I absolutely love sharing this Most Delicious Falafel Recipe (Fried or Baked) Recipe because it’s one of those dishes that feels so authentic and fresh, you’ll wonder why you ever settled for store-bought mixes. Whether you’re frying them up golden and crisp or baking for a lighter option, these falafels pack incredible flavor with a perfect texture that’s crunchy outside and tender inside. I first tried making falafel with dried chickpeas after some trial and error, and today I’m excited to walk you through every step so you get it just right on your first go.
This recipe is perfect for everything from a quick weeknight dinner to a weekend get-together where everyone can dig in and build their own pita pockets. You’ll find that the combination of fresh herbs, spices, and the right soak time for chickpeas makes a huge difference in both taste and texture. Plus, I’ve included tips on how to bake them if you want to keep it healthier or fry them for that classic falafel crunch. Let me tell you, this Most Delicious Falafel Recipe (Fried or Baked) Recipe quickly became a family favorite, and I’m confident you’ll feel the same way.
Why You’ll Love This Recipe
- Fresh from Scratch: Using dried chickpeas soaked overnight gives you that unbeatable authentic falafel flavor and texture.
- Flexible Cooking Methods: Whether you prefer frying for crunch or baking for a lighter option, this recipe has you covered.
- Simple Ingredients: Fresh herbs and spices bring bright flavors without complicated prep or hard-to-find items.
- Perfect for Meal Prep: You can freeze the falafel mixture or shaped balls for up to 3 months — game changer for busy weeks!
Ingredients You’ll Need
The magic here lies in using soaked dried chickpeas along with generous amounts of fresh parsley and cilantro. These ingredients blend beautifully, giving you that vibrant falafel flavor and crumbly, yet sturdy texture. Before you start, make sure you have quality dried chickpeas for soaking (canned won’t work as well), and fresh herbs for max brightness.
- Dried Chickpeas: Soak overnight to get them puffed up and soft; this forms the base of your falafel.
- Onion: Roughly chopped for flavor and moisture; you’ll notice how it keeps falafel tender.
- Fresh Parsley: Adds a fresh, herbaceous note that makes falafel taste vibrant rather than heavy.
- Fresh Cilantro: Pairs beautifully with parsley to balance the earthiness with a slight citrusy kick.
- Green Chili Pepper (Serrano or Jalapeño): Adds just enough heat; adjust or omit based on your spice preference.
- Garlic Cloves: A must for that signature savory depth.
- Cumin: This warm spice grounds the flavors with its smoky undertones.
- Salt: Enhances all the other flavors and keeps it balanced.
- Cardamom: A subtle but unique aromatic that lifts the falafel’s flavor.
- Black Pepper: Adds a mild bite.
- Chickpea Flour: Helps bind the mixture without overpowering — you can substitute other flours but chickpea flour works best here.
- Baking Soda: Lightens the mixture, making the falafel extra fluffy.
- Oil for Frying: Use a neutral oil with a high smoke point, like vegetable or peanut oil for crispiness.
Variations
I love experimenting with this Most Delicious Falafel Recipe (Fried or Baked) Recipe depending on my mood or dietary needs. You can easily tweak the spices or herbs, and even the cooking method to suit your taste or occasion. Feel free to get creative—it’s really forgiving!
- Herb Swap: Sometimes I swap out cilantro for mint or dill for a fresher twist that keeps things interesting.
- Baked Instead of Fried: For a lighter dish, bake falafel on a parchment-lined sheet at 375°F, flipping halfway; it won’t be as crispy as fried but still delicious.
- Spice Level: Adjust the green chili or add cayenne powder to bring more heat if you like it spicy. I usually add a bit less for a crowd-friendly version.
- Gluten-Free: Use chickpea flour or another gluten-free alternative for binding to keep it safe and still tasty.
How to Make Most Delicious Falafel Recipe (Fried or Baked) Recipe
Step 1: Perfectly Soak Your Chickpeas
Start by soaking your dried chickpeas overnight or at least 8 to 12 hours in plenty of water since they’ll triple in size. I’ve learned the hard way that canned chickpeas just don’t work here because they’re too soft and slip apart when cooking. Drain and rinse them well once fully soaked—this step is crucial for the right texture.
