Easy Homemade Falafel
Easy homemade falafel using canned chickpeas! This recipe uses only a handful of ingredients, making it perfect for weeknights. I also include directions for frying, baking, and air-frying.
As a longtime vegetarian, it’s no surprise that I love falafel.
Fried, baked, air-fried, in a sandwich, in a salad, or dipped into a herbed tahini sauce, there’s no way not to love falafel. My falafel recipe is perfectly crispy on the outside and tender on the inside, served on homemade flatbread with a herby tahini sauce on top.
Why I Love This Recipe
When my chef assistant, Melanie, told me she had nailed the perfect falafel, I couldn’t wait to try it. Crispy on the outside, just soft enough on the inside, I ate almost the entire batch while first testing. They are that good.
I take this falafel recipe up a notch with a green tahini sauce and homemade flatbread. The flatbread is totally optional, and yes, a store-bought pita (or no pita) totally works. But, if you want the take-out falafel sandwich of your dreams– make my flatbread too.
This is the real deal recipe because it’s fried! I know– I’m a dietitian, but I’m telling you, this one is totally worth breaking out the oil for. As long as you fry at the correct temperature, you aren’t absorbing as much of the oil as you think. I rarely eat fried foods but make an exception when it’s worth it.
Traditional falafel is made by soaking dried garbanzo beans and grinding them without cooking. That method is delicious but also time-consuming. This recipe uses canned chickpeas for ease but tastes just as great.
I give you directions for making these in the air fryer and baking them, and while they are still delicious that way, they are better when fried. Especially when paired with the pillowy flatbread and homemade green tahini sauce!
Ingredient Notes
For ease, I am using canned chickpeas in this recipe instead of the traditional fried ones. You’ll want to drain and rinse your chickpeas before using them, then pat them dry to remove excess moisture.
Onion, garlic, and parsley add flavor and texture and I don’t recommend omitting them. If you want less spice, you can skip the cayenne pepper.
The baking soda is necessary to produce lighter, airier falafels, as gas is released when the falafel is fried, making them more fluffy and tender.
How to Make Falafel
Step 1: Add Ingredients to a Food Processor
Drain and rinse the chickpeas, then pay dry. This is important to make sure that the falafel isn’t too mushy after blending. I use paper towels to quickly dry, but a dish towel also works.
Add to a food processor along with the onion, garlic, and parsley.
Step 2: Pulse
Pulse the ingredients until very well chopped. It should look like the photo below; pulsed but not creamy.
Step 3: Add the Remaining Ingredients
Add the salt, cayenne, cumin, baking soda, and 4 tablespoons of flour. Process until smooth but not creamy. It should still have some texture and not be hummus!
Step 4: Test
Test the mixture by rolling it into a small, 1-inch ball. It will likely be sticky. I usually add in a little more flour, about 1-2 tablespoons at a time, until you can roll the ball easily and tightly. You may not need all 8 tablespoons. I use floured hands to make this easier and to roll all of them at once for easy frying.
Step 5: Fry
Place 4 inches of neutral oil in a deep pan. Add the falafel balls gently to the hot oil. If you don’t have a thermometer, the best way to check if your oil is ready is to put the tip of a wooden chopstick or skewer into the pot. If it starts to bubble around the chopstick, then you are good to go.
Fry until deep brown, about 2-3 minutes per side, then remove using a slotted spoon onto a paper-towel-lined plate.
How to Bake Falafel
To bake falafel, preheat oven to 375 degrees F. While your oven is heating, make the falafel according to the directions above, packing them into small one-inch balls.
Spray a baking sheet with oil and add your falafel balls to it. Bake for 10 minutes, then flip and bake for another 10-12 minutes until golden brown and crispy on the outside. They won’t be as dark as the deep-fried version, but will still taste great.
How to Make Falafel in the Air Fryer
To make falafel in the air fryer, make the falafel balls the same way. For ease of cooking, roll all of the balls first before turning on your air fryer. The balls should be packed tightly and you may need to add more flour if using the air fryer method to ensure they aren’t mushy.
Preheat your air fryer to 400 degrees, then lightly spray all of the falafel balls with cooking spray. Place into your air fryer and cook for 7 minutes, turning halfway through.
