Chef John's Falafel Recipe

Name: Chef John's Falafel
Prep time: 20 min
Cook time: 10 min
Total time: 750 min
Yield: 6
Ingredients: 1 cup dry garbanzo beans; 0.5 yellow onion, diced; 0.5 cup chopped fresh flat-leaf parsley; 4 cloves minced garlic; 1 tablespoon all-purpose flour, or more as needed; 2 teaspoons lemon juice; 1.5 teaspoons salt, or to taste; 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon baking soda; 0.125 teaspoon cayenne pepper; oil for frying

Cook Time: 10 minutes

This recipe yields approximately 6 servings. Adjust ingredient amounts as needed, though cooking times and steps remain unchanged. Not all recipes scale perfectly, so be mindful of your preferences.

Ingredients:

1 cup dry garbanzo beans
yellow onion, diced
cup chopped fresh flat-leaf parsley
4 cloves minced garlic
1 tablespoon all-purpose flour (or more as needed)
2 teaspoons lemon juice
1 teaspoons salt (or to taste)
1 teaspoon ground cumin
teaspoon ground coriander
teaspoon baking soda
1 teaspoon cayenne pepper
Oil for frying

Directions:

Step 1: Place the dried chickpeas in a large and cover with several inches of cool water. Let them soak for 12 to 24 hours. After soaking, drain the water.

Step 2: In a food processor, blend the soaked chickpeas, diced onion, parsley, minced garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper. Process the mixture until it is finely ground and holds together when pressed. Be sure to scrape down the sides of the bowl as needed.

Step 3: Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for 1 to 2 hours to allow the flavors to blend.

Step 4: Heat oil in a deep fryer or large saucepan to 350F (175C).

Step 5: Divide the falafel mixture into 12 portions. With moistened hands, roll each portion into a ball.

Step 6: Working in batches, fry the falafel balls in the hot oil until they are browned and crispy, about 5 minutes per batch. Transfer the cooked falafel to a wire rack to drain any excess oil.

Chef's Notes:

If you don't have a deep fryer, flatten the falafel mixture into patties and pan-fry them in hot oil until both sides are browned.
For an extra delicious touch, serve the hot falafel with tahini sauce, tzatziki, or pita bread.

Nutrition Facts (per serving):

Calories	271
Total Fat	17g (22% Daily Value)
Saturated Fat	2g (11% Daily Value)
Sodium	646mg (28% Daily Value)
Total Carbohydrates	24g (9% Daily Value)
Dietary Fiber	7g (23% Daily Value)
Total Sugars	5g
Protein	7g (14% Daily Value)
Vitamin C	11mg (12% Daily Value)
Calcium	55mg (4% Daily Value)
Iron	3mg (16% Daily Value)
Potassium	366mg (8% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chef John's Falafel Recipe

Falafel is a popular Middle Eastern dish made of ground chickpeas or fava beans, seasoned with a variety of spices, and deep-fried until golden and crispy. This recipe, developed by Chef John, offers a simple yet authentic way to make falafel at home, capturing the essence of this beloved dish that has been enjoyed across the Middle East for centuries.

History of Falafel

The origins of falafel are debated, but it is widely believed that the dish originated in Egypt, where it was traditionally made with fava beans. The name "falafel" itself is derived from the Arabic word "falafil," which refers to small, round fritters. The dish likely became more popular throughout the Middle East during the spread of Egyptian cuisine in the 19th century. Over time, chickpeas replaced fava beans as the primary ingredient, especially in regions like Lebanon, Syria, and Palestine, where chickpeas are more commonly grown.

Today, falafel is enjoyed worldwide, with variations in the spices and herbs used, but the basic concept of a crispy, flavorful fritter remains the same. Whether served in a pita, wrapped in flatbread, or simply as a snack, falafel continues to be a symbol of Middle Eastern culinary tradition.

Regional Variations

Though falafel is universally loved, there are notable regional differences in how it is prepared and served. In Egypt, the traditional recipe uses fava beans instead of chickpeas, and the falafel is typically softer and less crispy than the versions found in Levantine countries. In Lebanon and Syria, chickpeas are the primary ingredient, and the falafel is often packed with fresh herbs like parsley, cilantro, and mint, contributing to a vibrant green color.

In Israel, falafel is often served in a pita with fresh vegetables, pickles, and tahini sauce, offering a flavorful, balanced bite. In contrast, Egyptian-style falafel (often called "ta'ameya") is frequently enjoyed as a street food snack, sometimes accompanied by a spicy tomato sauce. Each region adds its own twist, making falafel a dish that varies from place to place but remains universally adored.

