Homemade Falafel (Deep Fried & Air-Fried) | Crispy, Herb-Packed & Delicious

🎉 Introduction

Few foods are as iconic and satisfying as falafel—crispy on the outside, soft and flavorful on the inside, and bursting with fresh herbs and spices. This Middle Eastern favorite is made from ground chickpeas mixed with parsley, garlic, onion, and warm spices, shaped into balls or patties, and then fried to perfection.

In this recipe, you’ll learn two foolproof cooking methods: deep frying for the ultimate crunch and air frying for a lighter, healthier twist. Whether you serve falafel in pita bread, over salad, or as part of a mezze platter, this homemade version will outshine anything store-bought.

🧰 Equipment Needed

• Large bowl (for soaking chickpeas)
• Food processor
• Measuring cups & spoons
• Slotted spoon (for frying)
• Deep fryer or heavy pot (for deep fry method)
• Air fryer (for air fry method)
• Baking sheet (for prepping falafel)
• Paper towels (for draining excess oil)

🛒 Ingredients

Fruits & Vegetables:

• 2 cups dried chickpeas (not canned)
• 2 tsp ground coriander
• 1 cup flat-leaf parsley, packed
• 6 cloves garlic
• ½ cup mint leaves
• 1 medium onion, yellow or white, chopped

Culinary Aids & Spices:

• 2 tsp baking powder
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional, for heat)
• 1 ½ tsp salt

Oils & Vinegars:

• 1 tbsp olive oil (for mixture)
• Neutral frying oil (e.g., canola or sunflower, for deep frying)

Nuts, Seeds & Legumes:

• 1 ½ tsp ground cumin

👩‍🍳 Directions

Step 1: Soak the Chickpeas

1. Place dried chickpeas in a large bowl and cover with plenty of cold water.
2. Soak for 12–24 hours until they triple in size. Drain well before using.

Step 2: Make the Falafel Mixture

1. In a food processor, add drained chickpeas, parsley, mint, onion, and garlic. Pulse until mixture resembles coarse crumbs.
2. Add cumin, coriander, baking powder, salt, pepper, cayenne pepper, and olive oil. Pulse again until mixture is well blended but not pureed.
3. Transfer to a bowl, cover, and refrigerate for 30 minutes to firm up.

Step 3: Shape the Falafel

1. Using your hands or a falafel scoop, shape the mixture into small balls or patties (about 1 ½ inches).
2. Place on a baking sheet while you prepare your cooking method.

Step 4A: Deep Fry Method (Classic & Crispy)

1. Heat 2–3 inches of neutral oil in a deep fryer or heavy pot to 180°C (350°F).
2. Fry falafel in batches for 3–4 minutes, turning occasionally, until golden brown.
3. Remove with a slotted spoon and drain on paper towels.

Step 4B: Air Fry Method (Lighter Option)

1. Preheat air fryer to 190°C (375°F).
2. Brush or spray falafel lightly with oil.
3. Arrange in a single layer and cook for 12–14 minutes, turning halfway, until golden and crisp.

🍽️ Servings & Timing

• Servings: 4–6 (about 20 falafel)
• Prep Time: 20 minutes (plus soaking time)
• Cook Time: 12–14 minutes (air fry) or 3–4 minutes per batch (deep fry)
• Total Time: ~35 minutes (excluding soaking)

🧊 Storage & Reheating

Refrigerator:

• Store cooled falafel in an airtight container for up to 4 days.

Freezer:

• Freeze uncooked falafel balls on a tray, then transfer to a freezer bag for up to 3 months.

Reheating:

• Oven: 180°C (350°F) for 8–10 minutes.
• Air fryer: 180°C (350°F) for 5 minutes.

🥄 Variations

• Herb-Heavy Falafel: Increase parsley and mint for a greener, fresher flavor.
• Spicy Falafel: Add extra cayenne or chopped chili peppers.
• Sesame-Coated: Roll falafel in sesame seeds before cooking.
• Gluten-Free: This recipe is naturally gluten-free as written.
• Baked Falafel: Bake at 200°C (400°F) for 20–25 minutes, flipping halfway.

❓ 10 FAQs

1. Can I use canned chickpeas?

Not recommended—they make the mixture too wet. Use dried chickpeas soaked overnight.

2. Why is my falafel falling apart?

The mixture may be too wet—add a spoon of chickpea flour or chill longer.

3. Can I make the mixture ahead?

Yes—store in the fridge for up to 2 days before shaping and cooking.

4. Do I have to refrigerate the mixture?

It helps firm it up and prevents falafel from breaking while frying.

5. Which oil is best for deep frying falafel?

Neutral oils like sunflower, canola, or vegetable oil work well.

6. How do I serve falafel?

In pita bread with tahini sauce, on salad, or with hummus and pickles.

7. Can I freeze cooked falafel?

Yes—freeze for up to 2 months, reheat in oven or air fryer.

8. Is falafel vegan?

Yes—this recipe is completely plant-based.

9. Can I skip baking powder?

It adds lightness, but you can omit it for a denser falafel.

10. How can I make them extra crispy in the air fryer?

Spray lightly with oil and avoid overcrowding the basket.

🏁 Conclusion

Homemade Falafel is crispy, flavorful, and endlessly versatile—whether you go for the golden crunch of deep frying or the lighter crisp of air frying. Packed with herbs, spices, and the natural nuttiness of chickpeas, they’re perfect in a wrap, on a salad, or as a snack with dipping sauces.

