My family’s secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and the right spices! And, I'm sharing my complete step-by-step tutorial and important tips for baking or frying falafel. Be sure to also watch the video to see how I make it! 

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!)

Falafel in pit pockets with garden vegetabiles and tahini

Growing up in Port Said, Egypt, one of my favorite foods ever was falafel!

My father’s friend owned a small falafel shop that was located in the heart of the souq (market).  Our weekends often involved a trip to see Mr. Bishay and partake of his fragrant falafels. You could smell them from miles away!

Over the years I have learned how to make my own authentic falafel and I am super excited to share my recipe with you! It’s as authentic and delicious as you’d find on the streets of the middle east. And easier to make than you think!

What is Falafel?

Falafel is a popular Middle Eastern “fast food” made of a mixture of chickpeas (or fava beans), fresh herbs, and spices that are formed into a small patties or balls.  It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long seasons of fasting or lent.  It has also become a popular vegan food in Egypt and throughout the Middle East.

Falafel continues to be the people’s daily grub in Egypt and you can find it from street vendors in almost every neighborhood.  It’s often served in sandwich form with a generous drizzle of tahini and loads of Mediterranean salad, along with slices of roasted or fried eggplant.

This vegan dish is made with simple, everyday ingredients and you won’t believe how easy it is. Great ingredients are key to great falafel so be sure to purchase high quality spices like cumin and coriander for your falafel mixture. I've got a few more tips for you below...

Falafel served in bowl with a side salad, tahini and pita bread

What I love about this recipe

- No canned chickpeas (very important!) If you're after the best texture and flavor, you need to start with dry chickpeas. Many falafel recipes use canned chickpeas which is not authentic and will cause the falafel patties disintegrate in the hot cooking oil.

- Hearty and flavorful. Falafel patties are packed with plant-power and protein from the chickpeas that will leave you feeling full and satisfied. My recipe also uses the perfect blend of spices --cumin, coriander, and a hit of cayenne--and fresh herbs to give them bold authentic flavor.

- Make ahead and freezer friendly. I love that this recipe can be prepped ahead of time, and you can freeze uncooked falafel patties for later use.


- Dried chickpeas: AVOID using canned chickpeas! Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. (Tip: I usually add about ½ teaspoon of baking soda to the soaking water to help soften the dry chickpeas.)

- Fresh herbs: fresh parsley, cilantro, and dill are key to this authentic recipe.

- Onion: I typically use yellow onions, but white or red onions would work.

- Garlic: for best flavor, use fresh garlic cloves.

- Kosher salt and pepper: to taste.

- Spices: cumin, coriander, and a little cayenne pepper. Along with the fresh herbs, this trio of spices is what gives falafel it's bold authentic taste.

- Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)

- Sesame seeds: these are optional here, but I do like the added nuttiness.

How to Make Falafel: Step-by-Step

1. Soak chickpeas for 24 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well.

Chickpeas after being soaked for 24 hours

2. Make mixture. Add chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices to food processor and pulse a little bit at a time until the mixture is finely ground. You’ll know it’s ready when the texture is more like coarse meal.

& Refrigerate (important.) Transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties.

Falafel mixture in food processor

3. Form patties or balls. Once the falafel mixture has been plenty chilled, stir in baking powder and toasted sesame seeds, then scoop golf ball-sized balls and form into balls or patties (if you go the patties route, do not flatten them too much, you want them to still be nice and fluffy when they're cooked.)

Falafel patty

4. Fry. Frying is the traditional way to cook falafel and yields the most authentic and best result. Heat the oil on medium-high until it bubbles softly (your oil should be hot enough around 375 degrees F, but not too hot that it causes the falafel to fall apart.)

Carefully drop the falafel in the oil, using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel; fry them in batches if necessary.

Tip: it's always a good idea to fry one falafel first to make sure the oil temperature does not need to be adjusted.

One fried falafel

You can serve falafel for breakfast, lunch, or dinner! Most Egyptians, and others throughout the Middle East actually start their day with falafel, much like many here in the States start with a bowl of cereal.

