Easy Falafel Recipe
, Published Jul 08, 2025
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This easy, authentic Falafel Recipe made with chickpeas, fresh herbs and the perfect blend of spices. Follow expert tips to get golden, crispy falafel every time — whether deep-frying, baking or cooking in an Air Fryer.
What is Falafel?
Falafel is a beloved Middle Eastern street food, traditionally made from chickpeas (or sometimes fava beans), fresh herbs, garlic, and warm spices, shaped into small balls or patties, and deep-fried until crisp on the outside and soft inside.
The exact origins of falafel are a bit of a hot topic, with Egypt, Israel, Lebanon, and Palestine all claiming them as their own. No matter the birthplace, there’s no denying that falafel has turned into a global favorite, whether it’s stuffed in pita wraps, tossed in salad bowls, or served up on mezze platters.
In recent years, falafel’s vegan, high-protein, naturally gluten-free appeal has made it even more popular, especially in plant-based diets. Naturally, there’s loads of variations on the classic recipe, some made with canned chickpeas, or they include other vegetables as well – check out my carrot falafel.
Although falafel contain very healthy ingredients, they are usually deep-fried which makes them high in fat and loaded with calories. Check out my baked or air fried options for a healthier take with all the flavor minus the fat.
Why You’ll Love This Easy Falafel Recipe
✔️ Healthy options – No deep-frying needed! You’ll still get golden, deliciously textured falafel if you bake them or cook them in the Air Fryer.
✔️ Freezer-friendly – Make extra falafel for easy lunches and speedy dinners later
✔️ Vegan & gluten-free – Naturally free from dairy and wheat
✔️ Great for meal prep or entertaining – Prep ahead for busy weeknights or wow guests with a colorful vegetarian spread.
Falafel Ingredients
This authentic falafel recipe contains dried chickpeas so you need to start it a day or at least 8 hours in advance. Do not substitute the dried for cooked chickpeas in this recipe!
- Dried chickpeas: these have to be soaked for 8 hours or, preferably, overnight until they plump up. I like to add one teaspoon of baking soda to the soaking water too.
- Half a red or yellow onion
- Lots of garlic – leave out if preferred
- Green chili (jalapeño), seeds removed
- Fresh cilantro (coriander) and parsley. If you are not a fan of cilantro you can use all parsley instead
- Spices and seasoning: ground cumin, ground coriander, ground cardamom and salt. You can also use Baharat spice blend.
- One tablespoon of chickpea or all-purpose gluten free flour and one teaspoon of baking powder. You can leave the flour out, it’s not a deal breaker.
- A little lemon juice (optional)
How to Make Falafel
Soak the chickpeas
- Put the dried chickpeas in a large bowl. Cover with water and add a teaspoon of baking soda (bicarbonate of soda). Cover the bowl and leave for 8 hours or overnight. Rinse and drain the chickpeas when you are ready to make the falafel.
- Add the soaked chickpeas and all other ingredients to a food processor. Blitz the falafel mix until a rough paste forms. Stop the processor and give the sides a scrape with a spatula.
- Continue processing until you have a smoothish paste that holds together if squeezed in your hand but still has a little texture. If you have time chill the falafel mixture otherwise you can use straight away.
Make the falafel
- Form the falafel into little balls using your hands or a falafel scoop and place on the tray. Depending on their size you should get 16-18. Spray the falafel with a little olive oil.
Oven-baked falafel
- Preheat the oven to 375°F (190°C) and line a large tray with greaseproof paper. Spray with olive oil or low calorie cooking spray such as Fry Light. Bake for 14 minutes – set a timer. Flip them to the other side and cook for a further 14 minutes or until slightly golden. Take a look at my serving suggestions and preferable serve warm!
Air Fryer Falafel
- Preheat your air fryer at 350°F (180°C) for a few minutes.
- Mist the falafel with olive oil. Place the falafel in the basket, spaced slightly apart, for about 25 minutes, flipping them over halfway through – they should be golden and firm when cooked through. Depending on your air fryer model, you may need to cook in batches as overcrowding will prevent them from crisping up.
Deep Frying Falafel
- To deep fry the falafel, fill a deep pot with vegetable oil and heat until it reaches 340-350°F (170-180C). You can also use a deep fat fryer. The best way to check the temperature is with a digital thermometer – if the oil is too hot the falafel will color quickly but will be raw within. Alternatively you can also shallow fry them in a skillet half-filled with oil.
- Fry the falafel in batches, 5 at a time, for 2-3 minutes per side until golden brown. Drain on paper towels before serving.
How to Serve Falafel
Falafel are meant to be served warm, preferably straight after they have been baked or fried. They lose a bit of their appeal if eaten cold, but you can always crisp them up in the oven or air fryer if you are dishing up leftovers.
- IN A SALAD BOWL Layer shredded lettuce, cucumber slices, chopped tomatoes and any other fresh vegetables you like. Add the falafel, pickled onions and a little zhoug or tahini sauce. You can also add yogurt for a vegetarian salad bowl. For a truly special falafel salad bowl, serve with Middle Eastern Fattoush Salad or tabbouleh!
- IN A WRAP Use wholemeal wraps or pita bread. Spread the wrap with a little hummus or yogurt or tahini sauce. Add the falafel, lettuce, tomatoes, cucumber, pickled onions and a little hot sauce if you like!
- WITH ROASTED VEGETABLES Roast cauliflower and beetroot until fork tender and serve with falafel balls and a little tahini sauce.
