpeas overnight (using canned chickpeas can make the mixture soggy, but if you do, adjust the flour accordingly). After soaking, combine the mixture with onions, garlic, parsley, cumin, coriander, salt, and pepper. Pulse until it’s not smooth, leaving it a bit chunky.

Add baking powder and flour, then pulse for about a minute. Check its stickiness—if it's too wet, add a little more flour.

Refrigerate the mixture for an hour. After chilling, shape the mixture into balls or patties. Heat a pan over medium heat and fry the falafel in batches for 4–5 minutes until golden brown on all sides. Use a slotted spoon to transfer to a plate.

Serve with pita bread, drizzle with sauce, or enjoy with hummus dip. Perfect for lunch or dinner!

For More Recipes, Check Out:

• How to Make Shakshuka with Different Tastes

• How to Make Lentil Soup: Easy & Quick Recipe

• How to Make Vegetarian Sushi Rolls

• How to Make Vegetable Rice: An Easy & Simple Recipe

• How to Make a Falafel Sandwich at Home

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