Do you know what the secret is to making AMAZING falafel at home? My falafel recipe will give you that wonderful, textured, crisp bite of restaurant and food truck falafel. Try this recipe, and never make soggy falafel again!

May 28, 2019 Updated April 29, 2021 Jump to Recipe
Do you know what the secret is to making AMAZING falafel at home? My falafel recipe will give you that wonderful, textured, crisp bite of restaurant and food truck falafel. Try this recipe, and never make soggy falafel again!
I love falafel. My whole family does. Falafel is one of those dishes I could eat multiple times a week and never tire of, whether made with chickpeas, fava beans, or a combination of the two.
Back when I first discovered how amazing falafel is, I immediately tried to recreate it at home. How hard could it be? Open a can of chickpeas, add some herbs and a few seasonings, grind it up in the food processor, and fry it.
I was correct in assuming falafel isn’t difficult to make. I was wrong in assuming the chickpea component entailed nothing more than opening a can…
I think falafel made with cooked, canned chickpeas is OK. But it’s always a little mushy, lacking in that wonderful, textured, crisp bite of restaurant and food truck falafel.
Do you want to know the secret to getting that to-die-for texture?
Start with dry chickpeas.
Yes, it is an extra step to parboil the chickpeas before you make your falafel batter, but trust me, it is SOOOOO WORTH it. If you haven’t tried making falafel this way before, just do it. Please do it. I promise you will never go back to soggy-canned-chickpea-falafel again!
This recipe is a variation of my classic falafel recipe. (Which I promise I will share with you soon!) The falafel recipe below is unique because I use mint as the main herb. Ever since Andrew and I went to Open Sesame last month, I have been so inspired by Lebanese flavors, and the frequent use of mint in Lebanese cuisine. I seriously can’t get enough of it! The mint pairs beautifully with the sweet and smoky paprika in the falafel batter.
And speaking of beautiful pairings, this falafel is even better when served with my Smoky Sweet Tahini sauce. This falafel and tahini sauce would be great over a bed of greens, but I love them even more sandwiched in a pita.
A quick note: This is one of my food-processor heavy recipes! Remember how I told you I use my food processor like there’s no tomorrow? If you don’t have a food processor, or are considering purchasing a new one, here is the one I have been using for the last 7 years, multiple times a week, without a day of trouble. This food processor has delivered so much amazingly textured falafel over the years, I can’t even count! (:
Make these delicious mint falafel pitas, and tell me if you enjoy them as much as I do!