Enjoy a Flavorful Meatless Sandwich with Our Classic Falafel Recipe.
Falafel is a delicious and popular meatless sandwich that has become a staple in Eastern neighborhoods across many cities.
This classic falafel recipe combines chickpeas, fresh herbs, and aromatic spices to create a crispy and flavorful bite that's perfect for any meal.
Whether you choose to fry the falafel for a traditional taste or bake them for a healthier option, this recipe is sure to satisfy your cravings.
Our easy-to-follow recipe guides you through making falafel from scratch, ensuring that each bite is bursting with authentic Mediterranean flavors.
Serve these golden falafel patties in warm pita bread with crisp lettuce and creamy tahini sauce for a sandwich that’s both nutritious and satisfying.
Baking the falafel reduces the fat content, making it a healthier choice, though frying them delivers a slightly better texture and taste.
Perfect for vegetarians and anyone looking to enjoy a hearty, meatless meal, our falafel recipe is a must-try. Bring the taste of the Middle East to your kitchen and delight in the rich, savory flavors of homemade falafel.
For the Falafel:
⦁ 2 cups (400g) dried chickpeas (soaked overnight)
⦁ 1 medium onion, finely chopped
⦁ 4 garlic cloves, minced
⦁ 1/2 cup (30g) fresh parsley, chopped
⦁ 1/2 cup (30g) fresh cilantro, chopped
⦁ 1 tsp ground cumin
⦁ 1 tsp ground coriander
⦁ 1/2 tsp smoked paprika (optional)
⦁ 1/4 tsp cayenne pepper (optional for heat)
⦁ 1 tsp salt (or to taste)
⦁ 1/2 tsp baking soda
⦁ 2–3 tbsp flour or chickpea flour
⦁ Vegetable oil for frying
Tahini Sauce:
⦁ 1/2 cup (120ml) tahini
⦁ 1/4 cup (60ml) water
⦁ 2 tbsp lemon juice
⦁ 1 clove garlic, minced
⦁ Salt to taste
1. Soak the Chickpeas:
2. Place dried chickpeas in a large bowl, cover with water, and soak overnight. Drain and rinse before use.
3. Prepare the Mixture:
4. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne (if using), and salt.
5. Pulse until the mixture is finely ground but not pureed. The texture should be slightly coarse.
6. Add Binding Agents:
7. Transfer the mixture to a bowl. Stir in the baking soda and 2 tablespoons of flour. Mix well; add an extra tablespoon of flour if the mixture feels too wet.
8. Cover and refrigerate for 30 minutes to 1 hour.
9. Shape the Falafel:
10. Form the mixture into small balls or patties, about the size of a walnut. Wet your hands lightly to prevent sticking.
11. Fry the Falafel:
12. Heat about 2 inches (5cm) of vegetable oil in a deep pan to 350°F (175°C).
13. Fry the falafel in batches, avoiding overcrowding, for 3–4 minutes per side or until golden brown and crispy. Drain on paper towels.
14. Make the Tahini Sauce (Optional):
15. In a small bowl, whisk together tahini, water, lemon juice, garlic, and salt until smooth. Adjust the water for your desired consistency.
16. Serve:
17. Serve the falafel warm with tahini sauce, fresh pita bread, pickled vegetables, and a side of chopped tomato and cucumber salad.
🛒 Choosing Ingredients
✔ Dried Chickpeas – Soaked overnight, never canned, for the best texture and structure
✔ Onion & Garlic – Essential aromatics; use fresh for depth of flavor
✔ Fresh Herbs – Parsley and cilantro are musts; mint or dill can be added for an Armenian twist
✔ Baking Soda – A pinch lightens the mixture and promotes tenderness
✔ Spices – Cumin, coriander, salt, black pepper, and Armenian variants may include Aleppo pepper or allspice
✔ Flour or Chickpea Flour – Just enough to bind the mix (optional)
✔ Oil for Frying – Use neutral oil (sunflower or grapeseed) with a high smoke point
👩🍳 Preparation
✔ Soak Chickpeas Overnight – At least 12 hours for proper hydration
✔ Don’t Cook the Chickpeas – Raw soaked chickpeas give falafel their classic texture
✔ Pulse, Don’t Purée – Use a food processor to keep the mixture coarse, not mushy
✔ Chill Before Shaping – Refrigerate the mix for 30–60 minutes for easier handling
✔ Shape Tightly – Form into small balls or patties that hold together during frying
🔥 Cooking Techniques
✔ Deep Fry or Shallow Fry – Golden brown on the outside, soft on the inside (about 3–4 minutes per side)
✔ Oil Temp Check – Aim for 350–375°F (175–190°C); too low and they’ll absorb oil, too high and they’ll burn
✔ Avoid Overcrowding – Fry in batches to maintain oil temperature and get even crisping
✔ Drain on Paper Towels – Remove excess oil for a lighter finish
🍳 Balancing Flavors
✔ Herbs Add Brightness – Don’t skimp on parsley or cilantro; they define the flavor
✔ Spice Gently – Armenian falafel leans aromatic over spicy – balance is key
✔ Acidic Contrast – Pickled turnips or a squeeze of lemon brighten the earthiness
✔ Optional Cheese Add-In – Armenian twists sometimes include a bit of crumbled feta in the mix for depth
📦 Storage
✔ Fridge – Raw mixture: 2–3 days; cooked falafel: up to 4 days
✔ Freezer-Friendly – Freeze shaped patties raw, then fry from frozen (add 1–2 mins cook time)
✔ Reheat in Oven or Air Fryer – Restores crispness better than microwaving
🍽 Serving
✔ Wrap in Lavash or Pita – With fresh herbs, tomatoes, onions, and pickles
✔ Dipping Sauces – Tahini, yogurt-garlic sauce, or a lemony herb dip
✔ Salad Bowl Style – Serve over greens with bulgur, cucumbers, and hummus
✔ Perfect For – Vegetarian mezze spreads, lunch wraps, or festive meatless meals