If you love crispy, golden falafel like the ones served at Cava, you’re going to enjoy this homemade version. This Cava Falafel recipe is packed with fresh herbs, bold spices, and a perfectly crunchy outside with a soft, flavorful inside.
Falafel is a popular Mediterranean dish made from soaked chickpeas, herbs, garlic, and spices. It’s naturally vegetarian and full of plant-based protein. Whether you serve it in a pita, over rice, or on a salad bowl, this recipe delivers authentic flavor in every bite.
This easy-to-follow recipe uses simple ingredients and clear steps so you can make restaurant-style falafel at home without stress.
What Is Cava Falafel?
Cava Falafel is inspired by the crispy chickpea patties served at Cava restaurants. These falafels are known for their vibrant green color inside (thanks to fresh herbs like parsley, cilantro, and dill) and their crunchy golden crust.
Unlike canned chickpea versions, authentic falafel uses dried chickpeas soaked overnight. This gives the falafel a better texture and prevents it from becoming mushy. The result is a light, crispy, and flavorful falafel that pairs perfectly with Mediterranean sauces and toppings.
Why You Will Love This Recipe
- Crispy outside, soft inside
- Full of fresh herb flavor
- Easy step-by-step instructions
- Perfect for meal prep
- Naturally vegetarian and protein-rich
- Tastes just like restaurant-style falafel
If you enjoy simple but flavorful recipes (just like many easy recipes you prefer), this one is straightforward and beginner-friendly.
Equipment’s
- Mixing bowl
- Food processor
- Fry pan
- Measuring cups and spoons
- Spoon
- Paper towels
- Strainer
Ingredients With Amounts
- 3 cups Goya Dry Chick Peas, Recommended
- ¾ teaspoon baking soda
- 1 cup fresh cilantro leaves
- 1½ cups fresh parsley leaves
- ¾ cup fresh dill
- 10 garlic cloves, peeled
- 1 medium onion, quartered
- Salt to taste
- 1½ tablespoons ground cumin
- 1½ tablespoons ground black pepper
- 1 teaspoon cayenne pepper
- 1½ tablespoons ground coriander
- 3 tablespoons toasted sesame seeds
- 1½ teaspoons baking powder
- 8 cups Wesson Pure Canola Oil For Frying, Recommended
Instructions
Step 1: Soak the Chickpeas
Place the dried chickpeas and baking soda in a large bowl. Cover with water at least 2 inches above the chickpeas. Soak overnight or up to 18 hours.
Drain and rinse thoroughly. Pat dry with a clean towel.
Step 2: Make the Falafel Mixture
Add the soaked chickpeas, cilantro, parsley, dill, garlic, onion, cumin, black pepper, cayenne, coriander, and salt into a food processor.
Pulse in 45-second intervals until the mixture is well combined. The texture should be slightly coarse but hold together when pressed.
Step 3: Chill the Mixture
Transfer the mixture to a container and seal tightly. Refrigerate for at least 1 hour. This helps the falafel hold its shape while frying.
Step 4: Add Final Ingredients
Just before frying, mix in baking powder and toasted sesame seeds.
Step 5: Shape the Falafel
Scoop about 1 tablespoon of mixture and shape into ½-inch thick patties. Wet your hands slightly to prevent sticking.
Step 6: Fry the Falafel
Heat oil in a deep fry pan (about 3 inches deep) over medium-high heat.
Carefully drop falafel patties into hot oil. Fry for 4–5 minutes until golden brown and crispy. Do not overcrowd the pan.
Remove and place on paper towels to drain excess oil.
Serve warm and enjoy!
Notes
- Do not use canned chickpeas. They are too soft and will make the falafel fall apart.
- The mixture should not be smooth like hummus. It must be slightly grainy.
- Chilling is important for better texture.
- Always fry in batches for even cooking.
Variations
Baked Falafel:
Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Air Fryer Falafel:
Spray lightly with oil and cook at 375°F for 12–15 minutes.
Spicy Version:
Add extra cayenne pepper or chopped green chili.
