Easy Falafel Recipe That Beats Takeout

This falafel recipe is the kind of thing that makes you question why you ever settled for takeout in the first place.

I still remember the first time I made falafel from scratch. I had soaked the chickpeas overnight with a bit of skepticism, half expecting to wake up to a bowl of mush. But nope. Those little legumes were plump, ready, and totally up for the job. I pulsed them with herbs, spices, and garlic, and when that green-speckled batter came together in my food processor, I knew I was onto something special.

I mean, we’ve all had falafel that was dry, crumbly, or somehow managed to taste like absolutely nothing. Not this one. This falafel comes out golden on the outside, tender and fluffy on the inside, with just the right hit of garlic, cumin, and fresh herbs. It’s packed with protein, totally plant-based, and honestly? Weirdly satisfying to make.

And if you’re like me and love a good kitchen win that actually lives up to the hype, then I think you’re gonna fall hard for this one. Let’s get into it.

WHY YOU WILL LOVE THIS RECIPE

• Crispy on the outside, fluffy on the inside – This falafel hits that sweet spot between crunch and tenderness. No dry centers here, just golden bites that actually taste like something.
• No canned chickpeas, no mushy mess – Using dried chickpeas makes all the difference. You get that perfect texture without any weird falling-apart moments mid-fry.
• Simple, real ingredients – Nothing fancy or hard to find. Just chickpeas, herbs, spices, and pantry staples that come together like magic.
• Naturally vegan and protein-packed – I didn’t even set out to make this plant-based, but here we are. These falafel balls are loaded with protein and totally meat-free, which is a win in my book.
• Freezer-friendly for make-ahead magic – I always make a double batch and freeze the extras. They reheat like a dream, which means crispy falafel whenever I want, no frying required.
• Way better than takeout – I said it, and I meant it. Once you taste these, that late-night falafel run might just become a thing of the past.

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INGREDIENTS FOR FALAFEL RECIPE

Chickpeas base

• 1 pound dry uncooked chickpeas (not canned)
• 1 tablespoon salt

Fresh herbs and aromatics

• ¾ cup fresh parsley, loosely packed
• ½ cup fresh cilantro, loosely packed
• 1 large onion, roughly chopped
• 1 clove garlic, peeled

Spices

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon black pepper

Binder and frying

• 1 teaspoon baking powder
• Neutral oil for frying (like sunflower or canola oil)

For serving

• Homemade tahini sauce (just sesame paste, lemon juice, garlic, salt, and water)

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STEP BY STEP INSTRUCTIONS

• STEP 1). Place the dry chickpeas in a medium bowl, cover with water by a few inches, and let them soak at room temperature for 12 to 24 hours until they double in size.
• STEP 2). Drain and rinse the soaked chickpeas, then dry them thoroughly using a towel or salad spinner so the mixture doesn’t get too wet.
• STEP 3). Add the chickpeas and salt to a food processor and pulse until they break down into coarse, gritty bits.
• STEP 4). Toss in the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper, then blend until you’ve got a thick, green-flecked paste (you might need to scrape the bowl a few times).
• STEP 5). Take out the blade, cover the bowl, and chill the falafel mixture in the fridge for an hour so it firms up and holds its shape.
• STEP 6). Sprinkle the baking powder over the chilled batter and gently fold it in until fully combined.
• STEP 7). Line a baking sheet with parchment paper and another with paper towels, then scoop out about 1½ tablespoons of the mixture at a time, rolling each into a ball and placing it on the parchment.
• STEP 8). Heat about 1 inch of neutral oil in a deep skillet over medium heat, and once it’s hot enough to make a test piece sizzle, fry the falafel in batches for 3 to 3½ minutes per side until golden and crispy.
• STEP 9). Transfer the cooked falafel to the paper towel-lined tray and keep frying until they’re all done, then serve warm with tahini sauce.

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EXPERT COOKING TIPS

• Don’t skip the soak. Canned chickpeas might be tempting, but they’ll ruin the texture and cause the falafel to fall apart in the oil. You need those dried chickpeas to soak up water and soften just right.
• Dry chickpeas = happy falafel. After soaking, get those chickpeas as dry as possible before blending. A salad spinner works like a charm, but a few layers of paper towels will do the trick too.
• Give it chill time. Letting the falafel mix rest in the fridge really helps everything set. It’s way easier to shape, and it fries up better too.
• Fry test first. Drop in one little test ball before committing to a whole batch. If it falls apart, the mix is probably too wet or wasn’t packed tight enough.
• Don’t crowd the pan. If you try to fry too many at once, the oil temp drops and your falafel come out greasy. I learned that the hard way. Stick to 10–12 at a time, tops.

RECIPE FAQ

HOW TO SERVE FALAFEL

There are a million ways to serve falafel, but here are my absolute go-tos when I want something quick, cozy, or crowd-pleasing:

• Stuffed in warm pita bread. Load it up with falafel, fresh cucumbers, tomatoes, pickles, and a big drizzle of tahini sauce. Add a little shredded lettuce if you’re feeling it.
• Falafel bowls. This is my favorite meal-prep move. I toss falafel into a bowl with cooked grains, roasted veggies, chopped herbs, and a spoonful of hummus. Boom, done.
• Over a big salad. When I want something lighter, I slice the falafel in half and scatter it over greens with olives, red onion, and a quick lemony dressing.
• With dipping sauces on a party platter. Falafel makes an awesome appetizer. Serve it with little bowls of tahini sauce, garlic yogurt, or even spicy harissa for dipping.
• Tucked into wraps. If I’ve got tortillas or flatbreads lying around, I roll everything up like a burrito and call it lunch.

These little guys are so flexible, it’s almost annoying. But in the best way.

HOW TO STORE AND REHEAT FALAFEL

Leftovers? Heck yes. Falafel stores surprisingly well, and I’ve got a few tricks to keep them tasting fresh even days later.

• In the fridge. Pop any extras into an airtight container. They’ll stay good for 4 to 5 days. I usually layer them with a paper towel to absorb moisture and keep that crisp edge.
• In the freezer. Once they’ve cooled completely, spread them out on a baking sheet and freeze until solid. Then toss them into a freezer bag or container. They’ll keep for up to 3 months.
• To reheat. Skip the microwave if you want to keep them crispy. I like to toss mine into a 350°F oven for 5 to 8 minutes. You can also reheat them in a skillet over medium heat with just a touch of oil.
• Reheating frozen falafel. No need to thaw. Just bake them straight from the freezer until warmed through and crispy again. Super easy.

And honestly, that’s it. A crispy, golden falafel recipe you can totally pull off in your own kitchen—no mystery takeout required. Whether you’re stuffing them in pitas, tossing them on salad, or just sneaking them straight off the paper towel while no one’s looking (guilty), these little guys deliver every time.

Try it once, and I promise, you’ll be making room in your fridge for a “falafel leftovers” container too.

Catch you in the next recipe!