Step 2: Pulse Ingredients to the Right Texture
Adding soaked chickpeas, onion, parsley, cilantro, garlic, green chili, and spices to a food processor, pulse them until you get a coarse sandy texture—don’t over-blend or turn it into a paste. I recommend roughly chopping herbs and onion before adding to make the pulsing easier and the texture just right. You want some graininess who give the falafel a tender crumb without being mushy.
Step 3: Chill and Bind the Mixture
Transfer the mixture to a bowl and stir in chickpea flour and baking soda to bind everything together. Cover and refrigerate for 30 minutes to one hour—this rest helps the flavors meld and makes shaping easier. If later on you find the mixture too wet, add a bit more flour; too dry? A splash of water or lemon juice helps.
Step 4: Shape Your Falafel
Use your hands, a small ice cream scoop, or a falafel scoop to form balls or patties. I like smaller balls for quick frying and nice crispy edges. Keep a wet hand handy to avoid sticking and gently shape so they hold well but aren’t packed too tightly.
Step 5: Fry or Bake to Golden Perfection
If frying, heat about 3 inches of oil in a pot to 350°F (175°C) and cook falafel in batches for 1-2 minutes until golden but not burnt. A skimmer helps you keep an eye on their color and transfer them to paper towels to drain excess oil. If baking, arrange falafel on a baking sheet with oil brushed on top and bake at 375°F for about 25-30 minutes, flipping halfway through.
Pro Tips for Making Most Delicious Falafel Recipe (Fried or Baked) Recipe
- Use Only Dried Chickpeas: I used canned once and ended up with mushy falafel, so stick to soaking dried chickpeas for the best texture.
- Don’t Over-blend the Mixture: Leaving a bit of coarse texture is key to traditional falafel that hold up well when frying or baking.
- Oil Temperature Matters: Keep it steady at 350°F to get golden, not burnt — overheating traps raw centers inside.
- Adjust Binding Ingredients as Needed: If your falafel breaks or crumbles, add more chickpea flour; too dry? A splash of water or lemon juice fixes it.
How to Serve Most Delicious Falafel Recipe (Fried or Baked) Recipe
Garnishes
I always serve these falafels with a drizzle of creamy tahini sauce and a sprinkle of fresh parsley for color. Sometimes, I throw in diced tomatoes, cucumbers, and pickled turnips if I’m feeling fancy—adds a lovely crunch and bright flavor that balances the savory falafel perfectly.
Side Dishes
My go-to sides include warm pita bread, a fresh tabbouleh salad, and roasted veggies or a simple cucumber-yogurt salad. The fresh greens and yogurt cuts through the richness of fried falafel so well, making a perfectly balanced meal every time.
Creative Ways to Present
For gatherings, I like to turn falafel into a centerpiece by making a build-your-own falafel pita station with various sauces, pickles, and salad toppings. Another fun idea is serving them as falafel sliders on mini buns with tzatziki and lettuce—a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I store leftover cooked falafel in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, I place a paper towel in the container to absorb moisture. I usually re-crisp them in a hot skillet before serving leftovers—game changer!
Freezing
One hack I’ve learned is freezing shaped raw falafel balls on a tray first, then transferring them to a ziplock bag once frozen. This way, I can fry or bake them straight from the freezer whenever I want. The mixture itself freezes well too, but I find shaping first is less messy when you’re ready to cook.
Reheating
To reheat, I prefer popping falafel in a preheated oven at 350°F for about 10 minutes or heating them in a cast-iron skillet with a tiny bit of oil for crispness. Microwaving tends to make them soggy, so I try to avoid that if I want to keep their texture.
FAQs
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Can I use canned chickpeas instead of dried for this falafel recipe?
I don’t recommend using canned chickpeas because they contain too much moisture and softness, which causes the falafel to fall apart during cooking. Dried chickpeas soaked overnight give you the right texture and firmness that hold up nicely.
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What’s the difference between frying and baking falafel in this recipe?