Important Tips

I shared some of these earlier in the post, but just in case you missed them:

1. Always use dry chickpeas. Dry chickpeas, that have been soaked in water for 24 hours, will give you the best texture and flavor. Dry chickpeas are naturally starchy and will help your falafels to stay well formed. If you use canned chickpeas, your falafel will disintegrate in the frying oil.

2. Chill the falafel mixture. Chilling for at least 1 hour helps with the shaping. And good news is, you can make the falafel mixture one  night in advance and chill overnight.

3. Add baking powder to the falafel mixture before forming into balls/patties. As a raising agent, baking powder here helps make the falafel on the fluffy side.

4. Fry in bubbling oil, and do not crowd the saucepan. For perfectly crispy falafel, sadly, the best option is deep frying. The cooking oil should be hot and gently bubbling, but not too hot that the falafel disintegrate. If you need to, use a deep fry-safe thermometer (affiliate link); it should read around 375 degrees F (for my stove, that is medium-high heat.)

5- Once cooked, falafel should be crispy and medium brown on the outside, fluffy and light green on the inside.

One falafel cut to reveal a green middle

For baked falafel

Preheat your oven to 350 degrees F and lightly oil a baking sheet. Give each patty a quick brush of extra virgin olive oil before baking; bake for about 15 to 20 minutes, turning the falafel patties over halfway through baking.

Make ahead and freezing

To make ahead: Prepared falafel mixture will keep in the fridge for 1-2 days ahead of time. Form it into patties when ready to fry.

To freeze: Place uncooked falafel patties on a baking sheet lined with parchment paper and freeze for 1 hour.  Once hardened, transfer the patties into a freezer bag and freeze for up to 1 month.  Falafel can be cooked from frozen by frying or baking.

Falafel assembled in one pita pocket

Choose how to serve falafel

Middle Eastern Style: On the streets of the Middle East, falafel are typically served hot with a generous amount of tahini sauce.

As a Sandwich: To make a mean falafel sandwich, garb some warm pita pockets, load them with falafel, drizzle with tahini and add fresh greens (like arugula), fresh diced tomatoes, cucumbers, and pickles.

On a brunch board: Serve your flalafel with an array of fresh veggies, cheese, and dips like I have don’t on my brunch board.

As a side: serve falafel next to small plates like Turkish-inspired fried eggplanttabouli salad, or Balela Salad.

Dip it: If you’re looking to dip your falafel, definitely try my Classic Creamy Hummus or Baba Ganoush! 

Watch video for this authentic falafel recipe

Browse our vegetarian recipes collection for more meatless ideas!  For all recipes, visit us hereAnd be sure to view our collection of Mediterranean diet recipes.



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Falafel served in bowl with a side salad, tahini and pita bread

How to Make Falafel


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!)


  • 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
  • ½ tsp baking soda
  • 1 cup fresh parsley leaves, stems removed
  • ¾ cup fresh cilantro leaves, stems removed
  • ½ 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

Falafel Sauce

Fixings for falafel sandwich (optional)

  • Pita pockets
  • English cucumbers, chopped or diced
  • Tomatoes, chopped or diced
  • Baby Arugula
  • Pickles


  1. (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.
  2. 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.
  3. 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.
  4. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
  5. Scoop tablespoonfuls of the falafel mixture and form into patties (½ inch in thickness each). It helps to have wet hands as you form the patties.
  6. 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.
  7. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
  8. 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!


