Authentic Homemade Falafel Recipe (Easy & Flavor-Packed)
Crispy, golden, and packed with fresh herbs, this homemade falafel recipe is the ultimate comfort food! Made with a mix of chickpeas and fava beans, it’s flavorful, protein-packed, and perfect for wraps, salads, or dipping into creamy tahini.
Falafel is one of the most beloved Middle Eastern street foods, known for its irresistible crispy exterior and tender, herb-filled center. Traditionally made from chickpeas, fava beans, or a combination of both, falafel is seasoned with fresh herbs and spices, then fried until golden brown. The result is a flavorful, protein-rich bite that’s naturally vegetarian and gluten-free and absolutely delicious.
This homemade falafel recipe brings that authentic flavor straight to your kitchen. With a blend of chickpeas, fava beans, fresh dill, parsley, cilantro, and a touch of heat from jalapeños, these falafel are bold, zesty, and satisfying. Whether tucked into a warm pita, served with hummus or tahini sauce, or enjoyed as a salad topper, they’re a versatile dish you’ll want to make again and again.
Why you’ll love this recipe
- Crispy & flavorful — Golden brown on the outside, soft and herby and irresistible in the inside.
- Authentic ingredients — Uses both chickpeas and fava beans for a traditional taste.
- Packed with protein — Naturally vegetarian and full of plant-based protein.
- Make-ahead friendly — Perfect for meal prep, freezing, or storing.
- Extremely versatile — Great in wraps, bowls, or as an appetizer with dipping sauces.
Ingredients needed
- Dried fava beans: Add authentic depth of flavor and a creamy texture. You’ll want to soak the beans overnight for at least 12 hours for best results.
- Chickpeas (aka garbanzo beans): The base of the falafel, providing that nutty and hearty texture
- 1 large yellow onion: Adds a sweet, savory base flavor.
- 8 whole garlic cloves, peeled
- 2 jalapeños: Provide a little heat and brightness.
- The ultimate herby trifecta of fresh dill, cilantro, and parsley: These essential herbs give the falafel its signature green color and herbaceous flavor.
- Juice of 1 ½ lemons: Helps to brighten and balance the spices.
- 2 eggs: Help bind the mixture together.
- Cumin: The perfect earthy spice that complements the beans.
- Salt & pepper
- Baking soda: Makes the falafel lighter and crispier when fried.
- Olive oil to fry the falafel
How to make homemade falafel
Step 1: Soak the fava beans overnight in water for 12 hours. Drain and set aside in a large mixing bowl. Drain the chickpeas and add to the same bowl.
Step 2: Combine vegetables and herbs. Add all of the chopped veggies, herbs, lemon juice, and eggs into the mixing bowl. Use your hands to mix everything together until well combined.
Step 3: Blend the mixture. In a food processor, add a few cups of the falafel mixture and pulse until finely ground but not pureed (the mixture should hold together when pressed). Work in batches, transferring the ground mixture into a large bowl.
Step 4: Season, bind and chill. Stir in the cumin, salt, pepper, and baking soda to the falafel mixture until fully incorporated. Cover and refrigerate for at least one hour to let the mixture rest and make it easier to shape when ready to cook.
Step 5: Form the falafel. Scoop small portions and roll into balls (about 1/2 inch in thickness.
Step 6: Fry until golden. Heat oil in a deep pot over medium-high heat until the oil starts to bubble gently. Fry the falafel in batches until golden brown and crispy on all sides (about 2-3 minutes), making sure not to overcrowd the pot. Transfer to a paper plate lined with paper towels to drain.
Step 7: Serve and enjoy! Serve the falafel immediately with pita bread, salad, or tahini sauce or hummus.
How to serve homemade falafel
Falafel are extremely versatile and can be served in a variety of ways! Here are a few suggestions:
- In pita bread with lettuce, tomato, cucumber, and tahini sauce
- As a salad topper with fresh greens, olives, and feta
- With dips like hummus, baba ghanoush, or tzatziki
- In grain bowls with rice, roasted veggies, and yogurt sauce
- As a snack or appetizer with a simple garlic or tahini dip, lemon slices, or chopped veggies
Storage tips for falafel
- Refrigerate: Store cooked falafel in an airtight container in the fridge for up to 4 days.
- Freeze: Lay falafel on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to 3 months. Reheat in the oven or air fryer until warmed through.
- Make ahead of time: The raw falafel mixture can be made up to 2 days in advance and stored in the fridge until ready to cook.
Authentic Homemade Falafel Recipe (Easy & Flavor-Packed)
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Crispy, golden, and packed with fresh herbs, this homemade falafel recipe is the ultimate comfort food! Made with a mix of chickpeas and fava beans, it’s flavorful, protein-packed, and perfect for wraps, salads, or dipping into creamy tahini.
Ingredients
- 2 lb dried fava beans
- 1 can chickpeas
- 1 large yellow onion, chopped
- 8 cloves of garlic, peeled
- 2 jalapeños, chopped into 1/2-in pieces
- 1/2 bunch dill, roughly chopped
- 1 bunch cilantro, roughly chopped
- 1 bunch Italian parsley, roughly chopped
- 1 1/2 lemons, juiced
- 2 eggs
- 1 tablespoon cumin
- 2 tablespoons salt
- 2 tablespoons black pepper
- 1/2 teaspoon baking soda
Instructions
- To do one day before: Place the dried fava beans in a large bowl filled with water to cover the beans by at least 2 inches. Soak overnight for at least 12 hours. When ready, drain the beans and add to a mixing bowl.
- Drain the chickpeas and add to the mixing bowl with the drained fava beans. Add all of the chopped vegetables, herbs, lemon juice, and eggs and use your hands to combine everything together.
- Add a few cups of the mixture to the large bowl of a food processor fitted with a blade attachment. Pulse the food processor for several seconds until the mixture is well combined and resembles the texture of coarse sand. Transfer into a separate bowl and continue pulsing the rest of the falafel mixture, adding to the bowl as you go.
- Add the spices and baking soda into the pulsed falafel mixture, using a rubber spatula or wooden spoon to combine them together. Cover tightly and refrigerate for at least one hour until ready to cook.
- Scoop tablespoonfuls of the falafel mixture and form into round balls (about 1/2 inch thick). Fill a medium-sized pot with up to 3 inches of oil and heat on medium-high heat until the oil starts to bubble gently.
- Carefully drop between 3-4 balls into the oil and let them fry for about 2-3 minutes until crispy and dark brown on the outside. Work in batches to avoid overcrowding of falafel in the pot.
- Place the fried falafel in a plate lined with paper towels to pat and drain. Serve immediately with tahini sauce and enjoy!
- Prep Time: 45
- Cook Time: 45
- Category: Entree
Best falafel ever
Than you
Nice
Thank you
So delicious, I love it
Glad to hear . Thank you
Great idea for breakfast