Discover an authentic falafel recipe that's perfect for any occasion. Learn the best ways to cook and master how to reheat falafel, ensuring your delicious treats are just as good the second time around. Whether you're a beginner or a seasoned cook, this guide provides everything you need to enjoy falafel at its best.
Grant and I embarked on a journey to Israel with my mom and her friend shortly after we got engaged, an experience that was nothing short of a pilgrimage for us. Each day, we found ourselves savoring falafel pita sandwiches for lunch, a tradition that quickly became my favorite part of the day. I've always loved falafel in any form, and I’m convinced I could embrace vegetarianism with ease. Grant however leans more towards being a ‘meatatarian’. Yet, this shared experience brought us closer to the heart of authentic Middle Eastern cuisine, and sparked a love for falafel we're excited to share with you today.
In this post, we aim to guide you through the art of making authentic falafel from soaked and ground chickpeas. Traditionally deep-fried to achieve that perfect crunch and flavor—a method we agree is unbeatable, but not always the most practical and feasible option in a home kitchen. Don't worry; we've got you covered with all the alternative cooking methods, alongside our top tips for reheating leftover falafel.
For those just popping in quickly to find out how to reheat falafel, our go-to method is in the oven (or jump down to the ‘How to reheat falafel’ section to learn more). Here’s what to do: Preheat the oven to 200°C (400°F), arrange your falafel on a parchment-lined baking sheet, and lightly cover with aluminum foil to prevent drying out the falafels. Warm them for 5 - 10 minutes (or 10 - 15 if they're from the freezer), flipping halfway through. For that final touch of crispiness, remove the foil in the last few minutes. Follow these steps, and you're set to enjoy falafel that tastes as good as freshly made.
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Ingredients for Falafel Recipe
- Dried Chickpeas: The backbone of falafel, providing texture and body. Soaking them overnight enhances their size and digestibility, creating the perfect falafel base.
- Onion and Garlic Cloves: These aromatic essentials add depth and a sharpness that balances the earthiness of the chickpeas.
- Fresh Parsley: Brings a burst of freshness and color to the mix, complementing the other spices with its vibrant flavor.
- Cayenne Pepper: A pinch of heat to elevate the falafel’s taste profile, adding a subtle kick that makes each bite more memorable.
- Ground Cumin and Ground Coriander: These spices are crucial for achieving that authentic Middle Eastern flavor, with cumin adding warmth and coriander providing a slightly citrusy note.
- Salt and Black Pepper: Seasoning basics that enhance the natural flavors of the other ingredients, ensuring the falafel is flavorful through and through.
- Baking Powder: A little goes a long way in adding lightness to the falafel, helping them to achieve a perfect, airy texture when cooked.
- Chickpea Flour (or plain flour): Acts as a binder to hold all the ingredients together, ensuring the falafel don’t fall apart during cooking. Chickpea flour keeps the recipe gluten-free, but plain flour can be used as an alternative.
See the recipe card for quantities.
From Scratch Falafel Recipe
Soak the Chickpeas
- Add the dried chickpeas to a large bowl and cover with double the amount of cold water.
- Allow to soak at room temperature overnight. (The chickpeas will triple in size so make sure you use a big enough bowl and that you add enough water to the bowl.)
Drain the Chickpeas
- The following day, drain and rinse chickpeas under running cold water.
- Dry chickpeas in a colander or sieve lined with a paper towel.
Make the Falafel Mixture
- Add the soaked chickpeas, onion, garlic, parsley, cayenne pepper, cumin, coriander, salt and pepper to the bowl of a food processor.
- Pulse until the chickpeas resembles fine breadcrumbs. Scrape down the sides of the bowl as necessary. (The falafel mixture shouldn’t be mushy or pasty but should hold its shape when pressed together.)
- Transfer the mixture to a large mixing bowl and mix in the baking powder and flour.
Rest the Falafel Mixture
- Cover the bowl and place in the refrigerator for 30 minutes to 1 hour.
Shape the Falafel
- Use a tablespoon measuring spoon, measure out 1 tablespoon of the mixture and shape into falafel balls or small patties with wet hands.
- Place your falafel on a baking sheet lined with parchment paper. (Both shapes work for deep frying, the patties work better for pan frying or baking.)
How to Cook Falafel
Deep Fry
- Fill a deep, heavy-based, medium saucepan (deep cast iron skillet or Dutch oven) with enough oil to come to about 5 - 7 cm (2 - 3 inches) up the sides of the pan.
- Gently heat the oil on medium heat to 180°C (350°F).
