Crispy Falafel Recipe: Golden, Crunchy Chickpea Patties

Raise your hand if you love falafel! I’ve pulled this all-time favorite homemade falafel recipe from the archives. Falafel can be intimidating to make at home, but this version is straightforward and reliable.

Why you’ll love this healthy falafel recipe:

1. Crispy and golden on the outside, tender and herb-filled on the inside.
2. Baked, not fried, so they use less oil and won’t leave your kitchen smelling like fried food.
3. Once chickpeas are soaked, the mixture comes together quickly in a food processor.
4. Gluten-free and vegan, making them a great option for gatherings.
5. Freezes well, so you can keep a batch on hand for salads and sandwiches.
6. Easy to double for larger crowds—see the notes below.

Ready? Let’s make falafel.

How to Make the Best Homemade Falafel

Bake them instead of frying. Frying requires a lot of hot oil and ventilation; baking gives a similar crisp exterior using a modest amount of olive oil and produces less odor.

Coat the baking sheet with olive oil. Pour oil directly onto a rimmed baking sheet and turn it to coat the surface. This gives a fried effect in the oven without brushing each patty.

Use dried chickpeas, not canned. Canned chickpeas are too wet for authentic falafel texture. Dried chickpeas, soaked until softened, produce a light, flavorful interior. Avoid adding flour to compensate for wet canned beans; it dulls flavor and creates a doughy texture.

Soak chickpeas for at least four hours (preferably overnight). Under-soaked chickpeas will leave tough bits in the falafel. Allow adequate time for the beans to plump and soften.

Pick fresh, small dried chickpeas if possible. Beans from stores with high turnover tend to soften more quickly; smaller chickpeas also rehydrate faster.

Falafel Serving Suggestions

Serve falafel as an appetizer, stuffed into pita, or over a salad for protein. They pair well with:

• Warm pita or torn pita “croutons”
• Fresh greens (spring mix or chopped romaine)
• Sliced tomatoes
• Bell pepper strips
• Thinly sliced cucumber
• Kalamata olives, pitted and sliced
• Thinly sliced raw red onion or quick-pickled onions
• Feta cheese, crumbled
• Sauces: creamy tzatziki, hummus, or tahini sauce; add a spicy condiment like zhoug or shatta if you like heat

Try this tahini dressing to accompany the falafel:

• 1/4 cup tahini
• Zest and juice of 1 small lemon
• 1 tablespoon white miso
• 2 garlic cloves, pressed
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Pinch of cayenne
• 1/3 cup water

Combine all ingredients in a small food processor and blend until smooth. Alternatively, whisk by hand—just chop the herbs and zest finely.

Please share how you like these falafels in the comments! I hope they become a favorite in your kitchen. ♥

Crispy Falafel