Crispy Homemade Falafel Recipe with Garlic-Yogurt Sauce

This easy falafel recipe yields crispy, golden chickpea patties full of fresh herbs, warm spices, and plant-based protein—ideal for wraps, bowls, or a Mediterranean-style meal.

We’re obsessed with falafel. On our travels we always hunt for the best spots, and some of our favorites were in Berlin, a city known for outstanding Middle Eastern street food. The neighborhoods there are rich with the aromas of sizzling spices, fresh herbs, and deep‑fried chickpea goodness.

Now based in Italy, we wanted to recreate that same crunchy, flavorful magic at home. This is our go‑to, healthy falafel made with simple pantry ingredients, plenty of parsley and optional mint, and warming spices like cumin and coriander. It’s plant-based, high in fiber and protein, and reliably delicious.

Serve these falafels in warm pita with tahini, over tabbouleh, or as part of a meze spread. Whether you’re new to falafel or already a fan, this recipe brings the street food experience into your kitchen—no fancy tools or deep fryers required.

Full measurements are in the recipe card below. Key ingredients and notes:

• Dried chickpeas: Soak for 24 hours (you can add a pinch of baking soda while soaking to soften skins). Avoid canned chickpeas for traditional falafel—the extra moisture makes the mix too wet.
• Onion and garlic: Provide moisture and savory depth; use fresh garlic for best flavor.
• Fresh herbs: Flat-leaf parsley is essential; add mint or cilantro for brightness if you like.
• Spices: Ground cumin and coriander are classic; add cayenne or chili for heat and a pinch of cardamom for perfume.
• Baking powder: Lightens the texture so the falafel is airy instead of dense.
• Oil: Neutral oils (sunflower, vegetable, peanut) are best for deep frying. For air frying or baking, use extra virgin olive oil to brush or spray the patties.

1. Soak the chickpeas

Place dried chickpeas in a large bowl, cover with plenty of water, and soak at room temperature for 24 hours. They will expand, so use a large bowl and ensure they remain covered. Drain and rinse before using.

2. Blend the ingredients

In a food processor pulse onion, garlic, parsley, mint (if using), cumin, coriander, cayenne, salt, and pepper until the herbs and aromatics are finely chopped. Add the drained chickpeas and baking powder and process until the mixture is finely coarse—aim for texture, not a smooth puree. Scrape the bowl as needed. The mixture can be stored in an airtight container in the fridge for up to 5 days.

3. Shape the falafel

Scoop the mixture with a falafel scoop, ice cream scoop, or your hands. Press into compact balls or small patties and flatten slightly. They should hold together without being packed too tightly. If the mix is crumbly, add 1–2 tablespoons of all-purpose or chickpea flour. Place formed patties on a parchment-lined baking sheet.

4. Cook the falafel

Air fryer (healthiest option): Preheat to 400°F (200°C). Lightly brush or spray the basket and tops of the falafel with olive oil. Air fry in a single layer for 12–15 minutes, until golden and crisp.

Oven-baked (oil-lite): Preheat to 350°F (180°C). Arrange on a parchment-lined tray, brush with olive oil, and bake about 30 minutes until golden, flipping halfway if desired.

Use a tall saucepan or pot and add enough oil to fully submerge the falafel (about 4 cups depending on pot size). Ventilate the kitchen and heat the oil to 340°F (170°C) using a thermometer. Fry a few falafel at a time for 3–4 minutes, turning occasionally, until evenly golden and crisp. Drain on paper towels. Maintaining a steady temperature prevents greasy or undercooked results.

Deep-fried falafel gives the classic crunchy exterior and soft, herby interior.

A beloved combination is falafel on a bed of hummus, drizzled with tahini, served with warm pita, fresh parsley, pickled onions, and a sprinkle of sumac. Falafel also fits beautifully into a meze platter alongside salads, dips, grilled vegetables, and cheeses or labneh.

Tips

• Use dried chickpeas, not canned: Canned beans hold too much moisture and make the mixture fall apart.
• Soak longer if needed: Up to 48 hours in the fridge can improve texture.
• Aim for a coarse texture: Don’t over-blend; a finely coarse mix gives the best bite.
• Add flour only if necessary: 1–2 tablespoons of flour helps bind crumbly mixtures.
• Chill before shaping: Rest the mix in the fridge for 30 minutes so it firms up.
• Roll in sesame seeds: For extra crunch and a golden finish, coat patties in sesame before cooking.
• Try chickpeas + fava beans: A traditional combination in some regions that yields a slightly different texture and flavor.