Crispy Authentic Middle Eastern Falafel Recipe

You haven’t truly experienced falafel until you’ve tried freshly made crispy falafel balls. This Middle Eastern falafel recipe produces a satisfyingly crisp exterior with a soft, fluffy, herb-filled centre for an authentic and delicious result.

Serve these Middle Eastern falafel balls as a snack with tahini sauce or tzatziki for dipping. Or press the mixture into small patties and stuff them into warm pita bread with hummus and hot sauce for a light, flavourful meal.

You can also turn them into vegan falafel bowls or a fresh falafel salad for an easy weeknight dinner.

This homemade falafel recipe is adapted from Sami Tamimi’s traditional falafel in Falastin, with additional tips inspired by other classic recipes. Over many test batches I refined the method so the exterior crisps perfectly while the inside stays tender and green from fresh herbs.

What is a Middle Eastern falafel?

Traditional falafel are deep-fried fritters made from ground chickpeas (garbanzo beans) or fava (broad) beans mixed with lots of fresh green herbs. Street vendors in the Middle East form the mixture into small balls or patties and deep-fry them until golden and crisp.

Falafel is widely enjoyed across the Arab world and is a beloved street food and home dish in many countries. Variations exist: in some places chickpeas are combined with fava beans, while others use only one type of legume.

This recipe uses only dried chickpeas. Dried chickpeas are easy to source and produce the classic texture of Israeli-style chickpea falafel: crispy outside and light and herbaceous inside.

Ingredients & substitutes

The main ingredient for these falafel is dried chickpeas. Fresh herbs, onion and spices add bright flavour and a green interior. As long as you start with dry chickpeas, you can adjust herbs and spices to make this vegan falafel your own.

Dried chickpeas

Use dry, uncooked chickpeas that have been soaked overnight. Do not use canned or already-cooked chickpeas for authentic, stable falafel — cooked chickpeas lack the right texture and will often fall apart when fried.

Garlic

Fresh minced garlic adds depth and fragrance. If necessary, a small amount of garlic powder can be used, but fresh is best.

Green herbs

A mix of fresh parsley, cilantro (coriander leaves) and a little mint gives falafel its characteristic green colour and herb-forward flavour. I use mostly parsley and cilantro with a few mint leaves for balance, but adjust to taste.

Onion

Chopped onion adds moisture and a mild sweetness. Yellow, white or red onion all work; finely chop for even distribution.

Chilli flakes

Aleppo pepper flakes are ideal for a gentle, fruity heat, but red pepper flakes or freshly ground black pepper can be used instead or omitted if you prefer no spice.

Spices

Use ground cumin and ground coriander for warm, aromatic notes. A typical ratio is equal parts cumin and coriander; feel free to add a pinch of sumac for a bright twist.

Baking powder

Baking powder is important: it helps the falafel expand slightly and stay light and fluffy inside while the outside crisps.

Seasoning

Use a good pinch of salt to bring out flavours. Taste the uncooked mixture if you’re unsure about salt levels (note that raw tasting is safe for this uncooked mixture made from soaked chickpeas and fresh herbs).

Sesame seeds (optional)

Press sesame seeds onto uncooked falafel balls for a nutty finish and attractive texture.

Oil for frying

Use a neutral oil with a high smoke point such as vegetable, canola or sunflower oil. You only need enough oil to deep-fry — about 2 to 3 inches (6–8 cm) in a medium saucepan.

Tip 1: Use dried chickpeas

Cooked or canned chickpeas do not contain the same dry-starch structure as soaked uncooked chickpeas and will often disintegrate in hot oil. Soak dried chickpeas in cold water overnight (about three cups of water per cup of chickpeas) until they swell and soften but remain uncooked.

Using soaked, uncooked chickpeas means you don’t need egg or flour to bind the mixture; the recipe remains naturally vegan and gluten-free.

Tip 2: Deep fry falafel balls

Deep frying is the traditional cooking method and the best way to achieve a crisp outer shell and fluffy middle. Baking or pan-frying can work in a pinch, but the classic texture comes from properly controlled deep-frying.