Once you try this from-scratch method, you’ll never want store-bought again.

Adam

Homemade Falafel (Deep Fried & Air-Fried) | Crispy, Herb-Packed & Delicious

Few foods are as iconic and satisfying as falafel—crispy on the outside, soft and flavorful on the inside, and bursting with fresh herbs and spices. This Middle Eastern favorite is made from ground chickpeas mixed with parsley, garlic, onion, and warm spices, shaped into balls or patties, and then fried to perfection. In this recipe, you’ll learn two foolproof cooking methods: deep frying for the ultimate crunch and air frying for a lighter, healthier twist. Whether you serve falafel in pita bread, over salad, or as part of a mezze platter, this homemade version will outshine anything store-bought.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

Fruits & Vegetables:

• 2 cups dried chickpeas not canned
• 2 tsp ground coriander
• 1 cup flat-leaf parsley packed
• 6 cloves garlic
• ½ cup mint leaves
• 1 medium onion yellow or white, chopped

Culinary Aids & Spices:

• 2 tsp baking powder
• ¼ tsp black pepper
• ¼ tsp cayenne pepper optional, for heat
• 1 ½ tsp salt
• Oils & Vinegars:
• 1 tbsp olive oil for mixture
• Neutral frying oil e.g., canola or sunflower, for deep frying

Nuts, Seeds & Legumes:

• 1 ½ tsp ground cumin

Equipment

• Large bowl (for soaking chickpeas)
• Food processor
• Measuring cups & spoons
• Slotted spoon (for frying)
• Deep fryer or heavy pot (for deep fry method)
• Air fryer (for air fry method)
• Baking sheet (for prepping falafel)
• Paper towels (for draining excess oil)

Method

 

Step 1: Soak the Chickpeas

1. Place dried chickpeas in a large bowl and cover with plenty of cold water.
2. Soak for 12–24 hours until they triple in size. Drain well before using.

Step 2: Make the Falafel Mixture

1. In a food processor, add drained chickpeas, parsley, mint, onion, and garlic. Pulse until mixture resembles coarse crumbs.
2. Add cumin, coriander, baking powder, salt, pepper, cayenne pepper, and olive oil. Pulse again until mixture is well blended but not pureed.
3. Transfer to a bowl, cover, and refrigerate for 30 minutes to firm up.

Step 3: Shape the Falafel

1. Using your hands or a falafel scoop, shape the mixture into small balls or patties (about 1 ½ inches).
2. Place on a baking sheet while you prepare your cooking method.

Step 4A: Deep Fry Method (Classic & Crispy)

1. Heat 2–3 inches of neutral oil in a deep fryer or heavy pot to 180°C (350°F).
2. Fry falafel in batches for 3–4 minutes, turning occasionally, until golden brown.
3. Remove with a slotted spoon and drain on paper towels.

Step 4B: Air Fry Method (Lighter Option)

1. Preheat air fryer to 190°C (375°F).
2. Brush or spray falafel lightly with oil.
3. Arrange in a single layer and cook for 12–14 minutes, turning halfway, until golden and crisp.

Notes

🧊 Storage & Reheating
Refrigerator:

Store cooled falafel in an airtight container for up to 4 days.

Freezer:

Freeze uncooked falafel balls on a tray, then transfer to a freezer bag for up to 3 months.

Reheating:

Oven: 180°C (350°F) for 8–10 minutes.

Air fryer: 180°C (350°F) for 5 minutes.

🥄 Variations
Herb-Heavy Falafel: Increase parsley and mint for a greener, fresher flavor.

Spicy Falafel: Add extra cayenne or chopped chili peppers.

Sesame-Coated: Roll falafel in sesame seeds before cooking.

Gluten-Free: This recipe is naturally gluten-free as written.

Baked Falafel: Bake at 200°C (400°F) for 20–25 minutes, flipping halfway.

❓ 10 FAQs
1. Can I use canned chickpeas?
Not recommended—they make the mixture too wet. Use dried chickpeas soaked overnight.

2. Why is my falafel falling apart?
The mixture may be too wet—add a spoon of chickpea flour or chill longer.

3. Can I make the mixture ahead?
Yes—store in the fridge for up to 2 days before shaping and cooking.

4. Do I have to refrigerate the mixture?
It helps firm it up and prevents falafel from breaking while frying.

5. Which oil is best for deep frying falafel?
Neutral oils like sunflower, canola, or vegetable oil work well.

6. How do I serve falafel?
In pita bread with tahini sauce, on salad, or with hummus and pickles.

7. Can I freeze cooked falafel?
Yes—freeze for up to 2 months, reheat in oven or air fryer.

8. Is falafel vegan?
Yes—this recipe is completely plant-based.

9. Can I skip baking powder?
It adds lightness, but you can omit it for a denser falafel.

10. How can I make them extra crispy in the air fryer?
Spray lightly with oil and avoid overcrowding the basket.

🏁 Conclusion
Homemade Falafel is crispy, flavorful, and endlessly versatile—whether you go for the golden crunch of deep frying or the lighter crisp of air frying. Packed with herbs, spices, and the natural nuttiness of chickpeas, they’re perfect in a wrap, on a salad, or as a snack with dipping sauces.

Once you try this from-scratch method, you’ll never want store-bought again.