  • Cook's Tip: You need to start with dry chickpeas, do not use canned chickpeas here. You will need to begin soaking the chickpeas overnight, allow up to 24 hours.
  • Falafel Recipe variations: Variations of this recipe may call for flour or eggs. If you prefer, you can add 1 to 1 ½ tablespoon of flour to the falafel mix or 1 egg. I did not use either, and the falafel mixture stayed well together.
  • Pro Tip for Frying: When you fry the falafel patties, you want to achieve a deep golden brown color on the outside. More importantly, the patties need to be fully done on the inside. Your frying oil needs to be at 375 degrees F, for my stove, that was at a medium-high temp. Be sure to test your first batch and adjust the frying time as needed.
  • Have an air fryer? Try this air fryer falafel recipe.
  • Popular falafel sauce: tahini sauce is what is traditionally used with falafel. I use organic tahini paste by Soom, and here is my tahini sauce recipe.
  • Baked Falafel Option: If you prefer, you can bake the falafel patties in a 350 degree F heated oven for about 15-20 minutes, turning them over midway through. Use a lightly oiled sheet pan, and you might like to give the patties a quick brush of extra virgin olive oil before baking.
  • Pro-Tip for Make-Ahead: To make ahead and freeze, prepare the falafel mixture and divide into patties (up to step #6). Place the patties on a baking sheet lined with parchment paper and freeze. When they harden, you can transfer the falafel patties into a freezer bag. They will keep well in the freezer for a month or so. You can fry or bake them from frozen.
  • Visit our online shop to browse all-natural and organic spices, including cumin and coriander; organic tahini paste; extra virgin olive oils and more!
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Entree
  • Method: Fried or Baked
  • Cuisine: Middle Eastern

Keywords: falafel, how to make falafel, authentic falafel recipe

*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers' benefit.

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I tried pan frying with avocado oil and found that the falafel was absorbing the oil quickly and burned. I set off the fire alarm. I tried it 2x this way, no fire alarm the second time.

    I also found they were dry'ish and not sticking together well, even using all ingredients as listed.. I added about 1.5 T lemon juice and fenugreek for more flavor. Baking worked quite well.

    I can see why most restaurants deep fry them; far quicker and no real babysitting.

    I will use this recipe again.

  2. I'm just writing to make you know of the really good encounter my wife's girl gained reading through your site. She mastered many details, which included what it's like to possess an incredible giving character to get many more effortlessly grasp a number of impossible things. You truly exceeded her expected results. Thank you for displaying such insightful, trusted, informative as well as unique guidance on that topic to Kate.

    1. What a sweet message! I'm honored to hear that Kate is finding so much here that has helped her! Thank you so much for sharing!

      1. This recipe left out important information. I followed this recipe to the word and I realized that without a binder the falafel would not hold together. My falafel fell apart. I chilled them and had the right temperature for the oil but without the chickpea flour other recipes call my recipe was a disaster. I wasted my money and more importantly, my time. Don’t make these without adding some chickpea flour or gluten free flour.

      2. Hey suzy!
        I’ve become fan of your recipes recently 🙂
        Being a beginner I’d like to ask you that does all of your recipes comes under the healthy “Mediterranean diet”?
        And yeah one more question can we fry falafel in organic cold pressed Coconut oil?

      3. Hi, Bint! Welcome to The Mediterranean Dish! While all of our recipes are Mediterranean inspired, not every single one follows the guidelines of the "Mediterranean Diet". We have indicated those that do, though, on our site. You can find them, as well as more information on the "Mediterranean Diet", by hitting the "Mediterranean Diet" tab at the top of our webpage. Regarding oil for the falafel. We have never tested it in coconut oil, and another reader tried with not so great results. I would stick with another, more affordable oil, like grapeseed.

      4. Wish I would have seen this earlier. I made these according to the recipe and mine fell apart. The next batch I tried baking them and they turned out very dry.

  3. Hi Suzy! Do you recommend Falafel for charcoal- grilling ?
    Thank you and Greetings from Austria, Doris

    1. Hi, Doris. Interesting question! It's not something we've tried here, so can't say we can recommend it. But, I did a quick internet search, and it looks like it has been done before! If you give it a go we'd love to hear your thoughts!

  4. Hi Suzy,
    Just a quick note - I have tried and enjoyed so many of your recipes and purchased some spices from your site.
    I can't wait to try making falafels! They are one of my favorites for pita sandwiches!. Thanx for all your fabulous insights

  5. I made your falafel for my kids and myself and served them with your tahini sauce, salads and homemade flatbread. They were a huge hit. (Which is good because I still have 5kg of dried chickpeas 😉 ) Will definitely make them again soon! Thank you for the recipe! Julia

  6. Hi Suzy,

    I’m soaking my chickpeas today to make my first falafel tomorrow! Do I fry the falafel in EVOO or vegetable oil? By the way, I made your chicken schwarma salad bowl two days ago and it was divine. Thanks for great recipes! I love your website.


