Falafel: Everything You Need to Know (What It Is, What It’s Made Of & How to Make It Crispy)

Falafel is one of the most ordered foods on earth and also one of the most misunderstood. When it’s great, falafel is exactly what people crave: crisp, golden edges; a fluffy, herb-scented center; and that warm spice aroma you can smell before you take a bite. When it’s not great, it’s dense, dry, oily, or sadly soggy.

So what makes the difference?

This guide is designed to be the “bookmark it and come back” resource: falafel explained from the ground up: what it is, what it’s made of, how to make it properly (including the one rule most people miss), and how to serve, store, and reheat it without sacrificing texture. Whether you’re a home cook perfecting your first batch or a café/restaurant building a falafel menu customers reorder weekly, you’ll leave knowing exactly why great falafel tastes the way it does.

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What Is Falafel? (Definition + What Falafel Is Made Of)

Falafel is a savory patty or ball made from ground legumes (most often chickpeas), mixed with fresh herbs, aromatics, and spices, then cooked—traditionally fried—to create a crispy shell and tender interior.

If you want the simplest definition for quick reference:

• Falafel is a fried (or baked) legume fritter made from chickpeas or fava beans, herbs, and spices.
• The ideal texture is crispy outside and fluffy inside.

It’s often served in a pita wrap, on a platter with sides, or in a bowl with greens and sauces.

Chickpea Falafel vs Fava Bean Falafel (What’s the Difference?)

Most people in Canada (and globally) mean chickpea falafel when they say “falafel.” Chickpeas bring a nutty, slightly earthy flavor and a firm-but-tender bite when prepared correctly.

Fava bean falafel (commonly associated with Egyptian-style falafel) tends to be lighter and sometimes greener, especially when heavily herb-forward. The flavor can read a little brighter and the interior can feel especially tender.

Quick comparison:

• Chickpea falafel: nutty, classic, widely recognized
• Fava bean falafel: lighter, sometimes more herbal, slightly different bite
• Blend: balanced, can be very tender with depth

There’s no “better” version—just the version that fits your preference and your menu identity.

What Does Falafel Taste Like and How Is Falafel Traditionally Served?

Great falafel tastes like a mix of:

• Fresh herbs (parsley and/or cilantro)
• Aromatics (garlic, onion)
• Warm spices (cumin, coriander)
• Savory richness from frying (or a toasty baked finish)

Traditional serving styles that show up everywhere falafel is loved:

• Falafel pita wrap: stuffed with vegetables, pickles, and sauce
• Falafel bowl: greens or grains, toppings, sauces on the side
• Falafel platter: falafel + dips + salad + bread

If you’re building a falafel experience for takeout, the serving style matters because it changes how long the falafel stays crisp (more on that later).

The #1 Falafel Rule: Use Dried Chickpeas (Not Canned Chickpeas)

If you want falafel that’s consistently crisp and fluffy, this is the rule that matters most:

Use dried chickpeas that have been soaked—do not use canned chickpeas.

Canned chickpeas are already cooked and water-heavy. That changes the structure of the mixture and often leads to falafel that turns out dense, soft, or prone to falling apart. It’s the most common reason people are disappointed with their results.

How Long to Soak Chickpeas for Falafel (Soaking Time + Tips)

Soaking dried chickpeas hydrates them enough to grind properly while keeping the texture firm enough to set during cooking.

Practical soaking tips that work in real kitchens:

• Rinse dried chickpeas well
• Soak in plenty of cold water (they expand significantly)
• Drain thoroughly before grinding
• If you’re operating at volume, treat soaking like a scheduled prep step

The goal is chickpeas that are hydrated but still raw—this is what gives falafel its signature interior texture once cooked.

Why Canned Chickpeas Make Falafel Dense, Mushy, or Fall Apart

Canned chickpeas create a different mixture:

• They break down too smoothly (paste-like)
• They hold too much moisture
• They can absorb more oil when fried
• The interior can turn heavy instead of fluffy
• The exterior softens faster once packed or held

If you’ve had falafel that tastes “bready,” greasy, or strangely dense, canned chickpeas are often the reason.

Falafel Ingredients List (Herbs, Spices, and Binders)

Falafel is simple, but it’s not casual. Each ingredient plays a role in texture, flavor, and how the falafel behaves once cooked.

Falafel Herbs and Aromatics (Parsley, Cilantro, Garlic, Onion)

Falafel should taste alive, not flat. That brightness comes from herbs and aromatics:

• Parsley and/or cilantro form the fresh backbone
• Garlic provides savory aroma
• Onion adds sweetness and depth

Operator note (for consistency): herbs are where batches drift. Standardize your herb ratio to keep flavor identical across shifts.

Best Falafel Spices (Cumin, Coriander, and Optional Heat)

Cumin and coriander are the classic “falafel signature.” Optional heat can work, but keep it controlled.