Distinction from Similar Dishes

Falafel is often compared to other fried vegetarian dishes like "hushpuppies" in the Southern United States or "arancini" in Italy, but there are key differences. Unlike hushpuppies, which are made from cornmeal and deep-fried, falafel is made from beans or legumes. Arancini, on the other hand, are rice-based, often filled with cheese or meat, making them a different texture and flavor altogether. The key differentiator of falafel lies in its use of chickpeas or fava beans and its distinct blend of Middle Eastern spices, such as cumin, coriander, and cayenne pepper.

Where Falafel is Typically Served

Falafel is a street food staple in many parts of the world, particularly in the Middle East. It is commonly found in small eateries or food trucks, where it is served in a pita or flatbread, often accompanied by a variety of fresh vegetables like cucumbers, tomatoes, and lettuce, along with a drizzle of tahini or yogurt-based sauces. Falafel can also be served as a platter, where it is accompanied by rice, hummus, and salad.

In recent years, falafel has gained popularity in Western countries as a quick and healthy vegetarian option. It can be found in vegan and vegetarian restaurants, and even in fast-casual dining chains, where it is often served as part of a wrap or bowl.

Fun Facts About Falafel

Falafel is often considered the national dish of Egypt, where it was originally made with fava beans.
In Israel, falafel is a popular food choice for breakfast, and many cafes serve it with a side of salad and a cup of strong coffee.
While falafel is often associated with Middle Eastern cuisine, its global popularity has led to numerous variations, with some places offering falafel made from lentils, peas, or even sweet potatoes.
Falafel is typically vegetarian, but for extra binding, some recipes may include a small amount of egg or flour. Chef John's version uses chickpeas, herbs, and spices to keep it flavorful and vegan-friendly.

Falafel has become a symbol of Middle Eastern street food, with its perfect blend of crunch, flavor, and nutritional value. Whether enjoyed as a quick snack or a full meal, it remains a beloved dish worldwide, offering a taste of the Middle East in every bite.

FAQ about Chef John's Falafel Recipe

To store leftover falafel, let them cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the falafel. To do so, arrange them in a single layer on a baking sheet and freeze them for 1-2 hours before transferring to a freezer bag or container. This will prevent them from sticking together.

Yes, you can prepare the falafel mixture ahead of time. Simply blend the ingredients, refrigerate the mixture for 1-2 hours to allow the flavors to meld, and form the falafel balls just before frying. Alternatively, you can freeze the formed falafel balls and fry them directly from the freezer when you're ready to cook them.

If your falafel is falling apart during frying, it could be because the mixture is too wet. To fix this, try adding a bit more flour or chickpea flour to help bind the ingredients. Additionally, make sure that the oil is hot enough before frying (around 350°F or 175°C), as cold oil can cause the falafel to disintegrate.

While dried chickpeas are preferred for making falafel because they hold together better, you can use canned chickpeas as a substitute. Be sure to drain and rinse them well, and then dry them thoroughly on paper towels or in the oven at a low temperature to remove excess moisture. However, you may need to adjust the amount of flour to compensate for the moisture from canned beans.

For frying falafel, use an oil with a high smoking point, such as vegetable oil, canola oil, or peanut oil. Avoid using olive oil for deep frying, as it has a lower smoking point and may not fry the falafel as crisply.

Yes, you can cook falafel in an air fryer for a healthier alternative to deep frying. Simply shape the falafel mixture into patties or balls, lightly brush them with oil, and cook them in the air fryer at 350°F (175°C) for about 10 minutes, flipping them halfway through. This will give you a crispy texture without the added oil.

To achieve crispy falafel, make sure the oil is hot enough before adding the falafel (around 350°F or 175°C). Fry the falafel in small batches to avoid overcrowding, which can lower the oil temperature. Also, don't move the falafel around too much while frying; let them form a crust on one side before flipping them.

Falafel is traditionally served in pita bread with vegetables like tomatoes, cucumbers, and lettuce. It's often paired with tahini or tzatziki sauce for added flavor. You can also serve falafel with a side of hummus or a simple salad to complete the meal.

Yes, you can make falafel without flour. If you're looking to make a gluten-free version, you can substitute chickpea flour or omit the flour entirely. However, the flour helps to bind the falafel together, so if you choose to skip it, make sure the falafel mixture is firm enough to hold together while frying.

Yes, you can experiment with different herbs in falafel. While parsley is traditional, cilantro or dill are also great alternatives. Feel free to adjust the herbs based on your taste preferences.

