Easy Falafel Recipe

I turned a can of chickpeas into crispy golden falafel in minutes with my air fryer or oven, and now every weeknight dinner looks like a Mediterranean feast.

I’m obsessed with these falafel made from canned chickpeas and bright parsley. Crunchy exterior, herb-scented interior that makes me stop whatever I’m doing.

I love that they’re forgiving and feed a hungry, chaotic weeknight crowd without fuss. Serve them piled into a pita, scattered over salad, or stacked on a mezze platter.

But the real joy is grabbing one hot, tearing into it, and getting that perfect bite of crispy, peppery, garlicky goodness. No fuss.

Just punchy flavor that keeps me reaching for another, and another. Always craving the next crunchy mouthful every single time.

I always want more now.

Ingredients

• Chickpeas: Basically the hearty, creamy base and big protein punch.
• Onion: It adds sweet moisture and a bit of background zing.
• Garlic: Brings a sharp, familiar punch you’ll recognize immediately.
• Parsley: Fresh green brightness that keeps things from tasting heavy.
• Cilantro: Plus that citrusy, slightly spicy herb lift.
• Cumin: Warm, earthy notes that make it feel.

  .

  .

  comforting.

• Coriander: Light, lemony flavor that softens the cumin heat.
• Cayenne: Adds a kick; tweak the heat to your liking.
• Kosher salt: Simple seasoning that makes everything pop.
• Black pepper: Subtle bite and faint smokiness under the flavors.
• Baking powder: Basically gives a little lift and keeps them tender.
• Flour: Helps bind and gives a bit more structure.
• Olive oil: Adds richness and helps prevent dryness.
• Sesame seeds: Optional nutty crunch on the outside, pretty and tasty.
• Lemon wedges: Bright, tangy squeeze that wakes everything up.

Ingredient Quantities

• 2 (15 oz) cans chickpeas, drained and patted dry
• 1 small yellow onion, roughly chopped
• 3 garlic cloves, minced
• 1 cup fresh parsley, packed
• 1/2 cup fresh cilantro, packed
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper or to taste
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp baking powder
• 3 to 4 tbsp all purpose flour or chickpea flour
• 1 to 2 tbsp olive oil (for brushing or folding into mix)
• 2 tbsp sesame seeds, optional
• 1 lemon, cut into wedges for serving, optional

How to Make this

1. Drain and really pat dry 2 cans of chickpeas with paper towels, then toss them in a bowl so theyre not wet and soggy when you pulse them.

2. Roughly chop 1 small yellow onion and add to the food processor with 3 minced garlic cloves, 1 cup packed parsley and 1/2 cup packed cilantro. Pulse until finely chopped and mixed.

3. Add the chickpeas, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon cayenne or to taste, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and 1 teaspoon baking powder to the processor. Pulse in short bursts until the mixture is coarse and holds together when pinched. Dont overprocess into a paste.

4. Sprinkle in 3 tablespoons all purpose flour or chickpea flour first; pulse and check texture. If it feels too loose, add the 4th tablespoon. You want a slightly sticky, moldable mix that holds a shape.

5. Stir in 1 tablespoon olive oil by hand or pulse briefly if you prefer it folded into the mix. Taste and adjust salt or cayenne if needed. Fold in 2 tablespoons sesame seeds now if using.

6. Transfer mixture to a bowl and chill in the fridge for at least 20 minutes. This helps the falafel hold their shape and not fall apart when cooking.

7. Shape into balls or patties roughly the size of a golf ball, pressing gently so they stick together. Wet your hands if the mix is clinging.

8. For air fryer: preheat to 375 degrees Fahrenheit and brush or spray the falafel with the remaining olive oil. Arrange in a single layer and cook 10 to 12 minutes, flipping halfway, until golden and crisp. For oven: preheat to 400 degrees Fahrenheit, place on a parchment lined baking sheet, brush with oil and bake 18 to 22 minutes, flipping once, until browned.

9. Let falafel rest a couple minutes after cooking so they set. Squeeze lemon wedges over them if you like, or serve with tahini sauce, yogurt, pita, salad, or as part of a mezze platter.

10. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer to keep them crisp.

Equipment Needed

1. Can opener and colander for draining the chickpeas (paper towels for patting them dry)
2. Cutting board and a sharp chef knife for the onion and herbs
3. Food processor (or a very strong blender) to pulse everything together
4. Mixing bowl and a rubber spatula or wooden spoon for folding in flour and oil
5. Measuring spoons and measuring cups for spices, flour and baking powder
6. Baking sheet lined with parchment paper or an air fryer basket, plus a pastry brush or spray bottle for oiling
7. Small bowl for chilling the mixture in the fridge and wetting your hands when shaping
8. Tongs or a slotted spatula and a cooling rack for handling and resting the cooked falafel

FAQ

Easy Falafel Recipe Substitutions and Variations

• 2 (15 oz) cans chickpeas: swap for 3 cups cooked dried chickpeas (better texture if drained well), or use canned white beans like great northern or cannellini for a milder flavor.
• 1 cup fresh parsley / 1/2 cup cilantro: you can use all parsley if you hate cilantro, or sub in 1 cup packed baby spinach or 3/4 cup fresh dill for a different, but nice green note.
• 3 to 4 tbsp all purpose flour or chickpea flour: use 3 to 4 tbsp fine breadcrumbs or panko if mixture is too wet, or 3 tbsp oat flour for a gluten free option (pulse oats first).
• 1 to 2 tbsp olive oil: replace with 1 to 2 tbsp tahini for extra depth, or use a neutral oil like avocado or vegetable oil if you want a less pronounced flavor.

Pro Tips

1. Dry the chickpeas like crazy before you pulse them. If theyre even a little wet the mix gets gummy and wont hold together, so press them in paper towels and let them sit a few extra minutes.

2. Don’t over-process in the food processor. Pulse in short bursts so you keep a coarse texture. If it turns into a paste your falafel will be dense and sad.

3. Chill the mix at least 20 minutes before shaping. Cold falafel firms up and is way less likely to fall apart when you cook them, especially in the air fryer or oven.

4. If your falafel are a bit fragile, add a little more flour or a tiny bit more baking powder next time and wet your hands when shaping. Also brushing them with oil helps them brown without drying out.