If you’ve ever had falafel from a street vendor or a cozy Mediterranean café, you know how irresistible those golden, crunchy balls can be. Falafel is one of those comfort foods that’s crispy on the outside, soft and flavorful inside, and packed with plant-based protein. The best part? You can easily make them at home with simple ingredients and get that same authentic texture and flavor.

Whether you stuff them into pita bread with veggies and tahini sauce, or serve them on a salad bowl, homemade falafel always feels like a small celebration of flavor.

Why You’ll Love This Recipe

• Crispy and fluffy: These falafel balls turn out perfectly crisp on the outside and light inside.
• Made from scratch: No canned chickpeas here, just soaked dried ones for authentic texture.
• Vegan and gluten-free: A healthy option that everyone can enjoy.
• Make ahead friendly: You can prep and refrigerate the mixture ahead of time for easy frying or baking later.

Recipe Details

• Prep time: 20 minutes (plus 12 hours soaking time)
• Cook time: 15 minutes
• Servings: 4
• Calories: About 200 per serving

Ingredients

• 1 ½ cups dried chickpeas (soaked overnight)
• ½ large onion, roughly chopped
• 4 cloves garlic
• 1 cup fresh parsley leaves
• ½ cup fresh cilantro leaves
• 1 ½ teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¼ teaspoon cayenne pepper (optional)
• 1 teaspoon baking powder
• 2–3 tablespoons flour (or chickpea flour)
• Oil for frying

How to Make Falafel Balls

1. Soak the chickpeas:
   Place dried chickpeas in a large bowl, cover with plenty of water, and soak overnight (about 12 hours). They’ll double in size, so make sure the bowl is big enough.
2. Blend the mixture:
   Drain the chickpeas and add them to a food processor along with onion, garlic, parsley, cilantro, salt, cumin, coriander, and cayenne. Pulse until the mixture is grainy and holds together when pressed between your fingers. Don’t overblend into a paste.
3. Add baking powder and flour:
   Mix in baking powder and enough flour to make the mixture easy to shape. Chill the mixture for 30 minutes to firm up.
4. Shape into balls:
   Scoop small portions and roll them into balls or small patties using your hands or a falafel scoop.
5. Fry or bake:
   • Fry: Heat oil in a deep pan over medium heat. Fry falafel balls in batches until golden brown, about 3–4 minutes per side.
   • Bake: Brush lightly with oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
6. Serve:
   Enjoy hot with pita bread, hummus, tahini sauce, or a fresh salad.

Tips and Tricks

• No canned chickpeas: They’re too soft and will make the falafel mushy. Always use soaked dried chickpeas.
• Don’t skip chilling: It helps the mixture hold its shape while frying.
• Air fryer option: Air fry at 375°F for 15 minutes for a lighter version.
• Storage: Store leftover falafel in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the oven to crisp them back up.