  7. II frequently have this problem when making the commercial one (I think I get too impatient and don't let it soak enough ó) I just saw this: Fixes for homemade falafel fails"
    A binding ingredient can help keep it , especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.

  8. Hi. We don’t get flat leaf parsley where I’m from. Can I replace this with more coriander? Or perhaps curly leaf parsley or celery leaves?


  9. I love this recipe. I've made it twice in two days.
    I baked mine and, as long as I pressed the mixture very tightly for each falafel, they maintained their shape.
    For many years I have successfully soaked garbanzo beans (chick peas) before cooking in this way:
    Bring dried beans to a boil with plenty of water (and a bit of baking soda) and immediately cover and remove from heat. Let them sit for an hour and consider them soaked.
    I did that method for this recipe and it worked perfectly.

    1. Hi, Laura. A deep fryer with a basket should work. Just be sure to monitor the oil temperature. If it gets too hot, the falafel has a tendency to dissolve.

  10. So I followed all the steps to the T - then when I put the falafel in my deep fryer, they all broke apart into tiny pieces. What did I do wrong?

    1. I added a big boiled grated potato to the mixture because I had a feeling that it was too coarse to stay bonded. This should work for anyone whose mixture is not all that smooth. Hope this helps!
      Thank you

  11. Hi- Excellent recipe. My first time making falafel and it turned out delicious. Thank you for sharing this wonderful recipe. I will be sure to use it again and again.

  12. I made this! I followed the exact recipe and it worked! I worried that my chickpeas were to firm but went ahead and it worked fine. I will definitely make it again! I added extra spice and salt to my second batch! Your recipe was very detailed and answered all my questions!

  13. Hello, so just to be clear the chickpeas aren’t cooked before processing? They are just soaked?

    Thank you!!

    1. Hi, Cam. Correct. Just soaked, but not cooked. They will actually still be a little bit hard after soaking 18ish hours, but that's okay.

      1. Thanks for adding that the chickpeas will be a little hard. I did it with the instant pot first time because I wanted to eat that night, but I wasn't sure if they were too soft. I made patties and they fell apart a bit in the skillet, but that didn't matter since I put them in pita pockets. I just soaked beans overnight and they are bit crunchy, so I am looking forward to seeing how they come out this time around. I'm a little low on dill and parsley this time so may try the mint another recommended. I was out of olive oil of all things and used avacado oil and they were delicious. Falafel is on of my favorite foods that I can't buy locally, so finding this delicious recipe is awesome. Thanks for all the details. I'm looking forward to exploring other recipes on your site. Thanks, again!

      2. I'm sure the falafel will turn our fabulous this time :). Hope you find many other recipes on here that you enjoy!

  14. Hello
    After soaking the chickpeas for 24 hours with baking soda you said to drain and I would like to ask you we rinse with water the chickpeas?
    Thank you!

  15. I just made a big batch, using the American 1 lb bag of chick peas. Lacking dill, I used some dill seed I had, plus fresh mint (growing wild in front yard), plus a lot of fresh (again, my garden), spinach. Made enough so I could freeze a bunch, for later. The "raw" mix tasted great, and I did adjust my spices based on my taste buds. I found that putting just a bit of olive oil in helped it all mix/grind up better, and that tiny bit of oil will also help in preventing what I've frozen from becoming "icey". At any rate, that's what I did. Great instructions.

  16. Roughly how much salt do you add? Like 1 TSP? I am always afraid to add to much and probably end up adding too little

    1. Hi, Denise. A teaspoon is a good place to start. It's really hard to advise on this because everyone's taste for salt is so different.

    2. Hi Denise: I'm not the author of this recipe, but the amt of salt you put in most recipes, except when baking bread, depends on your taste buds and doctor's recommendations. The salt here isn't a huge chemical issue--such as when you use salt to get blood out of meat, or water out of eggplant.