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Falafel (Fried, Baked, and Air Fryer)

Homemade falafel with overnight soaked chickpeas, tons of fresh herbs, warm spices, and aromatics. This homemade falafel recipe has instructions for frying, baking, and air frying. Whichever preparation you choose, these fluffy moist falafel's are the perfect meatless meal.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
12 hrs
Total Time
12 hrs 45 mins
Calories: 118 kcal
Cuisine: Middle Eastern , Vegetarian

Ingredients

Falafel
  • 2 cups dry chickpeas (see note)
  • 1 1/2 cup fresh flat leaf parsley
  • 1 1/2 cup fresh cilantro
  • 1/3 cup red onion (chopped)
  • 5 cloves garlic (peeled)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon baking powder
  • 2 tablespoons chickpea flour (or all purpose)
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 3-4 cups peanut oil for frying (about 3 inches of oil depending on frying vessel size or spray oil for baking/air fryer)
Falafel accompaniments
  • pita bread
  • Homemade pickled red onions
  • kalamata olives
  • hummus
  • feta cheese
  • cucumber (diced or sliced)
  • Homemade Tahini sauce (see below or store bought)
Tahini sauce
  • 1/2 cup tahini paste
  • 1 clove garlic (pressed)
  • 1/4 cup lemon juice
  • 1/4 cup parsley leaves
  • water

Instructions

Falafel
    Cup of Yum
  1. The night before you plan to make the falafel, add the dry chickpeas in and fill the bowl with water. You want about 1 1/2-2 inches of water above the chickpeas. Allow to soak for 24 hours, or minimum 12 hours.
  2. Once chickpeas are done soaking, drain, transfer to a towel to dry (lightly dab to remove excess moisture).
  3. In a food processor add chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, lemon zest, kosher salt and fresh ground black pepper. Pulse until all the ingredients are chopped and resemble a coarse meal. Do not blend on high, or it will become too runny.
  4. Dump the falafel mixture into a large bowl and add the baking powder and chickpea flour. Using a spatula, mix until evenly distributed. Refrigerate the mixture for 30 minutes, this will help the falafel stay together when forming.
  5. Falafel's are very delicate, you can't just roll it into a ball like cookie dough. I use a cookie scoop to keep them uniform in size and scoop a heaping spoon. Using both hands, gently begin pressing and forming into a ball. You will figure out the right amount of pressure, because if you press too hard they will crumble. If you are being extremely gentle and they are still falling apart, add another tbsp of chickpea flour. Repeat until all falafel's are formed.
Frying instructions
  1. In a dutch oven or fry safe vessel, heat oil to 360 F degrees. Ensure your oil reaches desired temperature or the falafel will fall apart and be overly greasy. Fry in batches, if you overcrowd they will not brown evenly on all sides. Fry for about 2-3 minutes, until the outside is golden brown and drain on a paper towel.
Baking instructions
  1. Preheat oven to 400 degrees F. Spread falafel out on a non-stick baking sheet, evenly spaced apart so they can brown on all sides. Spray them with oil and bake for 20-25 minutes, flipping halfway through.
Air frying instructions
  1. Preheat air fryer to 390 degrees F. Spray basket with oil and arrange falafel evenly spaced out in one layer (you may have to do batches). Spray them with oil and air fry for 13-15 minutes, flipping halfway through.
Serving falafel:
  1. You can stuff the falafel into pitas, serve over rice, over a bed of lettuce, etc. Serve with , kalamata olives, hummus, feta cheese, cucumbers, and tahini sauce.
To make tahini sauce:
  1. Blend all the ingredients and you can thin with a few tbsp of water if needed. You can also use store bought.

Notes

  • To make a successful falafel, you need to use dry chickpeas. You can not use canned chickpeas for this recipe.
  • I add chickpea flour to help the falafel stay together when frying and it also allows it to stay gluten free. You can also sub all purpose flour if you do not care about them being gluten free.
  • The baking powder helps keep the falafel from drying out, they stay fluffy and moist.
  • Both baking and frying the falafel will result in a lighter colored falafel on the outside.
  • Store cooked falafel in an airtight container in the refrigerator for up to 4 days.
  • When reheating falafel, you want to cook them fast or they will dry out. Microwave isn't recommended or they will just be soggy. You can pan fry them with a little oil on each side over medium/high heat, and even slice them in half to ensure it gets fully warmed through. You can bake them in an oven at 400F for 5-7 minutes on foil, use a toaster oven, or an air fryer.

Nutrition Information

Calories 118kcal (6%) Carbohydrates 15g (5%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Sodium 207mg (9%) Potassium 261mg (7%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 544IU (11%) Vitamin C 10mg (11%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 118

% Daily Value*

Calories 118kcal 6%
Carbohydrates 15g 5%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Sodium 207mg 9%
Potassium 261mg 6%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 544IU 11%
Vitamin C 10mg 11%
Calcium 55mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.