Golden brown falafel with a vibrant green interior made from fresh herbs and chickpeas, served on a bed of greens with creamy hummus, tangy tahini sauce, and lime—this Middle Eastern classic is full of flavor, crunch, and plant-based protein. Perfect for lunch, dinner, or meal prep, these falafel patties offer a satisfying combination of freshness and crisp texture with every bite.

Why You’ll Love This Recipe

This crispy herb falafel recipe is a wholesome, flavor-packed plant-based dish that’s easy to make and perfect for any time of the week. You’ll love how:

• It uses simple, natural ingredients with no need for canned chickpeas.
• The herbaceous flavor from parsley, cilantro, and dill makes each bite refreshing.
• It’s naturally vegan and high in protein and fiber.
• You can enjoy it in bowls, wraps, or as a standalone snack.
• The falafel stays crispy on the outside while tender and moist inside.
• It pairs beautifully with hummus, tahini sauce, greens, and lime.

ingredients

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

1 cup dried chickpeas (soaked overnight, not canned)
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/4 cup fresh dill (optional)
1 small onion, chopped
4 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
Salt and pepper to taste
2 tablespoons flour or chickpea flour
Vegetable oil, for frying

For Serving:
1 cup hummus
1 lime, cut into wedges
Mixed greens or baby spinach
Tahini sauce (optional)

directions

1. Drain the soaked chickpeas and transfer to a food processor.
2. Add parsley, cilantro, dill (if using), onion, garlic, cumin, coriander, cayenne pepper, baking soda, salt, pepper, and flour.
3. Pulse the mixture until it’s finely chopped and grainy. It should hold together when pressed.
4. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
5. Heat vegetable oil in a deep skillet over medium-high heat.
6. Shape the falafel mixture into small balls or patties.
7. Fry in hot oil for 2–3 minutes per side until deeply golden and crisp.
8. Remove with a slotted spoon and drain on paper towels.
9. Serve warm on a bed of greens with hummus, lime wedges, and tahini sauce if desired.

Servings and timing

Servings: 4
Prep time: 15 minutes (plus soaking time)
Chill time: 30 minutes
Cook time: 10–12 minutes
Total time: Approximately 1 hour (excluding overnight soaking)

Variations

• Spicy Falafel: Add an extra 1/4 teaspoon of cayenne or some finely chopped green chili.
• Baked Option: Bake the patties at 375°F (190°C) for 25–30 minutes, flipping halfway through.
• Gluten-Free: Use chickpea flour instead of wheat flour for a gluten-free option.
• Herb Mix: Try mint or basil in place of dill for a unique flavor twist.
• Wrap Version: Serve falafel in pita or flatbread with chopped tomatoes, cucumbers, and yogurt sauce.

storage/reheating

Storage: Store leftover falafel in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze uncooked falafel patties on a tray, then transfer to a freezer bag. They can be fried directly from frozen.
Reheating: Reheat in a 350°F (175°C) oven for 10 minutes or pan-fry with a bit of oil until heated through. Avoid microwaving to maintain crispness.

FAQs

What type of chickpeas should I use for falafel?

Always use dried chickpeas that have been soaked overnight. Canned chickpeas are too soft and will result in mushy falafel that may fall apart.

Can I bake falafel instead of frying?

Yes, you can bake the falafel at 375°F (190°C) for 25–30 minutes, turning halfway through for even browning.

Why is my falafel falling apart?

If the mixture is too wet or under-processed, it may not bind properly. Try pulsing longer or adding more flour to help it hold together.

Is falafel gluten-free?

It can be. Simply use chickpea flour or another gluten-free flour in place of regular flour.

Can I make falafel ahead of time?

Yes, you can shape the mixture and refrigerate it for up to 24 hours before frying. You can also freeze uncooked patties for longer storage.

What oil is best for frying falafel?

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

How do I know when the falafel is done frying?

The falafel should be deeply golden and crispy on all sides. It usually takes about 2–3 minutes per side.

Can I use a blender instead of a food processor?

A blender may over-process the mixture. A food processor is better for achieving the coarse texture needed for falafel.

What should I serve with falafel?

Falafel pairs well with hummus, tahini sauce, pita bread, fresh vegetables, and salads like tabbouleh or fattoush.

Is tahini sauce necessary?

It’s optional, but tahini adds a creamy, nutty flavor that complements the falafel beautifully.

Conclusion

Crispy herb falafel with hummus and greens is a wholesome, vibrant dish that brings authentic Middle Eastern flavor to your table. It’s easy to prepare, budget-friendly, and endlessly customizable to suit different tastes or dietary needs. Whether fried or baked, this falafel makes a satisfying main course, snack, or part of a mezze spread. Enjoy it fresh and hot for the best texture and flavor.

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