Falafel patties with falafel sauce, pita and tomatoes

Lebanese Crispy Falafel Recipe

This authentic crispy Lebanese falafel recipe is a popular Middle Eastern dish made with chickpeas, herbs, onion & spices - vegan, gluten-free, protein-rich
5 from 12 votes
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Course: Entree
Cuisine: lebanese, Mediterranean, Middle Eastern
Prep Time: 20 mins
Cook Time: 10 mins
Soaking Time: 12 hrs
Total Time: 30 mins
Servings: 18 servings
Calories: 144kcal
Author: Yumna Jawad


  • 1 ½ pound dry chickpeas
  • 1 cup parsley stems removed
  • 3/4 cup cilantro stems removed
  • 1 small onion
  • 1 garlic clove
  • 2 tablespoons flour
  • 1 tablespoon salt
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon black pepper
  • 1 teaspoon baking soda
  • Oil for frying grapeseed, sunflower or canola work well


  • Soak chickpeas in enough water to cover them overnight. Drain, rinse and dry the chickpeas thoroughly.
  • Place the chickpeas in the bowl of a large food processor. Blend them alone until they become powder-like, scraping down the sides as needed. Add the parsley, cilantro, onion, garlic, flour, salt, coriander, cumin and black pepper and blend until the mixture turns to paste. Cover the bowl and refrigerate for 1-2 hours to set. When ready to make, sprinkle baking soda on the falafel mix, and fold in gently.
  • Scoop the falafel using a special falafel scoop, and ice cream scoop, meat baller or your hands. Form a round ball with the falafel, each with about 1-2 tablespoons of the mixture. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 patties.

Frying Instructions

  • Heat 1 inch deep of cooking oil in a frying pan on medium heat. Gently place in the frying pan until the color turns brown, about 2-3 minutes per side. Be careful not to overcrowd the pan and fry in batches as needed.
  • Remove the falafel from the oil with a slotted spoon, and set on a plate lined with paper towel to dry out the excess oil.

Baking Instructions

  • Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F for 20-25 minutes, flipping halfway through.



Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. To reheat, just place in the microwave for 30 seconds.
Freezing Instructions: You can also freeze the cooked falafel for up to 3 months. Place the cooled falafel on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen falafel, bake in a 350°F oven for 5 minutes, or until until warmed through and crispy.
You can freeze the mixture as a whole. Transfer it to a freezer-safe bag or container. When ready to cook, allow the mixture to thaw in the fridge, then form into patties and follow the frying or baking instructions.
Sourcing: You can find dried chickpeas at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients or other legumes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of using only chickpeas, you can add some soaked fava beans as well to the mixture. I don't recommend completely substituting with only fava beans though.
  • You can use only parsley or only cilantro if you prefer, but it's best made with both types of fresh herbs.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Equipment: I use the Kitchen Aid food processor to make the falafel mixture. The 11 cup bowl is large enough to fit half the recipe, and grinds the chickpeas very efficiently.
To shape the falafel patties, I use this falafel scoop.  It's stainless steel and works not only for falafel but also meatballs, patties, etc. It makes each patty about 1.5 inches in diameter.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value assumes that the falafel makes 36 patties for 18 total servings, but this may vary based on the size of your patties


Calories: 144kcal | Carbohydrates: 24g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 364mg | Fiber: 7g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 3mg