If you love bold flavors, crispy textures, and easy homemade meals, this falafel recipe is for you! These herb-packed, golden-brown bites are perfectly crisp on the outside and tender on the inside—without the hassle of soaking dried chickpeas. Whether you stuff them into a warm pita, toss them over a fresh salad, or serve them with your favorite dips, these falafels are a must-try. Plus, they’re naturally egg-free, dairy-free, and can be made gluten-free with a simple swap. Get ready to make the best homemade falafel with minimal effort and maximum flavor!
Oriana’s Thoughts On The Recipe
This homemade falafel recipe is super easy, packed with flavor, and, honestly, better than takeout! These little bites are crispy, and tender and come together in minutes thanks to a simple shortcut: canned chickpeas! Just toss everything in the food processor, and you’re ready to cook—no soaking, no stress.
I should mention that this isn’t meant to be a traditional falafel recipe. Authentic falafel is made with dried chickpeas that are soaked overnight. This is just my easy, shortcut version—perfect for busy days when you want something quick, tasty, and homemade!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Canned Chickpeas: The base of the falafel. Using canned chickpeas saves time, making this recipe quick and easy. Be sure to drain and dry them well to avoid excess moisture. Note: Authentic falafel is made with dried chickpeas that are soaked overnight. This is just my easy, shortcut version—perfect for busy days when you want something quick, tasty, and homemade!
- Tahini Paste: Adds richness and a nutty depth of flavor. It also helps bind the falafel mixture.
- Flat-Leaf Parsley: Brings fresh, slightly peppery notes while adding color.
- Fresh Cilantro: Adds brightness and enhances the traditional falafel flavor.
- Fresh Dill: Provides an extra layer of herbaceousness that makes these falafels stand out.
- Garlic Cloves: Essential for bold, aromatic flavor.
- Shallots: Milder than onions, shallots add a touch of sweetness and depth.
- Lemon Zest: A touch of citrus zest brings freshness and balance.
- Flour: Helps give the falafel a light texture and hold its shape when cooking.
- Baking Powder: Baking powder helps lighten the texture of the falafel. Just a small amount gives the mixture a little lift, making the falafel softer on the inside while still keeping that crispy outside we all love.
- Cumin and Coriander: A must-have for that warm, earthy, slightly smoky flavor.
- Salt & Cracked Black Pepper: Enhances all the flavors in the recipe.
- Sesame Seeds (Optional): Adds crunch and nuttiness to the outside of the falafel.
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, soy, and peanut free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Gluten-Free: Swap flour for a 1:1 gluten-free blend.
- Sesame-Free: Omit the tahini and sesame seeds.
Potential Recipe Challenges & Pro Tips
- Too Wet Mixture: If your falafel mixture is too soft or sticky, it may fall apart when cooking. Pro Tip: Pat dry the chickpeas well before blending. The mixture should be slightly sticky but firm enough to hold its shape. also, don’t skip the chilling time.
- Falafel Falls Apart When Frying: The mixture isn’t binding properly. Pro Tip: Make sure you’re processing the mixture enough to create a slightly coarse but cohesive dough. If needed, add a small amount of extra flour.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Falafel Mixture
Add the chickpeas, tahini, parsley, cilantro, dill, garlic, shallots, lemon zest, flour, cumin, coriander, salt, and black pepper to a food processor. Pulse until everything is well combined but not overly smooth—you want a little texture for the best falafel consistency. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook. After chilling, and just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Step 2 – Shape the Falafel
Roll tablespoons of the mixture into balls and flatten slightly to form a pattie.
Step 3 – Fry Until Golden
Fill a medium saucepan 3 inches up with oil and place over medium heat until the temperature reaches 325°F (165º C) on a deep-frying thermometer. Cook the falafels in batches for 2–3 minutes or until crunchy and golden. Drain on a paper towel.
Step 4 – Serve and Enjoy
Enjoy your freshly made falafels with warm flatbread, fresh greens, juicy tomatoes, and a dollop of creamy yogurt sauce. Dig in and savor every bite!
Extra Recipe Tips For Success
- Chill The Mixture: For the best flavor, let the falafel mixture chill for at least 1 hour before shaping and cooking.
- Bake: If baking, instead of frying, brush the falafels with a little oil to help them crisp up in the oven. Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F for 20-25 minutes, flipping halfway through.
- Serve immediately for the crispiest texture, as falafel tends to soften over time.
Variations & Additions
- Spicy Falafel: Add a pinch of cayenne or red pepper flakes for heat.
