Crispy Homemade Falafel made the Lebanese way, and once you try this version, no other falafel will ever be good enough again! My husband's family recipe uses dried, soaked chickpeas and split, peeled fava beans, loads of fresh herbs, and a warm Lebanese spice blend that gives you that deeply golden, crispy exterior and bright herby green interior. Fry them or bake them. Either way, they are extraordinary.
A Quick Look at the Recipe
✅ Recipe Name: Crispy Homemade Falafel
🕒 Ready In: ~ 50 minutes
👪 Serves: 24 servings
🍽 Calories: ~ 71 per serving (estimated)
🥣 Main Ingredients: Chickpeas, cilantro, parsley, onion, garlic
👌 Difficulty: Medium
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Why You'll Love This Recipe
Fry them or bake them. Deep golden and crispy either way with instructions for both.
That sesame seed coating. A roll in sesame seeds before cooking adds a nutty crunch to the exterior that takes these over the top.
Make a double batch and freeze them. These falafel freeze beautifully and reheat from frozen in minutes. The best meal prep investment you will make this month.
Serve them two ways. With tahini as a snack or appetizer, or stuffed into a pita with tomatoes, parsley, and kabbis for a proper Lebanese falafel sandwich.
Crispy Homemade Falafel Video
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Ingredient Notes
Dried Chickpeas and Split Peeled Fava Beans: Egyptian falafel uses all fava beans. Palestinian uses chickpeas. Most Lebanese falafel uses both, and the result is a texture and flavor that sits beautifully between the two. The chickpeas add a nutty, slightly sweet depth and the split peeled fava beans add a creamier, earthier interior. Both must be dried and soaked overnight. Canned chickpeas or fava beans have too much moisture and will give you a mixture that falls apart in the oil before it has a chance to crisp up.
Fresh Parsley and Cilantro: These herbs give falafel its characteristic deep green interior and bright, herby flavor. The moisture and fragrance of fresh herbs are essential to both the color and the flavor of the finished falafel. It's the same parsley and cilantro combination I use in my Stuffed Cabbage Bowl, where fresh herbs do equally important work.
The Lebanese Spice Blend: The cumin and coriander are the earthy backbone of Middle Eastern cooking and they are in almost every falafel recipe you will find. The cinnamon is adds a warm, slightly sweet depth that is distinctly Levantine and completely different from Egyptian falafel, which uses fava beans and different spices. The chili powder adds a gentle heat that builds slowly. My Mediterranean herbs and spices guide breaks down how these spices work across the broader pantry if you want to explore further.
Baking Powder: Baking powder creates tiny air pockets inside each falafel as it fries, which is what gives the interior that light, slightly fluffy texture rather than a dense paste. Add it last and pulse just enough to incorporate. Do not overmix after the baking powder goes in or you will knock out those air pockets before the falafel ever hits the oil.
Sesame Seeds: The coating that adds a nutty, slightly crunchy exterior that takes the texture of these falafel from good to genuinely great. Roll each formed falafel in sesame seeds before frying or baking so every surface is coated. They toast beautifully in the oil and add a depth of flavor that plain falafel does not have.
Pro tip
The Right Temperature
Use a thermometer for the oil. Frying falafel at the wrong temperature is the most common reason they fail. Too cool and they absorb oil and go soggy. Too hot and the outside burns before the inside is cooked through. 350F is the number and a thermometer gets you there accurately every single time.
Substitutions & Variations
No cilantro? Use all parsley in the same total quantity. The falafel will still be beautifully green and deeply herby. (No judgment. Cilantro is divisive and we respect that.)
Want to bake instead of fry? Brush or spray each falafel generously with olive oil on all sides. Bake at 400F for 14 to 15 minutes, flip gently, then bake for another 10 to 12 minutes until golden and crispy. The exterior will not be quite as deeply golden as the fried version but the interior will be just as good and the sesame seed coating will still toast beautifully.
Want to serve it as a sandwich? Stuff into warm pita with sliced tomatoes, fresh parsley, a generous drizzle of tahini, and kabbis. That combination is the classic Lebanese falafel sandwich and it is one of the great street food experiences of the Mediterranean table. My Fattoush Salad in a Pita Bowl alongside makes a complete Lebanese spread.
FAQ
Three possible causes. The mixture was too wet, the oil was not hot enough, or the chickpeas were canned rather than dried and soaked. Make sure the mixture holds its shape when pressed into a ball before frying. If it feels wet add a tablespoon of flour and chill for 30 minutes before trying again. Check the oil temperature is at 350F before the falafel go in.
