Golden and crispy on the outside, tender and flavorful on the inside, this herb-packed falafel is a timeless Middle Eastern delight. Made from chickpeas and fresh herbs, it’s pan-fried to perfection and served with a creamy, tangy tahini sauce. Whether enjoyed in a wrap, as part of a mezze spread, or on its own, this falafel recipe delivers on both taste and texture.

Why You’ll Love This Recipe

This falafel recipe is a balance of bold spices and fresh herbs, creating a vibrant and aromatic result. The chickpeas are soaked—not canned—for a traditional texture and superior flavor. It’s naturally vegetarian, can be made gluten-free, and pairs beautifully with a simple homemade tahini sauce. Crispy, herbaceous, and comforting, it’s a versatile recipe you’ll return to again and again.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the falafel:
dried chickpeas (soaked overnight)
onion, roughly chopped
garlic cloves
fresh parsley
fresh cilantro
fresh dill
ground cumin
ground coriander
cayenne pepper (optional)
salt
black pepper
baking soda
all-purpose flour (or chickpea flour for gluten-free)
vegetable oil for frying

For the tahini sauce:
tahini
garlic clove, minced
lemon juice
water (to thin)
salt to taste

directions

Soak the dried chickpeas in a large bowl of water overnight, for at least 12 hours. Drain thoroughly.
In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, dill, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Pulse until the mixture resembles coarse sand—do not over-process into a paste.
Add the baking soda and flour, then pulse a few more times to combine. Cover and refrigerate the mixture for 1 hour.
Heat the oil in a deep pan to 350°F (175°C).
Form the falafel mixture into small balls or patties using damp hands or a scoop.
Fry the falafel in batches, cooking each side for 2–3 minutes, until they are deep golden brown and crisp.
Drain the falafel on a paper towel-lined plate.
To prepare the tahini sauce, whisk together the tahini, lemon juice, garlic, and salt. Gradually add water until a smooth, pourable consistency is achieved.
Serve the warm falafel with tahini sauce and a sprinkle of chopped parsley.

Servings and timing

Servings: 4 to 6
Prep Time: 25 minutes (plus soaking and chilling time)
Cook Time: 15 minutes
Total Time: Approximately 14 hours including soaking (1 hour 40 minutes active)

Variations

Baked Version: For a healthier option, bake falafel at 375°F (190°C) for 25–30 minutes, flipping halfway through.
Spicy Falafel: Increase cayenne pepper or add a chopped green chili to the mixture for more heat.
Gluten-Free: Use chickpea flour instead of all-purpose flour to keep the recipe gluten-free.
No Dill: Substitute dill with more parsley or mint for a different herb profile.
Tahini-Free Sauce: Serve with yogurt-based sauces or hummus for variation.

storage/reheating

Store leftover falafel in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven or air fryer for 10 minutes to regain crispiness. Falafel can also be frozen (cooked or uncooked) for up to 3 months. To freeze, lay them on a baking sheet to freeze individually before transferring to a sealed container.

FAQs

Can I use canned chickpeas?

No, canned chickpeas are too soft and result in mushy falafel. Use dried chickpeas soaked overnight for best results.

How do I prevent falafel from falling apart?

Ensure the mixture is coarse, not too smooth, and that you include flour and refrigerate the mix before frying.

Can I make falafel without a food processor?

A blender can be used cautiously in pulses, but a food processor is strongly recommended for the best texture.

Is falafel healthy?

Falafel is rich in plant-based protein and fiber. Baking or air frying can make it a healthier option.

Can I bake the falafel instead of frying?

Yes, baking at 375°F (190°C) for 25–30 minutes yields a lighter, less oily result.

What oil is best for frying falafel?

Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil.

Can I freeze the uncooked falafel mix?

Yes, shape into balls and freeze them individually on a tray before transferring to a container or bag.

What else can I serve with falafel?

Serve with pita, chopped salad, pickled vegetables, or over a grain bowl.

How can I make the tahini sauce thinner?

Add more water gradually while whisking until the desired consistency is reached.

What does baking soda do in falafel?

Baking soda helps lighten the texture and aids in browning the falafel during frying.

Conclusion

This crispy herb falafel with tahini sauce is a satisfying and flavor-packed dish suitable for many occasions. With its authentic texture, vibrant herbs, and customizable options, it’s sure to become a staple in your kitchen. Whether enjoyed as a main dish, snack, or addition to a mezze platter, this falafel delivers freshness and tradition in every bite.