This homemade falafel recipe is packed full of chickpeas and beautiful fresh herbs. Perfect to serve as an appetizer or even as a main meal.
One of my favourite things to cook and eat is Homemade Falafel. They are great to serve as an appetizer, as part of a mezze platter, and also great to have as a main meal when served in a wrap or with some rice and salad.
To serve I like to make a quick tahini sauce which I also share in this recipe. It also pairs really well with a fresh Shirazi Salad.
I love using chickpeas in many dishes, some of the regular recipes I make all the time is my Persian Patties, Crispy Chickpeas, and Hummus.
What is Falafel?
Falafel is a popular middle eastern dish made with ground chickpeas, mixed with herbs and spices formed together into small balls and deep fried to provide a crunchy texture on the outside and soft in the middle.
Ingredients to make Homemade Falafel Recipe
- Chickpeas, ensure they are soaked dried chickpeas overnight rather than using canned chickpeas which will make them mushy
- Fresh Herbs in parsley, coriander, mint, and shallots
- Garlic, I've only used one large clove in this recipe
- Cumin is the only spice used in my recipe, you can also add chili
- Chickpea Flour I prefer to use but you can use any flour. This helps bind the mixture together
- Baking powder to assist with a fluffy soft texture
How to make Homemade Falafel
- Grab your fresh herbs and roughly give them a quick chop. Add to your food processor with your soaked chickpeas and seasoning and blend until finely chopped together.
- With a spoon and your hands, roll falafel mixture into balls and place on a tray lined with a baking sheet, and let them set in the fridge for one hour.
- Deep fry in oil and let them stand on paper towels to remove the excess oil before serving with tahini dressing.
How to make Falafel in the Air Fryer
Time needed: 37 minutes.
- Preheat Air Fryer
Heat Air Fryer to 180°C/350°F
- Put in Falafel balls
Gently place falafels inside ensuring they are not touching and spray the tops with oil spray
Cook for 11 -13 minutes then take them out, they should be golden. Turn them around and spray the tops with oil then cook for another 2 minutes.
- Ensure to use dried chickpeas that have been soaked overnight. Using canned chickpeas won’t have the same texture as they’re already cooked, they become mushy and soggy once blended with all the ingredients
- Pulse the food processor rather than letting it blend. This way you can control the chopping and keep some texture in the mixture
- The water is only needed if your mixture is dry and too crumbly as it will help it hold together. Ensure to only add slowly and not too much of it
- Be gentle when rolling the falafel. I’ve found it helps to use a spoon to shape and press your hands when rolling
- Refrigerating the falafel before frying them helps the excess moisture dry out. It’s not mandatory but it’s recommended
- Place the falafel on a paper towel after they’ve been fried to allow the remove the excess oil
More Chickpea Recipes
I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share a photo on Instagram so I can share the love.
- 1 cup dried chickpeas soaked overnight
- 1 cup parsley
- 1 cup coriander (cilantro)
- 10 mint leaves
- 4 shallots
- 1 large garlic clove
- 2 tablespoon flour (I used chickpea flour but you can use any flour)
- 1 teaspoon cumin
- ½ teaspoon baking powder
- 2 tablespoon water
- Salt and pepper to taste
- Oil for frying
- 1 heaped tbsp tahini
- ½ lemon squeezed
- 1-2 tablespoon cold water
- Sea salt
- Soak dry chickpeas for a minimum of 8hrs or overnight in water, make sure your bowl has enough room as chickpeas will expand double in size
- Drain and pulse the soaked chickpeas in a food processor a few times until they are chopped
- Roughly chop all herbs and add into the food processor along with all other ingredients
- Blitz together until all ingredients are combined and finely diced, make sure to not over blitz as you want to keep some texture
- Using your hands and with a tablespoon, roll mixture into balls and place on a tray lined with baking paper
- Refrigerate for one hour
- To make the tahini sauce, add all ingredients in a bowl and whisk together until a creamy consistency is achieved. If it's too thick, add more water to thin it out
- Follow your preferred cooking method below then serve with tahini dip and a side of pickles is always a great combo. To serve as a main, serve with rice and salad or works well in a wrap.