- Once the oil has reached temperature, fry the falafel in batches for 2-3 minutes or until golden brown and cooked through. (Keep monitoring the temperature of the oil.)
- Transfer the cooked deep-fried balls to a plate or baking sheet lined with paper towel.
- Season with salt.
Pan Fry
- Heat 2 - 3 tablespoons of oil in a heavy-based saucepan (or cast iron skillet) on medium - high heat.
- Pan fry falafel in batches for 2-3 minutes on each side or until golden brown and cooked through.
- Transfer the cooked falafel to a plate or baking sheet lined with paper towel.
- Season with salt.
Oven-Baked
- Preheat the oven to 200°C (400°F).
- Line a baking sheet with parchment paper.
- Lightly brush falafel with olive oil on both sides and place on the baking sheet.
- Bake for 25 to 30 minutes, flipping halfway through.
- Transfer the cooked falafel to a plate or baking sheet lined with paper towel.
- Season with salt.
How to Reheat Falafel
Conventional Oven or Toaster Oven
Side Note: This is our preferred reheating method for reheating falafel.
- Preheat the oven to 200°C (400°F).
- Place falafel on a sheet pan lined with parchment paper.
- Cover with foil to prevent drying out.
- Warm in the oven for 5 - 10 minutes (10-15 minutes if frozen) or until heated through. (Cooking time may vary depending on your oven and the size of your falafel)
- Flip halfway through and remove the foil 2 - 3 minutes before finishing to crisp up.
Microwave Oven
Side Note: This method is quick but won't retain the falafel's crispiness.
- Place falafel in a microwave-safe dish and cover.
- Microwave on high for 30 seconds at a time until heated through.
Stovetop
Side Note: This method works best with falafel patties. Be careful not to burn your falafel, keep an eye on the heat and keep them moving.
- Heat a heavy skillet or frying on medium heat and add 1-2 tablespoons of olive oil.
- Reduce the heat to medium-low.
- Fry the falafel for 1 - 2 minutes on each side until heated through.
Air Fryer
Side Note: This method can dry out the falafel if not monitored.
- Preheat the air fryer to 180°C (350°F).
- Place falafel in the air fryer basket.
- Air fry for 2 - 3 minutes or until heated through, shaking the basket halfway through.
Deep Fry
Side Note: We personally don’t recommend reheating ‘already’ fried falafel. You are likely to end up with oily and soggy falafel.
- Fill a deep, heavy-based saucepan with oil about 5 - 7 cm (2 - 3 inches) deep.
- Heat the oil on medium heat to 180°C (350°F).
- Reheat falafel for 45 seconds - 1 minute or until warmed through, carefully monitoring the oil temperature.
Storage Instructions
Fridge
- Store leftover falafel in an airtight container in the fridge for 3-4 days
Freezer
Uncooked Falafel
- Place falafel in a single layer on a baking sheet lined with parchment paper. Cover with plastic wrap and ‘flash’ freeze.
- Once frozen solid, transfer frozen falafels to a freezer-safe bag or an airtight freezer-safe container. Date and label.
- Falafel can be frozen for up to 3 months.
Cooked Falafel
- Cool falafel to room temperature.
- Arrange the cold falafel in a single layer on a baking sheet lined with parchment paper. Cover with plastic wrap and ‘flash’ freeze.
- After the falafel is frozen solid, transfer to a freezer-safe bag or an airtight freezer-safe container. Date and label.
- Falafel can be frozen for up to 3 months.
How to Defrost Falafel
- Reheat frozen falafels directly in the oven without defrosting for convenience.
- Alternatively, thaw falafel in the fridge overnight. Before cooking, pat dry with a paper towel to remove any excess moisture.
What to Serve with Homemade Falafel
- Fresh Vegetables and Pita Bread: Serve your falafel with a side of crunchy vegetables and warm, soft pita bread for a balanced texture experience. Don’t forget the lemon wedges and hot sauce!
- Tahini Sauce or Hummus: Drizzle falafel with creamy tahini or dip in smooth hummus for a rich and flavorful complement.
- Tzatziki Sauce: The cucumber and dill in tzatziki sauce provide a cool, creamy, and refreshing contrast to the warm, crispy falafel, enhancing the flavors and adding a Mediterranean touch.
- Middle Eastern Pickled Vegetables: Add a tangy crunch with pickled veggies, offering a sharp contrast to the falafel's spices.
- Tabbouleh Salad: Pair with tabbouleh for a refreshing and herby side that lightens the meal.
Making and reheating falafel is more than just following a recipe—it's about bringing a piece of culinary tradition into your home. Our shared experiences and passion for authentic, flavorful dishes like falafel aim to inspire both beginners and seasoned cooks alike. Remember, whether you're serving it fresh or finding the best way to bring leftovers back to life, falafel is a versatile and satisfying choice.
