Homemade Falafel Recipe

If you’ve ever craved that perfect crispy, herby, melt-in-your-mouth falafel from your favorite Mediterranean spot, but wished you could whip up a batch right at home, this Homemade Falafel Recipe is exactly what you need. I absolutely love how this comes together with simple, wholesome ingredients, and once you try it, you’ll find it’s ridiculously satisfying and surprisingly easy to master. Trust me—your kitchen is about to smell incredible, and your family or friends will go crazy for these golden little nuggets of flavor.

this Recipe

Ingredients You’ll Need

These ingredients work together to create that classic falafel flavor and texture you expect. Using dried chickpeas (never canned) makes all the difference—you’ll thank me when your falafel don’t fall apart or feel soggy!

• Dried chickpeas: Soaking these overnight is essential; it helps develop that perfect fluffy interior.
• Onion: Adds moisture and a hint of sweetness; I use about half a large onion roughly chopped.
• Fresh parsley: Freshness here is key, with vibrant flavor and a lovely green color.
• Cilantro: Adds brightness and a subtle complexity; feel free to adjust if you’re not a cilantro fan.
• Salt: Balances and enhances all those beautiful flavors.
• Garlic cloves: Fresh garlic makes the mix pop—don’t skip this!
• Cumin: Warm and earthy, cumin is a falafel staple.
• Ground coriander: Adds a slight citrusy note that brightens the spice profile.
• Baking powder: Helps make the falafel a little lighter and fluffier.
• Chickpea flour or regular flour: Acts as a binder to keep everything together without overpowering the chickpea flavor.

Variations

I love experimenting with this Homemade Falafel Recipe, and you should definitely feel free to make it your own. Whether you’re tweaking the herbs or trying a different cooking method, it’s all about finding what tastes best to you.

• Oven-Baked Falafel: When I’m craving a lighter version, I bake these at 375°F (190°C) for about 20 minutes, flipping halfway—the texture is just as delightful, with less oil.
• Add Spices: I sometimes add a pinch of cayenne or smoked paprika for a little heat and smokiness that my family adores.
• Herb Variations: Swap out cilantro for fresh mint to change the flavor profile for a fresher, summer vibe.
• Gluten-Free: Using chickpea flour makes this recipe naturally gluten-free, perfect for friends with sensitivities.

How to Make Homemade Falafel Recipe

Step 1: Soak Your Chickpeas Overnight

This is the secret to falafel that hold together and aren’t gummy. Soak one cup of dried chickpeas in plenty of water—make sure the water covers them by a couple of inches because they’ll swell—and leave them for about 24 hours. Rinsing and soaking properly is what sets homemade falafel apart from the store-bought versions.

Step 2: Blend the Ingredients Into a Chunky Mixture

Drain the soaked chickpeas and toss them in a food processor with onion, parsley, cilantro, salt, garlic, ground coriander, and cumin. Pulse until combined but not pureed—you want a coarse, chunky texture that holds together. Be careful not to over-process here. Once blended, transfer to a bowl and mix in the chickpea flour and baking powder for extra binding power.

Step 3: Chill and Shape Your Falafel

This next part is crucial: refrigerate the mixture for about an hour. This helps it firm up so your falafel don’t fall apart in the oil. Afterward, shape the mixture into tablespoon-sized balls and flatten them slightly—my favorite shape because it crisps nicely and fits perfectly in pita pockets. I lay them on a parchment-lined tray for easy handling.

Step 4: Fry to Golden Perfection

Pour a couple inches of oil into a heavy-bottomed skillet and heat over medium. When the oil is hot (but not smoking), gently lower in the falafel, leaving space to avoid them sticking together. Cook each side for about 30-60 seconds until the edges turn a gorgeous golden brown. The key is not to move them too soon so they don’t crumble—patience here pays off. Once cooked, transfer to a paper towel-lined plate to soak up excess oil. Repeat until all falafel are fried.

How to Serve Homemade Falafel Recipe

Garnishes

I keep it simple with a drizzle of creamy tahini sauce and a handful of finely chopped cucumber and tomato salad. Sometimes I toss in pickled turnips or a squeeze of fresh lemon, which brightens things up beautifully. These toppings add fresh, tangy notes that balance the falafel’s earthiness.

Side Dishes

My go-to sides include warm pita bread, tabbouleh salad, or even just crunchy carrot sticks for a lighter bite. When I serve falafel to guests, I like to lay out a Mediterranean mezze platter with hummus, baba ganoush, and olives—it makes for a stunning, interactive meal.

Creative Ways to Present

For a fun party idea, I’ve made falafel sliders by shrinking the balls slightly and serving them on mini buns with pickles and garlic sauce. Another time, I stuffed pita pockets and baked them briefly to warm through, which made for a warm, melty handheld treat everyone loved.

Make Ahead and Storage

Storing Leftovers

I usually keep any cooked falafel in an airtight container in the fridge for up to 3 days. They do tend to lose some crispness, but the flavor stays great, and a quick reheat brings back a lot of that fresh-fried magic.

Freezing

I’ve frozen uncooked falafel balls before, arranged in a single layer on a tray then transferred to a bag once solid. When I want to cook them, I fry them straight from frozen, which saves prep time. The texture sometimes softens a bit, but the flavor remains spot on.

Reheating

To reheat, I like using a cast iron skillet or oven at 350°F for about 8-10 minutes to refresh the crisp exterior without drying out the falafel inside. Avoid microwaving if you want to keep that lovely crunch!

FAQs

Final Thoughts

I have to say, this Homemade Falafel Recipe has become a go-to staple in my kitchen. It’s one of those dishes that feels fancy but is so simple to make, and every time I serve it, people ask for more. There’s something special about making falafel from scratch, knowing exactly what’s going into them, and witnessing that perfect golden crisp come out of the pan. So, grab your food processor, soak those chickpeas, and let’s bring a little bit of the Mediterranean magic right to your table. You’re going to love it!

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