Authentic Falafel Recipe (My Family’s Famous Restaurant Version)

Name: Authentic Falafel Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb dried chickpeas ((about 3 cups dried)); 1 onion (1 medium); 2 garlic cloves; 1 cup fresh cilantro leaves; 1 cup fresh parsley (flat-leaf); 2 ¼ Tbsp falafel spice; 1 tsp salt; 1/2 Tbsp baking soda (used only before frying); 1/4 cup sesame seeds (optional); 6 cups sunflower oil for frying (enough to fill up your saucepan); pita bread (as needed); pickles ((cucumber pickles or pickled turnips)); tomatoes; cucumbers; lettuce; parsley; tahini dressing (see below); 1/2 cup tahini; 3 Tbsp lemon juice (from 1/2 lemon); 2 cloves garlic (adjust the amount to taste); 1/4 tsp cumin powder; 1/2 tsp salt; 4 Tbsp water ( more as needed to thin the sauce)

By Samira

published May 12, 2025

4.99 from 56 votes

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This is the authentic falafel recipe I grew up with — straight from my family’s restaurant in Lebanon. These golden, herb-packed fritters were so popular, there’d be lines out the door. And now I’m sharing all our best tips so you can make them perfectly at home.

Falafel served in different ways: with fresh veggies, pickles, and tahini on a plate; in a pita with veggies and tahini; or on a platter with sesame-topped falafel and tahini sauce.

The base is simple but powerful: soaked chickpeas, fresh herbs, onions, garlic, and just the right blend of spices. My dad swore by a few key tricks — like adding baking soda right before frying — to make them light, fluffy, and perfectly crisp. I still make them the traditional way, deep-fried until golden, but I’ve included the link for baking them, too.

I usually tuck mine into a warm pita with parsley, tomatoes, pickles, and a generous drizzle of homemade tahini sauce. But they’re just as good piled into a bowl with hummus or served solo for snacking. If you love Middle Eastern food, this one’s a must. You can also try it with my creamy hummus or quick pickled turnips!

Fried falafel on a plate with hummus, and veggies.

Why you’ll love this recipe

It’s straight from my family’s Lebanese restaurant. This is the real deal — the exact falafel recipe my parents made every day at their super popular spot in Lebanon.
Crispy outside, fluffy inside. The trick? Soaking dried chickpeas (never canned!) and adding a pinch of baking soda just before frying — it gives that perfect light texture.
No fancy equipment needed. Just a food processor and a pot of oil. You don’t need a deep fryer or anything special to make falafel that tastes like your favorite street vendor’s.
Freezer-friendly and meal-prep ready. Make the mix in advance, shape the falafel, and freeze. Then cook straight from frozen whenever you need a quick meal.
So versatile! Enjoy them in a pita wrap, over salads, in bowls, or just dipped in tahini or hummus. I’ve added all the wrap tips and favorite pairings below.

Watch this authentic falafel video

What you’ll need

The falafels:

Dried chickpeas: Soak them overnight — this is key! Canned chickpeas won’t work for falafel because they’re too soft and watery.
Onion: I usually use yellow, but white or red works too. Adds moisture and flavor.
Garlic: Use fresh cloves for the best punch.
Fresh parsley and cilantro: These give falafels their signature color and herby flavor.
Falafel spices: A mix of cumin, coriander, black pepper, and optionally a little cayenne and cinnamon. You can use a premade falafel spice blend or make your own falafel spice mix.
Salt: Just enough to bring everything together.
Baking soda: This is our family’s trick for fluffy falafel — add it right before frying to activate.
Sunflower oil: For frying. Or sub any neutral high-heat oil.
Sesame seeds (optional): They add a subtle nutty crunch to the outside.

For the falafel wrap:

Pita bread: Soft and warm — perfect for holding everything together.
Tomatoes, cucumbers, lettuce, onions, parsley: Fresh and crunchy, like a mini salad in your sandwich.
Pickled turnips or pickled cucumbers: For that tangy Middle Eastern kick.
Tahini dressing: My homemade tahini sauce is creamy, garlicky, and a must in every wrap.

For full ingredient details and measurements, check the recipe card below.

How to make authentic falafel

Soak the chickpeas: Rinse your dried chickpeas and soak them in plenty of cold water overnight. They’ll double (or even triple!) in size, so use a large bowl. After 12–24 hours, drain and rinse them well.

Steps for soaking the chickpeas for falafel.

Make the falafel mix: Add the onion and garlic to a food processor and pulse until finely chopped — their moisture helps bring the mixture together. Add the soaked chickpeas and blend until you get a thick, coarse paste. You want some texture here — not a puree.

