Ask anyone behind our counter what we make the most of in a day and falafel is near the top. We soak the chickpeas overnight, grind them fresh in the morning, and fry them in small batches straight through service — because falafel is only really great in the first few minutes after it leaves the oil.
It is not a hard recipe, but it is an unforgiving one. How you soak the chickpeas, how fine you grind them, how warm the oil is — those small things decide whether you get a crisp shell and a light green center, or a dense paste that slumps in the pan. None of it is difficult once you know what to watch for.
Our recipe, start to finish — ingredients, frying, plating, in about half a minute.
What you need
Dried chickpeas, a heap of fresh herbs, onion, garlic, lemon and warm spices.
Why dried chickpeas, never canned
Canned chickpeas are already cooked — their starches are waterlogged, so ground up they make a loose paste that falls apart in the oil. Dried chickpeas soaked overnight are softened enough to grind but still raw. Soaking is hydration, not cooking; the heat comes later, in the oil. That raw starch is the natural glue that binds falafel with no flour at all.
~24falafel
30 minprep
12–24 hsoak
20 mincook
Vegan · GF
Ingredients
400 g (≈2 cups) dried chickpeas — not canned (for a traditional twist, swap 130 g for split fava (common in Egyptian-style falafel))
½ tsp baking soda (for the soak)
60 g fresh parsley · 40 g cilantro
100 g (1 small) yellow onion · 20 g (6–7 cloves) garlic
1 tbsp cumin · 1 tbsp coriander · 9 g salt · 1 tsp black pepper · ½ tsp cayenne
zest of 1 lemon
1 tsp baking powder + 2 tbsp toasted sesame (added just before frying)
neutral oil for frying (~3 cups)
Method — classic fried
Soak (ahead). Chickpeas + baking soda, covered by 2 in. of cold water. 12–18 h on the counter in a cool kitchen; refrigerate for longer soaks up to 24 h. Drain and pat thoroughly dry.
Grind. Pulse everything except baking powder & sesame to coarse, damp couscous — not hummus-smooth.
Grind it coarse and green — like damp couscous, never a smooth paste.
Rest. Cover and chill at least 1 h. Use within 24 h; freeze shaped falafel for longer.
Finish. Just before frying, stir in baking powder + sesame.
Baked: flat ½–¾-in. patties, oiled both sides, 400°F for 14 min, flip, 10–14 more. Air-fryer: flat patties, oiled, 375°F for 14–17 min, flipping halfway.
Troubleshooting
Problem
Why
Fix
Falls apart frying
Too wet/coarse, not rested, loose, or oil too cool
Chill longer, pulse finer, dry the mix; 1–2 tbsp chickpea flour as insurance
Dense / gummy
Over-processed or packed tight
Pulse less, shape loosely
Brown outside, raw inside
Oil too hot or pieces too big
Drop to 350°F; smaller/flatter
Greasy
Oil too cool or crowded
Hold 350°F; fewer at a time
Falafel FAQ
What is falafel?
Falafel is a Middle Eastern fritter made from ground raw, soaked chickpeas (sometimes fava beans) blended with fresh herbs, onion, garlic, and warm spices, then fried until crisp. It is golden and crunchy outside, soft and green inside, naturally vegan, and eaten across the Middle East and Mediterranean.
What is falafel made of?
Traditional falafel is made of dried chickpeas (soaked overnight but never cooked), fresh parsley and cilantro, onion, garlic, and spices like cumin and coriander, with a little salt. Egyptian-style falafel uses fava beans. There is no meat and no egg; the raw chickpea starch is what binds it together.
Is falafel gluten-free?
Made the traditional way, with just chickpeas, herbs, and spices and no wheat flour, falafel is naturally gluten-free, and our recipe uses no flour. But many store-bought and restaurant versions add flour as a binder, and falafel is often fried in shared oil or served in wheat pita, so if you are celiac, check the binder, the fryer, and the bread.
Is falafel healthy?
Falafel is built on chickpeas, so it is a good source of plant protein and fiber and is naturally vegan. How light it is comes down to cooking: deep-frying adds oil and calories, while baked or air-fried falafel is leaner. Served with salad, hummus, and vegetables it makes a balanced meal.
How do you make falafel from scratch?
Soak dried chickpeas overnight (never canned), then grind them raw with fresh parsley, cilantro, onion, garlic, cumin, and coriander into a coarse mixture. Rest it, shape into small balls or patties, and fry at about 350F until deep golden and crisp, or bake or air-fry for a lighter version.
How much protein is in falafel?
Falafel has roughly 13 grams of protein per 100 grams, or about 2 to 3.5 grams per piece depending on size, all of it plant-based from chickpeas. A typical 4 to 5 piece serving gives around 10 to 13 grams.
Is falafel vegan and vegetarian?
Yes, falafel is both. It is made entirely from chickpeas, herbs, and spices, with no meat, eggs, or dairy. Just check what it is served with: toum, tahini, and hummus are vegan, but tzatziki, which contains yogurt, is not.
Where is falafel from?
Falafel's exact origin is debated, but it is widely believed to have started in Egypt, where the fava-bean version is still standard, before spreading across the Middle East where the chickpea version became common. It has been a regional street food for centuries.
What does falafel taste like?
Falafel is savory and earthy, with a nutty chickpea base, a fresh herby flavor from parsley and cilantro, garlic, and warm cumin and coriander. Done right, the outside is crisp and the inside stays light and fluffy. It is not spicy unless cayenne or chili is added.
What do you serve with falafel?
Falafel is classic in a warm pita with tahini or toum, tomato, cucumber, pickles, and pickled turnips. On a mezze plate it pairs with hummus, baba ghanoush, tabbouleh, and fresh salad.
In Houston? We fry this style of falafel fresh every day at Aladdin Mediterranean Cuisine. Get it in a wrap or platter for pickup, or let us cater falafel trays for your event.