• Cumin: warm, earthy
• Coriander: citrusy warmth
• Optional chili: adds a modern kick (best as a separate SKU if you sell it)

Falafel Binders and Allergens (Flour, Chickpea Flour, Sesame/Tahini)

Some falafel mixtures include a small amount of binder to help shaping. Common options:

• All-purpose flour (not gluten-free)
• Chickpea flour (often used for structure)

Allergen note that affects many falafel orders: sesame is commonly introduced through tahini sauce. If you serve tahini, treat sesame as a key labeling and cross-contact consideration in Canadian foodservice environments.

How to Make Falafel Step by Step (Crispy Outside, Fluffy Inside)

Falafel success is mostly about texture control. Here’s what matters, step by step.

High-level process:

1. Soak dried chickpeas
2. Drain thoroughly
3. Grind with herbs, aromatics, spices
4. Chill/rest the mixture
5. Shape
6. Fry (or bake/air-fry)
7. Drain and serve with smart steam control

Falafel Mix Texture: Crumbly vs Paste (What It Should Look Like)

This is the most important “feel” step.

The falafel mix should look like seasoned damp crumbs, not smooth like hummus.

What you want:

• Granular texture
• Holds together when pressed
• Not shiny, sticky, or wet

If it becomes smooth paste, it often fries dense and heavy. If it’s too dry and crumbly, it may crack or fall apart.

Why You Should Chill Falafel Mixture Before Frying (Resting Time)

Chilling/resting helps:

• The mixture firm up for shaping
• The flavors develop
• The falafel hold together better in hot oil
• The exterior set quickly without breaking

In busy kitchens, this is the step that reduces breakage and improves consistency.

Falafel Shapes: Falafel Balls vs Falafel Patties (Which Is Better?)

Both are authentic; they just behave differently.

• Falafel balls: classic look, soft center, great for platters and bowls
• Falafel patties: more surface area = more crust; better for wraps and sandwiches

If your core product is a falafel wrap, patties often provide a better bite and stack more neatly.

How to Fry Falafel for the Best Crunch (Oil Temperature + Timing)

Frying is where falafel becomes falafel. You can have a perfect mix and still lose the crispness if oil conditions aren’t right.

Best Oil Temperature for Falafel (How Hot the Oil Should Be)

For crisp falafel, the oil must be hot enough to set the exterior quickly. When oil is too cool, falafel absorbs oil and turns heavy.

Practical outcomes:

• Oil too cool: pale, oily, soft crust
• Oil too hot: exterior browns too fast before the center cooks evenly
• Oil just right: crisp shell, tender interior, clean flavor

How to Keep Falafel from Falling Apart When Frying (Common Fixes)

If falafel breaks in oil, it’s usually one of these:

• Mix too wet
• Mix too smooth (over-processed)
• Mixture not chilled/rested
• Overcrowding the fryer
• Weak shaping pressure

Simple fixes:

• Adjust moisture (drain chickpeas well, refine grinding)
• Keep texture crumbly, not paste-like
• Chill mixture before frying
• Fry in smaller batches
• Shape firmly without crushing

Baked Falafel vs Air-Fried Falafel (Taste, Texture, and Crispness)

Baked and air-fried falafel can be excellent, but they are different foods than fried falafel. Expectations matter.

• Fried falafel: crisp shell + fluffy center (classic)
• Baked falafel: drier, more “toasted,” less dramatic crust
• Air-fried falafel: best crispness of the non-fried options, but still different

How to Make Baked Falafel Crispy (Simple Texture Upgrades)

To improve baked falafel texture:

• Shape slightly flatter patties (more browning)
• Lightly oil the surface
• Flip halfway through baking
• Don’t crowd the tray (steam makes them soft)

If your customers expect “crispy,” air-frying often performs better than baking.

How to Serve Falafel (Wraps, Bowls, and Platters)

Falafel is at its best when it’s paired with crunch, acidity, and sauce. The build determines both flavor and how well the falafel holds its texture.

Classic Falafel Pita Wrap (Traditional Falafel Sandwich Build)

A classic falafel pita wrap succeeds because it layers:

• Hot falafel
• Crunchy vegetables
• Pickles or something acidic
• Sauce for richness and balance

To keep wraps from turning soggy (especially for takeout), the sauce strategy matters: put sauce in a controlled layer and avoid saturating the bread.

Falafel Bowl Ideas (Greens, Grains, Pickles, and Sauces)

Falafel bowls are popular because they keep components separate and texturally intact.

Great bowl components:

• Greens (lettuce, cabbage)
• Grains (rice, quinoa)
• Pickles for brightness
• Sauces on the side (especially for delivery)

Bowls are often the easiest format to keep “crispy falafel” true from kitchen to customer.

