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Falafel Recipe: How to Make Crispy Chickpea Balls from Scratch

Name: Falafel Recipe: How to Make Crispy Chickpea Balls from Scratch
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Libanesisch
Ingredients: 250g dried chickpeas; 1 large onion, chopped; 4 garlic cloves; 50g fresh parsley; 30g fresh cilantro; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp cayenne pepper; 1 tsp salt; 2 tbsp sesame seeds; 1 tbsp all-purpose flour; ½ tsp baking powder; 500ml oil for frying

These crispy falafel made from dried chickpeas are golden brown on the outside and wonderfully tender on the inside. Loaded with fresh herbs and Middle Eastern spices, they make the perfect bite any time of day.

Recipe.food AI-generated recipe

Updated 19. June 2026

35 min Total

20 min Prep

15 min Cook

4 servings

180°C Temperature

Instructions

Soak the dried chickpeas overnight (at least 12 hours) in cold water. They should double in size and feel tender.

Drain and rinse the chickpeas thoroughly. Roughly chop the onion, garlic, parsley, and cilantro.

Pulse the chickpeas, onion, garlic, and herbs in a food processor until you have a coarse mixture. Don't over-process — small bits of texture are what you're going for.

Work in the cumin, ground coriander, cayenne, salt, sesame seeds, flour, and baking powder. Let the mixture rest in the refrigerator for 30 minutes.

Heat the oil in a deep pot to 350°F (180°C). With damp hands, shape the mixture into walnut-sized balls.

Fry the falafel in batches for 3–4 minutes until golden brown. Don't overcrowd the pot.

Drain on paper towels and serve hot. They pair perfectly with tahini sauce, hummus, or a yogurt dip.

History & Origin

Falafel originates in the Middle East, with Egypt, Lebanon, and Israel all laying claim to its roots. The Egyptian version, ta’amiya, uses fava beans and is considered by many food historians to be the older form, while the Levantine version made with chickpeas became widespread across Lebanon, Syria, and Palestine. Today falafel is eaten across the Arab world and far beyond, serving as street food, mezze, and a satisfying everyday meal.

Variations

Fava bean version (Egyptian ta’amiya): replace chickpeas with dried fava beans for a creamier, earthier result — common in Cairo street stalls

Baked falafel: brush shaped balls with oil and bake at 400°F (200°C) for 25–30 minutes, turning halfway — less crispy but works well for meal prep

Herb-heavy green falafel: double the parsley and cilantro for a vivid green interior and a fresher, more grassy flavor

Gluten-free: swap the all-purpose flour for chickpea flour or rice flour in equal amounts — the texture holds up well with minimal difference

Common Mistakes – and How to Avoid Them

Using canned chickpeas instead of dried: canned chickpeas are too wet and cooked, resulting in falafel that falls apart or turns dense and pasty — always start with dried chickpeas soaked overnight

Over-processing the mixture: blending until smooth creates a hummus-like paste that fries up heavy and gummy — stop when the texture is coarse and crumbly, like wet sand

Skipping the resting time: the shaped falafel benefit from 30 minutes in the fridge before frying, which helps them hold together and fry more evenly

Oil not hot enough: frying below 350°F (180°C) means the falafel absorbs oil rather than forming a crust — use a thermometer and let the oil recover between batches

Overcrowding the pot: adding too many at once drops the oil temperature sharply and leads to greasy, pale falafel — fry in small batches of 4–6

Storage & Shelf Life

Fried falafel keep in an airtight container in the fridge for up to 4 days. Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispiness — avoid the microwave, which makes them soft. The uncooked shaped mixture freezes well for up to 3 months; freeze on a tray first, then transfer to a bag and fry from frozen, adding 1–2 extra minutes to the cook time.

What to Serve With It

Falafel are at home stuffed into warm pita with tahini sauce, sliced cucumber, tomato, and pickled turnips — classic Lebanese street-food style. As a mezze, serve alongside hummus, baba ganoush, tabbouleh, and flatbread. For drinks, a cold Ayran (yogurt drink), mint lemonade, or a crisp pilsner all cut through the richness nicely. This is a casual weeknight dinner, a crowd-pleasing party spread, or a hearty packed lunch equally well.

Frequently Asked Questions

Why do my falafel fall apart when frying?

This is usually caused by a mixture that’s too wet or oil that’s too hot. Let the mixture rest longer and check your oil temperature with a kitchen thermometer.

Can I bake falafel in the oven instead of frying?

Yes! Bake at 400°F (200°C) for about 25–30 minutes, flipping once halfway through. They won’t be quite as crispy, but they’re still delicious and a bit lighter.

How long do homemade falafel keep?

Fresh falafel will keep in the refrigerator for 2–3 days. Frozen, they last up to 3 months. To reheat, give them a quick pan-fry to crisp them back up.