Crispy on the outside, tender on the inside, falafel is a flavor-packed delight that’s both wholesome and satisfying. These golden-brown bites are bursting with earthy herbs, warm spices, and a hint of garlic, creating a symphony of textures and tastes. Perfect for a quick meal or a crowd-pleasing appetizer, they’re surprisingly simple to make with just a bit of planning.
With a prep time of 15 minutes and a cook time of 25 minutes, this recipe is a breeze—though the chickpeas need a day to soak. The result? A crunchy, aromatic treat that’s as versatile as it is delicious, whether tucked into pita or served with a creamy tahini dip.
Ingredients for Perfect Falafel
- 1 cup uncooked chickpeas (soaked for 24 hours, drained, rinsed, and patted dry)
- ½ cup chopped shallot or yellow onion
- 3 garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon baking powder
- 1 cup chopped fresh cilantro leaves and stems (patted dry)
- 1 cup chopped fresh parsley leaves and stems (patted dry)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- For serving: Pita bread (use gluten-free if needed), hummus, diced veggies (tomato, cucumber), fresh herbs (chopped parsley, fresh mint), pickled red onions, tahini sauce
Step-by-Step Falafel Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large food processor, combine the chickpeas (use all of them, as they expand during soaking), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Scrape down the sides with a spatula as needed.
- Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties. Do not pack too tightly to avoid dense falafel. If the mixture isn’t holding together, pulse it a few more times in the food processor.
- Place the patties on the baking sheet and drizzle generously with olive oil (this ensures they stay moist and crisp). Bake for 14 minutes, then flip and bake for another 10 to 12 minutes or until golden brown and crisp on the outside.
- During the last few minutes of baking, wrap the pita in foil and warm it in the oven.
- Assemble the pitas by spreading a layer of hummus, adding diced veggies, falafel, fresh herbs, pickled red onions, and a generous drizzle of tahini sauce.
Perfect Pairings: Sauce and Topping Ideas
Elevate your falafel with a variety of sauces and toppings! Try a creamy tahini sauce made with tahini, lemon juice, garlic, and water for a classic touch. For a tangy kick, add pickled red onions or a dollop of tzatziki. Fresh herbs like parsley and mint, along with diced tomatoes and cucumbers, add brightness and crunch. Don’t forget a generous slather of hummus for extra flavor and creaminess!
Storage and Reheating Tips
Store leftover falafel in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10 minutes or until warmed through and crispy. Avoid microwaving, as it can make them soggy. You can also freeze uncooked falafel patties for up to 3 months—just bake them straight from the freezer, adding a few extra minutes to the cooking time.
Time-Saving Hacks for Busy Cooks
Short on time? Use canned chickpeas (rinsed and drained) instead of soaking dried ones—just note the texture may be slightly softer. Prep your herbs and veggies ahead of time, or double the batch and freeze extra falafel for quick meals later. If you’re in a rush, skip the oven and pan-fry the patties in a bit of olive oil for a faster, crispier result.
Equipment Guidance for Best Results
A food processor is essential for blending the falafel mixture evenly without over-processing. Use a 2-tablespoon scoop to portion the patties for consistent size and even baking. A parchment-lined baking sheet prevents sticking and makes cleanup a breeze. If you don’t have a food processor, finely chop the ingredients by hand and mix thoroughly for a similar texture.
Recipe Variations to Mix It Up
Experiment with different flavors by adding harissa for a spicy twist or sun-dried tomatoes for a tangy bite. Swap cilantro and parsley for fresh dill or basil for a unique herb profile. For a gluten-free option, serve your falafel in lettuce wraps or over a salad instead of pita bread. You can also try adding a handful of spinach or kale to the mixture for an extra nutrient boost!
Falafel
Ingredients
- 1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry* (see note)
- 1/2 cup chopped shallot or yellow onion
- 3 garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon baking powder
- 1 cup chopped fresh cilantro leaves and stems, patted dry
- 1 cup chopped fresh parsley leaves and stems, patted dry
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
For serving
- Pita bread, use gluten-free pita if needed
- Hummus
- Diced veggies, tomato, cucumber
- Fresh herbs, chopped parsley, fresh mint
- Pickled Red Onions
- Tahini Sauce
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large food processor, place the chickpeas (note: the chickpeas will have expanded during the soak time, be sure to use ALL of them here), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
- Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they’re not holding together, give the mixture a few more pulses in the food processor.
- Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we’re not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
- Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.