Comments

Allyssa

10/06/2025 01:52:54 PM

These were really good. One important tip to make these spur of the moment: I always keep a stock of chickpeas that I've soak, drained, and then frozen (they freeze well in ziplock bags for months). I used these chickpeas and simply thawed them and let them drain out very well before adding them to the food processor. That work perfectly. I fried mine in a pan. I think, if I'd tested the temp of the oil in the pan or deep fried them they might have been better, but they were very good. I'll do them again!

Margo

12/13/2017 03:33:00 AM

You Can Use Canned Garbonzo (Chickpeas) in this recipe. Rinse canned beans, dry on paper towel for a bit, then put in 200* - 250* oven for a few minutes to dry out. Let coast after turned off oven, till dry! To get more of a lemon kick, I also process in some lemon rind I always make small rounds and pan fry in my large cast iron skillet. Sometimes my mixture is a little dry, so I add 1/2 beaten egg so patties stick together.

monkeymom5

03/09/2021 06:06:14 PM

I had two batches of garbanzos lying around. Both started out as dried beans. I soaked one batch for 18 hours in cold water. After which they were still quite firm, kind of raw-tasting and had a bit of crunch to them. The second batch, I had used for hummus the day before and had been cooked to the point of being much more tender. Firmer than canned beans, but more similar. My plan was to make a load of these in my deep frier and freeze some for later. I used canola oil, heated it up to 350 and in they went! The first batch I put in were made with the cooked garbanzos. What ensued was a culinary horror show. They literally disintegrated in the oil, right before my eyes. It was like the scene in a Pirates of the Carribbean movie, where Blackbeard meets his end in the Fountain of Youth. Completely gone. I was so disappointed, I nearly shut everything down and gave up. The sadist in me, decided to put one of my soaked bean falafels in, just to see if it met the same fate. Lo and behold, it kept its perfect round shape and fried up beautifully!! In fact, my family said that these were on par with some of the very best falafels we'd eaten in NYC. To recap: *Use soaked garbanzos ONLY* *Add salt slowly.* For us, 1 tsp. of salt was perfection. I added the full 1 1/2 tsp of salt to my disintegrating felafels and felt remorse as I tasted the saltiness of the unfinished product. Made these into wraps with lettuce, fresh veggies and tzatziki sauce. My dinner table is a circus

Steve

09/10/2015 11:09:36 PM

Yes!!! An excellent recipe that uses rehydrated dried chickpeas instead of cooked and canned ones. The flavor is better Chef John's way. The trick is to keep the moisture at a minimum so that you can form the felafel balls and they'll hold their shape. Propper oil temperature is a must. Start at 400F because the temp drops when you add the felafel. I use a long handled slotted spoon to carefully place the felafel in the frying pan. You definitely want to avoid splatter. To make the sandwiches, I dice cukes, tomato, onion and add these to the felafel. Plain yogurt with chopped cilantro or a little oregano makes a great topping. Low cal but very filling.

TidyMiso6884

03/30/2023 05:57:30 PM

Delicious! Thank you SO much, Chef John!!! No need for another recipe!! I pan fried them in saucer shapes as Chef said you can. Made with 50/50 parsley and cilantro..as he mentioned. All else the same. And just in case this helps: I used my Cuisinart and had to stop many times and scrape and mix things up, because I noticed that the top of the mixture wasn’t rotating very well. Also, watch carefully chef John’s video..he shows you with a spatula where he presses on the mixture which gave me a good idea of the texture(because it can be confusing for it molds it in your hand, but it is a little wet..which was fine). Hot pan, then oil, hot oil, then patties, don’t fiddle till you see edge is done..then they turn easily with two spatulas. My husband and I were so happy..until we ate the last one;) Thank you again!

Kim McLeod

03/10/2022 03:31:49 AM

Five stars for a delicious recipe. Five stars for Chef John's videos - he is hilarious! At almost 49 years old I still have never used a food processor - so I used a Vitamix blender on pulse and it worked out great. I hate having too many appliances and gadgets - we'll see how long I last until i cave in. Anyway, after refrigerating for a few hours I ended up adding a couple extra tablespoons of flour as the mix seemed a little too wet. Fried them in a pan with avocado oil on level 6 (just above medium) for 3 minutes a side. Perfection! The kids loved them, and they loved the accompanying tahini sauce. We scarfed them all down and are already planning to make these regularly. Thank you, Chef John! You're the best!

fruitdog

03/30/2023 03:01:22 AM

Followed the recipe, adding more cumin and cayenne. Made more of a patty and put them in the air frier 350* for about 5 min per side, just watched them. Turned out so good! Served them on a romaine leaf with cucumber, tomato and tzatziki sauce.

tallylynn

05/25/2020 10:14:31 PM

I followed the recipe, easy and delicious! I shallow fried half, and used my air fryer without oil with the other half, and far preferred the air fryer falafel. I served with warmed pita, tomato, lettuce and Tzatziki! Will definitely be making again!

