How to Make Homemade Falafel: A Simple Guide
Falafel is one of the most loved Middle Eastern dishes worldwide. These crispy, golden-brown balls made from chickpeas or fava beans are packed with flavor, protein, and are completely vegetarian! Whether you’re a beginner in the kitchen or a seasoned chef, preparing falafel at home can be fun, budget-friendly, and oh-so-delicious. Plus, you’ll have the satisfaction of knowing everything that goes into your food. Today, I’ll take you through an easy step-by-step guide to making homemade falafel in simple English.
What is Falafel?
Falafel is a popular street food dish, often served in pita bread with fresh vegetables, tahini sauce, and sometimes hummus. The star is the crunchy yet soft falafel balls—or patties—made by mixing ground chickpeas (or fava beans) with herbs, spices, and aromatics. Once formed, they’re fried to perfection.
You don’t need fancy ingredients or equipment for this recipe. You just need a few staples, a blender or food processor, and a little love for cooking. Ready to get started? Let’s go!
Ingredients You’ll Need
Here’s the list of ingredients for classic falafel:
- 2 cups dried chickpeas (Note: Do NOT use canned chickpeas—they’re too soft for falafel.)
- 1 small onion, roughly chopped
- 3-4 garlic cloves, peeled
- ½ cup fresh parsley (Feel free to mix it with cilantro for extra flavor!)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- Pinch of cayenne pepper (optional, if you like a little heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- 3 tablespoons all-purpose flour (you can use chickpea flour for a gluten-free option)
- Oil for frying (vegetable or sunflower oil works best)
Equipment You’ll Need
- A food processor or blender
- A frying pan or deep pot
- A slotted spoon (for safely removing fried falafel)
- Paper towels (to drain excess oil)
- Mixing bowls
Step-by-Step Instructions
1. Soak the Chickpeas
Start by soaking 2 cups of dried chickpeas in a large bowl of water overnight (about 12 hours). The chickpeas will swell up as they absorb water, so make sure the bowl is large enough and the water level is high. Soaking is essential—it softens the chickpeas but keeps them firm enough to create the perfect falafel texture.
After soaking, drain the chickpeas and pat them dry using a kitchen towel. Do not cook them.
2. Process the Ingredients
Transfer the soaked chickpeas into a food processor. Add the onion, garlic cloves, parsley, cumin, coriander, paprika, cayenne pepper (optional), salt, and black pepper. Pulse everything together until the mixture forms a coarse paste. You don’t want it pureed; it should be a little chunky so your falafel has texture.
Scrape down the sides of the food processor to ensure everything is evenly blended. If your mixture is too crumbly, add a tablespoon of water at a time until it sticks together. However, avoid over-blending—it shouldn’t be too wet.
3. Add Baking Powder and Flour
Once your chickpea mixture is ready, transfer it to a large bowl. Stir in the baking powder and flour to help bind the mixture and give your falafel a fluffier texture. Mix well, then cover the bowl with plastic wrap and refrigerate it for at least 30 minutes. This helps the mixture firm up and makes it easier to shape.
4. Shape the Falafel
Remove the chickpea mixture from the fridge and get ready to form your falafel. Take small portions of the mixture and shape them into balls or patties (about the size of a walnut). You can use your hands or a spoon; they should hold their shape easily.
If the balls fall apart or feel dry, you can add a little more flour to the mixture.
5. Fry the Falafel
Heat oil in a deep pan or pot over medium heat. Use enough oil to fully submerge the falafel balls—it’s important for even cooking. Test the oil by dropping a small piece of the mixture into it; if it sizzles and floats to the surface, it’s ready.
Carefully lower the falafel into the hot oil using a slotted spoon. Fry them in batches to avoid overcrowding. Each batch will take about 3-4 minutes until the falafel turns golden brown and crispy.
Once done, remove the falafel and let them drain on paper towels to absorb excess oil.
6. Serve Your Falafel
Homemade falafel tastes best when served warm. You can enjoy them in a pita pocket stuffed with fresh vegetables like lettuce, tomatoes, cucumbers, and drizzled with tahini sauce or hummus. Alternatively, serve them as part of a mezze platter with dips and salads.
Falafel is also great with rice, or as a topping for a hearty salad!
Bonus Tips
- Baking or Air-Frying: If you want a healthier version, bake your falafel in the oven at 375°F (190°C) for 25-30 minutes, flipping halfway through. Or use an air fryer—they’ll come out crispy with less oil.
- Freezing Falafel: You can freeze uncooked falafel balls for up to 3 months. Just defrost them before frying or baking.
Conclusion
Congratulations—you’ve just learned how to make homemade falafel! This versatile dish is easy to prepare and packed with flavor. Whether you’re hosting friends, treating yourself to a comfort meal, or exploring Middle Eastern cuisine, falafel is always a win. Try this recipe, put your own twist on it, and enjoy every crispy bite! Happy cooking!