Tips for Success
If you are frying these, then a ball shape works best to shape the falafel dough. I use a small 1-inch cookie scoop to get the perfect ball size, but a rounded tablespoon also works. If you plan to bake or air fry these falafel, then shaping them first into patties and then a drizzle of olive oil or spraying with olive oil will make for crispier patties that are more similar to deep frying.
I like the parsley in this recipe, but you could also sub in fresh cilantro if you like. This recipe won’t work the same if you are using soaked and dried chickpeas as the other ratios are off, so I only recommend using canned or cooked chickpeas.
What to Serve With
I love this with my simple green tahini sauce, though you could also serve them plain in a warm pita with tomato, cucumber, onion, and chopped lettuce. Or, even a prepared sauce for ease! I’ve served these with the prepared zhoug and tzatziki sauces from Trader Joe’s and it’s so good if you like spicy food like I do.
You can serve these falafel as sandwiches using my flatbread recipe or pita pockets. You can also serve them as a salad with pickled peppers, lettuce, and tomato, like in my vegan greek salad. The combo of fresh veggies and crispy fried falafel is nice.
Or, you can make a mezze platter with this falafel, my baba ganoush, pita bread, hummus, and stuffed grape leaves.
Frequently Asked Questions
Can I make falafel without a food processor?
Yes, but it requires more effort. You can use a potato masher or a fork to mash the chickpeas, though it’s easier using a food processor.
How do I know when my oil is ready?
The ideal temperature for frying is around 350°F (175°C). I use a thermometer to test, but you can use a chopstick if you don’t have one. Insert the chopstick into the oil. If it bubbles immediately, it’s ready. Or, drop a small piece of the mixture into the oil, and if it sizzles immediately without burning, the oil is ready.
Can I make the falafel ahead of time?
The mixture can be prepared ahead of time and the patties can be formed a day in advance. Store falafel in the fridge or on a parchment-line
More Chickpea Recipes
- Slow Cooker Butter Chickpeas
- Chickpea Salad Sandwich
- Vegan Avocado Chickpea Salad Sandwich
- Slow Cooker Chana Masala
- Chickpea Noodle Soup
More Sandwich Recipes
Easy Homemade Falafel (fried, baked and air-fryer directions)
Equipment
Ingredients
For the Falafel:
- 1 15 ounce can chickpeas, rinsed and patted dry
- 1/4 large onion, peeled and cut into large pieces
- 3 cloves garlic
- 1/2 cup fresh Italian parsley
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon baking soda
- 6-8 tablespoons flour, more if needed
- Neutral oil for frying
For the Herb Tahini Sauce:
- 1 clove garlic
- 1/3 cup fresh cilantro leaves
- 1/2 cup tahini
- pinch cayenne
- 1/4 cup lemon juice
- 1/4 cup water
- 1/4 cup extra-virgin olive oil
- salt
For assembling:
- Warm pita bread or homemade flatbread
- Chopped tomatoes
- Sliced red onion
- Shredded lettuce
Instructions
- In a food processor, add the chickpeas, onion, garlic and parsley. Pulse until very well chopped.
- Add in the salt, cayenne, cumin, baking soda and 4 tablespoons of flour. Process until smooth, but not creamy. The mixture should still have some slight texture to it, but be able to be rolled into tight balls. Add the rest of the flour, a tablespoon at a time, until mixture easily holds together.
- Using floured hands, scoop the falafel dough into 1-inch ball and roll, repeating with the rest of the dough. You can do this as you fry, but I find it easier to roll all at once before frying.
- Heat the 4 inches of the oil in a deep pan. When hot (see the spoon test below), add the falafel balls and cook until deep golden brown and crispy, about ~2 minutes per side
- Remove using a slotted spoon and place on a paper towel-lined plate. Repeat with rest of the falafel.
- To make the herb tahini sauce, place the garlic and cilantro into a mini food processor or food processor and chop. Add the tahini, cayenne, lemon juice, water, olive oil and process until smooth. Add salt to taste.
- To assemble, fill the warm pita bread with tomatoes, red onion, lettuce, falafel and tahini sauce! I also add in some hot sauce.
Notes
Nutrition
If you make this falafel recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!