How to Make Falafel in 5 Steps at The Egyptian Way

Beneath the streets of Old Cairo, a 2,000-year-old recipe still simmers in silence. It’s not in cookbooks. It’s never been shared online. And it holds the real secret of how to make falafel that crunches, flavors, and never falls apart. 

Modern versions fail because they skip the forgotten science: enzyme activation, cold grinding, and lunar-inspired soaking. This isn’t just cooking, it’s culinary archaeology. And for the first time, the truth is revealed.

What is Falafel?

You think falafel is just a fried chickpea ball? Think again. 

It’s actually one of the oldest plant-based foods in human history, born in Pharaonic Egypt, not the Levant, made from green fava beans by Coptic Christians during Lent. 

The real "how to make falafel” story isn’t about convenience, it’s about survival, faith, and flavor alchemy. Over time, chickpeas replaced fava in some regions, but the soul of falafel remains: raw legumes, fresh herbs, and fire. 

Understanding this isn’t just trivial; it’s the first step in mastering how to make falafel the way it was meant to be.

Main Key Points of Falafel:

• Falafel’s origin is Egyptian, not Lebanese or Israeli.
• Evolved from fava beans (ta’ameya) to chickpeas (Levantine falafel).
• Traditionally served as a fasting food in religious periods.
• It is a well-known cultural icon across the Arab world.
• Rich in plant protein, fiber, and iron — ideal for vegetarians and vegans.
• Regional variations exist, but the core recipe remains legumes, herbs, and spices.

Ingredients You Need to Make Falafel

If you’ve ever wondered why your falafel falls apart, the secret isn’t in the frying; it’s in the ingredients. The real magic of how to make falafel starts with:

1. Dried fava beans or chickpeas — soaked for at least 14 hours. Never use canned.
2. Fresh herbs and spices — parsley, cilantro, garlic, onion, cumin, coriander, and a touch of fenugreek — a little secret from Alexandria that enhances the flavor.
3. No eggs, no flour, no baking powder — the falafel binds naturally.
4. Natural binding — protein activation during soaking, not fillers, keeps the mixture together.
5. Water matters — slightly alkaline (pH 8.5) with baking soda to soften the beans without cooking them.

Important tips

• Only use dried legumes; canned beans are too wet.
• Adding baking soda to the soaking water softens the beans perfectly.
• Herbs used fresh give the dish a stronger, livelier flavor compared to dried ones.
• Fenugreek adds depth without bitterness.
• Full ingredient list with exact measurements is key.
• Every herb and spice adds depth, creating a rich and balanced flavor.
• Possible substitutions: a small amount of chickpea flour or fava beans for additional binding.

This is how you make falafel that holds together and tastes like history.

How to make falafel Step by Step

This is where the magic happens, turning raw ingredients into golden falafel. It’s not just about blending and frying; it’s about texture, timing, and temperature.

1. Soak 1 cup dried fava beans or chickpeas for 12–16 hours in cold, slightly alkaline water — no shortcuts.
2. Grind the soaked beans in a chilled food processor with garlic, onion, herbs, and spices. Pulse; never blend continuously.
3. Chill the mixture for at least 1 hour — this activates proteins and ensures the falafel holds together.
4. Shape the mixture into 40g balls or slightly flattened patties.
5. Fry until crispy outside and fluffy inside.

How to Fry or Bake Falafel

The authentic how to make falafel experience comes from frying, which produces a golden, umami-rich crust that baking alone can’t achieve.

1. Use sunflower, cottonseed, or canola oil at 175°C (347°F).
2. Cook 4–5 falafel balls at a time for roughly 3.5 minutes, flipping them once during frying.
3. Too hot? Burnt outside, raw inside.
4. Too cool? Oily and soggy.
5. Avoid olive oil — low smoke point.
6. For baking: coat falafel in avocado oil spray, bake at 200°C (400°F) on a wire rack for 25 minutes.
7. Air fryer is a modern alternative — follow similar temperature and spray instructions.

12 Tips for Crispy and Flavorful Falafel

The pros know secrets most never share:

1. Chill the falafel mixture in the freezer for 20 minutes before frying to cut oil absorption by about 30%.
2. Add 1 tbsp tahini — emulsifies fats and boosts creaminess.
3. Season the oil lightly with cumin — infuses flavor into the crust.
4. Fry in small batches to maintain heat.
5. Use a spider strainer, not tongs.
6. Drain on a wire rack, not paper.
7. Use ice cubes while blending to keep mixture cool and preserve green color.
8. Toast and grind spices fresh for deeper, nuttier flavor.
9. Avoid over-processing — keep the mixture slightly coarse.
10. Add a pinch of baking soda before frying for a lighter interior.
11. Refrigerate the shaped falafel once more before frying to help them hold their shape.
12. Never use canned beans.

These aren’t gimmicks — they’re proven tricks that make falafel crispy, flavorful, and stand out in a city full of street vendors.

What to Eat with Falafel

Falafel shines brightest when it’s not alone. Part of the joy of how to make falafel is knowing how to serve it. The classic? Serve inside warm pita bread with lettuce, tomato, pickles, and a drizzle of tahini sauce. But don’t stop there — it’s also perfect as part of a mezze spread with hummus and baba ghanoush, or tossed over a crisp salad with sumac onions. And tahini sauce? It’s not optional — it’s essential. Creamy, tangy, and rich, it’s the perfect partner to the earthy falafel.

1. Serving ideas: sandwiches, mezze platters, salad bowls.
2. Classic tahini sauce recipe: tahini, lemon, garlic, water.
3. Side dish pairings: Arab salad (salata arabiya), rice, fries.
4. Pickled vegetables: turnips, cucumbers, radishes.
5. Regional serving styles: Egypt, Palestine,.
6. Best breads: laffa, pita, baladi.
7.  Signature sauces: tahini, amba, schug.
8. Salads that balance richness: fattoush, tabbouleh.
9. Beverage pairings: mint lemonade, jallab, Arabic coffee, arak.
10.  Sweet addition: Silan (date syrup) + tahini.

Mastering how to make falafel is only part of the challenge.

Order Falafel now From Oasis Market

Not ready to make your own? Oasis Market delivers authentic, hand-crafted falafel made the way it should be: from dried fava beans, cold-ground herbs, and fried in small batches. No shortcuts. No preservatives, no canned beans. Just premium falafel, made exactly as it should be.

• Made from dried fava beans, never canned
• Hand-crafted in small batches
• Available fresh or frozen
• Lab-tested for pH, texture & crispness
• Nationwide delivery (same-day available)
• Options: falafel mix or pre-formed frozen falafel

This is how to enjoy authentic falafel without the hassle — premium taste, zero stress.

Try our ready-to-use products:

• Basma Frozen Falafel Paste 400g
• Frozen Falafel Paste 500g

Order now at oasismarket. Because greatness shouldn’t wait.