Easy Falafel Recipe for Homemade

Name: Easy Falafel Recipe for Homemade
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas (do not use canned); 1/2 large onion, roughly chopped; 4-5 cloves garlic; 1/2 cup fresh parsley, packed; 1/2 cup fresh cilantro, packed; 1 tsp salt; 1/2 tsp black pepper; 1 tsp cumin; 1/2 tsp coriander; 1/4 tsp cayenne pepper (optional); 1 tbsp all-purpose flour or chickpea flour; 1 tsp baking soda; Avocado or vegetable oil for frying

So the first time I tried making falafel from scratch, I was so confident. I’d had it at restaurants a million times, how hard could it be? I used canned chickpeas because I was in a hurry. Big mistake. They were so wet, my falafel patties just disintegrated in the hot oil. I ended up with a pan full of chickpea crumbs that my dog wouldn’t even eat. It was a total disaster. Now I know the secret is dried chickpeas, and I make this Easy Falafel Recipe for Homemade all the time. It’s become our go-to easy dinner.

Recipe Card

Recipe Title	Easy Falafel Recipe for Homemade
Servings	4 people (about 16 falafel)
Prep Time	15 minutes (plus overnight soak)
Cooking Time	10 minutes
Calories	~280 per serving (4 falafel)

Ingredients

1 cup dried chickpeas (do NOT use canned)
1/2 large onion, roughly chopped
4-5 cloves garlic
1/2 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper (optional)
1 tbsp all-purpose flour or chickpea flour
1 tsp baking soda
Avocado or vegetable oil for frying

The dried chickpeas are non-negotiable, I learned that the hard way. Canned ones are just too mushy. And that fresh parsley and cilantro? I once used dried herbs because my store was out. Don’t do it. The flavor was so weak and sad, it totally missed the point. Fresh is the only way to go for that bright, herby punch.

Directions

The night before, put your dried chickpeas in a big bowl and cover them with plenty of cold water. They’ll double in size, so make sure there’s room.
The next day, drain and rinse those chickpeas really well.
Throw the chickpeas, onion, garlic, parsley, cilantro, and all the spices into your food processor.
Pulse everything until it’s finely ground but not a smooth paste. You want it to look like coarse sand.
Sprinkle in the flour and baking soda, then pulse a few more times to just combine.
Stick the whole mixture in the fridge for at least 30 minutes. This is a crucial rest time!
When you’re ready, heat about an inch of oil in a heavy skillet over medium heat.
With damp hands, shape the mixture into small balls or patties, about 1.5 inches wide.
Fry them in batches for 2-3 minutes per side, until they’re a deep golden brown and crispy.
Pull them out and let them drain on a paper towel-lined plate. Serve immediately!

The biggest mistake I made for years was skipping the fridge time. I’d be impatient and try to fry them right away. They would just fall apart in the oil every single time. Letting the mixture chill firms everything up and makes it so much easier to handle. Trust me, set a timer and walk away for a bit.

Another thing I learned the hard way is the oil temperature. If it’s not hot enough, the falafel will soak up all the oil and get greasy. If it’s too hot, they’ll burn on the outside before cooking through. I finally bought a cheap kitchen thermometer and it was a total game-changer. Aim for around 350-375°F. It makes all the difference between a soggy mess and perfect crispy falafel.

This recipe has honestly become such a comfort food for us. It feels fancy but it’s really just throwing stuff in a food processor. I love that the leftovers are just as good the next day, cold right out of the fridge. It’s a fantastic healthy swap for a burger night and it’s become a real family favorite around here.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
280	35g	11g	11g

I’m always surprised at how much protein is in these, which is great. To make it a bit lighter, I sometimes bake them instead of frying. Just spray a baking sheet with oil and bake at 375°F for 20-25 minutes, flipping halfway. They’re not *quite* as crispy but still super delicious. It’s a great option if you’re watching your oil intake.

Ingredient Swaps

Ingredient	Substitution
All-purpose flour	Chickpea flour (works great, keeps it gluten-free)
Cilantro	More parsley or some fresh mint
Frying	Baking (as mentioned above)

I’ve tried a lot of these swaps. The chickpea flour is a perfect one-to-one swap, no issues. But the cilantro one is tricky. I’m one of those people who thinks cilantro tastes like soap, so I used all parsley once. It was fine, but it definitely lacked that certain something. Adding a little mint helped bring back some complexity. Baking them changes the texture completely—it’s more dense and less fluffy, but still tasty in its own way.

Tips

Don’t skip soaking the chickpeas overnight. There’s no shortcut here.
Use a food processor, not a blender. A blender will turn it into hummus.
Keep your hands wet when shaping the balls to prevent sticking.
Don’t overcrowd the pan when frying. It drops the oil temp and they’ll steam instead of fry.
Make a double batch and freeze some before frying for a future easy dinner.

That tip about the blender is from a very sad personal experience. I didn’t have a food processor for the longest time, so I tried using my blender. I had to add water to get it to blend, and I ended up with a green, watery paste. I tried frying it anyway. It was a complete and utter failure. I had to order pizza. Just go borrow a neighbor’s food processor if you have to.

FAQ

Can I use canned chickpeas if I’m really desperate?
Oh man, I feel your desperation, I’ve been there. But honestly, no. I’ve tried every trick in the book—adding more flour, squeezing out the water, you name it. They will not hold their shape. They are destined for hummus, not falafel. Save yourself the heartache and just use dried.

Why did my falafel turn out mushy on the inside?
This usually means your oil wasn’t hot enough. The outside looks done but the inside is still raw and wet. It’s such a bummer. Next time, make sure you let the oil get properly hot before adding the first batch. Test it with a little piece of the mixture—it should sizzle immediately.

Can I make the mixture ahead of time?
Absolutely! This is a great meal prep trick. The mixture will keep in the fridge, covered, for up to two days. In fact, I think it holds together even better after a longer rest. You can also shape them and freeze them on a baking sheet, then toss them in a bag. Fry them straight from frozen, just add a minute or two to the cooking time.

That’s everything I know about making this Easy Falafel Recipe for Homemade! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes.