Skip to main content

Homemade Falafel

The trick to the best falafel is actually to use raw, soaked chickpeas, rather than fully cooked.  You can make these with canned chickpeas, but the results will be a bit of a creamier texture.  We love the way the raw chickpeas result in a crispy outside, but keep a texture and bite in the inside. 

Serve in a pita with all your favorite toppings. Some of my favorites include Israeli Salad, Green Tahini, Cabbage Salad and Schug

Make these in an air fryer: Arrange about 9 falafel balls (depending on the size of your air fryer) in a single layer in your air fryer basket and air-fry for about 15 minutes at 370-380°F (187-193°C). Repeat this process until you use up all the dough. 

  • Duration
  • Cook Time
  • Prep Time
  • 15 Falafel BallsServings


  • 7 ounces dried chickpeas, soaked overnight
  • 1 small onion
  • 5 cloves garlic
  • ½ cup fresh flat-leaf parsley
  • ½ cup fresh cilantro leaves
  • 1 teaspoon baking powder
  • 5 tablespoons all-purpose flour or chickpea flour for gluten free
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Extra virgin olive oil, for frying


1 Drain and rinse chickpeas, set aside.

2 In food processor finely chop all other ingredients.

3 Add chickpeas to processor and pulse just enough to mash and mix ingredients, but not too much that it becomes a paste.  

4 Adjust seasoning to taste and let sit for at least 2 hours.

5 Heat frying pan with a nice layer of oil or use a deep fryer.

6 Roll about 15 balls from the batter and fry until browned on all sides.

7 Serve with all the fixings, we like Israeli salad, hummus, tahini, pickles, fried eggplant, fried onions, schug and pickled cabbages.