Name: Crispy Homemade Falafel Recipe
Prep time: 8 h 20 min
Cook time: 25 min
Total time: 9 h 45 min
Cuisine: Middle Eastern
Ingredients: 1 cup dry chickpeas; 1 small red onion - roughly chopped; 4 cloves garlic - peeled; ½ cup fresh cilantro leaves - roughly chopped (stems and all); ½ cup fresh parsley - roughly chopped (stems and all); ½ lemon - juiced; 3 tablespoon cornstarch; 1 teaspoon baking powder; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon coriander powder; 1 teaspoon salt; ½ teaspoon turmeric powder; ½ teaspoon ground black pepper; Vegetable oil for frying (about 3 inches deep in pot)

If you’ve ever wondered how to get that perfect balance of crunch and tender goodness, this Crispy Homemade Falafel Recipe is your new kitchen BFF. Imagine golden brown chickpea patties bursting with fresh herbs and a medley of spices – simple, satisfying, and so worth the soak time!

The image shows a white rectangular dish lined with white parchment paper, filled with about twenty round, dark brown falafel balls with a coarse, crispy texture, sprinkled lightly with green parsley bits. In the bottom right corner of the dish is a small white bowl filled with creamy white dipping sauce flecked with green herbs. Two lemon wedges with bright yellow skin and pale yellow flesh sit on top of the falafel near the bottom left and right sides of the dish. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Homemade Falafel Recipe
Top Tip
How to Serve Crispy Homemade Falafel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Homemade Falafel Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve made these falafels just to share with friends because they always disappear fast. They’re crispy on the outside, tender on the inside, and packed with flavor from the herbs and spices. Plus, it’s such a rewarding process to make them from scratch!

Perfect Texture: These falafel balls fry up golden and crispy while staying soft and moist inside.
Fresh Ingredients: Using fresh cilantro, parsley, and lemon juice creates that authentic Middle Eastern flavor.
Simple & Vegan: Naturally vegan and gluten-free, it’s a crowd-pleaser for all diets.
Make Ahead Friendly: Prep the mixture in advance and enjoy quick frying when you’re ready to serve.

Ingredients & Why They Work

Before you start, make sure to pick up good-quality dried chickpeas – they’re the heart of the recipe. Fresh herbs really brighten the falafel’s flavor, and the right spice mix makes all the difference. Here’s a quick rundown of what you’ll need and why each ingredient is essential.

Flat lay of dry chickpeas in a simple white ceramic bowl, a small white bowl with bright yellow turmeric powder, a small white bowl with reddish chili powder, a small white bowl with ground cumin, a small white bowl with coriander powder, a small white bowl with cornstarch, a small white bowl with baking powder, a small white bowl with salt, a small white bowl with ground black pepper, a small white bowl containing freshly squeezed lemon juice, a small red onion roughly chopped on a white ceramic plate, four whole garlic cloves with clean skins, fresh cilantro leaves with stems on a white ceramic plate, fresh parsley with stems on a white ceramic plate, all ingredients fresh and natural, perfectly balanced symmetrical composition, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dry chickpeas: Soaked to triple in size, they create the perfect base with a tender bite and nutty flavor.
Red onion: Adds a mild sweetness and moisture to keep the falafel from drying out.
Garlic cloves: Infuses a punch of aromatic depth that balances the earthy chickpeas.
Fresh cilantro leaves: Gives a vibrant, slightly citrusy note that lifts the overall taste.
Fresh parsley: Adds fresh herbaceousness and color throughout the falafel.
Lemon juice: A touch of acidity brightens and balances all the flavors.
Cornstarch: Acts as a binder to hold the mixture together during frying without heaviness.
Baking powder: Lightens the texture to keep them fluffy inside.
Ground cumin: Delivers warm, earthy undertones classic to Middle Eastern cooking.
Chili powder: Brings gentle heat that wakes up the palate.
Ground coriander: Adds slightly citrusy and nutty flavor notes.
Salt: Essential to enhance and balance all the flavors.
Turmeric powder: Provides subtle earthiness and a beautiful golden hue.
Ground black pepper: Offers a mild spicy kick to round out the spice blend.
Vegetable oil: For frying, ensuring that satisfying crispy exterior.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Homemade Falafel Recipe is how easy it is to put your own spin on it. Whether you want to play with different herbs, add a little extra heat, or try a healthier cooking method, this recipe is a fantastic canvas for your creativity.

