Falafel relies on soaked chickpeas rather than canned ones for the right consistency. If you are wondering how to cook falafel that is crispy outside and tender inside, you have come to the right place. This guide will walk you through every step, from soaking beans to frying golden balls. No more dry, crumbly falafel—just authentic, restaurant-quality results at home.
Let us start with the most important rule: never use canned chickpeas. They are already cooked and too soft, which makes your falafel fall apart in the oil. Dry chickpeas soaked overnight give you the perfect texture.
Why Soaked Chickpeas Matter For Falafel
Dry chickpeas soak up water and become plump but still firm. This firmness is what holds the falafel together during frying. Canned chickpeas are mushy and contain too much moisture, leading to dense or broken patties.
Soaking also helps with digestion. Raw chickpeas contain complex sugars that can cause gas, but soaking and cooking reduce those compounds. Plus, soaked chickpeas blend into a coarse paste that fries up light and airy.
Plan ahead: soak your chickpeas for 12 to 24 hours. Change the water once or twice if you soak longer than 12 hours. The beans should double in size and split easily when pressed.
Choosing The Right Chickpeas
Look for dried chickpeas (garbanzo beans) that are uniform in size and color. Avoid any that are cracked or discolored. Organic or conventional both work fine, but fresher beans soak faster.
You can also use dried fava beans for a traditional Egyptian-style falafel. Mixing half chickpeas and half fava beans gives a unique flavor and texture.
How To Cook Falafel: Step-By-Step Guide
Now we get to the core of this article. Follow these steps exactly, and you will have perfect falafel every time.
Step 1: Soak The Chickpeas
Rinse 1 cup of dried chickpeas under cold water. Place them in a large bowl and cover with at least 3 inches of water. The beans will expand, so use a big bowl. Let them sit at room temperature for 12–24 hours.
After soaking, drain and rinse the chickpeas. They should feel firm but not hard. Pat them dry with a clean kitchen towel. Excess water is your enemy here.
Step 2: Prepare The Falafel Mixture
Add the soaked chickpeas to a food processor. Do not cook them first—they must be raw. Pulse until they form a coarse paste. You want small pieces, not a smooth puree. Over-processing makes the falafel dense.
Add these ingredients to the processor:
- 1 small onion, roughly chopped
- 3–4 cloves garlic
- 1 cup fresh parsley (or cilantro, or a mix)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder (optional, for fluffiness)
Pulse everything together until well combined but still textured. Scrape down the sides as needed. The mixture should hold together when pressed between your fingers. If it is too wet, add a tablespoon of chickpea flour or breadcrumbs.
Step 3: Chill The Mixture
Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 30 minutes. Chilling helps the flavors meld and makes the mixture easier to shape. You can chill it for up to 24 hours.
If you are short on time, 15 minutes in the freezer works too. Just do not freeze it solid.
Step 4: Shape The Falafel
There are three common ways to shape falafel:
- Balls: Roll tablespoon-sized portions into tight balls.
- Patties: Flatten balls into discs for even cooking.
- Using a falafel scoop: A special tool that shapes and drops them directly into oil.
Wet your hands slightly to prevent sticking. Press the mixture firmly so it holds together. Loose shaping leads to crumbling in the oil.
Step 5: Fry The Falafel
Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C). Use a thermometer for accuracy. If you do not have one, drop a small piece of mixture in—it should sizzle immediately.
Carefully drop the falafel into the hot oil, a few at a time. Do not overcrowd the pot. Fry for 3–4 minutes, turning once, until deep golden brown on all sides.
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.
Step 6: Alternative Cooking Methods
If you prefer not to deep-fry, try these options:
- Baking: Preheat oven to 375°F. Place shaped falafel on a greased baking sheet. Brush lightly with oil and bake for 15–20 minutes, flipping halfway. They will be less crispy but still tasty.
- Air frying: Spray falafel with oil and air fry at 375°F for 10–12 minutes, shaking the basket halfway.
