I love that these crispy falafel start with canned chickpeas and come out golden, satisfying, and perfect for piling into pitas, wraps, salads, or a mezze platter. Budget-friendly, weeknight-ready, and so good you’ll want to keep a batch on repeat.

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I’m obsessed with this easy falafel because it gives me crispy edges, herby middles, and that punchy Mediterranean flavor without turning dinner into a whole project. I keep canned chickpeas around for exactly this reason, and fresh parsley makes every bite taste bright instead of heavy.

It’s the kind of meal I crave when I’m hungry now but still want something that feels fresh, cheap, and actually satisfying. Piled into pita, scattered over salad, or parked next to creamy sauce on a mezze plate, it just works.

And the leftovers? Dangerous.

I eat them cold straight from the fridge. Crunch.

Ingredients

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Chickpeas make it filling, protein-packed, and sturdy enough for real-deal falafel bites.
Yellow onion adds that sweet, savory background you’d miss if it wasn’t there.
Garlic brings the bold little kick that makes falafel taste alive.
Parsley keeps things fresh, green, and not too heavy.
Cilantro adds brightness, unless you’re on team “it tastes like soap.
”
Cumin gives that warm, earthy flavor you expect in good falafel.
Coriander tastes citrusy and cozy, which sounds weird but totally works.
Smoked paprika adds a tiny smoky edge without making things spicy.
Baking powder helps the falafel feel lighter, not dense little rocks.
Flour helps everything stick together, because crumbly falafel is just sad.
Olive oil gives crisp edges without needing a deep-fry situation.
Lemon juice wakes everything up.
Plus, it makes each bite pop.
Tahini sauce is creamy, nutty, and basically the best dunking partner.

Ingredient Quantities

2 cans chickpeas 15 ounce each drained and rinsed

1 small yellow onion roughly chopped

2 garlic cloves minced

1/2 cup fresh parsley packed and chopped

1/4 cup fresh cilantro packed and chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1 teaspoon baking powder

1 teaspoon fine salt

1/2 teaspoon freshly ground black pepper

3 tablespoons all purpose flour more if needed for binding

2 tablespoons olive oil for brushing or spraying

Juice of 1 lemon for serving

Tahini sauce for serving optional

How to Make this

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1. Drain and rinse 2 cans (15 ounce each) of chickpeas and pat dry with paper towels to remove excess moisture.

2. In a food processor combine chickpeas, 1 small roughly chopped yellow onion, 2 minced garlic cloves, 1/2 cup packed chopped fresh parsley, 1/4 cup packed chopped fresh cilantro, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1 teaspoon baking powder, 1 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper. Pulse until mixture is coarsely ground and holds together when pressed, leaving some texture.

3. Transfer mixture to a bowl and stir in 3 tablespoons all purpose flour. Add an extra tablespoon or two of flour only if the mix is too wet to form patties.

4. Shape mixture into 8 to 12 uniform balls or patties, pressing firmly so they hold their shape.

5. Brush or lightly spray each falafel with olive oil to help browning.

6. For the air fryer: preheat to 375°F, arrange falafel in a single layer without overcrowding, and cook for 10 to 12 minutes, turning once halfway, until golden and crisp.

7. For the oven: preheat to 400°F, line a baking sheet with parchment, arrange falafel in a single layer and bake for 18 to 22 minutes, flipping once halfway, until golden and crisp.

8. Transfer cooked falafel to a plate lined with paper towels for a minute to remove any excess oil.

9. Serve immediately with a squeeze of juice of 1 lemon and tahini sauce on the side if desired, or use in pita sandwiches, wraps or on salads.

Equipment Needed

1. Can opener
2. Colander or fine mesh sieve
3. Paper towels
4. Food processor
5. Large mixing bowl
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon
8. Baking sheet lined with parchment or air fryer basket
9. Pastry brush or oil mister and tongs

FAQ

Can I use canned chickpeas or do I need to soak dried ones? You can use canned chickpeas for convenience; drain and rinse well and pat mostly dry so the mixture binds without becoming too wet.

Why do my falafel fall apart and how do I fix it? If too wet, add a little more flour or chill the mixture 30 minutes before forming; if under-processed, pulse more in the food processor until coarse but not pastey.

