Classic Falafel Recipe

Here is my favorite falafel recipe, with chickpeas, fresh herbs, warm spices, and a crispy golden exterior that’s perfect for stuffing into pita bread or serving over a fresh salad.

These falafels have become a weeknight staple in our house because they’re so easy to make and everyone loves them. I bake mine in the oven most of the time, but you can also fry them if you want that extra crunch.

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What Kind of Chickpeas Should I Use?

For the best falafel, you’ll want to use dried chickpeas that you soak overnight, not canned ones. I know it requires a bit of planning ahead, but canned chickpeas have too much moisture and will make your falafel fall apart or turn out mushy instead of crispy on the outside and fluffy on the inside. Just cover your dried chickpeas with plenty of water and let them sit on the counter for at least 12 hours or overnight – they’ll double in size. After soaking, drain them well and pat them dry before using, but don’t cook them. The raw soaked chickpeas will give you that authentic falafel texture everyone loves.

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Options for Substitutions

Here’s the deal with falafel – some ingredients are must-haves, but there’s room to work with what you’ve got:

• Chickpeas: This is one ingredient you really can’t substitute. Dried chickpeas (soaked overnight, not canned) are essential for getting the right texture. Canned chickpeas will make your falafel mushy and fall apart.
• Parsley and cilantro: If you’re not a cilantro fan, you can use all parsley instead. Just bump it up to 1 cup total. You could also try a mix of parsley and fresh dill for a different flavor.
• Flour: All-purpose flour works great, but chickpea flour makes an even better binder and keeps things gluten-free. You can also use whole wheat flour if that’s what you have.
• Spices: The cumin and coriander are pretty important for that classic falafel taste, but you can adjust the amounts to your preference. If you don’t have red pepper flakes, cayenne pepper or paprika work fine.
• Baking powder: Don’t skip this one – it helps the falafel get fluffy and light on the inside. Baking soda won’t work the same way here.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with falafel is using canned chickpeas straight from the can, which creates a wet mixture that falls apart during cooking – you need to drain and pat them completely dry with paper towels, or better yet, use dried chickpeas that you’ve soaked overnight.

Another common error is over-processing the chickpea mixture into a paste, which results in dense, heavy falafel instead of the light, fluffy texture you’re after – pulse just until the mixture holds together when squeezed but still has some texture.

Skipping the chilling step might seem like a time-saver, but it’s actually crucial for the mixture to firm up and hold its shape, so don’t rush this part.

Finally, resist the urge to flip your falafel too early in the air fryer, as they need time to develop a crispy crust that will keep them from breaking apart when you turn them.

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What to Serve With Falafel?

Falafel is perfect stuffed into warm pita bread with all the fixings – think shredded lettuce, diced tomatoes, cucumbers, and a generous drizzle of tahini sauce or tzatziki. I love serving it alongside a big Mediterranean salad with feta cheese, olives, and a simple lemon vinaigrette for a complete meal. You can also make it into a grain bowl by serving the falafel over rice or quinoa with hummus, pickled onions, and whatever fresh veggies you have on hand. For an easy appetizer spread, serve the falafel with warm pita triangles, baba ganoush, and a variety of dips for everyone to share.

Storage Instructions

Store: Cooked falafel keeps well in an airtight container in the fridge for up to 5 days. They’re great for meal prep since you can grab a few throughout the week for quick lunches or snacks. I like to pair them with hummus, pita bread, and a simple cucumber tomato salad.

Freeze: You can freeze both uncooked and cooked falafel. For uncooked, shape them into patties and freeze on a baking sheet before transferring to a freezer bag. Cooked falafel can go straight into a freezer-safe container. Either way, they’ll keep for up to 3 months.

Reheat: To bring back that crispy exterior, pop them in the oven at 350°F for about 10 minutes, or use an air fryer at 375°F for 5-7 minutes. The microwave works in a pinch, but they won’t be as crispy. If cooking from frozen, just add a few extra minutes to the heating time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 28-34 g
• Fat: 10-15 g
• Carbohydrates: 145-160 g

Ingredients

• 15.5 oz chickpeas (I use Goya canned beans, drained and rinsed)
• 1 onion
• 5 garlic cloves
• 2/3 cup parsley
• 1/2 cup cilantro
• 1/2 cup flour (I always use King Arthur all-purpose flour)
• 2.5 tsp baking powder (ensure it’s fresh for a light, airy texture)
• 2 tsp cumin
• 1 tsp salt
• 1 tsp coriander
• 1.5 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/8 tsp cayenne pepper
• olive oil spray
• 350 °F oil (use a neutral oil like Pompeian grapeseed oil for frying)

Step 1: Prepare Aromatics and Build the Flavor Base

• 1 onion, roughly chopped
• 5 garlic cloves
• 2/3 cup parsley
• 1/2 cup cilantro
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• 1.5 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/8 tsp cayenne pepper

Add the chopped onion and garlic cloves to a food processor and pulse until finely minced.

