Arabic Breakfast Food Recipes: Falafel Made Easy

Breakfast in Arabic cuisine is more than just the first meal of the day—it’s a celebration of flavors, textures, and traditions. From warm pita bread with olive oil to creamy hummus and fresh vegetables, Arabic breakfasts are known for being both hearty and healthy. Among the most beloved dishes is falafel, the crispy, golden chickpea fritter that has earned its place at breakfast tables across the Middle East.

Making falafel at home may sound complicated, but with the right ingredients and simple steps, you can enjoy an authentic falafel breakfast recipe that’s easy, nutritious, and full of flavor. Whether you serve it in a pita wrap, pair it with tahini sauce, or add it to a breakfast bowl, falafel is a protein-packed and vegetarian-friendly dish that brings the taste of the Middle East straight to your kitchen.

In this guide, we’ll walk through the essential ingredients, a step-by-step recipe, creative serving ideas, and tips for storing and reheating so you can make falafel part of your regular morning routine.

Ingredients You’ll Need for Easy Falafel

Making falafel at home starts with a handful of wholesome ingredients that are simple yet packed with flavor. Here’s everything you’ll need to prepare about 4 servings (12–14 falafel patties):

Core Ingredients: Chickpeas, Herbs, and Spices

1 cup dried chickpeas (soaked overnight in water, do not use canned for best texture)
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
4 cloves garlic, minced
1 small onion, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon baking powder (for light, fluffy falafel)
Salt and black pepper to taste

Essential Extras: Pita Bread, Tahini, and Olive Oil

4 pita breads (to serve)
¼ cup tahini paste (to mix with lemon juice and water for tahini sauce)
2 tablespoons olive oil (for the sauce and drizzling)
Juice of 1 lemon (freshly squeezed for brightness)

Optional Toppings and Sides: Fresh Vegetables and Pickles

1 medium tomato, sliced
1 cucumber, sliced or diced
1 cup shredded lettuce
½ cup pickled turnips or cucumbers
¼ cup hummus (optional, but adds creaminess)

Tips for Choosing Fresh and Authentic Ingredients

Always use dried chickpeas soaked overnight—canned chickpeas make falafel too soft and mushy.
Fresh parsley and cilantro are essential for flavor and color; avoid dried herbs.
For the most authentic taste, try using extra virgin olive oil and Middle Eastern spices like cumin and coriander.

Step-by-Step Falafel Breakfast Recipe

Falafel may look fancy, but it’s surprisingly simple to prepare once you know the right steps. Follow this recipe to make perfectly crispy, golden falafel at home that’s ideal for breakfast.

Falafel patties on a plate with tahini sauce and fresh parsley

Preparing the Chickpeas and Herbs

Soak the chickpeas: Place 1 cup dried chickpeas in a large bowl, cover with water, and soak overnight (8–12 hours). Drain and rinse before using.
Combine the base ingredients: In a food processor, add the soaked chickpeas, ½ cup parsley, ½ cup cilantro, 1 small onion, and 4 garlic cloves.
Add spices: Season with 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon baking powder, plus salt and pepper to taste.
Pulse until coarse: Blend until the mixture is grainy, not smooth. It should hold together when pressed between your fingers.

Mixing and Shaping the Falafel Patties

Rest the mixture: Transfer to a bowl, cover, and refrigerate for 30 minutes. This helps the flavors develop and makes shaping easier.
Form balls or patties: Using wet hands or a falafel scoop, shape the mixture into small balls or slightly flattened patties (about the size of a walnut).
Optional tip: If the mixture feels too crumbly, add 1–2 tablespoons flour (chickpea or all-purpose) to help bind it.

Cooking Methods: Frying vs. Baking

Frying (traditional method):
- Heat 2–3 inches of vegetable oil in a deep skillet to 350°F (175°C).
- Fry falafel in batches for 3–4 minutes, turning once, until golden brown and crispy.
- Drain on paper towels.
Baking (healthier option):
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush falafel patties with olive oil on both sides.
- Bake for 20–25 minutes, flipping halfway, until golden and slightly crisp.

Assembling Your Falafel Breakfast Plate

Warm the pita bread in a skillet or oven.
Add spreads: Smear a spoonful of hummus or tahini sauce inside.
Layer the falafel: Place 2–3 falafel patties inside the pita.
Top with veggies: Add fresh cucumber, tomato slices, lettuce, and pickles.
Drizzle with tahini sauce and serve warm with a side of olives or salad.

Tips for Serving, Storing, and Reheating Falafel

Falafel tastes best when it’s fresh, hot, and crispy, but with a few smart tips, you can prepare it ahead of time, store it properly, and reheat it without losing its flavor and crunch.

How to Serve Falafel Hot and Crispy

Serve immediately: Freshly fried or baked falafel should be eaten right away while still warm and crunchy.
Pair with sides: Serve falafel with warm pita, hummus, tahini sauce, fresh veggies, or pickled turnips for an authentic Arabic breakfast.
Creative plating: For variety, try falafel in a wrap, in a breakfast bowl, or as part of a mezze platter.

Best Ways to Store Leftovers for Freshness

Refrigeration: Place cooled falafel patties in an airtight container, lined with paper towels to absorb moisture. Store in the fridge for up to 4 days.
Freezing: For longer storage, freeze cooked falafel on a baking tray until firm, then transfer to a freezer bag. They’ll keep for up to 3 months.
Uncooked storage: You can also freeze the raw falafel mixture, shaped into patties, for quick frying or baking later.

Quick Reheating Tips Without Losing Crunch

Oven method (best option): Reheat falafel in a preheated oven at 375°F (190°C) for 8–10 minutes until warm and crispy again.
Air fryer method: Reheat at 350°F (175°C) for about 5 minutes for a crunchy texture.
Skillet method: Heat a small amount of oil in a pan and re-crisp the falafel for 2–3 minutes per side.
Avoid microwaving: This makes falafel soggy and chewy, so it’s not recommended.

Make-Ahead Falafel Mix for Busy Mornings

Prepare the mixture the night before: Keep it covered in the fridge to save time in the morning.
Batch cooking: Fry or bake a large batch, then store or freeze for quick weekday breakfasts.
Portion control: Freeze individual patties so you can reheat just what you need without wasting any.