Cava Falafel Recipe – 5 Amazing Secrets for Crispy Perfection
If there’s one recipe that always transports me back to my grandmother’s kitchen, it’s falafel. But today, I’m sharing my take on the Cava Falafel Recipe — the kind you’d find at your favorite Mediterranean-inspired eatery but made right at home. These falafels have the classic base of chickpeas, herbs, and spices, but I add shredded veggies to boost the flavor and nutrition. They’re crispy on the outside, tender inside, and perfect for meal prep since they freeze and reheat beautifully. Whether tucked into pita, served in a grain bowl, or eaten on their own, these falafels are comfort food with heart.
Memories of Homemade Falafel
Growing up in Asheville, my kitchen memories are deeply tied to family meals. My grandmother’s pot of beans and fresh cornbread taught me that food didn’t have to be fancy to be memorable. Years later, when I first tried Cava’s falafel bowl, it felt like another version of that lesson — simple, nourishing, and filled with flavor. That’s why I was inspired to create my own Cava Falafel Recipe at home, one that captures the bold spices and comforting textures while still feeling wholesome enough to share with my kids.
Making falafel from scratch might sound intimidating, but it’s actually straightforward once you get the hang of soaking chickpeas and blending the mixture. I often prepare the mix the night before, then let it chill in the fridge so the patties hold their shape. On busy weeknights, I love knowing I can pull out a batch from the freezer and have falafel ready in minutes — a trick that makes this recipe even more family-friendly.
Why Cava Falafel Stands Out
What makes this Cava-style falafel recipe different is the balance of herbs and spices. Parsley, cilantro, and dill bring brightness, while cumin, coriander, and cayenne deliver warmth and a subtle kick. The texture is another key — tender inside with a crunchy golden crust. That’s why I recommend frying, though you can use an air fryer if you prefer. Served with pita bread, tahini sauce, and fresh vegetables, it becomes a complete meal. If you’ve ever enjoyed a Cava bowl with falafel, you know the mix of creamy, crunchy, and tangy toppings is irresistible. Recreating that at home means you get the same restaurant-quality taste for a fraction of the cost.
Ingredients & Preparation Tips
Key Ingredients in Cava Falafel
The base of any good Cava Falafel Recipe is dried chickpeas, not canned. Soaking them overnight gives the falafels their signature texture. Fresh herbs like parsley, cilantro, and dill add color and flavor, while onion and garlic deepen the aroma. To achieve that warm Middle Eastern spice profile, cumin, coriander, and cayenne are essential. A little baking powder and sesame seeds ensure the patties stay light and fluffy once cooked.
When I first experimented with adding shredded vegetables to the mixture, I realized it was a clever way to sneak in extra nourishment while keeping the classic taste intact. The result is falafel that feels heartier without being heavy. Pairing the falafel with fresh veggies — cucumbers, tomatoes, and arugula — balances the richness beautifully, just as you’d expect from a well-prepared Mediterranean bowl.
Pro Tips for Perfect Texture
To make falafel that rivals your favorite restaurant, it’s all about the details. After soaking, drain the chickpeas thoroughly. Excess water makes the patties fall apart. When pulsing the mixture in your food processor, aim for a coarse, grainy texture rather than a paste. This ensures your falafels are crisp, not gummy. Once mixed, chill the batter for at least an hour; it firms up, making shaping much easier.
When frying, keep the oil at medium-high heat. Too hot, and the outside burns before the inside cooks. Too cool, and the falafels soak up oil and turn greasy. I usually test one patty first, just to make sure the oil is right. Once golden brown, serve them hot with tahini sauce or tucked into pita bread. They’re also wonderful with refreshing sides like Pineapple Cucumber Salad or a crisp Cucumber Tomato Salad.
Cooking Methods & Variations
Traditional Frying vs. Air Fryer
The most authentic way to cook falafel is frying. When you drop the patties into hot oil, they crisp up beautifully on the outside while staying soft inside. It’s the method I rely on when I want that restaurant-style crunch. Still, I know many home cooks prefer a lighter option. That’s where the air fryer comes in. By brushing the falafel with a touch of oil and cooking at 375°F, you’ll still get a golden crust, just with less mess and fewer calories. This makes it easier to enjoy falafel on a weeknight without much fuss.
Fun Variations to Try
One of the things I love about this Cava Falafel Recipe is its flexibility. You can adjust the flavors to match your family’s preferences. Add extra chili for more spice or swap dill for mint to create a brighter, cooler taste. You can even bake the patties if you prefer, though they won’t have quite the same crunch.
For serving, the possibilities are endless. Stuff them in pita bread, layer them into bowls with rice or quinoa, or top salads with them for a hearty vegetarian protein. I often pair falafels with vibrant sides like Raw Carrot Salad to add crunch or a tangy Garlicky Feta Broccoli Chicken Salad for a Mediterranean-inspired feast.