Add the parsley, cilantro, and all dry spices (cumin, coriander, salt, black pepper, red pepper flakes, and cayenne pepper), then pulse until everything is well combined and fragrant.

This method keeps the herbs bright and prevents them from becoming a paste.

I prefer pulsing rather than continuous blending because it gives you better control over the texture—you want roughly chopped herbs, not a puree.

Step 2: Incorporate Chickpeas and Flour

• herb and spice mixture from Step 1
• 15.5 oz chickpeas, drained and rinsed
• 1/2 cup flour

Add the drained and rinsed chickpeas to the food processor with the herb and spice mixture, then pulse 2-3 times until the chickpeas are broken down but still retain some texture—you’re aiming for a coarse, chunky mixture, not a smooth paste.

Transfer to a mixing bowl and fold in the flour until just combined.

The texture should be crumbly and hold together when squeezed, similar to wet sand.

Step 3: Chill the Mixture for Structure

• falafel mixture from Step 2

Cover the mixing bowl and refrigerate for at least 2 hours, or place in the freezer for 25 minutes if you’re short on time.

This chilling step is crucial because it allows the starches to absorb moisture and helps the mixture hold its shape when formed.

I always chill mine because cold falafel is much easier to shape and won’t fall apart during air frying.

Step 4: Add Leavening Agent and Shape

• chilled falafel mixture from Step 3
• 2.5 tsp baking powder

Remove the chilled mixture from the refrigerator and gently stir in the baking powder until evenly distributed throughout—avoid overmixing, which can activate the baking powder prematurely.

Using your hands or a small ice cream scoop, shape the mixture into 12 equal balls or slightly flattened discs (discs cook a bit more evenly).

Work quickly so the mixture doesn’t warm up too much.

Step 5: Air Fry Until Golden and Crispy

• shaped falafel from Step 4
• olive oil spray

Preheat your air fryer to 350°F.

Arrange the shaped falafel in a single layer in the air fryer basket without crowding (work in batches if needed), then lightly spray with olive oil on all sides.

Air fry for 15 minutes total, flipping each falafel halfway through at the 8-minute mark to ensure even browning on all sides.

The falafel is done when golden brown and crispy on the outside.

Classic Falafel Recipe

Delicious Classic Falafel Recipe recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 55 minutes mins

Cook Time 1 hour hr 55 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings 12 pieces

Calories 850 kcal

Ingredients

  

• 15.5 oz chickpeas (I use Goya canned beans, drained and rinsed)
• 1 onion
• 5 garlic cloves
• 2/3 cup parsley
• 1/2 cup cilantro
• 1/2 cup flour (I always use King Arthur all-purpose flour)
• 2.5 tsp baking powder (ensure it's fresh for a light, airy texture)
• 2 tsp cumin
• 1 tsp salt
• 1 tsp coriander
• 1.5 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/8 tsp cayenne pepper
• olive oil spray
• 350 °F oil (use a neutral oil like Pompeian grapeseed oil for frying)

Instructions

 

• Add the chopped onion and garlic cloves to a food processor and pulse until finely minced. Add the parsley, cilantro, and all dry spices (cumin, coriander, salt, black pepper, red pepper flakes, and cayenne pepper), then pulse until everything is well combined and fragrant. This method keeps the herbs bright and prevents them from becoming a paste. I prefer pulsing rather than continuous blending because it gives you better control over the texture—you want roughly chopped herbs, not a puree.
• Add the drained and rinsed chickpeas to the food processor with the herb and spice mixture, then pulse 2-3 times until the chickpeas are broken down but still retain some texture—you're aiming for a coarse, chunky mixture, not a smooth paste. Transfer to a mixing bowl and fold in the flour until just combined. The texture should be crumbly and hold together when squeezed, similar to wet sand.
• Cover the mixing bowl and refrigerate for at least 2 hours, or place in the freezer for 25 minutes if you're short on time. This chilling step is crucial because it allows the starches to absorb moisture and helps the mixture hold its shape when formed. I always chill mine because cold falafel is much easier to shape and won't fall apart during air frying.
• Remove the chilled mixture from the refrigerator and gently stir in the baking powder until evenly distributed throughout—avoid overmixing, which can activate the baking powder prematurely. Using your hands or a small ice cream scoop, shape the mixture into 12 equal balls or slightly flattened discs (discs cook a bit more evenly). Work quickly so the mixture doesn't warm up too much.
• Preheat your air fryer to 350°F. Arrange the shaped falafel in a single layer in the air fryer basket without crowding (work in batches if needed), then lightly spray with olive oil on all sides. Air fry for 15 minutes total, flipping each falafel halfway through at the 8-minute mark to ensure even browning on all sides. The falafel is done when golden brown and crispy on the outside.