Easy Authentic Falafel Recipe: Step-by-Step Guide

At Nostos Goods, we celebrate the rich flavors of Mediterranean cuisine, bringing a taste of home to your kitchen with our premium Greek products like Argilos Greek Extra Virgin Olive Oil. Falafel, those golden, crispy balls of chickpea goodness, have been a staple in Middle Eastern street food for centuries. Originating likely from Egypt, this vegan delight is made from ground chickpeas blended with herbs and spices, then fried or baked to perfection.

What makes our recipe stand out? It's simple, uses everyday ingredients, and delivers that authentic taste without any shortcuts. Forget canned chickpeas – starting with dried ones ensures the best texture and flavor. This recipe is hearty, protein-packed, and versatile for meals any time of day. Plus, it's make-ahead friendly and freezer-safe for busy lifestyles. Drizzle with our Argilos Greek EVOO for an extra layer of fruity, herbal notes.

Whether you're new to making falafel or a seasoned cook, follow our guide for foolproof results. Let's dive into this easy authentic falafel recipe! For more Mediterranean recipes, check out our recipes blog.

Back to blog

Crispy Homemade Falafel

These crispy, golden falafel are packed with fresh herbs and aromatic spices. Perfect for wraps, salads, or as a delicious appetizer.

Prep Time 20 mins
Cook Time 15 mins
Servings 4-6

Ingredients

  • 2 cups dried chickpeas, soaked overnight
  • 1 small onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 cup fresh parsley, chopped
  • 1 cup fresh cilantro, chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • Olive oil for frying

Instructions

  1. Drain the soaked chickpeas and pat them dry with a clean kitchen towel. Make sure they are completely dry before proceeding.
  2. Add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and cayenne to a food processor. Pulse until the mixture is finely ground but not pureed.
  3. Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour or overnight. This helps the mixture hold together better.
  4. Form the mixture into small balls or patties, about 1.5 inches in diameter. If the mixture is too wet, add a tablespoon of flour or chickpea flour.
  5. Heat about 3 inches of olive oil in a deep pan to 350°F (175°C). The oil should be hot enough that a small piece of the mixture sizzles immediately.
  6. Carefully add the falafel to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes until golden brown and crispy.
  7. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt while still hot.
  8. Serve warm with tahini sauce, hummus, or in pita bread with fresh vegetables and your favorite toppings.

Notes

For best results, use dried chickpeas that have been soaked overnight. Canned chickpeas will make the falafel too wet and mushy. You can also bake these at 375°F for 25-30 minutes, flipping halfway through, for a healthier option.

Frequently Asked Questions

Find answers to common questions about this recipe

Yes! You can prepare the falafel mixture up to 24 hours in advance and store it covered in the refrigerator. You can also shape the patties and freeze them for up to 3 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Absolutely! Brush the shaped falafel with olive oil and bake at 375°F (190°C) for 25-30 minutes, flipping halfway through. They won't be quite as crispy as fried, but they're still delicious and healthier.
This usually happens when the mixture is too wet or not processed enough. Make sure to use dried chickpeas (not canned), drain them well, and pulse the mixture until it holds together when squeezed. If it's too crumbly, add a tablespoon of flour or chickpea flour.
Falafel pairs wonderfully with tahini sauce, hummus, tzatziki, or garlic sauce. Serve in pita bread with fresh vegetables, pickles, and your favorite toppings, or over a salad for a lighter option.
Store cooked falafel in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness. You can also freeze cooked falafel for up to 3 months.
It's not recommended. Canned chickpeas contain too much moisture and will result in mushy falafel that falls apart during frying. Always use dried chickpeas that have been soaked overnight for the best texture.
ARGILOS Extra Virgin Olive Oil Everyday Bundle - Nostos Goods

Make this authentic falafel recipe with our Argilos Early Harvest EVOO

Shop Now

ARGILOS EVOO

View all

Adopt an olive tree at Mount Pangaion