Falafel is one of the most popular street foods in the Middle East. Traditionally made with ground chickpeas or fava beans, fresh herbs, and spices, falafel is a versatile and delicious addition to pita pockets, salads, or as a main dish with tahini sauce.

Middle eastern falafel served with a sauce on the plate. - 1

These crispy, deep-fried falafel balls are a national dish in many countries and a favourite food among vegetarians and meat-eaters alike.

This authentic falafel recipe is one of the best recipes you’ll try! Whether you prefer deep-fried falafel or a healthier baked or air-fried version, this traditional Middle Eastern dish is a must-try.

other deep fried snacks recipes

Onion Bhaji

Crispy Potato Bhajiya

Cassava Chips

Ingredients

Be sure to check out the full recipe and ingredient list below.

To make the best falafel recipe, you’ll need the following ingredients:

For the Mixture

  • Dried chickpeas – aka garbanzo beans. The base of any traditional falafel recipe; these must be soaked overnight for the right texture.
  • Fresh parsley – Adds vibrant colour and a fresh, herby flavour.
  • Fresh cilantro – Enhances the earthy, citrusy notes in the falafel mixture.
  • Onions – Provides a mild sweetness and depth of flavour. I use white but red onions work too.
  • Garlic cloves – Essential for the signature garlicky aroma in authentic falafel recipes.
  • Ground cumin – A warming spice that gives falafel its distinctive Middle Eastern flavour.
  • Ground coriander – Complements cumin and adds a touch of citrusy spice.
  • Lemon zest – Adds a hint of brightness and balances the earthiness of the chickpeas.
  • Salt & black pepper – Enhances the flavours and gives the perfect seasoning.

Optional

  • Baking soda – Helps lighten the texture, making the falafel soft on the inside.
  • Chickpea flour – Helps bind the mixture together while keeping it gluten-free.
  • Sesame seeds – Adds a nutty crunch and an extra layer of flavour.

For Cooking

  • Vegetable oil – The best choice for deep frying falafel, ensuring a crispy, golden crust.
  • Olive oil – A healthier option for pan frying or using the air fryer.
One half broken falafel piece placed on other whole falafel on the plate. - 2 Middle Eastern Falafel (Vegan, Gluten - 3

Tips & Tricks

  • Always use dried chickpeas or uncooked chickpeas rather than canned chickpeas. An overnight soak in cold water is the first step to achieving the perfect texture.
  • For an authentic recipe, deep frying in hot oil at medium-high heat is key. However, for a healthier option, you can air fry or pan fry your falafel patties with less oil.
  • If your falafel mixture is too wet, add a small amount of chickpea flour to help bind the ingredients.
  • Shape the mixture into small balls or patties and let them rest in the fridge for at least 30 minutes before frying for better consistency.

Serving Suggestions

  • Serve your crispy falafel in pita bread or pita pockets with Shirazi salad , baba ghanoush , yogurt sauce , amba sauce or tahini sauce.
  • Create the best falafel sandwich with fresh vegetables, feta cheese, and a drizzle of hot sauce.
  • Enjoy falafel as a main dish alongside hummus, like this Turkish hummus , and tabbouleh for a complete Middle Eastern meal.
  • Though not traditional, I love adding a side of tzatziki .

Storage

  • Store leftover falafel in an airtight container in the fridge for up to 2 days.
  • For longer storage freeze them for up to 3 months.
  • To reheat, place them in an air fryer or oven at 350°F until crispy.
  • Uncooked falafel mixture can be stored in the refrigerator for the next day or frozen for future use.
Chickpea falafel served with white tahini sauce on a plate. - 4

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Middle eastern falafel served with a sauce on the plate. - 5

Middle Eastern Falafel (Vegan, Gluten-free)