Tip 3: Serve the falafel fresh

Falafel taste best when served immediately after frying. Drain briefly on kitchen paper and eat while warm. Leftovers are fine for meals, but they will lose some crispness once cooled.

How to make authentic falafel: step-by-step

There are five main stages to make falafel before serving:

1. Soak dried chickpeas
2. Make the falafel mixture in a food processor
3. Rest the mixture in the refrigerator
4. Shape the mixture into balls or patties
5. Deep-fry until golden and crisp

Follow these steps for a reliable result, or scroll to the recipe card to start cooking right away.

Step 1: Soak dried chickpeas

Start the day before and soak 1 cup of dried chickpeas in plenty of cold water — about three cups of water per cup of chickpeas. They will swell as they absorb water. The next day, drain them in a fine mesh strainer and pat dry with a clean towel or let them air-dry briefly.

Step 2: Make the falafel mixture

Place the drained soaked chickpeas into the bowl of a food processor and pulse briefly (about 15 seconds). Add the chopped herbs, onion and garlic and pulse again in short bursts until the mixture is coarse and damp but not a wet paste. The texture should be mealy and able to hold together when pressed.

Transfer the mixture to a bowl, stir in chilli flakes, ground cumin, ground coriander and salt, then sprinkle the baking powder and mix once more. Cover and refrigerate.

Step 3: Refrigerate for an hour

Chill the falafel mixture for at least 1 hour. You can keep it in the fridge for up to 24 hours before shaping and cooking, which makes this recipe convenient for prepping ahead.

Step 4: Shape falafel balls

Wet your hands slightly and spoon a heaped tablespoon (about 25 g) of mixture into your palm, rolling it into a small ball. Alternatively, gently flatten into patties. Small falafel are ideal for snacking; larger ones will need longer frying time.

Arrange the formed falafel on a parchment-lined tray. You should get about 22–24 small falafel balls. Press sesame seeds onto each ball if using.

Step 5: Fry falafel balls

Fill a heavy-based saucepan with oil to a depth of about 2½ inches (7 cm) and heat to roughly 350 °F (180 °C). Gently lower falafel into the oil in batches without overcrowding — six to eight per batch for a medium pan. Fry small falafel for 3–4 minutes until golden and crisp; increase to 5 minutes for larger balls.

Maintain an oil temperature between 325–350 °F (160–180 °C) for best results. Transfer cooked falafel to a bowl lined with kitchen paper to drain briefly and serve immediately while still warm and crisp.

Don’t want to deep-fry?

Deep frying gives the best traditional texture, but you can pan-fry or bake falafel patties if you prefer to use less oil. Results will be slightly different, and the exterior will be less evenly crisp than when deep-fried.

Pan-fried falafel

Flatten balls into patties and pan-fry in a nonstick skillet over medium-high heat with enough oil to coat the surface. Cook about 5 minutes per side until golden and cooked through.

Baked falafel

Preheat oven to 350 °F (180 °C). Flatten falafel into patties, brush lightly with olive oil, arrange on a parchment-lined tray and bake for 15–20 minutes, turning once halfway, until golden.

The best way to freeze falafel

After shaping the falafel, freeze them on a parchment-lined tray until solid (about an hour). Transfer frozen uncooked falafel to a resealable bag or airtight container. Use within one month for best quality; they can be kept longer but flavour and texture decline over time.

How to cook frozen uncooked falafel?

Small frozen falafel can be fried straight from frozen; add about 30 seconds to the frying time. For larger frozen falafel, deep-fry until golden and finish in a preheated 350 °F (180 °C) oven for 5 additional minutes to ensure they’re cooked through.

How to eat falafel

Falafel are best when freshly fried and warm, but they also travel well at room temperature for picnics. Serve them as:

• A snack with tahini sauce, tzatziki, or hummus for dipping.
• A falafel sandwich stuffed into warm pita with hummus, chopped tomatoes and cucumber, fresh parsley, lemon juice and tahini.
• A vegan falafel burger in a bun with relish, lettuce and pickles.
• A mezze plate alongside other Middle Eastern sides such as hummus, labneh, or pickled onions.
• A falafel bowl over a grain or salad with tahini dressing.

Frequently asked questions