If you’re searching for crispy, golden bites with a soft, luscious interior, look no further than this Easy Authentic Falafel Recipe. This Middle Eastern classic transforms the humble chickpea into something extraordinary — bursting with fresh herbs, aromatic spices, and satisfying crunch. What makes this recipe truly special is how effortless it is to achieve an authentic flavor without complicated techniques. Whether you’re making them for a family meal, a party platter, or your next lunchbox creation, these falafels promise to deliver big flavor and irresistible texture every single time.
Ingredients You’ll Need
The heart of this Easy Authentic Falafel Recipe lies in a handful of vibrant ingredients, each adding its own flair. Don’t be tempted to leave any out; the magic is in the combination! Every element on this list builds the signature taste, color, and crunch you expect from falafel.
- Dried chickpeas: Soaked overnight, these form the base and give falafel their iconic texture and nutty taste. Don’t use canned — dried is key for best results!
- Fresh parsley: Adds vivid green color and a delightful pop of herbal freshness to the mixture.
- Fresh cilantro: Lends citrusy undertones and depth, balancing the earthiness of chickpeas.
- Small onion: Brings moisture and subtle sweetness to the falafel batter.
- Garlic cloves: A couple of cloves provide a rich, aromatic flavor that’s instantly recognizable.
- Ground cumin: Infuses the falafel with warm, savory notes that anchor the spices.
- Ground coriander: Echoes the fresh cilantro and enhances the overall aromatics.
- Baking powder: Gives the falafel a lighter, fluffier texture inside.
- Salt & black pepper: Season to taste and bring all the flavors to life.
- Lemon juice: Adds just the right amount of brightness and zip.
- Flour or chickpea flour: Helps bind the mixture so your falafels hold together perfectly when frying.
- Oil for frying: Use something neutral, like vegetable or sunflower oil, to get that glorious, crunchy finish.
How to Make Easy Authentic Falafel Recipe
Step 1: Soak the Chickpeas
Start by rinsing your dried chickpeas, then place them in a large bowl and cover with plenty of cold water. Let them soak overnight or for at least 12 hours. This is crucial in an Easy Authentic Falafel Recipe, as it makes the chickpeas plump and soft enough to grind, while still giving the falafel its signature nutty bite. Drain well before using.
Step 2: Blend the Ingredients
After draining, tip the soaked chickpeas into a food processor along with parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until you have a coarse, sand-like mixture — not a paste! This chunky texture is key to proper falafel. Add the baking powder, flour, and lemon juice, giving another few quick pulses to combine. Taste and adjust salt if needed.
Step 3: Rest the Mixture
Scoop the mixture into a bowl, cover, and let it rest in the refrigerator for 30 to 60 minutes. This rest time helps the flavors meld and makes the falafel easier to shape later on. It’s a small step that elevates your Easy Authentic Falafel Recipe from good to outstanding!
Step 4: Shape the Falafel
Once rested, scoop scoopfuls of the mixture and form into walnut-sized balls or small patties. Don’t press too tightly; you want some air for a fluffy center. If the mixture feels too crumbly, add another tablespoon of flour to help bind it.
Step 5: Fry to Perfection
Heat your oil of choice in a heavy skillet or deep saucepan to 350°F (175°C). Carefully add the falafel, a few at a time, being careful not to crowd the pan. Fry for 3-4 minutes per side or until deep golden and crispy. Remove with a slotted spoon and drain briefly on paper towels. Continue until all are cooked, savoring the mouthwatering aroma as you go!
How to Serve Easy Authentic Falafel Recipe
Garnishes
The right toppings can turn your falafel into pure magic. Try a generous sprinkle of sesame seeds, a dusting of sumac, or a drizzle of tahini or garlicky yogurt sauce. Fresh chopped parsley or a handful of vibrant pickled turnips add color and zing that make every bite pop.
Side Dishes
Falafel are fantastic served with warm pita or fluffy flatbreads, but that’s just the beginning! Classic accompaniments like crisp tomato and cucumber salad, creamy hummus, or cooling tzatziki bring both contrast and harmony. Add olives, pickled vegetables, or even roasted eggplant for a mezze-style feast alongside your Easy Authentic Falafel Recipe.
