Name: Easy Falafel Recipe
Prep time: 12 h 15 min
Cook time: PT-489449H9M37S
Total time: 12 h 30 min
Cuisine: Middle Eastern
Ingredients: 2 cups dried chickpeas (measured before soaking); 1 cup flat-leaf parsley; ½ cup mint leaves or cilantro (optional); 1 yellow or white onion; 6 cloves garlic, chopped; 2 teaspoons ground coriander; 1½ teaspoons ground cumin; 1½ teaspoons salt; ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper or red pepper flakes; 2 teaspoons baking powder; 1 tablespoon olive oil (for air frying); 4 to 6 cups frying oil (for deep frying)

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If you’ve ever wanted to master a Middle Eastern classic without breaking a sweat, this Easy Falafel Recipe is exactly what you need. It’s crunchy on the outside, tender on the inside, and packed with fresh herbs and spices that bring it all to life. I love making these falafels on a lazy weekend because they’re fun to prepare and incredibly rewarding when you get that perfect golden crisp.

Whether you’re hosting a casual dinner or craving a wholesome snack, this recipe fits the bill beautifully. Plus, it’s versatile—air fry or deep-fry, depending on your mood and kitchen setup. Trust me, once you try this Easy Falafel Recipe, it’ll become a go-to in your cooking rotation.

Ingredients You’ll Need

The ingredients here are simple but work so well together to give falafel its classic flavor and texture. When shopping, look for good-quality dried chickpeas—they’re the foundation of your falafel’s texture and flavor.

Dried Chickpeas: These need soaking overnight to get that perfect texture—don’t substitute canned chickpeas or it won’t work the same.
Flat-leaf Parsley: Fresh parsley adds a bright, herby note that’s essential.
Mint Leaves or Cilantro (optional): I like tossing in mint for a fresh twist, but cilantro works just as well.
Onion (yellow or white): Adds sweetness and moisture, helping bind the mixture.
Garlic: Six cloves give a lovely punch without overpowering.
Ground Coriander: This spice adds a subtle lemony undertone that’s traditional in falafel.
Ground Cumin: Warm and earthy, cumin is a must-have for that signature Middle Eastern flavor.
Salt: Balances and enhances all those flavors.
Black Pepper: Just a pinch to give a gentle kick.
Cayenne Pepper or Red Pepper Flakes: Adds a little heat—adjust to your taste.
Baking Powder: This lightens the mixture, making the falafel fluffy inside.
Olive Oil (for air frying) or Frying Oil: Use good-quality oil for frying to get that golden, crispy crust.

Variations

I like to play around with this Easy Falafel Recipe based on what I have on hand and my mood—falafel is so forgiving and perfect for personalization. Don’t hesitate to tweak the herbs or spices to make it truly your own.

Herb Swap: Sometimes I swap out parsley for more mint or even add fresh dill for a twist. It gives fresh new layers of flavor.
Spice Level: If you like it spicy, I add extra cayenne or a dash of smoked paprika for a smoky kick.
Cooking Method: Have an air fryer? Use olive oil and air fry for a lighter version. When I want indulgence, I deep-fry til they’re super crispy.
Binding Agent: If you want gluten-free, skip the flour and rely on chickpea texture and baking powder. I’ve had success with this approach when making gluten-free versions for friends.

How to Make Easy Falafel Recipe

Step 1: Soak the Chickpeas Overnight

Start by soaking your dried chickpeas in plenty of cold water for at least 12 hours (overnight is best). They will double or even triple in size, so use a big enough bowl and cover them well. This step is crucial because it softens the chickpeas without cooking them, which is what gives falafel its signature texture. I usually set a reminder so I don’t forget this essential soak.

Step 2: Blend the Ingredients

Drain the soaked chickpeas well and pat them dry—excess moisture will make the mixture too wet. Then toss them into a food processor along with parsley, mint or cilantro (if using), onion, garlic, coriander, cumin, salt, black pepper, cayenne, and baking powder. Pulse repeatedly until you get a coarse, grainy mixture—not too smooth. Think coarse crumbs with some texture still visible. This keeps the falafel from becoming dense or mushy.