Equipment

  • Food processor
  • Frying pan Wor or Kadai
  • Slotted spoon metal skimmer

Ingredients

  • 2 cup dried chickpeas soaked overnight
  • 1 large onion
  • 2 spring onion
  • 5 cloves garlic
  • 4 green chillies optional
  • 1 cup parsley fresh
  • 1 cup coriander fresh
  • 1 tablespoon cumin coriander powder
  • 2 tablespoon lemon juice optional
  • 1 teaspoon black pepper powder
  • salt to taste
  • oil for frying

Instructions

  • Rinse and soak dried chickpeas in plenty of cold water in a big bowl for at least 10 hours or overnight.
  • Wash and drain the soaked dried chickpeas and pat them dry with a paper towel.
  • In a mixer bowl, combine the chickpeas, fresh parsley, fresh coriander, onions, spring onions, garlic cloves, chillies, lemon juice, cumin coriander powder and salt.
  • Blend the mixture in a food processor until you get a grainy-smooth texture.
  • You may need to scrape down the sides of the bowl and/or work in batches. Do not grind down to a paste.
  • Cover with plastic wrap and refrigerate for at least one hour (or overnight for even better results).
  • Shape the mixture into small balls or falafel patties.
  • Heat oil in a deep fryer or a pan to medium heat. Fry the falafel balls in small batches until they turn golden brown and crispy.

Pan Fry / Shallow Fry

  • Pan Fry or Shallow Fry (Less Oil Option)
  • Heat oil in a pan over medium heat.
  • Flatten the falafel into patties and cook for 3–4 minutes per side.

Air Fryer (Healthier Option)

  • Preheat the air fryer to 375°F (190°C).
  • Add a tablespoon of hot oil to the falafel mixture before shaping into patties.
  • Place falafel on a baking sheet lined with parchment paper and spray or brush with oil.
  • Cook for 15-20 minutes, flipping halfway through or until crispy.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2011.

Middle eastern falafel served with a sauce on the plate. - 6

Middle Eastern Falafel (Vegan, Gluten-free)

Equipment

  • Food processor
  • Frying pan Wor or Kadai
  • Slotted spoon metal skimmer

Ingredients

  • 2 cup dried chickpeas soaked overnight
  • 1 large onion
  • 2 spring onion
  • 5 cloves garlic
  • 4 green chillies optional
  • 1 cup parsley fresh
  • 1 cup coriander fresh
  • 1 tablespoon cumin coriander powder
  • 2 tablespoon lemon juice optional
  • 1 teaspoon black pepper powder
  • salt to taste
  • oil for frying

Instructions

  • Rinse and soak dried chickpeas in plenty of cold water in a big bowl for at least 10 hours or overnight.
  • Wash and drain the soaked dried chickpeas and pat them dry with a paper towel.
  • In a mixer bowl, combine the chickpeas, fresh parsley, fresh coriander, onions, spring onions, garlic cloves, chillies, lemon juice, cumin coriander powder and salt.
  • Blend the mixture in a food processor until you get a grainy-smooth texture.
  • You may need to scrape down the sides of the bowl and/or work in batches. Do not grind down to a paste.
  • Cover with plastic wrap and refrigerate for at least one hour (or overnight for even better results).
  • Shape the mixture into small balls or falafel patties.
  • Heat oil in a deep fryer or a pan to medium heat. Fry the falafel balls in small batches until they turn golden brown and crispy.

Pan Fry / Shallow Fry

  • Pan Fry or Shallow Fry (Less Oil Option)
  • Heat oil in a pan over medium heat.
  • Flatten the falafel into patties and cook for 3–4 minutes per side.

Air Fryer (Healthier Option)

  • Preheat the air fryer to 375°F (190°C).
  • Add a tablespoon of hot oil to the falafel mixture before shaping into patties.
  • Place falafel on a baking sheet lined with parchment paper and spray or brush with oil.
  • Cook for 15-20 minutes, flipping halfway through or until crispy.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

A staple of Middle Eastern cooking, amba sauce is a tangy, mildly spicy sauce made with fresh mangoes. Add a burst of flavour to falafel sandwiches, grilled vegetables and more.

