How Long Does It Take to Make Falafel?

Quick Answer

Making falafel from scratch takes approximately 3–4 hours of total time when you factor in soaking dried chickpeas overnight. The active hands-on time for forming and frying is only about 30–45 minutes.

Breakdown by Step

Step	Time Required
Soaking dried chickpeas	12–24 hours
Preparing the mixture (food processor)	10–15 minutes
Chilling the mixture	30–60 minutes
Forming falafel balls	10–15 minutes
Frying	10–15 minutes
Total (excluding soak time)	1–1.5 hours
Total (including soak time)	13–25 hours

Soaking the Chickpeas

Authentic falafel is made with dried chickpeas that have been soaked but not cooked. This is a critical distinction: canned chickpeas produce a mushy texture that falls apart during frying. Soak dried chickpeas in plenty of cold water for at least 12 hours, and up to 24 hours. The chickpeas should roughly double in size and be easy to break apart with your fingers.

Preparing the Falafel Mixture

Once soaked, drain the chickpeas thoroughly and pulse them in a food processor with fresh herbs (parsley, cilantro), onion, garlic, cumin, and coriander. The texture should be coarse and sandy, not a smooth paste. Over-processing is one of the most common mistakes. Add a tablespoon or two of flour or chickpea flour to help bind the mixture, then refrigerate for at least 30 minutes. Chilling firms the mixture, making it easier to shape and less likely to fall apart in the oil.

Forming and Frying

Shape the mixture into balls or patties roughly 1.5 inches in diameter. A falafel scoop or two spoons work well for consistent sizing. Heat vegetable or canola oil to 350°F (175°C) in a deep pot or Dutch oven. Fry in batches for 3–4 minutes per batch, turning once, until deep golden brown on all sides. Drain on paper towels.

Tips for Faster Preparation

• Quick soak method: Boil water, pour over dried chickpeas, and soak for 1 hour. Results are acceptable but not as good as a full overnight soak.
• Make ahead: The formed, uncooked falafel can be frozen on a sheet pan and stored in freezer bags for up to 3 months. Fry directly from frozen, adding 1–2 extra minutes.
• Baking alternative: Baked falafel at 375°F takes about 25–30 minutes total, turning halfway through. The texture is drier but eliminates deep-frying time and cleanup.

Common Mistakes That Add Time

Using canned chickpeas, skipping the chill step, or overcrowding the fryer can all lead to falafel that crumbles and requires starting over. Taking the time to soak properly and chill the mixture will save time in the long run by avoiding failed batches.