If you’re craving that perfect falafel that’s crispy on the outside and tender on the inside, look no further. I’m excited to share the Most Delicious Falafel Recipe (Fried or Baked) Recipe with you — it’s become my go-to for lunches, dinners, and those times I want a nutritious snack that feels indulgent. Whether you choose to fry or bake, the blend of fresh herbs, spices, and chickpeas makes this recipe stand out from the usual.
When I first tried my hand at falafel, I used canned chickpeas and honestly, it was a flop. But once I switched to soaked dried chickpeas, everything transformed — the texture improved, and the flavor just exploded. This Most Delicious Falafel Recipe (Fried or Baked) Recipe works beautifully for meal prep, casual dinners, or even impressing friends at gatherings. Plus, it’s fun to customize and perfect according to your kitchen style!
Why You’ll Love This Recipe
- Authentic Texture: Using soaked dried chickpeas gives falafel that perfect coarse-grain texture, unlike canned chickpeas.
- Flexible Cooking Methods: Choose to fry for crunch or bake for a lighter version without sacrificing flavor.
- Fresh Herb Punch: Loads of parsley, cilantro, and a hint of pepper add bright, fresh notes that your taste buds will adore.
- Make Ahead Friendly: You can prep the mixture or shaped falafel ahead and freeze for anytime easy meals.
Ingredients You’ll Need
The magic of this Most Delicious Falafel Recipe (Fried or Baked) Recipe comes from simple, fresh ingredients working in harmony. Each plays a role—from the earthy chickpeas to those fresh herbs that give it life. When shopping, look for firm, fresh parsley and cilantro, and don’t skimp on soaking those chickpeas overnight for the best texture.
- Dried chickpeas: Essential for authentic texture; avoid canned chickpeas as they add too much moisture and make the mixture too soft.
- Onion: Adds sweetness and depth—rough chop it for texture as part of the blend.
- Parsley: Brings vibrant, fresh flavor and color—use a big bunch for best results.
- Cilantro: Adds bright citrusy notes—balanced with parsley for a fresh flavor punch.
- Green chile pepper (serrano or jalapeno): Gives a gentle kick without overpowering the herbs.
- Garlic cloves: A must-have for that savory depth; don’t be shy with it.
- Cumin, salt, cardamom, black pepper: Spice blend that makes the flavor uniquely delicious and well-rounded.
- Chickpea flour (or any other flour): Helps bind the mixture to keep those falafel intact during cooking.
- Baking soda: Lightens the falafel and keeps them fluffy on the inside.
- Oil for frying: Neutral oils like vegetable or canola work great; if baking, you’ll just need a bit for brushing.
Variations
I love how versatile this falafel recipe is—you can easily tweak it to suit your taste or dietary needs. Sometimes I add a little sumac for tang, or swap some herbs depending on what I have on hand. Don’t be afraid to experiment and find the perfect version for your family.
- Herb swaps: I’ve tried mint instead of cilantro for a different herbaceous twist—and it was refreshing!
- Spice adjustments: Adding smoked paprika adds a subtle warmth that my family absolutely loves.
- Baking method: For a healthier take, bake at 375°F until golden and crispy—this works great especially when feeding a crowd.
- Gluten-free: Using chickpea flour makes it naturally gluten-free, plus it boosts that binding without feeling heavy.
How to Make Most Delicious Falafel Recipe (Fried or Baked) Recipe
Step 1: Soak Your Chickpeas Overnight for Best Texture
This step is a game changer. Soak about 1 cup of dried chickpeas overnight (8-12 hours) in plenty of water—they will triple in size! Don’t skip this, as it’s the key to achieving that authentic falafel bite that isn’t mushy or wet. After soaking, drain and rinse them thoroughly before moving on.
Step 2: Pulse the Ingredients to a Coarse Mixture
Next, add the drained chickpeas, chopped onion, parsley, cilantro, garlic, green chile, and spices to your food processor. Pulse carefully—don’t blend into a paste! I love this texture somewhere between coarse sand and fine gravel. This gives your falafel a satisfying bite and crispiness once cooked. If it gets too fine, your falafel might turn out too soft.
