This post is a complete guide for making falafel on the stovetop, using the air fryer or the oven. Falafel, a popular middle eastern street food, is wildly popular everywhere. This naturally vegan and gluten-free snack that grew to fame and for all the right reasons, if I may say so.
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We ate our first falafel in a small middle eastern restaurant. Praveen, who rarely appreciates food that is outside the Indian cuisine, loved it to bits and that is exactly how these became a regular in my kitchen. I have since tried many variations and methods for making them and I m going to share all of that here.
So, what is a falafel?
Falafels are deep fried fritters that are made using chickpeas. In Egypt, they use fava beans to make them while in Levant, they use white chickpeas. They shape these in to either balls or patties. These crispy fritters are served as a part of a Mezze platter or stuffed in Pita and served as sandwiches as well.
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Ingredients
Before we begin, please note that you can not make this recipe with canned chickpeas.
Chickpeas
Chickpeas, known as garbanzo in some parts of the world, are the main ingredient for this middle eastern classic. You will need dried chickpeas for making this recipe.
Herbs
Like all middle eastern recipes, this too banks on fresh herbs for flavor. We will be using a combination of parsley and cilantro.
Spices
The first thing that intrigued me about middle eastern food is their choice of spices. It is very similar to Indian cuisine and they use ground cumin, ground coriander and paprika in plenty. We will be using these ground spices here as well. In addition to this, we will also be using ground black pepper.
Onions and garlic
These add extra flavor and texture here. Please read the recipe notes for more details with respect to adding onions. I have used peeled garlic cloves here but you can also substitute them with 1.5 tsp garlic powder for this recipe.
Baking soda
Adding baking soda makes your falafels soft on the inside. These are great if you intend to use them as a stuffing in your sandwiches or in salads. But if you are planning to serve them as a snack, skip the soda-bicarb.
Oil
Use neutral flavored vegetable oil or canola oil for deep frying these.
Variations
Authentic falafel recipe only has the above mentioned ingredients. But since it has gained a lot of fandom, there are other variations to this too. You can also add some shredded veggies to the batter.
Shredded beets, carrots or cabbage and finely chopped spinach are great in this recipe.
Tips to make the best falafels ever
- Use only dried chickpeas to make the best falafels ever.
- Grind the soaked chickpeas +other ingredients in two batches to ensure even grinding.
- The ground mixture should be slightly coarse and grainy. If the mixture is too smooth, the texture of the fried falafels will be pasty.
- After grinding the mixture, it is very important to refrigerate it for at least 1 hour before frying. I even recommend refrigerating over night. Chilled mixture will shape up easily without falling apart and also absorb less oil.
- Add the onions only just before you are ready to shape and fry them. Adding onions while grinding the mixture will make it watery and mildly bitter.
- Baking powder should be added to the mixture only just before frying. We add this because it gives the fried balls a soft airy texture on the inside and crispy exterior. If you add baking powder before itself, the mixture will turn bitter.
- While deep frying, ensure that the oil is hot. If the oil has not heated up properly, the falafels will be soggy and won’t cook through. To check if the oil has heated up to the correct temperature, drop 1/4 tsp of the wet mixture into hot oil. If it comes up floating immediately, the oil is ready.
- Add only 4 to 5 shaped balls at one go while deep frying. Do not crowd the pan since this will reduce the oil temperature and make them soggy.
Serving suggestions
- Make a salad bowl with these as a base. Add some fresh chopped veggies like cucumbers, tomatoes, onions and salad greens. Keep the falafels as the star ingredient in the salad. Finish with a squeeze of lime juice and tahini at the top.
- Stuff them into pita pockets and serve as sandwiches.
- Serve them with a dip. These taste delicious with some chilled Tzatziki.
- Make them a part of Mezze and include dips like hummus and Baba Ganoush
Shelf life and Freezing
You can freeze both fried falafels and the ground mixture. If you want to freeze the wet mixture, shape them into patties or balls. Use a cookie scoop to divide the portions equally and easily.
Place the shaped balls at least 1 inch apart on a baking sheet lined with parchment paper. Return the baking tray to the freezer and wait for the shaped balls to freeze completely. When done, transfer the frozen balls to a freezer safe bag or container. Label them with the date correctly
To use the frozen falafel mix, heat up some oil and fry them in batches. There is no need to thaw the balls before frying.
How to freeze fried falafels?
Before freezing them, allow them to cool completely. Arrange the fried falafels, 1 inch apart, on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and allow the balls to become solid and frozen fully. When done, transfer to a freezer-safe box or bag. Label the bag with name and date.
Thaw in the fridge for 3 to 4 hours and then microwave on high for 2 minutes. You can also heat it up in an oven preheated to 350 F (180 C) for 10 minutes, turning halfway through cooking time.
Shelf life
Uncooked falafels last upto 6 months in the freezer if stored in an air-tight bag or box. Cooked falafels will last for 3 months in the freezer if stored correctly. Do not refreeze thawed food ever.
Method
Making these high protein fritters is a two step process. The first process involves prepping the mixture for frying. The second process is frying the mixture.