These variations make falafel not just an appetizer but a versatile main dish that can fit into lunches, dinners, or even a quick snack. They’re also freezer-friendly, so you can cook once and enjoy them multiple times. For me, that’s what makes this recipe such a staple — it’s adaptable, nourishing, and always satisfying.
Serving Ideas & Meal Pairings
Building the Perfect Falafel Bowl
Once your falafels are hot and crispy, it’s time for the fun part — building your bowl or wrap. Start with warm pita or fluffy rice as the base. Layer on your falafels, then add crunchy vegetables like cucumbers, tomatoes, and pickles. A drizzle of tahini or hummus ties everything together with creamy richness. For more freshness, I love topping mine with baby arugula or herbs straight from the garden. It’s the same satisfying balance you’d expect from a Cava bowl, but homemade and even more customizable.
Pairing with Fresh Salads & Sides
The beauty of falafel is how well it pairs with crisp, refreshing salads. A bright Quinoa Salad adds a nutty depth that complements the herbs in the falafel. For something more protein-packed, try a Cottage Cheese and Chickpea Salad alongside — it’s creamy, tangy, and keeps the meal hearty without being heavy.
Falafel also shines as part of a mezze spread. Serve it with hummus, baba ghanoush, marinated olives, and plenty of pita bread for a meal that encourages sharing and conversation. If you’re feeding kids, turn falafel into sliders with mini pitas or tuck them into wraps for an easy handheld dinner. No matter how you serve them, the combination of crispy falafel, fresh veggies, and bold sauces feels like a celebration on the table.
FAQs about Cava Falafel Recipe
What is falafel made of from Cava?
Cava falafel is made with chickpeas, fresh herbs like parsley and cilantro, onion, garlic, and spices such as cumin and coriander. These ingredients are blended, shaped into patties, and fried until crisp.
What is the secret to good falafel?
The secret is using dried chickpeas soaked overnight, not canned ones. This ensures the right texture. Chilling the mixture before cooking also helps the patties hold their shape and fry up crispy.
Is the falafel at Cava good?
Yes! Cava’s falafel is popular because it’s flavorful, light, and pairs well with their wide range of fresh toppings. Making it at home lets you recreate that same restaurant-quality taste.
What’s the main ingredient in a falafel?
The main ingredient is chickpeas. They provide the hearty base that’s flavored with herbs and spices to create the traditional falafel taste.
Conclusion
Making falafel at home doesn’t just save you a trip to your favorite Cava restaurant — it gives you the freedom to adjust flavors, textures, and pairings exactly to your liking. With just a few pantry staples, fresh herbs, and a little practice, you’ll be able to serve falafel that’s every bit as crispy and satisfying as the original. Whether tucked into pita, layered in bowls, or served as part of a mezze platter, this Cava Falafel Recipe will quickly become a family favorite.
Please let me know how it turned out for you! Leave a comment below and tag @foodiecreator on Instagram and hashtag it #foodiecreator.
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Cava Falafel Recipe – 5 Amazing Secrets for Crispy Perfection
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Cava-inspired falafels are crisp on the outside, fluffy inside, and packed with herbs, spices, and a few hidden veggies. Perfect for pita pockets, bowls, or as part of a mezze platter.
Ingredients
2 cup dried chickpeas
1/2 tbsp baking soda
1 cup parsley leaves, stems removed
3/4 cup fresh cilantro leaves
1/2 cup fresh dill, stems removed
1 small onion
7–8 garlic cloves
Salt to taste
1 tbsp ground black pepper
1 tbsp cumin
1 tbsp coriander
1 tbsp cayenne pepper
1 tbsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
Pita pockets
Tahini sauce
English cucumbers, diced
Tomatoes
Baby arugula
Pickles
Instructions
1. Place the dried chickpeas and baking soda in a bowl with water covering by 2 inches. Soak overnight (18–24 hours). Drain and pat dry.
2. Add chickpeas, herbs, onion, garlic, and spices to a food processor. Pulse 40 seconds at a time until the mixture is grainy and well combined.
3. Transfer to a container, cover, and refrigerate at least 1 hour or overnight.
4. Stir in baking powder and sesame seeds before cooking.
5. Form patties with wet hands, about ½ inch thick.
6. Heat oil in a pan on medium-high. Fry patties in batches, 3–5 minutes each side until golden brown.
7. Drain on paper towels and serve hot with pita, tahini, cucumbers, tomatoes, arugula, and pickles.
Notes
For authentic texture, always use dried chickpeas — never canned.
Refrigerating the mixture before frying helps patties hold together.
Air fryer option: Brush patties with oil and cook at 375°F for 12–15 minutes, flipping halfway.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Entrees
- Method: Frying / Air Fryer
- Cuisine: Mediterranean, American fusion
Nutrition
- Serving Size: 2 patties
- Calories: 346
- Sugar: 3
- Sodium: 210
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 47
- Fiber: 12
- Protein: 13
- Cholesterol: 0