Naturally vegan and gluten-free.

Two small jars of amba sauce on a round metal plate. - 7

Other mango pickle recipes you may like to try are: raw mango kachumber , aam ki launji and gujarati pickle chunda (relish)

What is Amba Sauce

Amba sauce is a thick, tangy, and mildly spicy condiment made from mangoes, mustard seeds, chili peppers, coriander, fenugreek, sugar and white vinegar.

It has a bold, complex flavour with a balance of sourness, sweetness, and a warm, aromatic spice mix.

Amba sauce is used in middle eastern cuisine, often accompanying shish kebabs, grills, and falafel .

This spicy mango sauce is a Iraqi cuisine essential, dating back to the 19th century, when members of the Sassoon family of Bombay introduced it to the Baghdadi Jewish community.

Amba sauce can be prepared in one of two ways – pickled and fermented, or cooked and ready to eat.

Traditionally, the mangoes are salted then left to ferment for a few days. My version of amba sauce leaves out the fermentation.

For ease, I also use curry powder which is an Indian spice mix that contains the prominent ingredients for amba sauce.

Ingredients

Be sure to check out the full recipe and ingredient list below.

  • Mangoes – Most recipes will use green mangoes or unripe mangoes. Use them if you can but otherwise find a firm mango in the supermarket – it works well too.
  • Mustard Seeds – I have used split mustard seeds that are usually used in Indian pickles. If you cannot find mustard seeds, simply use a hot English mustard.
  • Fenugreek Seeds – used split fenugreek seeds, that are used in Indian pickle sauce. However fenugreek powder can be used or crush the seeds using grinder.
  • Spices – I’ve simply used curry powder and turmeric.
  • Fresh red chilli (optional)
  • Brown Sugar – Adds a touch of sweetness to balance out the tanginess and spice.
  • White Vinegar – Aiding in the fermentation process, vinegar intensifies the amba sauce’s distinctively sharp and complex profile. You could also use lemon juice.
  • Oil
  • Salt to taste
Pickled mango sauce ingredients placed on a wooden chopping board. - 8

Serving Suggestions

Amba sauce is a versatile condiment used in both traditional and modern dishes.

  • A perfect dip for pita chips or alongside an Israeli salad .
  • Drizzle in a falafel sandwich .
  • Serve with these sundried tomato chickpea cakes and a green leaf salad.
  • Swirled into a mayonnaise, yogurt, Turkish hummus or labneh, creating a creamy, mildly spicy amba-infused sauce perfect for sandwiches and burgers.
  • Used as a topping for a grain bowl, bringing brightness and zest to grains and roasted vegetables.

Storage

Store amba sauce in the fridge in an airtight container or sealed jar. It will stay fresh for up to 1 week.

other sauce recipes

Yogurt sauce

Greek Cucumber Yogurt Sauce

Few falafel placed next to spiced mango sauce bowl on a plate. - 9

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

  • Instagram
  • Facebook
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Easy amba sauce jar on a plate. - 10

Amba Sauce (Pickled Mango Sauce)

Equipment

  • pan
  • Blender

Ingredients

  • 2 cup mango chunks
  • 1 tablespoon oil
  • 1 tablespoon garlic crushed
  • 1 teaspoon mustard seeds split
  • 1 teaspoon fenugreek seeds split
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar

Optional

  • 1 tablespoon red chilli fresh

Instructions

  • In a medium saucepan, heat oil over medium heat. Add garlic and fry until fragrant.
  • Then add fresh chillies, mango slices, fenugreek and mustard seeds, stirring to coat.
  • Tip in turmeric, curry powder, sugar and salt along with little water.
  • Cook over medium-low heat for 6-8 minutes until mango pieces soften.
  • Blend lightly in a food processor for a smoother consistency or leave in small chunks of mango for texture.
  • Stir in white vinegar.
  • Transfer to a glass jar or mason jar and let cool.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.