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Authentic Falafel Recipe (Easy Baked, Air Fryer or Fried Method)

Authentic falafel made from scratch with dried chickpeas, fragrant herbs, and warm spices. With options to bake, air fry, or deep fry, these protein-packed patties are crispy outside, fluffy inside, and bursting with Middle Eastern flavors. Perfect for meal prep, mezze platters, or stuffed in pita!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Soaking Time (Days): 1 minute
Total Time: 40 minutes
Course: Appetizer, Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: air fryer falafel, baked falafel, chickpea patties, falafel, vegan protein
Servings: 24 falafels
Calories: 58kcal

Equipment

  • Food processor
  • Ice cream scoop or cookie dough scoop (optional)

Ingredients

Falafel Base

  • 2 cups dried chickpeas measured before soaking
  • 1 cup flat-leaf parsley packed
  • 1/2 cup mint leaves or cilantro, optional
  • 1 yellow onion
  • 6 cloves garlic

Spices & Seasonings

  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper or chili powder
  • 2 teaspoons baking powder

For Cooking

  • 1 tablespoon olive oil for air frying or baking
  • 4-6 cups frying oil for deep-frying (optional)

Instructions

  • SOAK THE CHICKPEAS
    Soak 2 cups dried chickpeas in a large pot with plenty of water for 24 hours. The chickpeas will expand to about triple their size.
  • BLEND INGREDIENTS
    To a food processor, add parsley, mint leaves, onion (quartered), garlic cloves, ground coriander, ground cumin, salt, black pepper, and cayenne pepper. Blend until finely chopped.
  • Add the soaked and drained chickpeas and baking powder. Blend until finely coarse (not pureed), scraping down the sides of the food processor once or twice. The mixture should be like coarse sand that holds together when pressed.
  • SHAPE THE FALAFEL
    Shape the falafel by hand or use a scoop. Form small balls (about 1-1.5 inch diameter) and gently press to flatten slightly. The mixture should stick together easily and hold its shape.
  • If the mixture doesn't hold together, add 2 tablespoons of all-purpose flour or chickpea flour to help bind it. Rinse your scoop with water occasionally to prevent sticking.
  • COOK THE FALAFEL
    AIR FRYER METHOD: Brush the air fryer basket with olive oil. Arrange the falafels in a single layer. Air fry at 400°F (200°C) for 12-15 minutes until golden brown and crispy.
  • OVEN-BAKED METHOD: Preheat the oven to 350°F (180°C). Use convection/fan setting if available. Arrange falafel on a baking sheet lined with parchment paper. Brush them with olive oil to prevent drying out. Bake for about 30 minutes until golden brown.
  • DEEP-FRY METHOD: Heat oil in a deep pot to 340°F (170°C). Carefully drop falafels into hot oil, frying 3-4 at a time for 3-4 minutes until golden brown. Turn occasionally for even cooking. Transfer to paper towels to drain.
  • SERVE
    Serve falafel warm with pita bread, on a bed of hummus, with tahini sauce, fresh herbs, or as part of a mezze platter with various dips and salads.

Notes

Do not use canned chickpeas for this recipe; they will result in a mushy texture. Dried chickpeas soaked for 24 hours are essential for authentic texture.
For meal prep: Store uncooked falafel mixture in the refrigerator for up to 5 days. Cooked falafel will keep in the refrigerator for 2-3 days.
Freezing: Cool cooked falafel completely before freezing in an airtight container for up to 3 months.
Reheating: Microwave for 1-2 minutes or reheat in a 350°F (180°C) oven for 5-10 minutes until warmed through.
When deep frying, ensure oil temperature stays around 340°F (170°C) for best results. Use enough oil to fully submerge the falafel to reduce oil absorption.

Nutrition

Calories: 58kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Sodium: 180mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.7mg
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