Creative Ways to Present
Go beyond the pita pocket! Pile your falafels in lettuce cups for a refreshing gluten-free twist, or tuck them into wraps with shredded cabbage and a squeeze of lemon. For parties, serve on mini skewers with an array of colorful dipping sauces. Don’t forget the classic falafel bowls, layered with grains, greens, and fresh veggies for a hearty, healthy meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra falafels, lucky you! Let them cool completely, then store in an airtight container in the fridge for up to four days. They make fabulous snacks or quick lunchbox additions with barely any fuss and the flavor holds up beautifully.
Freezing
This Easy Authentic Falafel Recipe is unbelievably freezer-friendly. Shape and freeze uncooked falafels on a tray, then transfer to a freezer bag once solid. They can go straight from freezer to frying pan or oven, making homemade falafel possible anytime you crave it!
Reheating
To enjoy that signature crunch all over again, reheat falafels in a hot oven (about 400°F/200°C) for 8-10 minutes. Avoid the microwave if you can — it can make falafel soft. A quick blast under the broiler revives the crispiness deliciously.
FAQs
Can I use canned chickpeas instead of dried?
For an Easy Authentic Falafel Recipe, dried and soaked chickpeas are essential. Canned chickpeas are too soft and will make your falafel dense, not fluffy. Soaking dried chickpeas overnight is the secret for both textural perfection and that signature flavor.
Why does my falafel fall apart when frying?
If your falafel won’t hold together, the mixture might be too wet or lacking a binder. Add an extra spoonful of flour or chickpea flour and make sure to pulse, not purée, the mixture so it’s slightly coarse, not mushy. Always fry a test ball first!
Can I bake instead of deep-fry falafel?
Yes! While frying gives the crispiest shell, you can bake falafel on a well-oiled baking sheet at 400°F (200°C) for 20–25 minutes, flipping once. The result is lighter but still delicious, and it’s a great option for a healthier Easy Authentic Falafel Recipe.
What sauces pair best with falafel?
Tangy tahini sauce, garlicky yogurt sauce, or even a spicy harissa drizzle all work wonders. Homemade hummus and fresh tomato salsa also elevate your falafel plate and add amazing contrast to the earthy chickpeas.
How do I avoid bland falafel?
Pile on the fresh herbs, use a generous pinch of salt, and don’t skimp on spices like cumin and coriander! Taste your mixture before shaping, and adjust seasoning if needed. Quality, freshness, and balanced spices turn an Easy Authentic Falafel Recipe from ordinary to extraordinary.
Final Thoughts
Sharing this Easy Authentic Falafel Recipe honestly makes me smile, and I truly believe it can win over anyone, falafel fan or not! Grab your chickpeas and herbs, roll up your sleeves, and treat yourself to a batch soon. Once you taste that first homemade, golden-crisp falafel, I promise you’ll come back to this recipe again and again.
Print
Easy Authentic Falafel Recipe
- Prep Time: 20 minutes (plus soaking and chilling time)
- Cook Time: 20 minutes
- Total Time: 13 hours (including soaking)
- Yield: 18–20 falafel
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Middle Eastern classic turns soaked chickpeas and fresh herbs into golden, crispy falafel balls with fluffy interiors and bold, aromatic flavor. Perfect for pita, bowls, or snack platters.
Ingredients
- 1 cup dried chickpeas (not canned)
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp baking powder
- 1 tbsp lemon juice
- 2–3 tbsp flour or chickpea flour
- Oil for frying (vegetable or sunflower oil)
Instructions
- Soak chickpeas in cold water for 12–24 hours. Drain well.
- In a food processor, pulse soaked chickpeas with onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until coarse and grainy—not a paste.
- Add baking powder, lemon juice, and 2 tbsp flour. Pulse to combine. Add more flour if needed to bind. Chill mixture for 30–60 minutes.
- Form into balls or patties using your hands or a scoop. Don’t compress tightly.
- Heat oil in a skillet to 350°F (175°C). Fry falafel in batches, 3–4 minutes per side, until deep golden brown. Drain on paper towels.
- Serve warm with tahini sauce, hummus, or wrapped in pita with vegetables.
Notes
- Use dried chickpeas only—canned will make the mixture too wet and mushy.
- To bake, place on an oiled tray at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Freeze raw falafel after shaping for easy future use; fry straight from frozen.
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