Fried falafel tastes infinitely better than baked, and I wanted to create an easy, weeknight fried falafel recipe that didn’t require a long list of ingredients or a lot of prep beforehand. I am stubbornly against soaking beans overnight to make fried falafel, so I created this easier version that allows you to get that restaurant-style falafel taste at home. I ditched the pre-soaked or canned chickpeas altogether and after years of testing have perfected the use of chickpea flour for the falafel’s structure.

Falafel on an oval platter with a small bowl of tahini and another small bowl of cucumber tomato salad and two falafel halves with green insides.

Looking for a baked option? Try my easy baked falafel or use this recipe and bake them on a lightly greased baking sheet at 350°F for 15 minutes on one side, and 7 minutes on the other.

🥙 Why Canned Chickpeas in Fried Falafel Don’t Work

Canned chickpeas might seem convenient, but they absorb too much liquid, which can cause falafel to fall apart during frying.

Years ago, I was determined to make canned chickpeas work—hoping to skip the soaking process. Despite countless warnings, I tried anyway. It was a mess.

Then, inspiration struck: My grandma, once the queen of homemade falafel, now swears by a boxed mix. The first ingredient? Chickpea flour. That was my “aha” moment—I realized I could replicate something similar from scratch.

The biggest challenge in homemade falafel is water content, especially when using fresh herbs. Switching to chickpea flour helped me control moisture better, and while it took some trial and error, it was well worth it to create the perfect batch.

🧾 Important Ingredient Notes

Fresh herbs, a lemon, a jalapeno, chickpea flour, and other ingredients to make falafel.
  • Fresh herbs: One thing I stand by is that falafel should have a vibrant green inside. During my early tests, I used dried herbs like the boxed mixes, but they didn’t give me that gorgeous green interior. Fresh herbs are a must.
  • Jalepeno: I also like a bit of a kick in my falafel, but not overwhelming heat. While other recipes use cayenne pepper for that kick, I prefer adding a seeded jalapeno. It’s not too spicy, but it gives just the right amount of warmth.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 How to Make This Recipe

  • Greens, jalapeno, and falafel ingredients in a food processor.
    Add cilantro, parsley, lemon juice, jalapeño, garlic, onion powder, cumin, baking soda, matzo meal or breadcrumbs, salt, and pepper to a food processor.
  • Blended green mix in a food processor.
    Slowly add in 1/2 cup of water while running until mixed well. Remove from the food processor and add the chickpea flour. If needed, add water one tablespoon at a time to help it come together, but keep the mixture as dry as possible.* Do not overmix, or the falafel will be tough!
  • Oil boiling in a silver pot with a thermometer placed into the oil.
    Pour oil into a deep saucepan or cast-iron skillet. Heat the oil over medium-high heat to about 350-370°F.
  • A silver spoon dropping a ball of falafel mix into hot oil.
    Scoop out 2 tablespoons of mixture and shape them into balls.
  • Brown falafel balls being dipped into frying oil in a saucepan.
    Fry the falafel in batches, ensuring they aren’t crowded, until evenly browned. Turn them as needed.
  • Brown falafel balls on a brown paper bag.
    Place the falafel on a paper bag, wire rack, or paper towels to help remove excess oil.

🌟 Pro Tips for the Best Fried Falafel

  • Oil temperature: For perfectly fried falafel, aim for an oil temperature of 350°F. This ensures the inside cooks through, achieving a crispy, golden exterior. Frying at a lower temperature helps cook the falafel evenly, but if the oil is too cool, the falafel will absorb excess oil and become too greasy. On the other end, oil that’s too hot can cause the outside to brown too quickly, leaving the inside undercooked.
  • Watch them carefully: Too many times, I’ve gotten distracted and forgotten about my falafel in the oil. Stay close by and set a timer.
Falafel on an oval platter with a small bowl of tahini and another small bowl of cucumber tomato salad.

🥗 Ways to Enjoy Fried Falafel

I love enjoying freshly fried falafel in a classic warm pita, stuffed with crisp veggies, hummus, and a drizzle of tahini sauce. They also make a fantastic salad topping. For a hearty meal, I like pairing them with fresh cucumbers, tomatoes, and a lemony tahini dressing.

For a more filling option, you could serve falafel with a side of fries or alongside rice and a refreshing cucumber-tomato salad.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Falafel on an oval platter with a small bowl of tahini and another small bowl of cucumber tomato salad and two falafel halves with green insides.
Author: Candice Walker

Easy Fried Falafel Recipe (No Chickpea Soak)

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Fried falafel wins every time, and this quick recipe skips overnight soaking by using chickpea flour for perfect texture.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Middle-Eastern
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 4
Calories: 442kcal

Ingredients

  • 1 bunch cilantro stems OK
  • 1 bunch parsley leaves only
  • 1 tablespoon lemon juice
  • 1 jalapeño seeded and roughly chopped
  • 2 cloves garlic or 1 teaspoon garlic powder
  • 2 tsp onion powder
  • 1 tablespoon cumin
  • ¼ tsp baking soda
  • ¾ cup matzo meal or breadcrumbs, or panko
  • ½-1 teaspoon sea salt
  • ½ teaspoon pepper
  • 330 grams chickpea flour
  • ½ cup water + up to 1/4 cup
  • canola oil or vegetable, for frying

Instructions

  • Add cilantro, parsley, lemon juice, jalapeño, garlic, onion powder, cumin, baking soda, matzo meal or breadcrumbs, salt, and pepper to a food processor.
    1 bunch cilantro, 1 bunch parsley, 1 tablespoon lemon juice, 1 jalapeño, 2 cloves garlic, 2 tsp onion powder, 1 tablespoon cumin, 1/4 tsp baking soda, 3/4 cup matzo meal, ½-1 teaspoon sea salt, ½ teaspoon pepper
  • Slowly add in 1/2 cup of water while running until mixed well.
    1/2 cup water
  • Remove from the food processor and add the chickpea flour. If needed, add water one tablespoon at a time to help it come together, but keep the mixture as dry as possible.* Do not overmix, or the falafel will be tough!
    330 grams chickpea flour
  • Pour at least 1–3 inches of oil (more is better) into a deep saucepan or cast-iron skillet. Heat the oil over medium-high heat to about 350-360°F. A pinch of batter should sizzle immediately, and a falafel should sink halfway before rising.
    canola oil
  • Scoop out 2-ish tablespoons of the mixture and shape them into ping-pong sized balls or small patties. You can use an ice cream scooper or your hands.
  • Fry the falafel in batches, ensuring they aren’t crowded, until evenly browned, turning as needed. Each batch should take 4-5 minutes. Place the falafel on a paper bag, wire rack, or paper towels to help remove excess oil.
    Serve immediately.

Notes

* Too much water will cause the falafel to fall apart—if this happens, mix in more chickpea flour. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
** Note on pan choice: A narrower pan requires less oil, but a wider one lets you cook more falafel at once.
Avoid overprocessing or the falafel will be dense.

Nutrition

Calories: 442kcal | Carbohydrates: 73g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 717mg | Potassium: 875mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1428IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 7mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

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