Step 3: Chill and Bind the Mixture
Transfer the mixture into a bowl, add chickpea flour and baking soda, then stir everything together well. Cover and pop it in the fridge for 30 minutes to an hour. Chilling helps the flavors meld and makes shaping easier. If your mix feels too wet after chilling, sprinkle in a bit more flour; if it’s too dry, add a little water or lemon juice.
Step 4: Shape Your Falafel
Use your hands, an ice cream scoop, or a falafel scoop to form balls or patties. I love using a small ice cream scoop—it’s perfect for evenly sized falafel that cook evenly. Remember, slightly wet dough works; don’t press too hard or they’ll be dense.
Step 5: Fry or Bake to Golden Perfection
If frying, heat about 3 inches of oil to 350°F (175°C). Cook falafel in batches for 1-2 minutes until beautifully golden on the outside. Watch carefully! Too hot and the outside burns before the inside cooks through.
For a baking alternative, preheat your oven to 375°F (190°C). Place falafel on a baking sheet lined with parchment, brush lightly with oil on both sides, and bake for about 20-25 minutes, flipping halfway until crisp and golden.
Pro Tips for Making Most Delicious Falafel Recipe (Fried or Baked) Recipe
- Use Dried Chickpeas Only: I used canned chickpeas once and the mixture was too wet to hold shapes—stick to soaked dried chickpeas for best results.
- Pulse, Don’t Puree: Keep the texture coarse by pulsing in short bursts so falafel don’t turn mushy or dense.
- Temperature Matters: Maintain 350°F oil temperature to get falafel crisp without burning them.
- Don’t Skip Refrigerating: Resting the mixture helps with binding and flavor development—don’t rush this step!
How to Serve Most Delicious Falafel Recipe (Fried or Baked) Recipe
Garnishes
I always serve my falafel with creamy tahini sauce drizzled on top and a sprinkle of fresh parsley or cilantro—it adds freshness and color. You can also add chopped pickles or a squeeze of lemon for that extra zing I absolutely adore after bites.
Side Dishes
My favorite sides to pair with falafel include warm pita bread, a crisp cucumber and tomato salad, or even a simple bowl of hummus. During warmer months, tabbouleh makes an incredible companion to keep the meal light and refreshing.
Creative Ways to Present
For parties, I love setting up a falafel bar—arranging falafel balls with various dips, garnishes, and pita halves so everyone can build their own wraps. It’s casual, inviting, and always sparks conversation! Another idea is serving falafel sliders with mini buns and pickled veggies for a fun twist.
Make Ahead and Storage
Storing Leftovers
I usually store cooked falafel in an airtight container in the refrigerator for up to 3 days. Make sure to cool them completely before sealing to avoid sogginess. They reheat beautifully and still taste fresh.
Freezing
One of my favorite hacks is freezing raw shaped falafel right on a tray. After they’re solid, I transfer them to a freezer bag. They can be cooked from frozen either fried or baked—no thawing needed, which saves so much time on busy days!
Reheating
To reheat, I pop falafel in a hot skillet or oven at 350°F for a few minutes to bring back their crispness. Avoid the microwave unless you’re okay with softer texture; the stove or oven helps maintain that delightful crunch.
FAQs
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Can I use canned chickpeas for this falafel recipe?
It’s best to avoid canned chickpeas because they add too much moisture, making your falafel mixture too soft and hard to shape. Soaking dried chickpeas overnight ensures a firmer, more authentic texture that holds together well when cooked.
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How do I prevent falafel from falling apart while cooking?
Make sure to add enough chickpea flour to bind the mixture—if it feels too wet, sprinkle in a bit more flour. Also, chilling the mixture before shaping helps it firm up, making your falafel less likely to crumble or break during frying or baking.