- BURGER-STYLE Serve in a brioche bun with lettuce, tomato, tahini sauce or hummus. Don’t forget to add some pickles too!
Storing and Freezing instructions
- Store the cooled falafel in an airtight container in the fridge for 3–4 days. To reheat, place in an air fryer or the oven at 350 °F (180°C) for about 10 minutes, or until warmed & crisp. Alternatively warm up in a microwave for a couple of minutes.
- Feeze uncooked falafel for 3-4 months. Form into little balls and space them out on a tray. Freeze until solid then put them in suitable containers. Thaw overnight in the fridge then cook.
- Freeze cooked falafel for up to three months. Place in a suitable container, separated by greaseproof paper. Thaw in the fridge then reheat in the microwave until hot all the way through.
Loved my Easy Falafel Recipe? Please leave a comment and rating below—I always love hearing your feedback! Share your creations on Instagram @supergolden88 or TikTok @supergoldenbakes — tag me so I can see your delicious bowls in action! 😊
Easy Falafel Recipe
Video
Equipment
Ingredients
For the chickpeas
- 1 cup (200g) dried chickpeas
- 1 tsp baking soda bicarbonate of soda
- water
For the falafel
- pre-soaked chickpeas
- ½ red onion
- 3 garlic cloves
- 1 green chlli , sliced and deseeded
- ½ cup (50g) cilantro coriander
- ½ cup (15g) fresh parsley
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cardamom
- 1 tbsp chickpea flour or all-purpose
- 1 tsp baking powder , gluten free preferably
- 1 tsp lemon juice (optional)
- Olive oil spray or low calorie cooking spray
Quick Pickled onions
- 1 red onion , sliced into thin rounds
- ⅓ cup (80ml) red wine vinegar , more if needed
- 2 tsp sugar or sweetener
Spicy Coriander Sauce (zhoug)
- 3 cloves garlic
- ½ cup (50g) cilantro coriander
- 1 green chili , seeds removed
- 1 tsp ground cardamom
- 1 tsp ground cumin
- ½ tsp salt
- ½ cup (120ml) olive oil or water for a slimming version
Instructions
For the Falafel
- Put the dried chickpeas in a large bowl. Cover with water and add a teaspoon of baking soda (bicarbonate of soda). Cover the bowl and leave for 8 hours or overnight.1 cup (200g) dried chickpeas, 1 tsp baking soda, water
- Rinse and drain the chickpeas when you are ready to make the falafel.
- Add the soaked chickpeas and all other ingredients to a food processor. Blitz the falafel mix until a rough paste forms. Stop the processor and give the sides a scrape with a spatula. Continue processing until you have a smoothish paste that holds together if squeezed in your hand but still has a little texture. If you have time chill the falafel mixture otherwise you can use straight away.pre-soaked chickpeas, ½ red onion, 3 garlic cloves, 1 green chlli, ½ cup (50g) cilantro, ½ cup (15g) fresh parsley, 1 tsp salt, 1 tsp ground cumin, 1 tsp ground coriander, ¼ tsp ground cardamom, 1 tbsp chickpea flour, 1 tsp baking powder, 1 tsp lemon juice
Baked Falafel Instructions
- Preheat the oven to 190C /375F and line a large tray with greaseproof paper. Spray with olive oil or low calorie cooking spray.Olive oil spray
- Form the falafel into little balls and place on the tray. Depending on their size you should get 16-1Spray the falafel with a little olive oil.
- Place in the oven and cook for 14 minutes – set a timer. Flip them to the other side and cook for a further 14 minutes or until slightly golden. Take a look at my serving suggestions and preferable serve warm!
Aif Fryer Instructions
- Preheat the air fryer at 350°F (180°C).
- Mist the air fryer basket and the falafel with olive oil. Cook, in batches if necessary, for 20-25 minutes, flipping over halfway through, until golden and firm.
To deep fry
- Fill a deep pot with vegetable oil and heat until it reaches 340-350°F (170-180°C) or use a deep-fat fryer.
- Fry the falafel in batches for 2-3 minutes per side until golden brown. Drain on paper towels and serve immediately.
Pickled Onions
- Mix all the ingredients together in a jar. Shake to combine and set aside while you prepare the falafel. Store in the fridge if not using immediately, they will keep for up to a week.1 red onion, ⅓ cup (80ml) red wine vinegar, 2 tsp sugar
Spicy Herb Sauce (Zhoug)
- Add all the ingredients to a mini food processor and blitz until completely smooth. Use enough water to thin the sauce to desired consistency if you are making a lighter version or use olive oil for the proper recipe.3 cloves garlic, ½ cup (50g) cilantro, 1 green chili, 1 tsp ground cardamom, 1 tsp ground cumin, ½ cup (120ml) olive oil , ½ tsp salt
Notes
- Cooked & cooled: keep in an airtight container in the fridge for 3–4 days.
- Freeze before cooking: place uncooked falafel balls on a tray until solid, then bag them for up to 3 months.
- Freeze cooked: layer with parchment and store in portions for longer storage.
- Oven: 350 °F (180°C) for 10–12 minutes, or until warmed and crisp.
- Air fryer: 1350 °F (180°C) for 5–7 minutes, flipping halfway. Mist with a little olive oil for maximum crispness.
- Microwave: 1–2 minutes – the texture will be a bit softer.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
delicious, I'm in heaven!
Falafel is one of my favourites, the salad with this looks good too.
Drool…. this looks absolutely amazing. I used to be a vegetarian but never had food that looked so tasty!