Homemade Falafel: 6 Easy Steps to Crispy Perfection

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If you’ve ever bitten into Homemade Falafel that was crispy on the outside, fluffy on the inside, and bursting with herby goodness, you already know—it’s pure comfort food magic. And if you haven’t yet? Oh friend, today is your lucky day.

This Homemade Falafel recipe is one of those kitchen wins that feels impressive but is secretly very doable. It’s budget-friendly, plant-based, and perfect whether you’re feeding a hungry family, meal-prepping for the week, or just craving something bold and satisfying without turning on the oven for hours.

I’m Chef Omar, and this recipe has been a staple in my kitchen for years—especially on days when I want something hearty, fresh, and a little fun. Let’s roll up our sleeves and make falafel that’ll have your kitchen smelling like your favorite Mediterranean spot (minus the parking hassle).

Why You’ll Love This Homemade Falafel

Let’s be honest—some falafel out there is dry, bland, or sadly dense. This Homemade Falafel? None of that drama.

Here’s why it’s a keeper:

Crispy outside, tender inside – the dream combo
Naturally vegan & protein-packed thanks to chickpeas
Made from simple pantry ingredients
Perfect for wraps, bowls, salads, or snacking straight from the plate

Plus, once you’ve made falafel from scratch, it’s hard to go back. Store-bought just doesn’t hit the same.

Ingredients You’ll Need

Simple ingredients, big flavor payoff. Here’s what goes into this Homemade Falafel:

1 cup dried chickpeas
½ large onion, roughly chopped (about 1 cup)
½ cup finely chopped fresh parsley
¼ cup finely chopped fresh cilantro
1 teaspoon salt
4 cloves garlic
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon baking powder
4 tablespoons chickpea flour (or regular flour)

That’s it. No fillers, no mystery ingredients—just fresh, bold flavors doing their thing.

How to Make Homemade Falafel (Step-by-Step)

Take a deep breath—this is easier than it sounds, and I’ll walk you through it like I’m right there in the kitchen with you.

1. Soak the Chickpeas

Place the dried chickpeas in a large bowl and cover them with plenty of water (at least a couple of inches above). Let them soak for 24 hours. They’ll triple in size—like magic, but edible.

Important note: Do not use canned chickpeas here. This step is key to getting that classic falafel texture.

2. Blend the Falafel Mixture

Drain the soaked chickpeas well. Add them to a food processor along with:

onion
parsley
cilantro
garlic
salt
cumin
ground coriander

Pulse until the mixture is finely chopped but not puréed. You’re aiming for a coarse, crumbly texture that still holds together.

Homemade Falafel ingredients with chickpeas, herbs, onion, and spices in a mixing bowl — Fresh ingredients prepped for Homemade Falafel, featuring chickpeas, herbs, onion, and warm spices.

3. Add the Final Touches

Transfer the mixture to a bowl. Sprinkle in the chickpea flour and baking powder, then gently mix with a spatula until combined.

This is where the mixture starts to feel like falafel. Trust the process.

4. Shape the Falafel

Scoop about one heaping tablespoon of mixture and roll it into a ball. Flatten it slightly and place it on a parchment-lined tray. Repeat until all the mixture is used.

Pro tip: slightly flattened falafel cook more evenly and get extra crispy edges.

5. Chill (Yes, This Matters)

Pop the tray into the fridge for about one hour. This helps the falafel firm up and keeps them from falling apart in the oil.

Perfect time to clean up—or make a quick tahini sauce.

6. Fry to Golden Perfection

Heat a couple of inches of oil in a deep skillet over medium heat.

Once hot, gently lower the falafel into the oil, leaving space between each one (about 6 at a time works well).

Cook the first side for 30–60 seconds without touching
Flip once golden and cook the second side for another 30 seconds
Transfer to a paper towel–lined tray

Repeat until all falafel are fried.

Homemade Falafel patties cut open showing tender green interior with herbs — Homemade Falafel patties split open to reveal a fluffy, herb-packed center.

Chef Omar’s Favorite Cooking Tips

If your mixture feels too wet: Add a tablespoon of chickpea flour.
If it feels crumbly: A tiny splash of water will bring it together.
Oil temperature matters: Too cool = greasy falafel. Too hot = dark outside, raw inside. Medium heat is your friend.
Don’t overcrowd the pan: Falafel like personal space. We all do.

And if one breaks apart? Congratulations—you get a chef’s snack.

A Little Falafel Story from My Kitchen

The first time I made Homemade Falafel for friends, it was totally unplanned. They showed up hungry, I had chickpeas soaking (thank you, past me), and suddenly falafel night was born.

We stood around the stove, stealing crispy bites straight from the paper towel tray, laughing, dipping, and making a mess. That’s when I knew—this recipe wasn’t just food. It was a memory-maker.

FAQs About Homemade Falafel

Can I bake these instead of frying?

Yes! Brush lightly with oil and bake at 400°F (205°C) for about 25–30 minutes, flipping halfway. They won’t be quite as crispy, but still delicious.

How long does Homemade Falafel keep?

Cooked falafel will keep in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture.

Can I freeze falafel?

Absolutely. Freeze them after shaping (before frying). Fry straight from frozen—just add a few extra seconds to the cook time.

What should I serve with falafel?

Pita bread, hummus, tahini sauce, fresh veggies, salads, or tucked into a grain bowl. Falafel plays well with others.

Bring the Joy of Homemade Falafel to Your Table

There’s something deeply satisfying about making Homemade Falafel from scratch. The sizzle of the oil, the herby aroma, that first crunchy bite—it’s comfort food with personality.

Whether you’re cooking for your family, hosting friends, or just treating yourself to something special, this Homemade Falafel delivers every time. So grab those chickpeas, clear a little counter space, and let’s turn an ordinary day into a delicious one.

From my kitchen to yours—happy cooking, and enjoy every crispy bite.

More Delicious Ways to Enjoy Falafel Night

If you’re in the mood to turn falafel night into a full, feel-good feast, these recipes make the perfect companions. They keep the flavors fresh, balanced, and satisfying—ideal for mixing, matching, and building a meal everyone will love.

A bright, refreshing side like this Mediterranean bean salad with fresh herbs and zesty flavors pairs beautifully with crispy falafel and adds extra color to the table.
For dipping, spreading, or drizzling, this creamy whipped feta with a touch of honey brings a rich, salty-sweet contrast that feels restaurant-worthy at home.
If you love bowl-style meals, you’ll enjoy this vibrant glow bowl filled with nourishing plant-based ingredients, which turns falafel into a hearty, wholesome lunch or dinner.
Prefer a lighter twist? This oven-baked falafel with big flavor and less oil is a great option for easy weeknight cooking.
And if you’re curious to explore another well-loved approach, this classic falafel recipe from Love and Lemons offers more inspiration to keep your falafel game strong.

Together, these recipes help you mix things up, keep meals exciting, and enjoy falafel in more delicious ways—no matter the day or occasion.