Delicious Falafel Recipe

Prepare to tantalize your taste buds with the delightful flavors of Falafel, a beloved Middle Eastern dish that’s loved worldwide. These golden, crispy, and flavorful chickpea patties are a vegetarian delight that offers a burst of savory goodness with every bite. Served in pita bread or as part of a mezze platter, Falafel is perfect for lunch, dinner, or a satisfying snack. Our Falafel recipe is designed to serve four, making it ideal for sharing with friends and family. So, let’s dive into the world of Middle Eastern cuisine and learn how to make these mouthwatering falafels!

Table of Contents


For the Falafel Mixture:

  • 2 cups dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
  • 1 small onion, roughly chopped
  • 4 cloves garlic
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 1 teaspoon baking powder
  • 4-6 tablespoons all-purpose flour (as needed)
  • Vegetable oil for frying

For Serving:

  • Pita bread or flatbread
  • Tzatziki sauce or tahini sauce
  • Sliced tomatoes, cucumbers, and red onions
  • Fresh lettuce or greens


  1. If you’re using dried chickpeas, place them in a large bowl and cover them with cold water. Allow them to soak overnight. After soaking, drain and rinse the chickpeas thoroughly.
  2. In a food processor, add the soaked (or canned and rinsed) chickpeas, roughly chopped onion, garlic cloves, fresh parsley, fresh cilantro, ground cumin, ground coriander, cayenne pepper, salt, black pepper, and baking powder.
  3. Pulse the ingredients in the food processor until they are finely minced but not pureed. The mixture should have a coarse, grainy texture.
  4. Transfer the falafel mixture to a bowl and add the all-purpose flour, one tablespoon at a time, until the mixture can easily be formed into patties without falling apart. It’s important not to add too much flour; you want the mixture to remain slightly sticky.
  5. Shape the mixture into small patties, about 1 1/2 inches in diameter and 1/2 inch thick.
  6. In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of falafel mixture into the oil; it should sizzle and start to fry immediately.
  7. Carefully place the falafel patties into the hot oil in batches, being sure not to overcrowd the pan. Fry each side until they are deep golden brown and crispy, which usually takes about 3-4 minutes per side.
  8. Using a slotted spoon, remove the falafels from the oil and place them on a plate lined with paper towels to drain any excess oil.
  9. Serve the falafels in pita bread or flatbread with sliced tomatoes, cucumbers, red onions, fresh lettuce or greens, and a drizzle of tzatziki sauce or tahini sauce.