Ready to learn how to make authentic falafel from scratch? My family’s secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need!
Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above.
What’s your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
Recipe by Suzy Karadsheh on February 6, 2020
Prep time: PT30M
Cook time: PT20M
Total time: PT50M
Rating
4.7 stars ( reviews)
Keywords
falafel, how to make falafel, authentic falafel recipe
Ingredients
2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
1/2 tsp baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro leaves, stems removed
1/2 cup fresh dill, stems removed
1 small onion, quartered
7-8 garlic cloves, peeled
Salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper, optional
1 tsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
Tahini Sauce
Pita pockets
English cucumbers, chopped or diced
Tomatoes, chopped or diced
Baby Arugula
Pickles
Categories
Entree
Cuisine
Middle Eastern
Steps
(One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
Place the fried falafel patties in a colander or plate lined with paper towels to drain.
Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
Nutitrion
Calories: 93 calories
Carbohydrates: 1.4 g
Protein: 3.9 g
Fat: 3.8 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 131.1 mg
Sugar: 0.1 g
Reviews
Effie on 2026-07-21 (5 stars): Phenomenal recipie. Have made this recipie several times now. Freshly grinding up the cumin and corriander takes it to a new level. I've also left the made up mixture in the fridge for 24 hours before cooking. This gets approval for my meat eating husband too!
Annie on 2026-08-02 (5 stars): This is an incredibly flavorful but also incredibly easy recipe! We’ve been enjoying the falafel in pita sandwiches, as part of a mezze board, and in a salad with mixed greens, tzatziki, tabouli, and a lemon tahini dressing. This recipe will certainly be part of our regular rotation—thank you!!