Add the flavor: If you prefer, you can skip the herbs at this stage—the mixture will remain yellow. But I always add chopped parsley and cilantro for that vibrant green color and extra flavor. Pulse just until combined.

Then, stir in your salt and falafel spices.

Chill the mixture: Transfer the mix to a bowl, cover, and refrigerate for at least 30 minutes. This step helps the flavors develop and makes the mix easier to shape. You can also keep it chilled for up to 4 days if you’re prepping ahead.

Add Baking Powder (just before frying): Right before frying, stir in the baking soda. This helps make the falafel lighter and fluffier by reacting with the moisture and heat — but it works best when added at the last minute!

Shape and fry: Use about 3 tablespoons of mixture to form small balls or patties — your hands, a spoon, or a falafel scoop all work. If you like, sprinkle sesame seeds over the patties before frying for a subtle crunch.

Heat a few inches of sunflower oil in a saucepan over medium-high heat until softly bubbling. Gently lower the falafel into the oil, working in batches to avoid overcrowding. Fry for 3–4 minutes, then flip and cook the other side until golden brown.

Forming the falafel patties using a falafel scoop and frying them.

Note: If you’re not able to form and fry the patties right away, I recommend preparing the falafel patties in advance. This is especially useful when making large batches, as it allows you to drop them into the oil with a spoon quickly. By doing this, you can avoid overheating the oil, which can cause the falafels to burn.

Falafel patties on a parchment-lined tray, some topped with sesame seeds.

You can also sprinkle sesame seeds on top of the falafel before frying for an extra touch of flavor and visual appeal.

Drain and enjoy: Transfer the fried falafel to a paper towel or strainer to drain any extra oil (there shouldn’t be much). Serve them hot with tahini, hummus, and fresh veggies — or wrap them up in a warm pita for the ultimate falafel sandwich.

Fried falafel, some topped with sesame seeds, arranged on a tissue-lined plate.

To make the falafel wraps

Chop your veggies — I like lettuce, tomato, cucumber, onion, and parsley for a fresh crunch. Warm a traditional pita bread and place three falafels inside. Press them gently to flatten, layer on the veggies, drizzle with tahini dressing, and roll it up. That’s it — your homemade falafel wrap is ready!

Recipe tips

Use dried chickpeas — never canned. Canned chickpeas are too soft and will make the mixture fall apart. Soak dried ones overnight for the best texture.

Chill the mixture before shaping. This helps it firm up and hold together better. You can even prep the mix a day in advance.

Add baking soda just before frying. It gives that signature light, fluffy texture — but only works if added at the last minute.

Don’t crowd the pan. Give each falafel a bit of space so they crisp up evenly and don’t stick together.

Always include the tahini sauce. It’s the creamy contrast that pulls everything together in a wrap.

Freeze extras. Make a double batch and freeze the shaped patties for quick meals later — they cook beautifully straight from frozen.

Storage & freezing tips

Falafel is perfect for meal prep! You can store leftovers in the fridge or freeze uncooked patties for quick frying later.

Fridge: Place the cooked falafel in an airtight container and refrigerate for up to 4 days.
Freezer: Shape the falafel (uncooked) and freeze on a tray, then transfer to a freezer bag. They can be fried straight from frozen — no thawing needed.

How to serve falafel

Falafel is super versatile — and that’s part of what makes it so fun. You can enjoy it golden and classic, or go all in with herbs for a deep green inside. Some even prefer the vibrant yellow version with no herbs at all. I love switching it up depending on mood (and fridge herbs!) — they all share the same delicious base.

Yellow and green falafel mixture variation.

Beyond wraps, here are more ways to serve and enjoy your homemade falafel:

As a snack or appetizer: Serve with a bowl of tahini sauce or creamy hummus for dipping.
Falafel platter: Pair with homemade tahini sauce, fresh veggies, and pickles (pickled cucumbers, pickled turnips, or pickled jalapeños).
Salad topper: Add to a tabbouleh salad or a grain bowl for a hearty plant-based lunch.
Rainbow falafel twist: Want to get creative? Try my rainbow falafel version — it’s a fun and colorful take!

Whether you go classic or bold, falafel fits into almost any meal.

Falafel on a plate with tahini sauce, fresh veggies, and pickles.

A plate with differently colored homemade falafel topped with a few edible flowers

Rainbow Falafel

Falafel Burgers

Baked falafel in a bowl topped with tahini sauce and parsley.

The Best Crispy Baked Falafel (No Frying Needed!)

If you try this authentic falafel recipe, let me know how it goes in the comments below. I’d love to hear what you think, and if you share a photo, tag me on Instagram @Alphafoodie! And if you have a moment, I’d really appreciate a recipe card rating — it helps others find the recipe, too.