Learn how to make Crispy falafel made with dried chickpeas, herbs, and seasoning, then formed into balls or patties and fried to golden brown perfection. A traditional Vegan-Friendly Middle Eastern recipe that tastes even better than what you’d get at a restaurant!

Skip the takeout and learn how to make crispy falafel in the comfort of your own home! These crispy on the outside, tender on the inside small round patties are SO delicious. They have the best texture, plus you will love the fresh, flavorful taste of each bite.

Aside from being delicious, they’re easy to make with good-for-you ingredients. A mixture of soaked chickpeas (garbanzo beans), fresh herbs, onion, garlic, jalapeño and a variety of seasonings is blended together in a food processor or blender then fried until perfectly crisp.

Falafel is delicious on its own with sauce or added to your favorite sandwich, wrap or salad. Keep reading for step-by-step instructions, all of my best tips and lots of ideas for serving!

Ingredients needed

The ingredients needed to make this falafel recipe are simple, healthy and easy to have on hand. Once the dried chickpeas have soaked, everything is mixed together and then formed into small, round patties and fried. Here’s everything you’ll need to make them:

Chickpeas: For the best texture and flavor, it’s important to use dry chickpeas, not canned.
Baking soda: This is used to soften the soaking chickpeas better and faster and it’s also added to the falafel mixture to make them light and fluffy while frying.
Herbs: Fresh parsley and cilantro along with the spices give the falafel a fresh herby flavor.
Onion and garlic: Use fresh onion and garlic for wonderful savoriness.
Jalapeño: Adds a small amount of heat to the recipe. If you like less heat, remove the seeds from the pepper before adding it to the food processor. For more spice sub with serrano peppers.
Spices: A blend of ground cumin, ground coriander, smoked paprika, kosher salt, and black pepper will season the falafels deliciously.
Oil: Use any neutral, high-heat oil like vegetable oil, canola oil, avocado oil or peanut oil for frying.

How to make this recipe

This recipe takes a little planning ahead for soaking the chickpeas and letting the falafel batter set. Don’t be intimidated to fry the falafel in oil! It’s actually so easy and I’ll walk you through all of the steps. Here’s how it all comes together:

Soak the chickpeas: Place the chickpeas in a large bowl and cover with 6 cups of water or cover by at least 2 inches. Stir in the baking soda. Allow them to soak for at least 12 hours or up to 24 hours, preferably overnight.

Make the falafel mixture: Drain the chickpeas well and add them to a food processor. Add the herbs, onion, jalapeño, garlic, spices and baking powder. Pulse food processor in 30-second increments, scraping the sides in between, until a slightly coarse mixture, resembling quinoa or couscous, is formed.

Chill to set: Cover the mixture with plastic wrap and place in the fridge to set for 1-2 hours or until ready to cook.

Prepare to fry: Fill a deep pan with about 2 inches of oil over medium high heat until the temperature reaches about 370ºF.

Form: While the oil preheats, form the dough into small balls or patties. I like to use about 1.5 tablespoons of mixture per bowl.

Fry: Carefully drop the falafel patties in the oil and fry for about 4-5 minutes or until the outside is crispy and browned. Be sure to avoid overcrowding the pan. Remove the falafel balls onto a paper towel-lined pan to dry the oil.

Serve: Enjoy with a dipping sauce or crush them into the pita pockets and top with your favorite veggies (sliced onion, sliced cucumber, and pickled red onion) and top with tahini or shawarma sauce.

Expert Tips

Here are some helpful tips to make cooking falafel even easier!

Food processor: If you have a small food processor, you will need to blend the chickpea mixture in batches.
Scooping the batter: We recommend using an ice cream scooper or cookie dough scoop for scooping the batter, so they are uniform in size and cook at the same rate.
Make ahead: You can prep the falafel mixture ahead of time. It will keep covered in the fridge for 1-2 days. Form it into patties when ready to fry.
Baking: Falafel doesn’t get quite as crispy when baked, but if you’d prefer, place the small patties (patties will work better than balls) on a parchment-lined baking sheet, and drizzle them generously with olive oil. They need plenty of oil, so they get crispy. Bake at 400°F for 14 minutes, then flip and bake for about 10 minutes and until they are golden brown and crisp.
Air fryer: Form into small patties, which will work better than balls, and lightly brush one side with oil. Cook at 400ºF for 5 minutes. Check to see if they are golden brown, if not cook another 3 to 5 minutes. If so, flip and cook for about 3 to 5 minutes more.

Frequently asked questions

What is falafel made of?

Falafel are deep-fried small patties or balls traditionally found in Middle Eastern cuisine. They are most often made from chickpeas with a variety of herbs, spices, and other fresh ingredients like onion, garlic, and peppers. Sometimes you will also find them made with fava beans, flour, and vegetable oil for frying.

Why can’t you use canned chickpeas for falafel?

Since canned chickpeas have already been cooked, they have a lot of moisture and can make the falafel mushy and soggy with very little crunch.

Is falafel good for you?

Falafel is high in many nutrients and they are a good source of fiber and protein. In addition, they are completely vegan, vegetarian and gluten-free. Because chickpeas are so high in plant-based protein, they make an excellent replacement for meat in many vegetarian and vegan dishes. However, keep in mind that they are usually deep-fried in oil, which raises the fat and calorie content.

Serving options

Falafel is super versatile, and you can easily switch up how you serve it. Here are a few ideas:

With sauce: These are great served as an appetizer or side dish as part of a Middle Eastern meal. We like to pair them with some type of dipping sauce like shawarma sauce or tahini sauce.
In a wrap: The most common way is to serve falafel is sliced and stuffed in a warm pita wrap with vegetables like tomatoes, pickles, onions, cucumbers and parsley with some type of sauce.
On a salad: Try the falafel served over any salad! We especially love them with this Greek kale salad.
In a bowl: Make it a meal in one bowl! Serve with your favorite grain like rice, quinoa or couscous and add in some roasted veggies. Top with hummus or a drizzle of sauce.

Storage recommendations

Make this recipe at the beginning of the week and enjoy your crispy falafel with different meals. Here are tips for storing and reheating:

In the refrigerator: Once cooled, place falafel in an airtight container and store them in the fridge. They will keep well for up to 5 days.
In the freezer: Once cooled, store in an airtight container or sealable bag in the freezer for up 3 months. Be sure to label the bag with the date!
To reheat: Reheat in the air fryer at 375 degrees Fahrenheit until warmed through to bring back the crispiness. You can also microwave them for about 30 to 45 seconds, however they won’t be quite as crispy.

How to Make Crispy Falafel