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4.9 from 19 votes

Homemade Falafel Recipe

This homemade falafel recipe is easy to follow and makes delicious falafels that are crispy on the outside and soft and fluffy on the inside. Learn how to make this staple of Middle Eastern cuisine at home and ditch the take out.
Prep Time15 mins
Cook Time30 mins
Refrigeration30 mins
Total Time45 mins
Course: Main Course
Cuisine: middle eastern
Servings: 4 servings
Calories: 395kcal


  • 2 cups dried chickpeas Not canned or cooked chickpea
  • 1 small yellow onion cut into quarters
  • 4 cloves garlic
  • 1 cup parsley stems removed
  • 1 cup cilantro stems removed
  • 2 teaspoon cumin
  • 1 tsp salt
  • ½ teaspoon black pepper
  • 1 tablespoon chickpea flour
  • 1 teaspoon baking powder
  • oil for frying


  • Soak chickpeas in 8 cups of water for 12 to 18 hours so they're not hard anymore. 
  • When chickpeas are soaked through, discard the water and set the chickpeas aside. 
  • Place the onion, garlic cloves, parsley and cilantro in a bowl of a food processor. 
  • Pulse a few times until they're finely chopped. 
  • Add in chickpeas, cumin, salt and black pepper. Process until you have a smooth mixture. 
  • Add in chickpea flour and baking powder and process for another 30 seconds. 
  • Cover and refrigerate for at least 30 minutes. 
  • Once you're ready to fry, fill a sauce pan up to 2 inches with canola or vegetable oil. Heat the oil on medium until it's hot enough. You will know this by having a toothpick touch the bottom of the sauce pan. If it starts bubbling, then it's ready. 
  • Scoop out the falafels using an ice cream scoop and make patties with ½ inch in thickness. 
  • Carefully drop the falafels in the hot oil, 4 at a time and fry them for about 4 minutes until they are golden brown. Do not over crowd the sauce pan or they won't cook properly. 
  • Place the cooked falafels on a plate lined with paper towel to absorb extra oil. 
  • Serve with pita, salad, hummus and tahini sauce. 


  1. If you have extra mixture, scoop the falafels and place them on a tray, freeze uncooked falafels for about one hour until they're frozen. Then place them in a ziploc bag and freeze them.
  2. You can use all purpose flour instead of chickpea flour. 
  3. Don't use cooked or canned chickpeas for this recipe as the falafels will get mushy and will fall apart while frying. 
  4. Make sure to soak the chickpeas long enough that they can be processed in a food processor. 12 to 18 hours soaking time is ideal. 
  5. Make sure the oil is not so hot otherwise the falafels will be golden brown on the outside and will be raw on the inside. 
  6. You can bake the falafels as well. Brush them on both sides with olive oil and bake them in the oven at 350°F for 25 minutes, flipping them halfway through. 
  7. Serve falafels with fresh pitafattoush, hummus, tahini sauce or tabbouleh salad


Calories: 395kcal | Carbohydrates: 67g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Sodium: 621mg | Potassium: 1177mg | Fiber: 19g | Sugar: 12g | Vitamin A: 1613IU | Vitamin C: 27mg | Calcium: 201mg | Iron: 8mg