Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Falafel
Soaked dried chickpeas blended with onion, parsley, cilantro, garlic, and cumin, formed into patties and deep-fried until deeply golden and crisp.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Drain the soaked dried chickpeas thoroughly and pat dry with a paper towel to remove excess moisture.
- 2
In a food processor, pulse the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, and salt until it forms a coarse, sand-like meal (do not over-blend into a paste).
- 3
Transfer the mixture to a bowl, stir in the baking soda, cover, and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up.
- 4
Heat neutral oil in a deep heavy-bottomed pot to exactly 350°F (175°C).
- 5
Using wet hands or a scoop, form the chilled mixture into 1.5-inch round balls or small patties, pressing firmly so they hold together.
- 6
Fry the falafel in small batches for 3 to 4 minutes, turning occasionally, until the exterior is a deep, crispy golden brown and the inside is cooked and fragrant. Drain on a wire rack.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving275
Calories
4 g
Protein
14 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Falafel are deep-fried fritters of ground chickpeas or fava beans, eaten as street food across the Levant and Egypt, where the fava version is called ta'amiya. The dish likely has Coptic Egyptian roots and spread north, becoming a staple of vegetarian eating long before that was a trend. The hallmark of a good falafel is a shatteringly crisp shell around a green, herb-flecked, fluffy interior.
Listahan note
This version uses soaked dried chickpeas rather than canned, which is the single non-negotiable for falafel that fry up light instead of dense and mushy. It is heavy on fresh herbs for that signature green crumb.
Technique cues
- Use chickpeas that have only been soaked, never cooked, so the raw starch holds the fritters together and gives the open, crumbly texture.
- Grind the mixture coarse enough to still see flecks of herb and chickpea, then rest it cold so it firms up before shaping.
- Fry at a steady medium-high heat so the outside crisps and browns in the time it takes the inside to cook through, not a second longer.
Kitchen flow
- Parallel prep
- While the oil heats, scoop and shape all the falafel onto a tray so you can fry in steady batches without scrambling.
- Make-ahead
- Grind the mix a day ahead and keep it cold, since resting actually improves how the fritters hold together.
- Leftover move
- Crumble cold falafel over a chopped salad with tahini drizzle for a no-cook next-day lunch bowl.
- Cleanup rhythm
- Let the frying oil cool completely, then strain it through a coffee filter into a jar so it can be reused once more.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
dried chickpeas
structural base
Purpose: Soaked raw chickpeas bind without flour or egg, which is what makes authentic falafel possible.
Handling: Soak overnight until doubled in size but do not cook them before grinding.
Adaptation: Soaked dried fava beans make the Egyptian ta'amiya style with a creamier interior.
fresh parsley and cilantro
green flavor and color
Purpose: A heavy hand with herbs gives falafel its grassy aroma and the green interior that signals freshness.
Handling: Wash and dry thoroughly so excess water does not make the mix too wet to fry.
Adaptation: Use all parsley if cilantro tastes soapy to anyone at the table.
garlic
aromatic backbone
Purpose: Garlic gives the fritters their savory punch against the mild chickpea base.
Handling: Peel and add whole cloves to the processor so they grind evenly into the mix.
Adaptation: Garlic powder works if fresh is unavailable, though the flavor is flatter.
cumin and coriander
warm spice
Purpose: These ground spices give falafel its earthy, recognizable Middle Eastern character.
Handling: Toast whole seeds and grind fresh for the most fragrant result.
Adaptation: A pre-mixed shawarma or baharat blend can stand in for a slightly different profile.
baking powder
lightening agent
Purpose: A small amount puffs the fritters as they fry so the centers stay airy.
Handling: Add it just before frying, not while the mix rests, so the lift is not wasted.
Adaptation: Baking soda works in a smaller pinch if baking powder is out.
Technique notes
- Test one falafel first; if it falls apart in the oil, pulse a spoonful of flour or more ground chickpea into the mix to tighten it.
- A falafel scoop or two spoons gives uniform sizes that cook evenly, which matters more than perfectly round shapes.
- Slightly flatten each ball into a thick disc so the center cooks through before the outside over-browns.
Ingredient swaps
- Baked direction
- Brush shaped falafel with oil and bake at high heat, flipping once, for a lighter though less shatteringly crisp result.
- Gluten-free direction
- The base recipe is naturally gluten-free; bind with chickpea flour instead of wheat flour if extra structure is needed.
- Air-fryer shortcut
- Air-fry sprayed falafel at high heat for a fast, low-oil weeknight version.
Serve alongside
- Tahini sauce
- Israeli chopped salad
- Pickled turnips
- Warm pita with hummus
- Mint lemonade
- Ayran yogurt drink
- Pomegranate juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Fried falafel keep in the fridge for up to three days and reheat best in a hot oven or air fryer to restore crispness, not the microwave. Uncooked shaped falafel freeze well for up to two months and can be fried straight from frozen. Cooked ones also freeze and reheat from frozen.
Equipment
- Food processor
- Deep heavy pot or Dutch oven
- Falafel scoop or spring-loaded scoop
- Slotted spoon or spider
Make this household-aware
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