Step 3: Test and Let the Mixture Rest

I always fry a small test patty to check for seasoning and texture. If it falls apart, try adding a pinch of flour or a little more baking powder. Letting the mixture rest for 30 minutes can help it bind better too. This patience really pays off, trust me.

Step 4: Shape Your Falafels

Use your hands or a falafel scoop to form small balls or patties—whatever you prefer. I love using a small ice cream scoop because it gives me uniform shapes that cook evenly. Make sure not to pack them too tightly or they’ll turn out dense.

Step 5: Cook Until Golden and Crispy

If you’re deep-frying, heat your oil to about 350°F (175°C) and fry in batches for around 3–4 minutes until golden. For air frying, lightly brush both sides with olive oil and cook at 375°F (190°C) for 15 minutes, flipping halfway. Either way, keep an eye on them—they cook quickly and you want that perfect golden crust without burning. I’ve found air frying is a great healthier alternative that still delivers satisfying crunch.

How to Serve Easy Falafel Recipe

A white round plate holds about 14 falafel balls arranged close together. Each falafel ball is round and uneven, with a textured, rough surface showing different shades of golden brown and light green mixed with small visible bits of herbs. Some falafel pieces have small green leaf bits on top and scattered around the plate. The plate rests on a white marbled surface with some chickpeas, a small chili, and a lemon wedge nearby, adding hints of color in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I love to keep it simple and fresh—think chopped parsley, thinly sliced onion, and a sprinkle of sumac if you have it. A drizzle of tahini sauce or a dollop of Greek yogurt ups the flavor and adds a creamy contrast to the crispy falafel.

Side Dishes

I usually serve falafel with warm pita bread, a crisp cucumber-tomato salad, and a side of pickled veggies. If you want to get fancy, roasted eggplant or a side of hummus pairs beautifully as well. It’s like a mini Mediterranean feast on your plate.

Creative Ways to Present

Once, I tried a falafel bowl with quinoa, tahini drizzle, and pickled red cabbage for a colorful, nutritious lunch that’s perfect for entertaining. I also recommend falafel sliders in mini buns with crunchy slaw for parties—it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover falafel keeps well in an airtight container in the fridge for 2–3 days. I usually layer them between parchment paper to keep them from sticking together and losing their crispness. This way, you can enjoy falafel the next day without it turning soggy.

Freezing

Falafel freezes wonderfully! After cooking, let them cool completely, then freeze on a baking sheet before transferring to a freezer bag. This prevents clumping, so when you want falafel, you can grab just what you need for a quick snack or meal.

Reheating

To reheat, I pop frozen or refrigerated falafel in the air fryer or oven at 350°F (175°C) for about 5–7 minutes. This method brings back the crisp exterior without drying them out, which stovetop reheating doesn’t always achieve.

FAQs

Can I use canned chickpeas instead of dried for this Easy Falafel Recipe?

I don’t recommend canned chickpeas because they’re too soft and wet, which leads to a falafel that falls apart or is mushy. Soaking dried chickpeas overnight is the key to getting that perfect falafel texture.
How can I make falafel gluten-free?

This recipe is naturally gluten-free if you skip adding any flour as a binder. The chickpeas and baking powder do a great job holding the mixture together, especially if you handle it gently while shaping.
Is air frying falafel better than deep frying?

Air frying is a fantastic healthier alternative that still gives you crisp and satisfying falafel. Deep-frying will give a more traditional texture and color but requires more oil and cleanup. I switch between methods depending on time and my mood!
Can I prepare the falafel mixture ahead of time?

Yes! You can prep the mixture and refrigerate it for up to 24 hours. Just cover it tightly. When ready, shape and cook. The flavors actually deepen after resting, which is a nice bonus.
How do I know when the falafel is cooked through?

Look for a deep golden-brown crust on the outside, which usually takes about 3-4 minutes per batch deep-frying or 15 minutes in an air fryer. The falafel should feel firm but not hard when you press gently.

Final Thoughts

This Easy Falafel Recipe has honestly become one of my favorite homemade treats because it’s delicious, approachable, and versatile. Making falafel from scratch might feel daunting at first, but with these steps and a bit of practice, you’ll find it’s not only doable but downright enjoyable. So grab your food processor and give it a go—your kitchen (and taste buds) will thank you!