Herb Swap: I love swapping out half the parsley for fresh mint in the warmer months. It adds a bright, refreshing note that pairs perfectly with lemony tzatziki.
Spice It Up: For those who like a little kick, adding a pinch of cayenne pepper or some diced fresh jalapeño to the mixture really amps up the heat without overpowering the falafel’s signature flavor.
Baking Option: If you prefer baking, try placing the falafel balls on a greased sheet and baking at 400 degrees Fahrenheit for 20-25 minutes, flipping halfway through. I’ve found this method yields a lighter, but still nicely crispy texture.
Gluten-Free & Vegan: This recipe is naturally vegan and gluten-free, making it easy to enjoy without compromise.

Step-by-Step: How I Make Crispy Homemade Falafel Recipe

A white plate holds several round, dark brown, crispy falafel balls with a textured surface. In the front, there is a small white bowl filled with thick white sauce speckled with green herbs, and one falafel ball is partially dipped into this sauce. To the side of the plate, there are bright yellow lemon wedges neatly arranged. The whole setting is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Chickpeas Overnight

Start by pouring 1 cup of dry chickpeas into a large bowl and covering them with at least 3 inches of water. This soaking process is crucial—it rehydrates the chickpeas until they triple in size and become soft enough to blend into the perfect falafel texture. Let them soak for at least 8 hours or overnight for best results. You’ll notice the chickpeas expand and feel tender when gently pinched, which means they’re ready to go.

Step 2: Prepare the Flavorful Mixture

Drain the soaked chickpeas and rinse them thoroughly. Drain again to remove any excess moisture. Transfer the chickpeas to a food processor along with 1 small roughly chopped red onion, 4 peeled garlic cloves, ½ cup fresh chopped cilantro (including stems for extra flavor), ½ cup fresh chopped parsley (stems and all!), and the juice of half a lemon. Add in 3 tablespoons cornstarch, 1 teaspoon baking powder, and all the spices: cumin, chili powder, coriander powder, salt, turmeric, and black pepper. Pulse everything until you achieve a fine crumbly texture — not a paste! You want it just crumbly enough to hold together when formed but still light and airy.

Step 3: Chill the Mixture

Transfer your falafel mixture to a covered bowl and refrigerate for 1 hour. This resting period allows the flavors to fully meld and lets the spices soak in deeply. It also helps the cornstarch and baking powder work their magic, producing light, crisp falafel when fried.

Step 4: Heat the Oil to the Perfect Temperature

While the mixture chills, prepare your frying station by heating about 3 inches of vegetable oil in a large, heavy-bottomed pot over medium heat. Use a thermometer to bring the oil to 375 degrees Fahrenheit (190 degrees Celsius). Maintaining this temperature is key for getting that golden, crispy crust without absorbing too much oil.

Step 5: Shape Your Falafel Balls

Using a 1-inch cookie scoop makes forming falafel balls super easy and consistent in size. Scoop a portion of the mixture, then gently roll it between your palms into a smooth ball. Don’t pack the mixture too tightly—you want to keep that tender crumb texture inside. Place each shaped ball on a plate as you go to keep them organized.

Step 6: Fry Until Crispy and Golden

Carefully lower 4-5 falafel balls at a time into the hot oil. Don’t overcrowd the pot, or the temperature will drop and the falafel won’t get those irresistible crispy edges. Fry for about 5 minutes, turning gently as needed, until they are evenly golden brown and crispy to the touch.

Step 7: Drain and Cool

Use a slotted spoon to remove the falafel from the oil and transfer them to a cooling rack set over a baking pan. This setup lets excess oil drip away so your falafel doesn’t get soggy. Let them rest for a few minutes to cool slightly and finish crisping.

