30-Minute Homemade Crispy Falafel (2024)

There is probably nothing better than really good falafel. Crispy on the outside, soft and (sorry) moist on the inside, bursting with fresh flavor, herbs, and spices. They’re magical, and one of my favorite vegetarian dinner recipes both for easy weeknights and get-togethers with friends.

They’re so versatile and perfect for meal prep for quick lunches, too. Serve them with pita, homemade hummus, quick pickles and onions, or on a salad with lemon tahini dressing. Psch, you can even just nosh on them all on their own they’re that good.

What is Falafel?

Falafel is a super popular Middle Eastern fritter. It’s a mixture of chickpeas or fava beans, fresh herbs, and spices that are formed into balls or discs (patties) and deep-fried. It’s usually enjoyed with pita bread, or in a pita pocket as a sandwich.

As I mentioned, falafel can also be enjoyed on top of salads, enjoyed with a variety of sauces, savored on its own, or on a meze platter – a variety of appetizers to nosh on.

Crispy Falafel Ingredients

With just a few simple ingredients, you’ll have the most delicious dinner or appetizer in no time! Here’s what you’ll need for this falafel recipe:

• Canned Chickpeas: alright, the most authentic falafel will use dried chickpeas that have been soaked. However, this recipe variation uses canned chickpeas for ease.
• Shallot: more mild than a regular onion, shallot adds the same allium flavor without being too harsh.
• Garlic: you know I love garlic, and it’s a must in this recipe!
• Cilantro and Parsley: these fresh herbs add TONS of flavor to this recipe. Go ahead and add the stems, they hold a lot of the herb’s flavor and because they will be processed in the food processor, they’ll blend right in.
• Cumin, Coriander, and Black Pepper: these dried spices round out the flavor in the falafel, bringing warmth, spice, and deliciousness.
• Flour: to bind together the filling and soaks up some of the moisture.
• Panko: added to the outside of the falafel balls to make that crispy exterior.

How to Make Homemade Falafel

Please see the recipe card below for full instructions.

Are you ready to make the best homemade falafel? You are going to love how easy this recipe is to make.

1. Drain and rinse the chickpeas.
2. Add the chickpeas, shallot, garlic, herbs, and spices to the bowl of a food processor.
3. Pulse the ingredients in the food processor until a coarse mixture forms.
4. Add flour, and pulse until it is incorporated and the mixture is more uniform. If it’s extra sticky, add a little more flour, but don’t overdo it, or the falafel could become too dry.

5. Optional: place the mixture in the fridge to set up for 15 minutes.
6. Form the falafel “dough” into balls or discs. The size you make is honestly up to you, however, I like to use about 2 tablespoons of the mixture to form the balls. A cookie scoop works great for easy scooping. Spray it with a little oil if the mixture seems to stick too much.

7. Roll the balls in panko. This gives a lovely textured exterior and makes these falafel crispier.
8. Cook – there are several options here. Pan-frying is my favorite for the most crispy falafel. You can also bake them (with less crispy results) or air fry the falfel. More below!
9. Enjoy! Ideas below…

For Crispy Falafel – Pan-Fry!

This is my favorite method for cooking falafel, especially when the goal is crispy falafel. It crisps up the panko wonderfully, making the absolute best texture!

Use a large cast-iron skillet or another skillet with tall sides and pour about 1/2 inch oil in the bottom. It should coat the bottom of the pan. Heat the oil.

To test if the oil is hot enough, toss in a flake of panko. If it begins bubbling immediately, you’re ready!

Add the falafel balls evenly around the pan, and use the back of a spatula to press the falafel down into discs. Alternatively, you can form them into discs when you form them, I just find pressing them down when they’re in the pan to be easier when frying the falafel.

Once the first side is golden brown, flip and fry the second side, again until golden brown.

Transfer the fried falafel to a cooling rack or plate lined with a paper towel. Continue to fry the remaining falafel.

How to Air Fry Falafel

Of course, I had to test homemade falafel in the air fryer, and I’m happy to report that it does work. I’ll still say pan-frying is best, but the next best option is to air-fry.

Air fryer falafel works decently with the panko on it, opposed to when baking. I do recommend forming them into patties before you cook them, however, balls will work, too.

You will want to lightly spray the falafel with cooking spray before placing them in the air fryer. This will help them crisp up a bit more. Then, bake, flip about halfway through. They’ll be golden brown and crisp when ready, then enjoy!

How to Bake Falafel

Now for baking falafel in the oven. The panko won’t crisp up quite as well, and in fact, you probably want to leave it off, but it’s definitely an option if you’re looking for an alternative to frying. I also recommend forming the falafel into discs before baking for even cooking.

Bake them in the oven, flipping halfway through, until golden brown.

Baking Tip: place them on an oven-safe cooling rack on top of your baking sheet so the air circulates around them evenly, similar to the process with these cauliflower bites.

How to Serve Falafel

Falafel is such a versatile item because there are so many ways to enjoy it! Here are a few of my favorites. I’d love to hear how you enjoy falafel, just leave a comment below!

• Add it to a veggie pita sandwich or in a wrap.
• Pair it with homemade flatbread and hummus with tomatoes and red onion.
• Dip it in herby lemon tahini sauce.
• Or of course make some lazy girl tzatziki sauce.
• Add it on a salad (that tzatziki sauce is a great dressing, too!).
• Make falafel sliders (excellent for game day!).
• On top of Mediterranean Nachos.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 4 days.

Reheat the falafel in the oven or air fryer at 350° for 5-8 minutes. They will need less time in the air fryer than in the oven. Flip them about halfway through the cooking time, until crispy again.I don’t recommend reheating in the microwave, because they don’t crisp up and are kind of soggy.

Freezing Falafel

Freeze already-fried falafel for easy dinner or lunches! Let them cool completely, then for best results freeze on a baking sheet in a single layer before transferring to a freezer-safe container for storage.

Reheat in the oven or air fryer for best results, see above for reheating directions, just add a few additional minutes because they are frozen.

Frequently Asked Questions

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!