Crispy and Flavorful Homemade Falafel Recipe

Introduction: Indulge your taste buds with the irresistible charm of homemade falafel, a Middle Eastern delight that boasts a perfect blend of spices and textures. This comprehensive recipe guarantees crispy, golden-brown falafels with a light and fluffy interior, making it an ideal addition to your appetizer, side dish, or snack repertoire. Follow these detailed steps to create falafels that are not only delicious but also a testament to your culinary prowess.

Ingredients: Gather the following high-quality ingredients for a batch of 15 small falafels:

  • 1 cup dried chickpeas
  • 1 small onion, quartered
  • 3 garlic cloves, peeled
  • 1/2 cup cilantro leaves
  • 1/2 cup parsley leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground pepper
  • 1 teaspoon red chili powder or paprika
  • Salt to taste
  • Oil for frying


  1. Prepare Chickpeas: Start by rinsing and soaking 1 cup of dried chickpeas in an ample amount of water for 8-12 hours. Ensure the use of a spacious container, as the chickpeas will double in size during soaking.
  2. Drain Chickpeas: Thoroughly drain the soaked chickpeas, eliminating excess moisture. The absence of excessive water is crucial for achieving the desired texture.
  3. Blend Ingredients: In a blender, combine the drained chickpeas, quartered onions, peeled garlic cloves, ground cumin, ground coriander, pepper powder, and salt to taste. Add rinsed cilantro and parsley leaves. Pulse until the mixture resembles a coarse meal. Check for consistency by attempting to shape a ball. Refrigerate the mixture for 30 minutes.
  4. Shape and Fry: Form small balls from the chilled mixture. Heat oil for deep frying, ensuring it is hot but not smoking. Carefully slide the falafel balls into the oil in batches. Flip gently and fry until each batch achieves a crispy, golden-brown exterior—approximately 3-4 minutes per batch. Use a slotted spoon to carefully remove the falafels, allowing excess oil to drain.
  5. Serve: Your homemade falafels are now ready to be served. Whether enjoyed on their own or paired with your favorite dips, these falafels are sure to delight your taste buds.


  • For optimal results, use soaked and drained dry chickpeas instead of canned chickpeas, as the latter tends to be too soft.
  • Achieve the perfect falafel consistency—coarse yet malleable. The pulsed mixture should allow you to shape a ball that holds its form.
  • Maintain the right oil temperature for crispy falafels. Insufficient heat results in denseness, while excessive heat leads to uneven cooking.
  • The falafel mixture can be refrigerated for up to 3 days in airtight containers. Shaped falafels can be frozen for 20 days after freezing until firm.

Nutritional Information:

  • Serving: 15 small falafels
  • Calories: 96kcal

Conclusion: Elevate your culinary skills with this professional and detailed homemade falafel recipe. Whether you are a seasoned chef or a passionate home cook, delight in the process of creating these crispy, flavorful bites that are certain to become a favorite among family and friends. Perfect for various occasions, these falafels are a testament to the artistry of Middle Eastern cuisine, leaving a lasting impression on every palate they encounter.

How To Make Falafel

Prep Time12 hrs 30 mins

Cook Time30 mins

Total Time13 hrs

Course: Appetizer, Side Dish, Snack

Cuisine: Middle Eastern

Keyword: falafel

Servings: 15 falafels

Calories: 96kcal


  • 1 cup dried chickpeas
  • 1 small onion quartered
  • 3 garlic cloves peeled
  • 1/2 cup cilantro leaves
  • 1/2 cup parsley leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground pepper
  • 1 teaspoon red chili powder or paprika
  • salt to taste
  • oil for fryinh


  • Pick rinse and soak 1 cup chickpeas in plenty of water for 8-12 hours. Be sure to use a big vessel and plenty of water as chickpeas will double in size as they soak.
  • Before beginning the recipe, drain the chickpeas thoroughly. There should be too much moisture in the chickpeas.
  • To a blender jar add drained chickpeas, peeled and roughly chopped onions, peeled garlic cloves, ground cumin, coriander, pepper powder and salt to taste Also add rinsed cilantro and parsley leaves.

Pulse for few seconds until the mixture resembles coarse meal. Pick up a portion and try to make a ball to check consistency. refrigerate the mixture for 30 minutes.

  • Make small balls from the prepared mixture.
  • Heat oil for deep frying. Once the oil is bubbling hot but not smoking, slide the balls in batches.

Flip gently and fry until crispy and golden brown in medium flame. it takes around 3-4 minutes for each batch. Using a slotted spoon, remove carefully from oil.

Drain excess oil and falafel is ready to serve.


  • Best falafels are made with soaked and drained dry chickpeas. Canned chickpeas are way too soft as they are cooked andl do not do well in this recipe.
  • the consistency of the mixture should be coarse yet not very much. If you try to make a ball with the pulsed mixture you should be able to and it should hold shape.
  • to make perfect falafels that are crispy from outside with fluffy light interior, the oil temperature has to be right. If the oil is not hot enough, the falafels will turn dense and hard. If it is too hot, they will brown quickly from outside while the inside will remain uncooked.
  • You can store the falafel mixture in refrigerator for 3 days. Store in airtight containers.
  • The shaped falafels can be frozen for 20 days. Shape the patties, line in a tray and freeze till they turn hard. Then transfer to freezer safe container and store.


Serving: 15small falafels | Calories: 96kcal