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Is it better to fry or bake falafel?
Frying gives you a classic crispy exterior and a moist inside, while baking is a healthier, less oily option that still yields great flavor and texture. Both methods work well—choose depending on your preference or time constraints!
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Can I make falafel ahead of time?
Absolutely! You can prepare the mixture and freeze it for up to 3 months. Shape falafel before freezing for easy cooking anytime, or freeze formed falafel to bake or fry straight from frozen.
Final Thoughts
This Most Delicious Falafel Recipe (Fried or Baked) Recipe holds a special place in my kitchen because it’s both approachable and packed with flavor. I’ve served it at casual family dinners and fancy gatherings alike, and it never fails to impress. I can’t wait for you to try it—and maybe even put your own spin on it! If you make a batch, let me know how it turns out; falafel this good is meant to be shared.
Print
Most Delicious Falafel Recipe (Fried or Baked) Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 18 falafel balls
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Most Delicious Falafel Recipe offers a perfect blend of crispy, golden falafel balls made from soaked dried chickpeas, fresh herbs, and warming spices. You can choose to fry or bake them, making it a versatile Middle Eastern classic that’s perfect for a snack, appetizer, or main dish served with tahini sauce or your favorite accompaniments. The recipe emphasizes soaking chickpeas overnight for the best texture and includes helpful tips for meal prepping and cooking.
Ingredients
Falafel Mixture
- 1 cup dried chickpeas, soaked overnight (do not use canned chickpeas)
- 1/2 cup roughly chopped onion
- 1 cup roughly chopped parsley (about one large bunch)
- 1 cup roughly chopped cilantro (about one large bunch)
- 1 small green chile pepper (serrano or jalapeno)
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cardamom
- 1/4 teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- 1/2 teaspoon baking soda
For Cooking
- Oil for frying (about 3 inches deep for deep frying)
Instructions
- Soak chickpeas: Soak 1 cup of dried chickpeas in plenty of water overnight (8 to 12 hours). The chickpeas will triple in size, so ensure they are well covered. After soaking, drain and rinse thoroughly.
- Prepare falafel mixture: Roughly chop onion, parsley, cilantro, and green chile pepper. Add soaked chickpeas, chopped vegetables, garlic cloves, cumin, salt, cardamom, and black pepper to a food processor. Pulse until the mixture resembles coarse sand, avoiding a fully smooth blend to retain texture.
- Chill the mixture: Transfer the mixture to a bowl, add chickpea flour and baking soda, then stir to combine. Cover and refrigerate for 30 minutes to 1 hour to help the mixture firm up and bind.
- Shape falafel: Use your hands, an ice cream scoop, or falafel scoop to form balls or patties from the chilled mixture. If too wet, add an additional tablespoon of chickpea flour; if too dry, add 1-2 teaspoons of water or lemon juice until the mixture holds together well.
- Cook falafel by frying: Heat about 3 inches of oil in a pot to 350°F (175°C). Fry falafel in batches of 6 to 8 for 1 to 2 minutes until golden brown and crispy on the outside.
- Drain falafel: Use a skimmer to remove falafel from oil, then drain on a paper towel-lined plate to remove excess oil.
- Serve: Serve falafel warm and crispy with tahini sauce or your favorite dips immediately for best flavor and texture.
Notes
- Falafel should be golden and crispy on the outside, not charred—maintain oil temperature around 350°F to avoid burning.
- If falafel breaks apart during cooking, adjust the mixture by adding more chickpea flour or a splash of water to achieve the right consistency.
- You can meal prep by freezing the falafel mixture or pre-shaped raw falafel for up to 3 months. Thaw before cooking or cook directly from frozen.
- 1 cup dried chickpeas yields approximately 3 cups soaked chickpeas, ensuring enough mixture for 18 falafel balls.
Nutrition
- Serving Size: 1 falafel ball (approx. 25g)
- Calories: 57
- Sugar: 0.3g
- Sodium: 150mg
- Fat: 3.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