Give our delicious falafel recipe a try, explore different reheating techniques, and let us know your thoughts! We're excited to hear about your culinary journey with this beloved dish.
Happy cooking!
PrintEasy Falafel Recipe (+ storage tips and best ways to reheat)
- Total Time: 20 - 40 minutes
- Yield: 15 - 20 falafel balls or patties
- Diet: Vegetarian
Description
Discover an authentic falafel recipe that's perfect for any occasion. Learn the best ways to cook and master how to reheat falafel, ensuring your delicious treats are just as good the second time around. Whether you're a beginner or a seasoned cook, this guide provides everything you need to enjoy falafel at its best.
Ingredients
1 cup Dried Chickpeas
½ cup Onion, roughly chopped
2 Garlic Cloves, minced
1 cup Fresh Parsley, roughly chopped
¼ teaspoon Cayenne Pepper
1 teaspoon Ground Cumin
½ teaspoon Ground Coriander
2 teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Baking Powder
2 - 3 tablespoon Chickpea Flour (or plain flour)
3 cups of vegetable or sunflower oil for frying
Instructions
1. Soak the Chickpeas - Add the dried chickpeas to a large mixing bowl and cover with double the amount of cold water. Allow to soak at room temperature overnight. (The chickpeas will triple in size so make sure you use a big enough bowl and that you add enough water to the bowl.)
2. Drain the Chickpeas - The following day, drain and rinse chickpeas under running cold water. Dry chickpeas in a colander or sieve lined with paper towel.
3. Make the Falafel Mixture - Add the soaked chickpeas, onion, garlic, parsley, cayenne pepper, cumin, coriander, salt and pepper to the bowl of a food processor. Pulse until the chickpeas resembles fine breadcrumbs. Scrape down the sides of the bowl as necessary. (The falafel mixture shouldn’t be mushy or pasty but should hold its shape when pressed together.) Transfer the mixture to a large mixing bowl and mix in the baking powder and flour.
4. Rest the Falafel Mixture - Cover the bowl and place in the refrigerator for 30 minutes to 1 hour.
5. Shape the Falafel - Use a tablespoon measuring spoon, measure out 1 tablespoon of the mixture and shape into falafel balls or patties with wet hands. Place your falafel on a baking sheet lined with parchment paper. (Both shapes work for deep frying, the patties work better for pan frying or baking.)
6. Cook Falafel - Deep Fry: Fill a deep, heavy-based, medium saucepan (deep cast iron skillet or dutch oven) with enough oil to come to about 5 - 7 cm (2 - 3 inches) up the sides of the pan. Gently heat the oil on medium heat to 180°C (350°F). Once the oil has reached temperature, fry the falafel in batches for 2-3 minutes or until golden brown and cooked through. (Keep monitoring the temperature of the oil.) Transfer the cooked falafel to a plate or baking sheet lined with paper towel. Season with salt.
Pan Fry: Heat 2 - 3 tablespoons of oil in a heavy-based saucepan (or cast iron skillet) on medium - high heat. Pan fry falafel in batches for 2-3 minutes on each side or until golden brown and cooked through. Transfer the cooked falafel to a plate or baking sheet lined with paper towel. Season with salt.
Oven-Baked: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Lightly brush falafel with olive oil on both sides and place on the baking sheet. Bake for 25 to 30 minutes, flipping halfway through. Transfer the cooked falafel to a plate or baking sheet lined with paper towel. Season with salt.
7. Serve and Enjoy! Serve falafel warm with your favorite sauces, dips and sides.
Notes
Storage:
Fridge - Store leftover falafel in an airtight container in the fridge for 2-3 days
Freezer - Raw or Cooked Falafel can be frozen in an airtight freezer safe container (or freezer bag) for up to 3 months.
Reheat - Best way to reheat falafel is in a preheated oven 200°C (425°F) for 10 - 15 minutes. Alternatively you can reheat falafel in the microwave, but they will not be as crispy.
- Prep Time: 10 - 15 minutes
- Soaking Time: Overnight
- Cook Time: 10 - 25 minutes
- Category: Appetizers
- Method: Deep Frying
- Cuisine: Israeli
Nutrition
- Serving Size: 4 Falafel Balls or Patties
- Calories: 177
- Sugar: 5.3 g
- Sodium: 950.6 mg
- Fat: 2.8 g
- Carbohydrates: 30.1 g
- Protein: 9.4 g
- Cholesterol: 0 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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