The Best Falafel Recipe You’ll Ever Make at Home
This is the best nutty, Mediterranean-spiced falafel recipe you can easily make at home! They are perfect in a salad, a bowl or a med plate served with hummus and tzatziki!

It took me forever to try falafel, but once I did, I was hooked! And this option is great baked and deep-fried. I love to serve mine on a delicious salad with my homemade tzatziki sauce!
If you don’t know what falafel is, here is the definition.
Ingredients for the best home falafel recipe
1 cup DRIED* chickpeas (soaked overnight in water)
1 small onion, roughly chopped
3 garlic cloves
1/2 cup fresh parsley leaves (packed)
1/2 cup fresh cilantro leaves (packed)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper (optional, for heat)
1/2 tsp baking powder
2-3 tbsp all-purpose flour (or chickpea flour for gluten-free)
1/2 tsp salt (or to taste)
1/2 tsp black pepper
Vegetable oil for frying (if deep-frying)
Method for the best home falafel recipe
Ok, here’s how we pull this all together! First, we need to soak our chickpeas. I just put mine in a bowl, cover with fresh water by a couple of inches and let it sit overnight. You can change out the water a few times if you like.

Make your Falafel Mixture
In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until finely ground but not a paste…but close!

Add cumin, coriander, cayenne pepper, baking powder, flour, salt, and black pepper. Pulse a few more times to combine.
The mixture should hold together when pressed but not be overly wet. If it’s too dry, add a teaspoon of water at a time. If too wet, add a little more flour.
Chill the Mixture
Transfer the mixture to a bowl, cover, and refrigerate for 1-2 hours. This helps it firm up.
Shape the Falafel
Using your hands or a falafel scoop, shape the mixture into small balls or patties, about 1.5 inches in diameter. I find the patties are much easier to make.
Deep-Frying (Traditional Method…also, I hate to admit, it tastes better):
Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C). Use a candy or frying thermometer to make sure you don’t under or over cook!
Fry the falafel balls in batches, avoiding overcrowding the pot. Cook for 3-4 minutes until golden brown and crispy.
Remove with a slotted metal or wooden spoon and place on a paper towel-lined plate to drain excess oil.
Baking (Healthier Option):
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lightly grease the parchment and arrange the falafel patties in a single layer.
Brush or spray the tops with a bit of olive oil to enhance crispiness.
Bake for 25-30 minutes, flipping halfway through, until golden brown and firm.
How to Serve:
Falafel pair well with a Greek or Mediterranean salad. They’re amazing on pita or flatbread with fresh veggies! Use my Tzatziki sauce, tahini sauce or hummus!
Recipe Card For The Best Falafel Recipe You’ll Ever Make at Home!

The Best Falafel Recipe You’ll Ever Make at Home
These are the best nutty, Mediterranean-spiced falafel you can easily make at home! They are perfect in a salad, a bowl or a med plate served with hummus and tzatziki!
Ingredients
- 1 cup DRIED* chickpeas (soaked overnight in water)
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1/2 cup fresh parsley leaves (packed)
- 1/2 cup fresh cilantro leaves (packed)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp baking powder
- 2-3 tbsp all-purpose flour (or chickpea flour for gluten-free)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- Vegetable oil for frying (if deep-frying)
Instructions
Prep yer Chickpeas!
Drain the soaked chickpeas and pat them dry. You don't want to use canned chickpeas, as they won't hold the shape properly.
Make your Falafel Mixture
In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until finely ground but not a paste...but close!
Add cumin, coriander, cayenne pepper, baking powder, flour, salt, and black pepper. Pulse a few more times to combine.
The mixture should hold together when pressed but not be overly wet. If it's too dry, add a teaspoon of water at a time. If too wet, add a little more flour.
Chill the Mixture
Transfer the mixture to a bowl, cover, and refrigerate for 1-2 hours. This helps it firm up.
Shape the Falafel
Using your hands or a falafel scoop, shape the mixture into small balls or patties, about 1.5 inches in diameter. I find the patties are much easier to make.
Deep-Frying (Traditional Method...also, I hate to admit, it tastes better):
Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C). Use a candy or frying thermometer to make sure you don't under or over cook!
Fry the falafel balls in batches, avoiding overcrowding the pot. Cook for 3-4 minutes until golden brown and crispy.
Remove with a slotted metal or wooden spoon and place on a paper towel-lined plate to drain excess oil.
Baking (Healthier Option):
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lightly grease the parchment and arrange the falafel patties in a single layer.
Brush or spray the tops with a bit of olive oil to enhance crispiness.
Bake for 25-30 minutes, flipping halfway through, until golden brown and firm.
How to Serve:
Falafel pair well with a Greek or Mediterranean salad. They're amazing on pita or flatbread with fresh veggies! Use my Tzatziki sauce, tahini sauce or hummus!
Notes
Dried chickpeas are much better and hold together better in this recipe