Spicy falafels are one of my favorite ways to turn a simple bag of dried chickpeas into something you actually look forward to eating. The outside becomes crisp and deeply golden, while the middle stays tender and packed with fresh herbs, garlic, cumin, coriander, and chili. I especially like the little kick of heat because it makes homemade falafel much more interesting without overpowering everything else on the plate.

Better yet, these spicy falafels work in so many different meals. You can tuck them into warm pita with cucumber and tomatoes, add them to a salad, or serve them as an appetizer with hummus and a creamy sauce. Since the mixture can also be prepared ahead of time, they’re surprisingly convenient when you want to get some of the work done before dinner. If you enjoy crispy savory recipes like my Spinach Pakoras, Kenyan Samosas, or Blistered Shishito Peppers, these falafels are another good one to try.

Why You Will Love These Spicy Falafels

What I love most about homemade falafel is the texture. Once fried, the outside develops a crisp crust while the chickpea mixture inside stays tender rather than dry. Meanwhile, parsley and cilantro add plenty of freshness, so the falafels don’t feel too heavy.

Another reason this recipe works so well is that you control the heat. For a milder batch, use one jalapeño and remove the seeds. However, if you want properly spicy falafels, leave some seeds in or add a little cayenne pepper.

Additionally, falafels are easy to serve in different ways. While pita sandwiches are an obvious choice, they’re also great in grain bowls, salads, wraps, or simply served with a dipping sauce.

Finally, the mixture uses dried chickpeas rather than canned chickpeas. Although that requires soaking them ahead of time, it gives the falafels a much better texture and helps them hold their shape while frying.

What You Will Need

You’ll need a food processor to break down the chickpeas, herbs, onion, and seasonings. You want a finely chopped mixture rather than a smooth paste, so a food processor makes controlling the texture much easier.

You’ll also need a large bowl for chilling the falafel mixture and a spoon or small cookie scoop for portioning it. Finally, use a deep, heavy saucepan or skillet for frying, along with a slotted spoon for safely removing the cooked falafels from the oil.

Ingredients

• 1 cup dried chickpeas
• ½ medium yellow onion, roughly chopped
• 3 garlic cloves
• 1 cup fresh parsley
• ½ cup fresh cilantro
• 1 to 2 jalapeño peppers, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper, optional
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon all-purpose flour or chickpea flour
• ½ teaspoon baking soda
• 1 tablespoon fresh lemon juice
• Vegetable oil, for frying

How to Make Spicy Falafels

First, place the dried chickpeas in a large bowl and cover them generously with cold water. Since they will expand considerably, make sure there are several inches of water above them.

Then, leave the chickpeas to soak for at least 12 hours or overnight. Once they’ve soaked, drain them thoroughly and pat away any excess moisture.

Next, add the soaked chickpeas to a food processor along with the onion, garlic, parsley, cilantro, jalapeño, cumin, coriander, cayenne, paprika, salt, and black pepper.

Pulse the ingredients several times, stopping occasionally to scrape down the sides. Continue until everything is finely chopped and holds together when pressed between your fingers. However, don’t process it into a smooth hummus-like paste because the falafels need some texture.

Transfer the mixture to a large bowl. Then, stir in the flour and lemon juice.

Cover the bowl and refrigerate the mixture for about 30 to 60 minutes. Chilling makes the falafels easier to shape and gives the flavors a little time to come together.

Once you’re ready to fry, stir the baking soda into the mixture. Then, scoop out portions and gently shape them into small balls or slightly flattened patties.

Meanwhile, heat several inches of vegetable oil in a heavy saucepan to approximately 350°F.

Carefully lower a few falafels into the hot oil. Avoid overcrowding the pan because this can quickly lower the oil temperature.

Fry for about 3 to 4 minutes, turning when necessary, until the falafels become deep golden brown and crisp.

Finally, remove them with a slotted spoon and transfer them to a paper towel-lined plate or wire rack. Continue frying the remaining falafels in batches, then serve while they’re still hot and crisp.

Tips for the Best Spicy Falafels

First, use dried chickpeas and soak them rather than substituting canned chickpeas. Canned chickpeas already contain a lot of moisture and are much softer, so falafels made with them can become mushy or fall apart during frying.