Gluten-Free:
This recipe is naturally gluten-free.
Tips
- Use fresh herbs for the best flavor.
- If the mixture feels dry, add 1–2 tablespoons water.
- If too wet, add 1 tablespoon chickpea flour.
- Test fry one falafel first to check seasoning.
- Maintain steady oil temperature for crispy texture.
What to Serve With Cava Falafel?
Falafel is very versatile. Here are simple serving ideas:
- Warm pita bread
- Hummus and tahini sauce
- Tzatziki sauce
- Fresh cucumber and tomato salad
- Pickled onions
- Rice bowls with Mediterranean toppings
- Garlic yogurt sauce
You can also build a Mediterranean bowl similar to what you’d find at Cava, with rice, greens, falafel, and creamy sauces.
How to Store Cava Falafel?
Refrigerator:
Store cooked falafel in an airtight container for up to 4 days.
Freezer:
Freeze uncooked patties on a tray, then transfer to a freezer bag. Store up to 3 months.
Reheating:
Reheat in oven or air fryer at 350°F until warm and crispy. Avoid microwaving to keep them crisp.
Cava Falafel Recipe
Equipment & Tools
- Mixing Bowl
- Food Processor
- Fry pan
- Measuring cups and spoons
- Spoon
- Paper Towels
- Strainer
Ingredients
- 3 cups Goya Dry Chick Peas, Recommended such as Goya Dry Chick Peas
- ¾ teaspoon baking soda
- 1 cup fresh cilantro leaves
- 1½ cups fresh parsley leaves
- ¾ cup fresh dill
- 10 garlic cloves peeled
- 1 medium onion quartered
- Salt to taste
- 1½ tablespoons ground cumin
- 1½ tablespoons ground black pepper
- 1 teaspoon cayenne pepper
- 1½ tablespoons ground coriander
- 3 tablespoons toasted sesame seeds
- 1½ teaspoons baking powder
- 8 cups Wesson Pure Canola Oil For Frying, Recommended such as Wesson Pure Canola Oil for frying
Instructions
- Place the dried chickpeas and baking soda in a large bowl. Cover with water at least 2 inches above the chickpeas. Soak overnight or up to 18 hours.
- Drain and rinse thoroughly. Pat dry with a clean towel.
- Add the soaked chickpeas, cilantro, parsley, dill, garlic, onion, cumin, black pepper, cayenne, coriander, and salt into a food processor.
- Pulse in 45-second intervals until the mixture is well combined. The texture should be slightly coarse but hold together when pressed.
- Transfer the mixture to a container and seal tightly. Refrigerate for at least 1 hour. This helps the falafel hold its shape while frying.
- Just before frying, mix in baking powder and toasted sesame seeds.
- Scoop about 1 tablespoon of mixture and shape into ½-inch thick patties. Wet your hands slightly to prevent sticking.
- Heat oil in a deep fry pan (about 3 inches deep) over medium-high heat.
- Carefully drop falafel patties into hot oil. Fry for 4–5 minutes until golden brown and crispy. Do not overcrowd the pan.
- Remove and place on paper towels to drain excess oil.
- Serve warm and enjoy!
Notes
Nutrition
Frequently Asked Questions
Why did my falafel fall apart?
You may have used canned chickpeas or the mixture was too wet.
Can I make falafel ahead of time?
Yes. Prepare and refrigerate the mixture up to 24 hours before frying.
Is falafel healthy?
Falafel is high in plant protein and fiber. Baking instead of frying makes it lighter.
Can I freeze cooked falafel?
Yes. Freeze in airtight containers for up to 2 months.
What oil is best for frying falafel?
Neutral oils like canola oil work best because they handle high heat well.
Conclusion
This homemade Cava Falafel recipe is crispy, flavorful, and easy to prepare. With fresh herbs, bold spices, and simple steps, you can recreate restaurant-style falafel in your own kitchen.
Perfect for wraps, bowls, or salads, this recipe is great for family meals, gatherings, or meal prep. Once you try this authentic falafel recipe, it will become one of your favorite Mediterranean dishes.
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