Authentic Homemade Falafel Recipe

I love how this recipe captures a vibrant mix of garlic, herb freshness, and subtly spicy flavors. Making homemade falafel with dried chickpeas creates an authentic, light, and airy bite that feels both innovative and comforting. The balance of spices and textures makes every mouthful a little celebration of Mediterranean charm.

I love making this homemade falafel recipe because it’s packed with flavor and is super healthy. I start by using 1 cup of dried chickpeas soaked overnight in plenty of water to make sure they rehydrate properly.

Then I add a small chopped onion and 4 cloves of minced garlic, mixing them with 1/2 cup of fresh parsley and 1/2 cup of fresh cilantro—all tightly packed. I mix in 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp cayenne pepper, which you can tone down if you dont like too much heat.

I also add 1 tsp salt and 1/2 tsp baking soda. If the mixture isnt holding well, i stir in about 2 tbsp of all-purpose flour.

Frying them in vegetable oil gives these mini flavorful patties an authentic, light, and airy texture. This recipe is one of the best and easiest Mediterranean falafel options ive ever tried.

Why I Like this Recipe

I like this recipe because it feels really authentic to me. The mix of garlic, parsley, and cilantro gives it this herby, fresh flavor that makes every bite exciting.

I also really enjoy how light and airy the falafel turns out. I love that using dried chickpeas makes the texture unique and way better than the canned kind.

Plus, I appreciate that it’s simple enough to make at home, even if the process can be a bit messy sometimes. It’s really fun to see the ingredients come together into these tasty, golden brown patties.

Ingredients

• Chickpeas delivers fiber and protein, making falafel both filling and nutrious.
• Onions add a natural sweetness and depth, balancing the spices so well.
• Garlic gives a zesty kick and boosts flavor while offering neat health perks.
• Parsley brings freshness and vitamins, cutting through heavier elements in the mix.
• Cilantro adds a bright, citrusy note and plentiful antioxidants to the dish.
• Cumin, coriander, and cayenne warms up the blend for a spicy, robust taste.
• Baking soda and flour help bind everything, creating a perfect crisp when fried.

Ingredient Quantities

• 1 cup dried chickpeas (soaked overnight in plenty of water)
• 1 small onion, roughly chopped
• 4 cloves garlic, roughly minced
• 1/2 cup fresh parsley, tightly packed
• 1/2 cup fresh cilantro, tightly packed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (or less if you dont like too much heat)
• 1 tsp salt (adjust more or less to taste)
• 1/2 tsp baking soda
• 2 tbsp all-purpose flour (only if needed to help bind the mixture)
• Vegetable oil for frying

How to Make this

1. Drain your chickpeas after soaking them overnight and give them a quick rinse.

2. In a food processor, add the drained chickpeas, chopped onion, minced garlic, fresh parsley, and cilantro along with cumin, coriander, cayenne, and salt. Blend until you get a coarse paste, being careful not to overdo it.

3. Stir in the baking soda and, if the mix feels a little loose, add in the all-purpose flour to help bind it.

4. Let the mixture rest in the fridge for about 30 minutes so the flavors can blend and the mix firms up a bit.

5. Heat enough vegetable oil in a deep frying pan to about medium-high heat, making sure it’s well heated before starting.

6. Scoop the mixture using your hands and form small balls or patties about 1 inch thick. If the mix sticks, wet your hands lightly.

7. Fry the falafel in batches, turning them occasionally, until they are a light golden brown on all sides. This should take around 3 to 4 minutes per side.

8. Once fried, transfer them onto paper towels so they can drain off the extra oil.

9. Serve your homemade falafel warm with your favorite dipping sauce or in pita bread with salad. Enjoy!

Equipment Needed

1. Colander (to drain the soaked chickpeas)
2. Food processor (for blending chickpeas, onion, garlic, and herbs)
3. Sharp knife (to roughly chop the onion and herbs)
4. Cutting board (for chopping ingredients)
5. Measuring cups and spoons (to accurately measure spices, salt, flour, and baking soda)
6. Mixing bowl or container (to let the falafel mix chill in the fridge)
7. Deep frying pan (big enough to hold enough oil for frying)
8. Slotted spoon (for removing the falafel from the oil)
9. Paper towels (to drain excess oil after frying)

FAQ

Authentic Homemade Falafel Recipe Substitutions and Variations

• If you dont have dried chickpeas, you can use canned ones instead. Just drain them really well so they dont make the mixture too wet.
• If you dont have a small onion on hand, try using some scallions. They have a milder flavor that still works nicely.
• If fresh parsley is scarce, swap it with an equal measure of fresh basil. It gives a slightly sweeter twist to the falafel.
• If you cant find fresh cilantro, you can use a dash of ground cilantro instead. Use only a small pinch since its flavor is much stronger.
• Instead of all-purpose flour, you can use chickpea flour. This keeps the recipe gluten free and adds a nutty, interesting flavor.

Pro Tips

1. Try not to overprocess the chickpeas and herbs in the food processor, you wanna keep a little bit of texture so your falafel doesn’t turn into a mush. Use short pulses instead of running it continuously.

2. Let the mixture chill in the fridge for about 30 mins before frying. This really helps the flavors blend and makes it easier to form the balls, plus it stops them from falling apart in the pan.

3. When you’re frying, don’t crowd the pan. If you put too many falafels at once the oil temperature might drop, making them soggy and greasy instead of that nice crispy yummy texture.

4. If your mixture feels too loose, don’t be afraid to toss in a touch of flour. Just add it slowly, a little at a time, so you don’t end up with a doughy mess.