Yes. The mixture keeps covered in the refrigerator for up to 24 hours before shaping and frying. The flavor actually improves as it sits. Add the baking powder right before you are ready to shape and cook, not before refrigerating.
Yes, and you absolutely should! Fry or bake the full batch, let them cool completely, then freeze in a single layer on a parchment-lined sheet pan. Once solid, transfer to a zip-lock freezer bag and freeze for up to 3 months. Reheat straight from frozen in the air fryer at 375F for 6 to 8 minutes or in the oven at 350F for 12 to 15 minutes. No thawing required, and they come out just as crispy as the day you made them.
Serve It With
- Asparagus Orzo Pasta Salad20 Minutes
- Hummus Crunch Salad15 Minutes
- Mediterranean Hummus Bowl15 Minutes
- Fattoush Salad in a Pita Bowl20 Minutes
⭐️ Recipe
Crispy Homemade Falafel
Ingredients
Falafel
- 1 cup dried chickpeas soaked overnight in cold water, drained and rinsed
- 1 cup dried split peeled fava beans soaked overnight in cold water, drained and rinsed
- 1 tablespoon baking soda for soaking beans
- 1 yellow onion roughly chopped
- 4 garlic cloves
- 1.5 cups fresh parsley
- 1 cup fresh cilantro
- 1 teaspoon salt
- 1 teaspoon baking powder added at the very end
- 1.5 teaspoon ground coriander
- 2 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon chili powder
- ½ cup Sesame seeds for coating
- 3 cups avocado oil for frying
For serving
- Tahini sauce
- Warm pita bread
- Sliced tomatoes
- Fresh parsley
- Kabbis Lebanese pickled turnips
Instructions
Meal Prep Note
- If making a double batch to freeze half, when making the mixture in the food processor, only make 1 recipe at a time vs trying to add double the ingredients. If not, your food processor will not fit all the ingredients.
Soak the chickpeas
- Place the dried chickpeas and split, peeled fava beans together in a bowl and cover with at least three inches of cold water, along with baking soda. They will expand significantly overnight. Soak for a minimum of 8 hours and up to 24 hours. Drain and rinse thoroughly before using. Both should feel firm and slightly swollen.1 cup dried chickpeas, 1 tbsp baking soda
Make the falafel mixture
- Add the roughly chopped onion, garlic cloves, fresh parsley, and fresh cilantro to the food processor first. Pulse several times until finely chopped. Then add the drained chickpeas, fava beans, salt, coriander, cumin, cinnamon, and chili powder. Continue blending, scraping down the sides periodically, until you have a fine paste that holds its shape when pressed into a ball. It should still have a slightly grainy texture, not completely smooth like hummus. Finally, add the baking powder and pulse just a few times to incorporate. Do not over-process after the baking powder goes in.1 yellow onion, 4 garlic cloves, 1.5 cups fresh parsley, 1 cup fresh cilantro, 1 tsp salt, 1.5 tsp ground coriander, 2 tsp ground cumin, ½ tsp cinnamon, ½ tsp chili powder, 1 tsp baking powder
- Scoop a small amount and press it into a ball. If it holds its shape it is ready. If it feels too wet add a tablespoon of chickpea flour and pulse briefly. Transfer the mixture to a bowl, cover, and refrigerate for at least 15 minutes. This firms up the mixture and makes shaping much easier.
Shape and coat
- Using about 2 tablespoons of mixture per falafel, roll each one into a firm ball between your palms. Press with some pressure so it holds its shape. Pour sesame seeds into a shallow bowl and roll each formed falafel until fully coated on all sides. Place on a plate while you shape the rest.½ cup Sesame seeds for coating
To fry
- Heat the avocado oil in a deep heavy skillet or pot over medium high heat until it reaches 350F. Use a thermometer. Once at temperature, carefully lower 5 to 6 falafel into the oil at a time. Fry for 4 to 5 minutes per side until deeply golden and crispy all over. Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with the remaining falafel, checking the oil temperature between batches.3 cups avocado oil for frying
To bake
- Preheat your oven to 400F. Place the shaped falafel on a parchment lined baking sheet. Brush or spray generously with olive oil on all sides. Bake for 14 to 15 minutes until the bottoms are golden. Flip each one gently and bake for another 10 to 12 minutes until golden and crispy all over.
Serve
- Serve immediately with tahini sauce for dipping. For a proper Lebanese falafel sandwich, stuff into warm pita with sliced tomatoes, fresh parsley, a generous drizzle of tahini, and kabbis on the side.Tahini sauce, Warm pita bread, Sliced tomatoes, Fresh parsley, Kabbis
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