Crispy on the outside and tender on the inside, this easy homemade falafel recipe is bursting with fresh herbs and spices for an authentic Middle Eastern flavor. Perfect for a snack, appetizer, or main dish, these falafel balls are served with a creamy tahini sauce that elevates every bite.
Why You’ll Love This Recipe
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Authentic flavor with fresh herbs and spices
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Crispy exterior and soft, flavorful interior
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Perfect for serving with tahini sauce, salads, or in pita sandwiches
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Make-ahead option for soaking and prepping
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Simple ingredients you likely already have in your pantry
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 (1 tsp salt and ½ tsp black pepper suggested)
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 juice
2 garlic cloves, minced
directions
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Cover 1½ cups dried chickpeas with plenty of water and soak for 12 hours. Drain, rinse, and let sit in a colander to remove excess water.
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Place chickpeas, parsley, cilantro, onion, and garlic in a food processor. Pulse in small batches until the texture is between couscous and a paste. Transfer to a bowl.
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About 8–10 minutes before frying, add cumin, coriander, baking powder, baking soda, sesame seeds, salt, and pepper to the chickpea mixture. Knead to combine. Shape with a falafel scoop or small ice cream scoop.
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Heat enough vegetable oil in a deep skillet to cover the falafel. Fry in batches for 2–3 minutes, until deep golden and crisp. Drain on paper towels.
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Whisk tahini paste, water, lemon juice, minced garlic, and salt until creamy and pourable. Serve falafel hot with tahini sauce, pickled vegetables, sliced tomatoes, onions, parsley, and mint.
Servings and timing
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Servings: 4 servings (16 falafel)
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Prep: 15 minutes
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Cook: 10 minutes
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Soaking time: 12 hours
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Total: 12 hours 25 minutes
Variations
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Bake falafel instead of frying for a healthier option.
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Substitute cilantro with dill for a different flavor profile.
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Add a pinch of chili flakes for a spicy kick.
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Serve in pita pockets with hummus and fresh vegetables.
storage/reheating
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Store cooked falafel in an airtight container in the refrigerator for up to 3 days.
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Reheat in a preheated oven at 350°F for 5–7 minutes to retain crispiness.
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Leftover tahini sauce can be stored in the refrigerator for up to 5 days.
FAQs
Can I use canned chickpeas instead of dried?
Using canned chickpeas is not recommended, as the mixture may become too wet and fail to hold together properly.
Can falafel be frozen?
Yes, shape the falafel balls and freeze them uncooked on a baking sheet. Transfer to a freezer bag once frozen, then fry or bake when ready.
How do I make falafel gluten-free?
This recipe is naturally gluten-free, but ensure that any added breadcrumbs or pita are certified gluten-free.
Can I bake the falafel instead of frying?
Yes, preheat the oven to 375°F and bake for 20–25 minutes, flipping halfway through.
How do I make the tahini sauce thinner?
Add an extra 1–3 tablespoons of water until the desired consistency is reached.
Can I make falafel ahead of time?
Yes, soak chickpeas overnight and prep the mixture in advance. Fry just before serving to keep them crispy.
How do I keep falafel crispy?
Do not overcrowd the pan when frying, and serve immediately for maximum crunch.
Can I use other herbs in the mixture?
Yes, dill, mint, or a combination of herbs can be used to change the flavor profile.
What can I serve with falafel?
Falafel pairs well with tahini sauce, hummus, pickled vegetables, pita bread, and fresh salad.
Can I make falafel without a food processor?
It’s challenging to achieve the right texture without a food processor. You could mash chickpeas by hand, but the mixture may be uneven.
Conclusion
This easy falafel recipe delivers perfectly crispy, tender, and flavorful falafel every time. With a simple tahini sauce and fresh herbs, it’s an ideal dish for snacks, meals, or entertaining. Make it your own with variations, serve with fresh veggies or in pita pockets, and enjoy authentic Middle Eastern flavors in the comfort of your kitchen.
Print
Easy Falafel Recipe
- Total Time: 12 hours 25 minutes
- Yield: 16 falafel (4 servings)
- Diet: Vegetarian
Description
Make the crispiest, most flavorful Easy Falafel at home with this simple Middle Eastern recipe! Loaded with fresh herbs, spices, and served with creamy tahini sauce, this falafel recipe is perfect for lunch, dinner, or a healthy snack.
Ingredients
Falafel:
1½ cups dried chickpeas (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 ½ tsp black pepper)
Oil for frying
Tahini Sauce:
½ cup tahini paste
¼ cup water (plus 2–3 tablespoons for thinner sauce)
1 lemon, about ¼ cup juice
2 garlic cloves, minced
Salt, to taste
Instructions
Cover chickpeas with plenty of water, wrap, and soak for 12 hours. Drain, rinse, and let sit in a colander.
Place chickpeas, parsley, cilantro, onion, and garlic in a food processor. Pulse until the texture is between couscous and paste. Transfer to a bowl.
About 8–10 minutes before frying, add cumin, coriander, baking powder, baking soda, sesame seeds, salt, and pepper. Mix and knead. Shape using a falafel scoop or small ice cream scoop.
Heat enough vegetable oil in a deep skillet to cover the falafel. Fry in batches for 2–3 minutes until golden and crisp. Drain on paper towels.
Whisk tahini paste, water, lemon juice, garlic, and salt until creamy. Serve hot falafel with tahini sauce and fresh vegetables.
Notes
Use dried chickpeas soaked overnight; canned chickpeas will make the mixture too wet.
Keep the mixture slightly coarse for best texture.
Avoid overcrowding the pan while frying to maintain oil temperature.
Serve immediately for maximum crunch.
Taste and adjust salt and pepper in the falafel dough.
Nutrition values exclude oil used for frying.
- Prep Time: 15 minutes
- soaking:: 12 hours
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Middle Eastern