- Cheesy Falafel: If you’re not dairy-free, mix in some crumbled feta for a rich, tangy twist.
- Extra Crunch: Roll the falafels in sesame seeds before frying for added texture.
- Herb Twist: Add a little fresh mint.
Serving Suggestions
- Enjoy in a pita or flatbread with fresh veggies and a drizzle of yogurt sauce.
- Serve over a bed of greens with a tahini dressing for a fresh falafel salad.
- Pair with hummus, tzatziki, or garlic sauce for extra dipping options.
- Add to grain bowls with quinoa, roasted vegetables, and a lemony dressing.
Storage and Freezing Instructions
Refrigeration: Cooked falafels can be stored in an airtight container for up to 4 days. To maintain crispiness, reheat them in an oven or air fryer.
Freezing: Place uncooked falafel balls on a baking sheet and freeze until solid. Once solid, transfer to a freezer bag. Cook straight from frozen—there is no need to thaw!
Reheating: For the best texture, reheat in a hot oven or air fryer instead of the microwave.
Frequently Asked Questions
Yes! If using dried chickpeas, soak 2 cups overnight, drain well, and blend without cooking. This will give an even more authentic texture. If using dried chickpeas, you don’t need to add the flour.
Absolutely! They won’t be as crispy, but baking at 400°F (200°C) for about 25 minutes (flipping halfway) is a great alternative.
The chickpeas might have retained too much liquid. Make sure they’re well-drained and patted dry before blending.
Yes! Shape the falafels and store them in the fridge for up to 24 hours before cooking.
Transfer the chickpeas to a large bowl and fill the bowl with cold, gently rub the beans vigorously between your hands to release the skins. Most of the skins will float, and you will be able to pick them and discard them. Drain the beans and pat them dry, then remove with your finger the remaining skins.
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Recipe Card
How to Make Falafel [the quick way]
Equipment
Ingredients
- 1 (15 oz) can chickpeas, rinsed, drained and patted dry
- 1 tablespoon tahini paste
- 1/3 cup flat-leaf parsley leaves, stems removed
- 1/4 cup fresh cilantro leaves, stems removed
- 1 tablespoon fresh dill, stems removed
- 4 cloves garlic, minced
- 2 small shallots, chopped
- 2 teaspoons lemon zest
- 1/4 cup all-purpose flour
- 1 teaspoon cumin, or more to taste
- 1 teaspoon coriander
- 1/4 teaspoon salt (I used sea salt)
- 1/4 teaspoon cracked black pepper, or more to taste
- 1 teaspoon baking powder
- 2 tablespoons sesame seeds (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Place the chickpeas, tahini, parsley, cilantro, dill, garlic, shallots, lemon zest, flour, cumin, coriander, salt, and black pepper in a food processor and process until just combined.
- Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
- After chilling, and just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
- Roll tablespoons of the mixture into balls and flatten slightly to form a pattie.
- Fill a medium saucepan 3 inches up with oil and place over medium heat until the temperature reaches 325°F (165º C) on a deep-frying thermometer. Cook the falafels, in batches, for 2–3 minutes or until crunchy and golden. Drain on paper towel.
- Serve with flatbread, greens, tomatoes, and Greek Yogurt Sauce.
- This recipe is naturally egg, dairy, nut, soy, and peanut free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Gluten-Free: Swap flour for a 1:1 gluten-free blend.
- Sesame-Free: Omit the tahini and sesame seeds.
- Too Wet Mixture: If your falafel mixture is too soft or sticky, it may fall apart when cooking. Pro Tip: Pat dry the chickpeas well before blending. The mixture should be slightly sticky but firm enough to hold its shape. also, don’t skip the chilling time.
- Falafel Falls Apart When Frying: The mixture isn’t binding properly. Pro Tip: Make sure you’re processing the mixture enough to create a slightly coarse but cohesive dough. If needed, add a small amount of extra flour.
- Chill The Mixture: For the best flavor, let the falafel mixture chill for at least 1 hour before shaping and cooking.
- Bake: If baking, instead of frying, brush the falafels with a little oil to help them crisp up in the oven. Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F for 20-25 minutes, flipping halfway through.
- Serve immediately for the crispiest texture, as falafel tends to soften over time.
- Spicy Falafel: Add a pinch of cayenne or red pepper flakes for heat.
- Cheesy Falafel: If you’re not dairy-free, mix in some crumbled feta for a rich, tangy twist.
- Extra Crunch: Roll the falafels in sesame seeds before frying for added texture.
- Herb Twist: Add a little fresh mint.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
