Falafel

Recipe video above. Deep bronze and crispy on the outside, vivid green, moist and fluffy on the inside. Delicately spiced with a beautiful fresh herb flavour, these falafels are the perfect balance of flavour, texture and can't-stop-eating-them delicious! Best served fresh out of the fryer. Recipe requires 12 hrs+ soaking time.

Prep time: PT25M

Cook time: PT10M

Total time: PT35M

Rating

4.94 stars (134 reviews)

Keywords

Falafel recipe

Ingredients

225 g / 8 oz dried chick peas ((Note 1))
1 cup parsley leaves (, roughly chopped)
1 cup coriander/cilantro leaves (, roughly chopped)
6 scallions/shallots (, white and light green part only finely chopped (Note 2))
2 cloves of garlic (, minced)
1 tsp cumin
1/2 tsp coriander
1 1/2 tsp salt
1/2 tsp baking powder ((Note 3))
4 tsp flour ((plain/all purpose) OR chickpea flour)
5 tbsp water
500 ml / 2 cups+ vegetable oil ((Note 4))
4 tbsp tahini
2 tbsp lemon juice
4 tbsp water
1/4 tsp salt ((adjust to taste))
Pita bread or other flatbreads
Tabbouleh ((recipe below))
Hummus ((optional extra))
Shredded lettuce, tomato slices, sliced red or white onion

Cuisine

Middle Eastern

Steps

Falafel:
- Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).
- Drain chickpeas well. Place in food processor, add remaining Falafel ingredients.
- Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside (see video).
- Scoop up heaped tablespoons and shape into balls (or dome, disc or torpedo), place on a tray. Should make around 20, about 2.5cm / 1" wide.
- Refrigerate for 30 minutes.
- Pour oil in a skillet or large pot - at least 1.7 cm / 2/3" depth (Note 4). Heat on medium high to 180 - 190C / 355F (or drop a bit in, should sizzle energetically).
- Place a ball in a large spoon (or tongs) and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.
- Drain on paper towels. Repeat with remaining falafel.
- Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice. See Notes 5 and 6.
Tahini Sauce:
- Combine tahini and lemon juice, and mix well. The mixture will stiffen.
- Stir in the water 1 tbsp at a time and it will loosen again. The final consistency should be like a thick drizzle sauce (see video). Season to taste with salt.

Nutitrion

Serving Size: 1 serving
Calories: 76 kcal
Carbohydrates: 7 g
Protein: 2 g
Fat: 4 g
Saturated Fat: 3 g
Sodium: 179 mg
Sugar: 1 g

Reviews

Demi on 2026-04-10 (5 stars):
I wasn’t sure how these would taste but I absolutely loved them, easy to make and a real hit!
MWT on 2026-01-27 (5 stars):
I've worked out that I can but blobs of the mix into a muffin tin, then add a bit of olive oil to the top of each blob right before baking. I think it was 20 total minutes at 220C, flip halfway through. Much less mess that way.
Laura on 2025-12-29 (5 stars):
I have made this recipe a few times, and it comes out perfectly. I'm so happy after years of trying other falafel recipes that failed.
Natski on 2025-12-17 (5 stars):
I love these, they are perfect. Crisy and fluffy and so tasty. I froze most of them and just grab a couple at a time for lunch and its so good. Thank you
okamoto on 2025-11-20 (5 stars):
So good! Such a great party food that everybody loves. Made at least 5 times this year! This time added crispy chick peas for garnish, made homemade hummus, Also air fried king mushroom in case some one loves more meaty favour.
cate on 2025-11-16 (5 stars):
Second time in a row now they have been too wet. Could be the parsley/cilantro or onion. I don't know but it's a bummer. Added more flour and put in fridge.
Catherine on 2025-10-18 (5 stars):
I have made these over and over. Absolutely love this recipe. It's quick and easy, and soooo delicious!!
C on 2025-08-16 (5 stars):
I haven't made them yet but could I cook them in the air fryer instead??
Joy on 2025-07-06 (4 stars):
I needed to blitz for much more than 2 minutes to get a mixture that would hold together in balls. It made 8 falafels for me. The recipe says it makes 20, they must be bite size. Adding lemon zest next time to improve flavour. My food processor is small, will make a half batch next time.
Sam Buchan on 2025-06-08 (5 stars):
Forgot the stars!!
Shikha Krishna on 2025-05-25 (5 stars):
Simple ingredients, great flavour and texture! Nagi, your recipes light up my days! ❤️
Michellette on 2025-04-04 (5 stars):
Perfection. I will make 5 kg worth and freeze. Does it matter if chickpeas sprout?
Stephanie on 2025-03-04 (5 stars):
Delicious! Wonderful texture and flavor--I think they tasted even better the next day! Served on naan with cucumber/lettuce/tomato, and Nagi's lemon yogurt sauce from her roasted pumpkin recipe.
Marg on 2025-01-11 (5 stars):
These were a great hit, thank you Nagi for the recipe. We all agreed they were moister and more flavour-filled than any bought falafels. My mixture was too fluid so I added more flour, but could have been my fault due to using caramelised onions versus drier shallets.
Elise on 2025-01-06 (5 stars):
I love these! Admittedly I’m too lazy to soak chickpeas and do it with tinned. I add extra chickpea flour till the consistency is ok for rolling. Delicious!
Rebecca Preston on 2024-12-07 (5 stars):
I just made this for dinner and they were fantastic! Nothing like what I’ve had previously from the shops, crispy and full of flavour. Serve them with your hummus and a big veg platter and homemade pita. Even the nonvegetarians loved it. Thanks for another great recipe.