Can I bake these instead of frying? Yes. Brush or spray the formed falafel with olive oil, place on a parchment lined sheet, and bake at 400 degrees F for 18 to 22 minutes, flipping halfway, until golden and crisp.

How do I store and reheat leftovers? Refrigerate cooked falafel in an airtight container for up to 4 days. Reheat in a 375 degrees F oven for 8 to 10 minutes or in a skillet to restore crispness. You can also freeze cooked falafel for up to 3 months and reheat from frozen in the oven.

Can I make the recipe gluten free? Yes. Substitute a gluten free flour or 1 to 2 tablespoons of chickpea flour for the all purpose flour to help bind the mixture.

What are good serving suggestions and sauces? Serve with lemon juice, tahini sauce, yogurt sauce, or tucked into pita with lettuce, tomatoes, cucumbers, and pickles for a classic falafel sandwich.

Easy Falafel Recipe Substitutions and Variations

Chickpeas: use 3 cups cooked dried chickpeas (soak and cook first) or substitute canned white beans or cannellini beans for a milder, creamier falafel.
Fresh parsley/cilantro: replace with 3/4 cup packed fresh basil, mint, or a mix of scallions and dill for a different herb profile.
All purpose flour: use chickpea flour or oat flour 1:1 for gluten free binding, or panko breadcrumbs for a lighter texture if not gluten free.
Olive oil for brushing: use avocado oil, sunflower oil, or a neutral oil spray for high heat and a more neutral flavor.

Pro Tips

– Make sure the chickpeas are as dry as you can get them after rinsing. Pat them with paper towels and let them sit a few minutes; excess moisture makes the mixture soggy and the falafel fall apart.

– Pulse the mixture until it is coarse and holds together when squeezed. Overprocessing gives a pastey texture, while underprocessing makes it crumbly. Aim for small, irregular bits so you keep some bite.

– If the mixture feels loose, add flour sparingly and then chill the shaped patties for 20 to 30 minutes. Chilling firms them up and helps them keep their shape while cooking.

– For best color and crunch, brush or lightly spray both sides with oil and give them space in the air fryer or oven. Flip halfway and avoid overcrowding so hot air circulates and they crisp evenly.

Easy Falafel Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

284

kcal

Equipment: 1. Can opener
2. Colander or fine mesh sieve
3. Paper towels
4. Food processor
5. Large mixing bowl
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon
8. Baking sheet lined with parchment or air fryer basket
9. Pastry brush or oil mister and tongs

Ingredients

2 cans chickpeas 15 ounce each drained and rinsed
1 small yellow onion roughly chopped
2 garlic cloves minced
1/2 cup fresh parsley packed and chopped
1/4 cup fresh cilantro packed and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon baking powder
1 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all purpose flour more if needed for binding
2 tablespoons olive oil for brushing or spraying
Juice of 1 lemon for serving
Tahini sauce for serving optional

Directions

Drain and rinse 2 cans (15 ounce each) of chickpeas and pat dry with paper towels to remove excess moisture.
In a food processor combine chickpeas, 1 small roughly chopped yellow onion, 2 minced garlic cloves, 1/2 cup packed chopped fresh parsley, 1/4 cup packed chopped fresh cilantro, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1 teaspoon baking powder, 1 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper. Pulse until mixture is coarsely ground and holds together when pressed, leaving some texture.
Transfer mixture to a bowl and stir in 3 tablespoons all purpose flour. Add an extra tablespoon or two of flour only if the mix is too wet to form patties.
Shape mixture into 8 to 12 uniform balls or patties, pressing firmly so they hold their shape.
Brush or lightly spray each falafel with olive oil to help browning.
For the air fryer: preheat to 375°F, arrange falafel in a single layer without overcrowding, and cook for 10 to 12 minutes, turning once halfway, until golden and crisp.
For the oven: preheat to 400°F, line a baking sheet with parchment, arrange falafel in a single layer and bake for 18 to 22 minutes, flipping once halfway, until golden and crisp.
Transfer cooked falafel to a plate lined with paper towels for a minute to remove any excess oil.
Serve immediately with a squeeze of juice of 1 lemon and tahini sauce on the side if desired, or use in pita sandwiches, wraps or on salads.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.