Falafel can be a tantalizing combination of crunchy and tender—if you make it correctly. Without the proper technique, the balls of beans and herbs might pack together easily, only to fall apart and disintegrate as they cook or turn dense and doughy.
This falafel recipe gives you the winning technique that will let you easily shape the bean mixture and keep it bound together no matter how you cook it. The secret isn’t in binders or special equipment. You just need to start with the right beans: dried ones.
We’ll walk through what falafel is made of, plus how to make it, serve it and freeze it for later.
What is falafel?
A common Middle Eastern food, falafel is made of beans, herbs and spices shaped into a ball or patty and fried. Falafel is known for its crunchy exterior and soft, fluffy center.
You’ll often see falafel served in pita bread as a sandwich, with chopped salad and a drizzle of sauce like tahini. It’s is also great on a salad or over rice. Classic falafel is vegan, gluten-free and versatile.
How do you cook falafel?
Traditional recipes deep-fry falafel. But this easy falafel recipe can also be pan-fried, air-fried or baked in the oven. To get the bean mixture to hold together before and while it cooks, it’s essential to use dried beans, rather than canned ones.
If you typically avoid dried beans because they take a long time to soak and then cook, you’ll be relieved to learn that in this case, you only soak the beans. Cooking them at home has the same effect as opening a can of beans when it comes to falafel: The result will be too moist to stick together once it hits the hot oil or oven.
Falafel Ingredients
- Dried chickpeas: Uncooked dried beans are required for falafel. Chickpeas, also known as garbanzo beans, are used for falafel in many countries. Dried fava beans are a popular alternative for falafel in others. Resist the urge to quick-soak the beans or put them in an Instant Pot or slow cooker. A long, cold soak rehydrates the beans evenly, and speeding up that process with heat can give mixed results.
- Fresh herbs: The oils in fresh herbs will release the most flavor into the falafel mixture. If they’re not available, dried herbs can be substituted at a ratio of three to one. We use mint and cilantro in this falafel recipe. A common variation replaces some or all of the mint with parsley.
- Baking powder: Baking powder helps increase the fluffiness inside the falafel. To ensure this falafel recipe remains gluten-free, choose a certified baking powder brand.
Directions
Step 1: Soak the dried beans
In a large bowl, cover the chickpeas with several inches of water. Stir in the baking soda, cover the bowl and let it stand at room temperature overnight, until the chickpeas triple in size. Drain the beans, rinse them, and pat them dry.
Step 2: Mix and chill the falafel mixture
In a food processor, pulse the cilantro and mint until finely chopped. Add the chickpeas, garlic, salt, pepper, coriander and chili powder. Pulse until the mixture is well blended and the texture of coarse meal. Transfer the mixture to a large bowl, cover the bowl and refrigerate it for at least one hour.
Editor’s Tip: Blending until all large chunks have been broken down will help the falafel mixture cling together. The chilling period lets the beans’ starch spread through the mixture, making the falafel easier to shape.
Step 3: Shape the balls
Remove the falafel mixture from the refrigerator. Stir in the sesame seeds and baking powder. Shape the mixture into 16 two-inch balls.
Step 4: Heat the oil
In an electric skillet or a deep-fat fryer, heat an oil with a high smoking point to 375°F. Use enough oil that the falafel will be completely submerged, and follow our best practices for deep-frying at home.
Step 5: Cook the falafel
Add a few falafel balls at a time and fry for about two minutes, using long-handled tongs to turn them occasionally, until golden brown. Carefully remove the balls with a slotted metal spoon or kitchen spider and transfer them to a tray lined with paper towels to drain before adding the next batch. Serve hot.
Falafel Variations
- Herbs and spices: This already-flavorful falafel recipe can be enhanced with even more spices. Start by adding 1-1/2 teaspoons of ground cumin and 1/8 teaspoon of turmeric and then adjusting to taste with future batches. You can boost the herb factor by adding 1/4 cup of chopped fresh parsley or using parsley to replace some of the mint or cilantro.
- Fava bean falafel: Egyptian falafel recipes typically use dried split fava beans instead of chickpeas, which—along with all of the herbs—turn the entire mixture an attractive shade of green that lingers even when fried to a golden brown. You could also use a combination of chickpea and fava beans.
- Falafel patties: The classic small balls of falafel work well for snacking or serving over greens. You might prefer to flatten walnut-sized balls into a patty shape if you plan to stuff the falafel into pita bread. Small patties will also cook more evenly when pan-frying, baking or air-frying.
Can you make falafel ahead of time?
Falafel can be made in stages. An overnight soak will sufficiently plump the beans, but they can stay in the water at room temperature for up to 24 hours. Any longer and they can start to ferment and sprout; these can be safely eaten if the water has been changed regularly but may have a different flavor and texture. Once soaked, you can drain and dry the beans completely and then store them in the refrigerator in an airtight container for up to five days.
After you’ve mixed the beans and herbs, the mixture will keep, when refrigerated in an airtight container, for up to five days.
How to Store Falafel
Once cooked and completely cooled, falafel lasts as long as five days in the refrigerator in airtight storage. To reheat the chilled balls or patties, slide them into a 350° oven for 10 to 15 minutes, until warmed through.
Can you freeze falafel?
Falafel freezes quite well. Baked falafel usually holds together after freezing and defrosting better than deep-fried or pan-fried versions. Let the balls or patties cool completely, then freeze them on a parchment-lined baking sheet for a few hours, until firm. Transfer the falafel to a freezer bag or container and seal it tightly before returning it to the freezer. Falafel has the best flavor and texture if defrosted and reheated within three months.
Regardless of how you initially cooked falafel, baking works best for reheating. Let frozen falafel thaw fully in the refrigerator, and then bake at 350° for 10 to 15 minutes, until warmed to the center.
Falafel Tips
What are other ways to cook falafel?
Deep-frying at home can be messy, especially if you don’t own a deep fryer, so you may prefer to pan-fry, bake or air-fry falafel. With all of these methods, flattening the falafel balls into small patties and flipping them halfway through the cooking time will cook them evenly.
- Pan-fried falafel: Cook as you would for deep-fried falafel, but use an electric or stovetop skillet and less oil. Start with about 1/8 inch of oil. You may need to pour in more to get the edges crisp. Add oil as needed between batches, letting it fully heat to 375° before you add more falafel balls or patties.
- Air-fried falafel: Spritz the air-fryer basket and the falafel patties with a little oil (you just need a spritz or two). Arrange the patties in a single layer with space around them for consistent cooking, even if this means frying in batches. Air-fry at 400° for 10 to 15 minutes, flipping the falafel once the top has turned crisp.
- Baked falafel: Lightly oil a baking sheet before arranging the patties on it, and then brush the tops with a little more oil. Bake at 400° for 20 minutes, flip the patties, and then bake for another 5 to 10 minutes, until golden.
What do you serve with falafel?
Falafel can be a snack on its own, or served in or alongside pita bread, traditionally with a tahini-based sauce. For a gluten-free presentation, pile the balls on fresh mixed lettuces or microgreens, perhaps with chopped red onion, tomato and cucumber, and drizzle with tahini dressing. We also love falafel on a Greek salad with sliced or crumbled feta cheese or atop a rice bowl.
Pickled cucumber and onions make a pleasant, cooling contrast to crunchy falafel. Other dips and spreads like tzatziki, baba ganoush and hummus also pair well with falafel as dips for individual balls or spreads for a pita sandwich.