Additionally, drain the soaked chickpeas thoroughly. Too much water in the mixture can make shaping difficult and may cause the falafels to break apart.

When processing the mixture, pay attention to the texture. You want tiny pieces that stick together when squeezed, but you should still be able to see some texture from the chickpeas and herbs.

Another important step is chilling the mixture before shaping. Not only does this make it easier to handle, but it also helps the falafels stay together once they hit the oil.

Finally, test one falafel before frying the whole batch. If it falls apart, mix another teaspoon or two of flour into the remaining mixture and try again.

How to Make Falafels Spicier

The easiest way to increase the heat is to leave the seeds in your jalapeños. Alternatively, use a hotter fresh chili or increase the cayenne pepper.

You can also add crushed red pepper flakes to the chickpea mixture. However, add a little at a time because it’s much easier to increase the heat than fix falafels that have become too spicy.

Another option is to keep the falafels moderately spicy and serve them with a hot sauce. That way, everyone can adjust the heat on their own plate.

Can I Bake Spicy Falafels?

Yes. Although fried falafels usually develop the crispiest exterior, you can bake them if you prefer.

Preheat your oven to 400°F and generously brush or spray the shaped falafels with oil. Then, arrange them on a lined baking sheet and bake for approximately 20 to 25 minutes, flipping halfway through.

Keep an eye on them near the end because baking time will depend on their size. Once they’re browned and crisp on both sides, they’re ready to serve.

Can I Air Fry Falafels?

Yes. First, lightly brush or spray the falafels with oil. Then, arrange them in the air fryer basket with some space between each one.

Air fry at approximately 375°F for 12 to 15 minutes, turning halfway through. Depending on your air fryer and the size of your falafels, you may need to adjust the cooking time slightly.

Why Are My Falafels Falling Apart?

Too much moisture is one of the most common reasons falafels fall apart. Therefore, drain the chickpeas well and avoid adding unnecessary liquid to the mixture.

The mixture may also need to be processed a little more. If the chickpea pieces are too large, they won’t bind together properly. However, don’t take it too far and turn the mixture into a paste.

If the texture looks right but the falafels still crumble, add a little more flour and chill the mixture again before frying.

Can I Make Spicy Falafels Ahead of Time?

Yes. You can prepare the chickpea and herb mixture several hours ahead and keep it covered in the refrigerator. However, wait until shortly before cooking to stir in the baking soda.

You can also shape the falafels ahead of time and refrigerate them until you’re ready to fry. As a result, they’re a convenient option when you’re preparing several dishes for guests.

What to Serve With Spicy Falafels

Warm pita bread is one of the easiest ways to serve spicy falafels. Fill the pita with falafel, lettuce, cucumber, tomatoes, red onion, and a drizzle of tahini sauce for a simple lunch or dinner.

For a larger spread, serve them alongside Armenian Salad, Mixed Cucumber Salad, or Greek Chicken Salad. The fresh vegetables work particularly well against the crisp, spicy falafels.

How to Store and Reheat Falafels

Once the cooked falafels have cooled, transfer them to an airtight container and refrigerate for up to 3 to 4 days.

When you’re ready to eat them again, reheat them in the oven or air fryer rather than the microwave. This helps bring back some of the crispness on the outside.

You can also freeze cooked falafels. Once cooled, freeze them in a single layer before transferring them to a freezer-safe container. Then, reheat them directly from frozen until hot throughout.

Frequently Asked Questions

Can I use canned chickpeas for falafel?

I don’t recommend them for this particular recipe. Dried chickpeas that have been soaked overnight create a firmer mixture and a much better falafel texture.

Do chickpeas need to be cooked before making falafel?

No. Soak the dried chickpeas until they soften and expand, but don’t boil them before making the falafel mixture. They cook during frying.

Why is my falafel mixture too wet?

The chickpeas may not have drained thoroughly, or the onion and herbs may have released extra moisture. Add a small amount of chickpea flour or all-purpose flour and chill the mixture before testing another falafel.

Can I make them without cilantro?

Yes. Simply replace the cilantro with additional parsley. The flavor will be slightly different, but the falafels will still work.

How spicy are these falafels?

With one jalapeño and no cayenne, the heat is fairly mild. For noticeably spicy falafels, use two jalapeños and add the cayenne. You can adjust both depending on your preference.