First process- making the mixture
Hydrating the chickpeas
Place the dried chickpeas in a colander and wash them well. Transfer the washed chickpeas to a mixing bowl. Add 7 cups water and let them soak for 6 to 8 hours. I suggest doing this overnight.
Grinding the mixture
Drain the hydrated chickpeas in a colander. To a food processor or blender, add the soaked chickpeas, finely chopped parsley and cilantro, ground cumin and coriander, ground black pepper, garlic and salt. Now, pulse this mixture a few times to break down the chickpeas.
When done, add 1/4 cup water and blend to a slightly grainy mixture. This ground mixture will be wet and resemble a coarse meal. Transfer the ground mixture to a mixing bowl.
Refrigerating the mixture
This is the most important step in this recipe. Cover the bowl and refrigerate the mixture for at least 1 hour. I recommend at least 4 hours of refrigeration. This yields crispy falafels that do not soak up oil.
Adding onions and baking powder
Add finely chopped onions and the baking powder to the chilled mixture. Mix well.
Shaping the balls
Now, shape the mixture to evenly sized balls using a cookie scoop. If you intend to deep fry them, then shape them into balls. If you are going to bake or air fry them, I recommend shaping them into patties. In the middle east, they have a nifty shaping tool for shaping them into balls but a cookie scoop will do nicely too.
Deep-frying
Heat 1.5 cups oil in a deep frying wok or pan. The oil should be hot for frying these. But it should not be smoking hot as well. If the oil is smoking hot, the balls wont be cooked in the middle. They will have a crispy exterior but remain uncooked in the center.
To check if the oil has heated up to the correct temperature, drop 1/4 tsp of the wet mixture into the oil. If it rises up and floats to the surface immediately, the oil is ready. When the oil has heated up, reduce the flame to medium and add 4 to 5 shaped balls.
Fry them on medium flame for about 5 minutes. Do not disturb them as soon as you drop them into the oil. Wait for 1 minute before turning them around in the oil. Fry the shaped balls until they are crispy and golden. It takes roughly 5 to 6 minutes on medium heat, for every batch to fry up perfectly. Once done, drain on a kitchen towel. Serve hot. Repeat with the remaining mixture.
Air fryer falafels
To make perfectly crispy air fryer falafels, divide the mixture into equal portions. Shape each portion into a 1.5 inch thick patty. Preheat the air fryer at 375 F (190 C) for 5 minutes. Brush the air fryer basket with a tsp of oil.
Place the shaped patties in the air fryer basket. Spray them lightly with oil. Air fry for 8 minutes and then flip the patties. Continue to air fry for another 5 to 6 minutes until both sides are nicely crisped and golden brown.
Note- Air fry in batches of 5 to 6 if you have a small air fryer. I have a 6 quart air fryer and was able to air fry 9 patties in one go. I do not recommend adding more than 5 in a batch to prevent over crowding. If you over crowd the basket, then the patties will steam up instead of crisping.
Baked Falafels
Preheat an oven to 375 F (190 C). Line a baking sheet with parchment paper and grease the parchment sheet with oil. Place the shaped patties, spaced 1 inch apart, on the baking sheet.
Bake for 20 minutes flipping the patties halfway through cooking time. Continue to bake them till they are crispy and golden brown at the top. When done, remove and serve immediately.
In the picture below, the patties were air fried and baked. The ball shaped ones were deep fried.
Falafel
Equipment
- 1 Mixing bowl
- 1 Colander
- 1 blender or food processor
- 1 Slotted ladle
- 1 set measuring spoons and cups
- 1 air fryer or oven if air frying or baking
- 1 deep frying pan if deep frying
Ingredients
For hydrating the chickpeas
- 2 cups dry chickpeas
- 7 cups water
Other spices and herbs
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped cilantro
- 3 peeled garlic cloves
- 1.25 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground black pepper
- 1.75 tsp Salt or to taste
- 1/2 cup finely chopped onions
- 1/4 tsp Baking powder
For deep frying
- 1.5 cups vegetable oil
Instructions
Hydrating the chickpeas
- Place the dried chickpeas in a colander and wash them well.
- Transfer the washed chickpeas to a mixing bowl.
- Add 7 cups water and let them soak for 6 to 8 hours.
Grinding the mixture
- Drain the hydrated chickpeas in a colander.
- To a food processor or blender, add the soaked chickpeas, finely chopped parsley and cilantro, ground cumin and coriander, ground black pepper, garlic and salt.
- Now, pulse this mixture a few times to break down the chickpeas.
- When done, add 1/4 cup water and blend to a slightly grainy mixture.
- This ground mixture will be wet and resemble a coarse meal.
- Transfer the ground mixture to a mixing bowl.
Refrigerating the mixture
- Cover the bowl and refrigerate the mixture for at least 1 hour.
- Adding onions and baking powder
- Add finely chopped onions and the baking powder to the chilled mixture.
- Mix well.
Shaping the balls
- Now, shape the mixture to evenly sized balls using a cookie scoop.
- If you intend to deep fry them, then shape them into balls. If you are going to bake or air fry them, shape them into patties.