Falafel Platter Ideas (Sides, Dips, and Sharing Boards)

Platter service makes falafel feel generous. Typical platter builds include:

• Multiple falafel pieces
• Salad or chopped veg
• Dips and sauces
• Bread on the side

For takeout platters, separation becomes essential: wet salads and hot falafel should not share the same sealed environment.

How to Keep Falafel Crispy for Takeout and Delivery (No Soggy Falafel)

This is where most falafel experiences fall apart—literally and figuratively. Perfectly fried falafel can turn soft quickly if steam is trapped.

Why Falafel Gets Soggy in Takeout Containers (Steam and Condensation)

Falafel is hot. Hot food releases steam. If that steam is trapped:

• It condenses on the falafel crust
• The crust softens
• The falafel tastes stale even if it’s freshly cooked

The “crispy fix” isn’t frying longer—it’s controlling steam and separating moisture sources.

Best Falafel Packaging Setup (Vented Container + Separate Sauce Cups)

A reliable setup for crispy falafel takeout is:

• A container that allows steam to escape
• Sauces packed separately
• Wet toppings separated from hot falafel

If you’re testing packaging, this is where kimecopak can help: kraft food boxes are designed to support hot, sauced, high-demand foods like falafel.

GET A FREE SAMPLE PACKAGING TO TEST HERE!

Falafel Storage and Reheating Guide (Fridge, Freezer, and Crisp Reheat)

Falafel is best fresh, but it can store well when handled correctly—especially if you separate “storage safety” from “texture quality.”

How Long Does Falafel Last in the Fridge?

Once cooled, store falafel in the fridge in a sealed container. For best eating quality, enjoy it within a short, sensible window and reheat with dry heat (oven/air fryer) rather than steam.

Can You Freeze Falafel? (Best Way to Freeze Cooked or Uncooked Falafel)

Falafel freezes well in two main ways:

• Freeze shaped, uncooked falafel (best for peak freshness later)
• Freeze cooked falafel (best for quick reheat)

Either way, the goal is to prevent moisture buildup that leads to sogginess.

How to Reheat Falafel So It’s Crispy Again (Oven/Air Fryer Tips)

For crispness, use dry heat:

• Oven reheating restores the exterior better than microwaving
• Air fryer reheating is usually fastest for crisp edges
• Avoid microwaving if crisp texture is the goal (it softens crust quickly)

Falafel Troubleshooting Guide (Fix Mushy, Dry, or Crumbly Falafel)

When falafel fails, it usually fails in predictable ways. Use this as your quick diagnosis section.

Why Falafel Is Mushy Inside (Causes + Fixes)

Common causes:

• Mix too wet
• Oil too cool
• Over-processed paste texture
• Falafel too large (outside cooks before center sets)

Fixes:

• Drain chickpeas thoroughly
• Keep texture crumbly
• Maintain proper oil temperature
• Standardize size for even cooking

Why Falafel Is Dry or Dense (Causes + Fixes)

Common causes:

• Mix too dry
• Over-processing
• Overcooking
• Not enough herbs/aromatics to lighten the profile

Fixes:

• Balance moisture and texture
• Stop grinding earlier
• Tighten cook time
• Use herbs generously for a lighter bite

Why Falafel Breaks Apart in Oil (Causes + Fixes)

Common causes:

• Too wet
• Not chilled
• Weak shaping
• Overcrowded fryer

Fixes:

• Chill/rest before frying
• Shape firmly
• Fry in batches
• Confirm the mix isn’t paste-like

Falafel FAQ (People Also Ask)

Is Falafel Healthy?

Falafel is made from legumes and herbs, so it can be a wholesome option depending on cooking method and portion size. Fried falafel is richer; baked/air-fried is lighter.

Is Falafel Gluten-Free?

Falafel can be gluten-free if no wheat-based binder is used and cross-contact is controlled. Wraps (like pita) often contain gluten, so it depends on the full meal.

Can You Make Falafel Without a Food Processor?

Yes, as long as you can grind the soaked chickpeas into a crumbly mixture. The key is texture—avoid turning it into a smooth paste.

Why Do You Have to Soak Chickpeas for Falafel?

Soaking hydrates dried chickpeas so they grind properly and cook into a fluffy interior. It’s the foundation of classic falafel texture.

How Do Restaurants Keep Falafel Crispy?

They combine:

• Correct mix texture (crumbly, not paste)
• Proper frying conditions
• Steam control after cooking (vented packaging + sauces separated)

Conclusion: Falafel Explained  

Falafel is simple in concept but specific in execution. When you understand what it is, why soaked dried chickpeas matter, how the texture should look before cooking, and how steam affects crispness after cooking, you can consistently hit the falafel everyone remembers: crispy outside, fluffy inside, bright with herbs, and never heavy.

And if that falafel is headed out the door, remember: the last step matters too. The right container, sauce separation, and grease control can be the difference between “pretty good” and “I’m ordering this again.”