- Deep fry falafels into heated oil for a few minutes until golden on each side. Fry in batches and don't overcrowd the pot so falafels aren't touching
- Remove and place on paper towels to remove excess oil
- Heat Air Fryer to 180°C/350°F
- Place Falafel balls gently inside ensuring they are not touching and spray the tops with oil spray (I use olive oil spray)
- Cook for 11 - 13 minutes then take them out, they should be golden. Turn them around and spray the tops with oil then cook for another 2 minutes.
- The information on the nutritional table is the falafel being “uncooked” so the frying oil is not included. This will vary on the type of oil that’s being used along with the cooking method
I have had a problem with my Falafel mixture being too wet despite adding flour. I found that after soaking the chickpeas, they need to be thoroughly dried before processing. This has changed the texture and taste to be more like the Falafel I enjoyed while living in the middle east.
Yes they must be dried before adding to your food processor 🙂 Great to hear that you like my recipe x
It's delicious and so easy to make, my 3 years old, 6 years old and husband loved it. I will make it again ! I have made so many of Ayeh's recipes and never been disappointed. ❤
Aww what a beautiful compliment! So happy to hear lovely 🙂
Thanks Ayeh Jun the best homemade falafel I ever made
Awww what a beautiful compliment lovely xxx
These are so delicious and ridiculously easy to make. Thanks for another amazing recipe.
So happy you love them too Tulsi! x
Can you bake them instead?
Yes lovely you can, they wont be as crispy as the airfryer however will still taste as good 🙂
Thanks for this recipe Ayeh! Can you bake them? I don't have an air fryer and trying to avoid deep frying.
Yes Arzoo you can, they wont be as crispy as the airfryer however will still taste as good 🙂
These were the perfect consistency and texture, not mushy and they held together! Love the mint with the parsley and cilantro, super fresh flavour. I used an air fryer and it worked perfectly. I’ll be making these again and again!
So great to hear this Kate! the herbs make it dont they 🙂 xx
This is the best falafel recipe I’ve tried. Perfect texture and consistency, not mushy and they held together! I love the mint with the parsley and cilantro, super fresh flavours. I’ll be making these again and again!
So great to hear this Kate! the herbs make it dont they 🙂 xx
can you used canned chickpeas instead of dried chickpeas that you soak?
No dear, they wont have the right texture and will be mushy once blended as they're already cooked xxx
AMAZING Ayeh!! I am obsessed with your recipes...and this is one of the yummiest and EASIEST!!
Awww thank you lovely, this is one of my favs too! x
Super delicious and easy to make. Full of flavour and crunchy and delightful.
Be careful not to make them too big! As they become difficult to cook in the Centre without burning the outside, worked it out the hard way
But we’ll worth the effort.
Yours still looked so good Rohan, next time they will be even more perfect 🙂 x
Ayeh this recipe is amazing, i gave up with making falafels until your delicious recipe!
I have found my love for falafels again!
Awww so happy to hear Francesca! Its one of my favourites x
This was such an easy recipe to follow! I didn't have chickpea flour so I substituted it with AP flour and that worked out well. I played around with the proportion of the herbs a little bit (more parsley and less mint because I didn't have enough of the latter) and it still turned out super balanced flavour wise. I didn't have cumin powder and substituted it for ras el hanout too.
I normally don't fry anything at home, but frying these up was easy enough! Not to mention your kitchen smells so delicious during. The falafels turned out super crispy and not oily at all.
I doubled the recipe so I had a big batch of falafels to keep in the freezer 🙂
So happy you loved these as much as I do lovely 🙂
Absolutely divine! Adored them in the pita wrap with pickled onion, hummus, lettuce and cucumber!
Oh yummy! Its the best in a wrap yum 🙂
Hi Ayeh, I would love to make your falafels! But what is the quantify all ingredients.
Hi dear, there's a recipe card if scroll to the bottom of the page xxxx
My first successful falafels. Yay! Had them in pita bread with Persian cucumbers, tomatoes, parsley and tahini sauce.
Yay so lovely to hear this!! Falafel is one of my fav recipes! Send me a picture on instagram if you took one 🙂
This is yet another winner from Ayeh’s recipe. I’m not kidding, the falafels that result from this recipe is off the charts. I’m so fussy with food and this recipe produced falafels that are crunchy, light and packed with flavours. So easy to make too. I usually have it with a pita, tabouli and mint yogurt. So yummy!!!!
Hehe yay! So happy you love these as much as I do 🙂