Deep-frying
- Heat 1.5 cups oil in a deep frying wok or pan.
- To check if the oil has heated up to the correct temperature, drop 1/4 tsp of the wet mixture into the oil.
- If it rises up and floats to the surface immediately, the oil is ready.
- When the oil has heated up, reduce the flame to medium and add 4 to 5 shaped balls.
- Fry them on medium flame for about 5 minutes.
- Do not disturb them as soon as you drop them into the oil.
- Wait for 1 minute before turning them around in the oil.
- Fry the shaped balls until they are crispy and golden.
- It takes roughly 5 to 6 minutes on medium heat, for every batch to fry up perfectly.
- Once done, drain on a kitchen towel.
- Serve hot.
- Repeat with the remaining mixture.
Air fryer falafels
- To make perfectly crispy air fryer falafels, divide the mixture into equal portions.
- Shape each portion into a 1.5 inch thick patty. Preheat the air fryer at 375 F (190 C) for 5 minutes.
- Brush the air fryer basket with a tsp of oil.
- Place the shaped patties in the air fryer basket.
- Spray them lightly with oil.
- Air fry for 8 minutes and then flip the patties.
- Continue to air fry for another 5 to 6 minutes until both sides are nicely crisped and golden brown.
Baked Falafels
- Preheat an oven to 375 F (190 C).
- Line a baking sheet with parchment paper and grease the parchment sheet with oil.
- Place the shaped patties, spaced 1 inch apart, on the baking sheet.
- Bake for 20 minutes flipping the patties halfway through cooking time.
- Continue to bake them till they are crispy and golden brown at the top.
- When done, remove and serve immediately.
Notes
- Use only dried chickpeas to make the best falafels ever.
- Grind the soaked chickpeas +other ingredients in two batches to ensure even grinding.
- The ground mixture should be slightly coarse and grainy. If the mixture is too smooth, the texture of the fried falafels will be pasty.
- After grinding the mixture, it is very important to refrigerate it for at least 1 hour before frying. Chilled mixture will shape up easily without falling apart and also absorb less oil.
- Add the onions only just before you are ready to shape and fry them. Adding onions while grinding the mixture will make it watery and mildly bitter.
- Baking powder should be added to the mixture only just before frying. We add this because it gives the fried balls a soft airy texture on the inside and crispy exterior. If you add baking powder before itself, the mixture will turn bitter.
- While deep frying, ensure that the oil is hot. If the oil has not heated up properly, the falafels will be soggy and won't cook through. To check if the oil has heated up to the correct temperature, drop 1/4 tsp of the wet mixture into hot oil. If it comes up floating immediately, the oil is ready.
- Add only 4 to 5 shaped balls at one go while deep frying. Do not crowd the pan since this will make them soggy.
- Air fry in batches of 5 to 6 if you have a small air fryer. I have a 6 quart air fryer and was able to air fry 9 patties in one go. I do not recommend adding more than 5 in a batch to prevent over crowding. If you over crowd the basket, then the patties will steam up instead of crisping.
- Air fryer timings will vary based on the size and model of the air fryer.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
How to fix homemade falafel mix fails?
The most common falafel mix fail is that the batter wont hold its shape. The next one is where the batter will disintegrate right after you drop it into the hot oil.
Why won’t the mixture hold its shape?
When there is too much moisture in the mixture, it will not hold shape. Remember that our mixture does not have any gluten? This is exactly why this happens. To fix this, add 2 tbsp all purpose flour or 1/4 cup bread crumbs to the mixture. Mix well. Refrigerate for 1 hour and proceed with frying.
Why did the shaped balls disintegrate in the hot oil?
There are two possibilities. The first one is when there is the mixture is too watery. The second is if you have used canned chickpeas. Let me explain why. Canned chickpeas have a different texture since they are cooked. This will not bind well unlike hydrated dried chickpeas.
Falafel with canned chickpeas
So, can you make falafel with canned chickpeas? Yes you can.
Use the same set of ingredients but substitute the dried chickpeas with 4 cups canned chickpeas that have been drained fully. Grind everything together. Add 1/2 cup bread crumbs or 3 tbsp oat flour or all purpose flour to the mixture and refrigerate covered for 6 hours.
In the oven
Once chilled, shape them into balls or patties and deep fry them. You can also bake or air fry them. If baking, bake in a preheated oven at 375 F (190C) for 10 to 12 minutes, flipping halfway through the cooking time.
Air frying
In case you are air frying them, preheat the air fryer at 375F (190C). Brush the air fryer basket with 1 tsp oil. Arrange the shaped patties in the basket and spray the shaped patties with oil. Air fry for 8 minutes, turning them halfway through cooking time.
Loved ur recipe for Falafel and lovely clicks too. Give me some Pita Bread and Hummus along and this is complete!
I love falafels. They are so similar to masala vada yet so different. The first time i ate it, I thought they were 😀 <br />Your's look great Anusha!
Trust me, i have this much prefectly rolled falafel very much rarely, those crispy falafels looks absolutely irresistible ..
perfect snack…