Learn how to make the best authentic falafel recipe using chickpeas, split broad beans, herbs, and spices. I’ve included easy wrapping tips and other ways to serve falafel.

This authentic falafel is one of my childhood favorite Lebanese recipes. Now popular around the world, these little fried balls originate in the Middle East and are made from a base of chickpeas, broad beans (otherwise called fava beans), and a mix of onions, herbs, and spices. I love cooking them the traditional way, too—frying them in oil. They become crisp outside with a moist interior, and when done right, they don’t absorb any excess oil.

Of course, my favorite way to eat them is as a traditional falafel wrap with chopped salad and homemade tahini dressing. So follow my top tips and easy, tried-and-tested method to make the best falafel patties and falafel wraps the whole family will enjoy!

Watch this authentic falafel video

How to make authentic falafel

Make the falafel mix: Rinse the beans and chickpeas and then leave them to soak in plenty of cold water overnight. Keep in mind that they will double or even triple in size, so choose a large bowl. You can keep them soaking for up to 24 hours. 

When you are ready to proceed with the recipe, drain and rinse the soaked chickpeas and beans well. Then, blend all the falafel ingredients (except the baking powder) in a food processor/blender until you obtain a smooth, uniform mixture of a beautiful green color. Place the bowl in the fridge to allow the mix to chill (15-30 minutes).

When you are ready to fry the falafels, add the baking powder to the mix and incorporate well. Adding it at the last moment results in light and fluffy falafel.

Fry in oil: Heat a few inches of sunflower oil in a saucepan over medium-high heat until it bubbles softly. Using a falafel scoop or a spoon/fork (or even just your hands), form the falafel balls/patties. Carefully dip them in the hot oil to deep fry them. Work in batches so you don’t overcrowd the pan.

After 3-4 minutes, carefully turn them over. The falafels are ready when they become golden-brown in color. Lay them on a piece of paper towel to drain off any excess cooking oil, although there shouldn’t be much!

To make the wraps: Prepare the tahini sauce by mixing all the dip ingredients in a small bowl and set it aside. Chop your veggies so they are ready for the wraps. I like to create a variety of textures so I love to grate/julienne my cucumber, roughly chop lettuce and tomatoes and thinly slice the onion.

Open a traditional pita bread and place 3 falafel balls on it. Press them with your fingers so they become flatter. Arrange the veggies and add some tahini dressing. You can also drizzle a little extra lemon juice. Roll the bread to close the wrap and enjoy your authentic falafel sandwich!

Falafel secrets

• Always start with dried chickpeas soaked overnight. Skip the canned ones.
• Chill your mix before shaping. This does wonders for flavor and makes shaping a breeze. You can even do this a day ahead.
• Remember the baking powder. This is key to that fluffy texture, but add it just before frying.
• Don’t let your falafels get cozy while frying. A little room prevents sticking and allows for even cooking.
• Don’t skip the tahini sauce in your wrap. For an extra burst of flavor, generously add fresh herbs, tomatoes, and pickles.
• Make a big batch to keep some in the freezer. You’ll thank yourself later.

Other ways to serve falafel

Beyond the classic falafel wrap, here are some delicious serving options:

• On a plate with tahini sauce, fresh veggies, and pickles (cucumbers, turnips, or jalapeños).
• Dip it in hummus or Baba Ganoush.
• Pair with Tabbouleh salad. Add to salad or Buddha bowl for meal prep.

If you try this authentic falafel recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!