Frying gives falafel a crispy, golden exterior and richer flavor thanks to the oil, whereas baking is a healthier option that produces a slightly drier texture and less crispiness. Both are delicious, and I suggest baking if you want to cut down on oil while keeping most of the flavor.
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How do I know if my falafel mixture needs more binding?
If your shaped falafel are falling apart or crumbling when you try to form or cook them, your mixture is likely too wet. Add more chickpea flour a tablespoon at a time until the dough holds together but isn’t dry.
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Can I make the falafel mixture ahead and freeze it?
Absolutely! You can freeze the mixture for up to 3 months or freeze shaped falafel balls for even easier cooking later. Just thaw in the fridge before shaping or cook frozen falafel directly from the freezer.
Final Thoughts
This Most Delicious Falafel Recipe (Fried or Baked) Recipe has truly become a go-to for both everyday meals and entertaining. What I love most is how versatile—and forgiving—it is while delivering that crave-worthy falafel flavor we all adore. Once you try it, I have no doubt you’ll start dreaming up your own variations and serving ideas, just like I did. So dive in, give it a go, and bring a little crunchy, herby joy to your kitchen!
Print
Most Delicious Falafel Recipe (Fried or Baked) Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 18 falafel balls
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Most Delicious Falafel Recipe offers a classic Middle Eastern delight with perfectly crispy exteriors and tender, flavorful interiors. Made using soaked dried chickpeas and fresh herbs, these falafels can be fried or baked to suit your preference. They’re packed with cumin, garlic, and fresh greens, making them a perfect vegetarian snack or meal component, especially when served with tahini sauce.
Ingredients
Falafel Base
- 1 cup dried chickpeas, soaked overnight (do not use canned chickpeas)
- 1/2 cup roughly chopped onion
- 1 cup roughly chopped parsley (about one large bunch)
- 1 cup roughly chopped cilantro (about one large bunch)
- 1 small green chile pepper (serrano or jalapeno)
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
Binding & Frying
- 2 tablespoons chickpea flour (or other flour)
- 1/2 teaspoon baking soda
- Oil for frying (enough for deep frying about 3 inches deep)
Instructions
- Soak the chickpeas: Place dried chickpeas in a large bowl and cover with plenty of water. Let them soak overnight or for at least 8 to 12 hours. They will triple in size. Drain and rinse before using.
- Prepare the falafel mixture: Roughly chop the onion, parsley, cilantro, and green chile pepper. Add the soaked chickpeas, onion, herbs, garlic cloves, chile, cumin, salt, cardamom, and black pepper to a food processor. Pulse to chop until the mixture resembles coarse sand, avoiding a completely smooth blend to maintain texture.
- Chill and bind the mixture: Transfer the processed mixture to a bowl. Add chickpea flour and baking soda, stirring well to combine. Cover and refrigerate for 30 minutes to 1 hour to allow the mixture to firm up.
- Shape the falafel: Using your hands, an ice cream scoop, or a falafel scoop, form the mixture into balls or patties. Adjust consistency if necessary by adding more flour if too wet, or a teaspoon or two of water or lemon juice if too dry.
- Fry the falafel: Heat about 3 inches of oil in a heavy pot over medium heat to 350°F (175°C). Fry falafel in batches of 6 to 8 at a time for 1 to 2 minutes until golden brown and crispy. Use a skimmer to ensure they do not overcook and cook evenly.
- Drain and serve: Remove falafel with a slotted spoon or skimmer and place on paper towels to drain excess oil. Serve immediately while warm and crispy, ideally with tahini sauce or your preferred accompaniments.
Notes
- Falafel should be golden but not charred; keep oil temperature steady to avoid burning the outside before the inside cooks.
- If the falafel mixture breaks apart while frying, adjust the consistency by adding more flour or a little liquid.
- Falafel dough mixture can be frozen for up to 3 months. Thaw in the refrigerator, stir, then shape and cook.
- Alternatively, freeze pre-shaped raw falafel and fry or bake them from frozen.
- 1 cup dried chickpeas yields approximately 3 cups soaked chickpeas.
Nutrition
- Serving Size: 3 falafel balls (approximately 90g)
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