- Pan-frying: Cook in a shallow layer of oil over medium heat, turning frequently, until browned all over.
Baked or air-fried falafel are healthier but lack the signature crunchy crust. For best results, stick with deep-frying.
Common Mistakes When Learning How To Cook Falafel
Even experienced cooks make errors. Here are the most common pitfalls and how to avoid them.
Using Canned Chickpeas
As mentioned, canned chickpeas are too soft. They will not bind properly, and your falafel will fall apart. Always use dried chickpeas that have been soaked.
Not Draining Enough
Excess water in the mixture makes falafel greasy and mushy. After soaking, dry the chickpeas thoroughly. Also, pat herbs dry before chopping.
Over-Processing The Mixture
If you blend the chickpeas into a smooth paste, the falafel will be dense and heavy. Pulse until the mixture is coarse, like sand. Small bits of chickpea create a light texture.
Skipping The Chill Time
Chilling is not optional. It firms up the mixture and prevents crumbling. Cold falafel also fry more evenly.
Oil Temperature Too Low Or Too High
Oil that is not hot enough makes falafel absorb oil and become soggy. Oil that is too hot burns the outside before the inside cooks. Keep the temperature steady at 350°F.
How To Serve Falafel
Falafel is incredibly versatile. Here are classic ways to enjoy it:
- In a pita pocket with lettuce, tomatoes, cucumbers, and tahini sauce.
- On a plate with hummus, pickled turnips, and fresh herbs.
- As a bowl with rice, roasted vegetables, and yogurt sauce.
- In a wrap with warm flatbread and hot sauce.
For a complete meal, pair falafel with tabbouleh, fattoush, or a simple cucumber salad.
Making Tahini Sauce
Mix 1/4 cup tahini, 1/4 cup lemon juice, 2 tablespoons water, 1 clove garlic (minced), and salt to taste. Whisk until smooth. Add more water for a thinner consistency.
How To Store And Reheat Falafel
Leftover falafel can be stored in the fridge for up to 4 days. Place them in an airtight container with a paper towel to absorb moisture. Reheat in an oven or air fryer at 350°F for 5–7 minutes to restore crispiness.
You can also freeze uncooked falafel. Shape them, place on a baking sheet, and freeze until solid. Transfer to a freezer bag. Fry directly from frozen, adding a minute or two to the cooking time.
Frequently Asked Questions
Can I use canned chickpeas for falafel?
No. Canned chickpeas are cooked and too soft. They will not hold together during frying. Always use dried chickpeas soaked overnight.
Why did my falafel fall apart in the oil?
Most likely because you used canned chickpeas, did not drain them well, or did not chill the mixture. Also, make sure you press the balls firmly.
Can I bake falafel instead of frying?
Yes. Bake at 375°F for 15–20 minutes, brushing with oil. They will be less crispy but still delicious.
How do I make falafel gluten-free?
Falafel is naturally gluten-free if you use chickpea flour instead of breadcrumbs. The recipe above does not require flour unless the mixture is too wet.
What is the best oil for frying falafel?
Vegetable oil, canola oil, or sunflower oil work well. They have high smoke points and neutral flavors. Avoid olive oil as it burns easily.
How To Cook Falafel: Final Tips
Now that you know the basics, here are a few extra tips to perfect your falafel game.
- Toast your cumin and coriander seeds before grinding for deeper flavor.
- Add a pinch of baking soda to the soaking water to soften the chickpeas faster.
- Do not skip the fresh herbs—they add color and freshness.
- Serve falafel immediately after frying for maximum crunch.
- Experiment with add-ins like chopped jalapeño, sun-dried tomatoes, or pine nuts.
Falafel is a forgiving dish once you understand the key principles. Stick with soaked chickpeas, keep the mixture coarse, and fry at the right temperature. You will be rewarded with golden, crispy, and tender falafel every time.
So next time you think about how to cook falafel, remember: it starts with dried beans and a little patience. Your taste buds will thank you.