GardenGirl

12/25/2019 08:02:32 PM

This is an excellent falafel recipe!!! Reminds me of my favorite little falafel place in Philadelphia. I used fresh dry beans(old super dried out beans don’t rehydrate as well). I added 1 tablespoon of chopped dill, went slightly heavy on the amount of cumin and coriander, and did not add any wheat flour.For frying, I used a heavy, high sided 3 quart sauce pan and had no splatter. Fried the falafel 5 at a time. After dropping balls one at a time into oil, give them 20-30 seconds to form a crust before moving them around occasionally until nice and dark golden brown. If your oil smokes, it’s too hot! I kept my burner around medium- medium low heat, adjusting as needed. I didn’t watch the clock, but I think each batch took about 5-6 minutes to cook. Excellent!!!

Chris Eckstein O'Neil

03/07/2020 03:57:38 AM

I forgot to soak the chickpeas, so I cooked them in the instant pot when I got home. Using cooked chickpeas caused them to fall apart while frying. Another website said to add more flour when using cooked chickpeas. I added a couple of tablespoons of flour and the rest of the falafels stayed together. Didn't have parsley, so I used cilantro....which was great...I will always use it instead. Pan fried in deep oil. Fit well in the pita pocket bread. Didn't have tahini. Wanted to make cucumber sauce, but didn't have cucs either. Lightly fried small cubes of zucchini and onion. Added lemon juice, dill, and cubes of raw tomato and served with plain Greek yogurt. They were a big hit here. We are stuffed!

LikeAStar

06/06/2016 11:40:15 PM

The only change I made was to reduce the salt to 1 tsp. I also made patties instead of balls so I could serve the falafel in pitas. Yes, this takes some preparation, but to my mind it's worth it when the end product is restaurant quality and adds to my arsenal of simple, accessible vegetarian and vegan recipes :). Thank you, Chef John! I will definitely make again!

Loren

04/14/2025 08:53:53 PM

I have made these at least 10 times with great results. As long as you follow the recipe you will have a tasty Falafel with perfect texture.

Christine

03/25/2025 11:23:16 PM

Really great flavor and they fried up perfectly!

Allrecipes Member

03/13/2025 12:38:31 PM

I know what Falafel is. I grew up in Middle East and Falafel is very popular food in every part of Middle East. Lebanon, Syria, Jordan, Palestine ,Egypt ,Kuwait and more. Falafel is a sandwich full of vegetables,Tahina sauce over the Falafel with lettuce and tomatos. Yummy 😋

S K

03/08/2025 01:20:34 PM

I use this recipe to make the falafel mixture, but cook it in the air fryer. I shape the mixture into patties, then brush with some olive oil and cook at 400 degrees for about 7 minutes a side. They still taste great, without the extra grease.

jg

02/04/2025 10:34:16 PM

Mine fell apart and its a huge mess. Wish I could master this. Maybe my oil is just not hot enough or need a deep fryer only.

GiftedKelp7999

01/15/2025 05:10:29 PM

Super delicious 😋. I always add more spice as I think spices in recipes are for people who don't enjoy too much spice. I hope to get the same flavour next time. They didn't hold their shape well, but I don't believe that I added enough flour. I will add chickpea flour next time and hope that it binds better. Since I was processing everything, I used coriander seeds and cumin seeds, instead of the ground spice - but only because I had some. The flavour of these falafels was amazing.

Cynthia Wright

01/08/2025 08:08:03 PM

Made it for my fam — huge hit 😱

fiery-woman

07/14/2024 09:25:08 PM

This is our third time making these. This time I'm using gluten free flour in the recipe. We brush the balls with oil and cook in the airfryer. 8 minutes and turn cook another 8 minutes. We always double the recipe since they were so good the first time. Thanks Chef John I no longer have to go to the little Greek diner for falafels. With a little planning ahead I can make these at home for a fraction of the cost.

SturdyCrab3802

06/09/2024 09:47:45 PM

When I make a dish of anything, I cobble together multiple recipes just to get it right. With falafel, this ONE recipe gets it right from the start!