Homemade Falafel Made Easy in 25 Cozy Minutes

Name: Homemade Falafel
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas; ½ large onion, roughly chopped; ½ cup fresh parsley, finely chopped; ¼ cup fresh cilantro, finely chopped; 1 teaspoon salt; 4 cloves garlic; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon baking powder; 4 tablespoons chickpea flour or all-purpose flour; Oil for frying

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If you’ve ever bitten into Homemade Falafel that was perfectly crispy on the outside and fluffy, herby, and warm on the inside… you know it’s pure comfort food magic. And if you haven’t? Oh friend, today is your day.

This Homemade Falafel recipe is one of those back-pocket meals that feels special but fits into real life. It’s budget-friendly, naturally vegan, packed with plant-based protein, and made with simple ingredients you probably already recognize. Best of all, once you get the hang of it, it’s surprisingly easy—and way better than anything from the freezer aisle.

As someone who leans on simple recipes during busy weeks (and let’s be honest, most weeks are busy), this one has saved me more times than I can count. Whether you’re feeding your family, meal-prepping lunches, or just craving something cozy and homemade, this falafel delivers every single time.

Why You’ll Love This Homemade Falafel

Let me count the ways—because there are plenty.

Crispy outside, tender inside – no dry or crumbly falafel here
Made from dried chickpeas for that authentic texture and flavor
Naturally vegan and vegetarian, yet hearty enough to satisfy everyone
Freezer-friendly, which means future-you will be very thankful
Perfect for bowls, wraps, salads, or snacking straight from the pan

And honestly? Your kitchen will smell incredible. Think garlic, fresh herbs, and warm spices mingling together like a cozy hug you can eat.

Ingredients You’ll Need

Here’s everything that goes into this authentic Homemade Falafel. Nothing fancy—just wholesome, simple ingredients doing what they do best.

1 cup dried chickpeas (not canned—this part matters!)
½ large onion, roughly chopped (about 1 cup)
½ cup fresh parsley, finely chopped
¼ cup fresh cilantro, finely chopped
1 teaspoon salt
4 cloves garlic
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon baking powder
4 tablespoons chickpea flour (or regular flour)
Oil for frying

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

Don’t let the soaking scare you—most of this recipe is hands-off, and the payoff is so worth it.

1. Soak the Chickpeas

Place the dried chickpeas in a large bowl and cover them with plenty of water (at least a couple inches above). Let them soak for 24 hours. They’ll double in size—this is exactly what you want.

Quick tip: Don’t cook the chickpeas. Falafel needs raw, soaked chickpeas for the right texture.

2. Blend the Falafel Mixture

Drain the chickpeas well and add them to a food processor along with:

Onion
Parsley
Cilantro
Garlic
Salt
Cumin
Ground coriander

Pulse until the mixture is well combined and finely chopped—but not puréed. You want a coarse, crumbly texture.

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.

4. Shape the Falafel

Scoop about one heaping tablespoon of mixture and roll it into a ball. Flatten slightly and place it on a parchment-lined tray. Repeat until all the mixture is used—you’ll get about 24 falafel.

5. Chill (Don’t Skip This!)

Pop the tray into the fridge for 1 hour. This step helps the falafel hold together while frying.

6. Fry to Golden Perfection

Heat a couple inches of oil in a large, deep skillet over medium heat. Once hot, gently lower the falafel into the oil—don’t overcrowd the pan (about 6 at a time works well).

Cook the first side for 30–60 seconds, untouched
Flip once golden and cook the other side for another 30 seconds
Transfer to a paper towel–lined tray

Repeat until all falafel are fried.

Homemade Falafel served with creamy dipping sauce and lemon wedges — Homemade Falafel with a golden crispy exterior, fresh herbs, and a creamy dipping sauce on the side.

Cooking Tips for Foolproof Falafel

If the mixture feels too loose, add a bit more chickpea flour—no stress.
Oil not hot enough? Your falafel will absorb oil instead of crisping. Medium heat is the sweet spot.
Falafel falling apart? Chill them longer. Cold falafel = better structure.
Extra crispy lover? Flatten them just a little more before frying.

And remember: if one batch isn’t picture-perfect, it’s still delicious. Perfection is optional—flavor is not.

A Little Personal Note from My Kitchen

This Homemade Falafel became my go-to during one of those weeks where everything felt like a lot. You know the kind—too many to-do lists, not enough hours. I made a batch on Sunday, and suddenly lunches and dinners felt easy again. Falafel bowls one night, wraps the next, and a few sneaked straight from the fridge because… well, quality control.

That’s the beauty of recipes like this. They don’t just feed you—they support you.

FAQs About Homemade Falafel

Can I bake or air fry this Homemade Falafel?

Yes! Baking or air frying works, though frying gives the crispiest result. For baking, brush with oil and bake at 400°F until golden, flipping halfway.

Can I freeze falafel?

Absolutely. Freeze them after shaping (before frying). When ready, fry straight from frozen—just add a little extra time.

Why can’t I use canned chickpeas?

Canned chickpeas are already cooked and too soft. They’ll make your falafel mushy instead of fluffy.

How do I store leftovers?

Store cooked falafel in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer to bring back the crisp.

Bringing It All Together

There’s something deeply satisfying about making Homemade Falafel from scratch—simple ingredients, comforting flavors, and a recipe that fits beautifully into real life. Whether you’re cooking for your family, prepping meals for the week, or just craving something warm and nourishing, this is one recipe you’ll come back to again and again.

So soak those chickpeas, turn on some music, and enjoy the process. Because homemade food doesn’t have to be complicated—it just has to be made with care.

Make It a Full Mediterranean Moment

If you’re already enjoying this Homemade Falafel, you might love turning it into a full, cozy Mediterranean-style meal. These pairings fit right in, whether you’re building a casual dinner spread or planning ahead for easy lunches during the week:

Serve falafel with something fresh and crisp like bright and refreshing Persian Shirazi Salad to balance the warm spices and crunchy exterior.
Add a simple, protein-rich side such as easy Italian Chickpea Salad packed with herbs and lemon for a light but satisfying plate.
If you’re cooking for a mix of plant-based and meat-loving eaters, pairing falafel with Greek Chicken Gyro Bowls full of bold Mediterranean flavor makes everyone happy at the table.
And if you enjoy learning different techniques, this traditional falafel guide from The Mediterranean Dish is a wonderful resource to explore classic methods and flavor tips.

It’s an easy way to mix, match, and make falafel night feel extra special—without any extra stress in the kitchen.