Step 8: Repeat and Serve

Continue frying the remaining falafel mixture in batches. Remember to keep the oil temperature steady around 375 degrees Fahrenheit, allowing it to return to heat between batches. When all falafel are cooked, let them rest for 5 minutes before serving. I love plating mine with a side of creamy tzatziki sauce, fresh lemon wedges, and a sprinkle of minced parsley for that final touch of freshness.

Top Tip

Mastering the perfect crispy falafel can be a game-changer in your kitchen. These tips are the little secrets I've discovered through making this Crispy Homemade Falafel Recipe many times, and I hope they make your falafel adventure easier and more delicious!

Soak Chickpeas Properly: Giving the chickpeas a full 8 hours soak is non-negotiable—it really helps achieve that tender yet firm texture that holds together beautifully during frying.
Rest the Mixture: Refrigerating the falafel mixture for an hour lets the spices absorb fully which boosts flavor and helps the mixture bind better for crispier balls.
Maintain Oil Temperature: Keeping your oil steady at 375°F means your falafel comes out golden and crispy without becoming greasy—don’t overcrowd the pot!
Drain on a Rack: Instead of paper towels, use a cooling rack over a baking pan to drain excess oil. This keeps your falafels crisp and not soggy from sitting in oil.

How to Serve Crispy Homemade Falafel Recipe

A close-up view of a food processor bowl filled with a crumbly mixture that is light brown with some green specks, showing a coarse texture. In the center, a metal scoop is held above the bowl, holding a rounded scoop of the same mixture. The bowl is clear with a black handle, sitting on a white marbled surface. The scene is well-lit, showing details of the coarse, slightly sticky mixture in the bowl and scoop. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Falafel shines brightest when served fresh with vibrant garnishes. Try adding freshly minced parsley or cilantro for a fresh herbal boost, tangy lemon wedges for a zesty contrast, and a drizzle of cool tzatziki or tahini sauce to balance the crispy, spicy patties.

Side Dishes

Pair your falafel with a warm pita bread, a colorful Israeli salad with cucumbers and tomatoes, or creamy hummus for a wholesome meal. Roasted vegetables or a light tabbouleh also complement the texture and spice of the falafel beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover falafel in an airtight container in the refrigerator for up to 4 days. This keeps them fresh and ready to enjoy again without losing that signature crisp.

Freezing

To freeze, arrange falafel balls in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They can be frozen for up to 1 month. This way, you can enjoy homemade falafel anytime without the wait.

Reheating

Reheat falafel in a 375-degree Fahrenheit oven for 5-6 minutes or in a 350-degree Fahrenheit air fryer for 3-4 minutes. This revives their crispness without drying them out—no soggy falafel in sight!

Frequently Asked Questions:

Can I use canned chickpeas instead of dry?

For best results in this Crispy Homemade Falafel Recipe, use dry chickpeas soaked for at least 8 hours. Canned chickpeas are too soft and wet, which can make the falafel crumble or become mushy when fried.

Is it possible to bake falafel instead of frying?

Yes! You can bake falafel at 400 degrees Fahrenheit for 20-25 minutes, flipping halfway through. While frying gives the crispiest exterior, baking is a great healthier alternative.

How do I keep falafel moist inside while staying crispy outside?

The key is soaking chickpeas thoroughly, not overprocessing the mixture, and frying at the right temperature of 375°F to seal in moisture while crisping the outside perfectly.

Can I make the mixture ahead of time to save prep?

Absolutely! After blending, refrigerate the mixture covered for up to a day. Just bring it to room temperature before shaping and frying for best results.

Final Thoughts

Making crispy falafel at home might sound intimidating, but with this Crispy Homemade Falafel Recipe, it’s all about patience and a few simple steps. The result is a batch of golden, crunchy, flavorful falafel that’s as rewarding to make as it is to eat. Whether served as a snack or centerpiece, these falafels bring a taste of Middle Eastern comfort to your table. Enjoy every crispy bite!