The secret to our falafel recipe is soaked dried chickpeas and a mountain of fresh green herbs. They are shatteringly crisp on the outside and remarkably tender inside.

While it may be tempting to reach for a can of chickpeas, for our favorite falafel recipe, you’ll use soaked, dried chickpeas. Canned beans are too soft with too much moisture, which means you’ll have mushy fritters that fall apart. By using soaked (but uncooked) chickpeas with lots of cilantro, parsley, and mint, you’ll get a light, tender, emerald-green center with a golden, crunchy shell.

We first fell in love with falafel when walking through the Marais district of Paris, where I ordered a falafel sandwich from L’As du Fallafel. We loved their falafel so much that we ate there almost every day and came home determined to recreate it. I think we nailed it! I love tucking these into our homemade pita with creamy hummus, veggies, pickles, and this delicious tahini sauce.

Key Ingredients

• Chickpeas: Canned chickpeas don’t work here. I know other recipes say they do, but for the best authentic falafel, you want soaked dried chickpeas. This means that you need to soak your chickpeas overnight. Note that we will only soak the beans and do not cook them before making our falafel mix. For more about dried chickpeas, see this guide about soaking dried chickpeas.
• Garlic and Herbs: We love green herbs, and they work incredibly well here. We use garlic, green onions, and lots of fresh herbs like parsley, cilantro, and mint.
• Spices: Our falafel mix isn’t overly spiced, but we do add ground cumin, ground coriander, ground cardamom, black pepper, and salt. Cayenne pepper is also optional for a little heat.
• Baking Powder: Adding it to your falafel mixture makes the center slightly more tender, airy, and light.

Find the full recipe with measurements below.

How to Make the Best Falafel

Tip 1: Use dried chickpeas. Are you tired of me telling you this yet? Our falafel recipe below does not call for canned beans. Instead, we’re going to add them to a large bowl and soak them overnight, covered with water.

In the morning, the chickpeas will have almost tripled in size and softened a bit. They will still be hard, but no longer dried. These beans—soaked, but still firm—are perfect for making falafel. You do not need to cook them before using them in your falafel mix.

Tip 2: Make the falafel mix in a food processor. We need to finely chop the chickpeas and herbs, and a food processor works wonders.

Combine the soaked chickpeas and other falafel ingredients in a food processor and pulse until the mixture is finely chopped, stopping before it purees into a paste. You’ll know it’s ready when it looks finely chopped and you can press it together into balls (not like dough, but they should hold together).

I recommend watching our video in the recipe below, where you can see the texture you’re looking for.

Tip 3: Chill before cooking. Chilling the falafel mixture helps bind ingredients before you cook them, so we prefer to refrigerate the mix for 15 minutes, then form it into balls. Then, after making my balls, I pop them back into the fridge for 30 minutes or so to help them hold together for frying.

Tip 4: For the best homemade falafel, fry it. For the crispiest, most authentic falafel, fry them in oil. I know frying isn’t for everyone, but trust me, it’s worth it! It’s not as messy or complicated as you might think. If you prefer, I’ve included baking and pan-frying options in the recipe, but just remember that frying is the way to go for that perfect golden-brown and crispy outside texture.

The photo below shows deep-fried falafel on the left. It is moist and tender inside, with a golden, crisp outside (this is also the lightest texture). In the middle is pan-fried falafel, which is less crisp on the outside but still moist and tender inside, although not nearly as airy and light as deep-fried. On the right is baked falafel, which is less crispy with a less tender, bright green center.

Serving Suggestions

The classic way to enjoy these is tucked into warm, pita bread with some hummus and a handful of crunchy pickles. Sometimes we’ll add a chopped cucumber and tomato salad or a drizzle of tahini sauce. Straight tahini works, too!

For a more expansive spread, arrange the falafel on a mezze platter alongside smoky baba ganoush, tangy labneh, and briny olives. They’re also lovely for topping salads, and I love them with tzatziki.

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If you love crispy oven-roasted potatoes, these parmesan smashed potatoes are next level: crunchy, cheesy, and ridiculously satisfying. A perfect side dish for a weeknight dinner or the holidays!

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes With Potatoes

At A Glance

• Ready In: 1 hour
• Serves: 6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: Good source of fiber, satisfying, and energy-rich
• Main Ingredients: Baby potatoes, Parmesan cheese, olive oil, spices
• Flavor Profile: Crispy, cheesy, savory, garlicky, lightly smoky
• Meal-Prep Friendly: Best fresh, but reheats well in oven or air fryer
• Best Served With: Roast chicken, steak, grilled veggies, or as a snack with dips

These crispy Parmesan smashed potatoes are one of those sides that quietly steal the spotlight. You get that perfect contrast of crispy edges with a golden Parmesan crust, and soft, fluffy centers that soak up all the seasoning. The trick is smashing them just enough so the edges get craggy (that’s where the magic happens).

The Parmesan adds a salty, nutty layer that melts and crisps in the oven, almost like a built-in cheese chip. It’s inspired by classic crispy oven-roasted potatoes, but with a little extra personality thanks to the cheese and spices.

I like that it feels a bit fancy without actually being complicated. It’s also a very forgiving recipe, great for weeknights or when you’ve got people coming over. And honestly, anything involving potatoes + Parmesan cheese is already halfway to success (no convincing needed).

You might also like my crispy smashed potatoes with minty peas, these Greek roasted potatoes, my sliced potato bake, or these cheesy baked potatoes. Or, try this crispy smashed potato salad.

What You’ll Need

Here is what you’ll need for these Parmesan smashed potatoes. Find the full measurements in the recipe card below.

• White potatoes – I think baby or small potatoes are the best, the perfect size for smashing; creamy inside. No baby potatoes? Use small Yukon Golds or cut larger potatoes.
• Salt (for boiling) – seasons from the inside out (a small but important step).
• Olive oil (or oil + butter) – helps everything crisp and adds richness; add a little garlic oil for extra flavor.
• Garlic powder – easy flavor boost without burning.
• Smoked paprika – adds subtle smokiness and color; swap smoked paprika for regular paprika or chili powder.
• Salt and black pepper – balance and seasoning.
• Parmesan cheese – brings salty, nutty, umami flavor and creates that crispy crust (a classic flavor booster). Use freshly grated Parmesan here.
• Parsley – at the end, for freshness.
• Lemon zest – at the end, for brightness (great contrast to the richness).
• Chili flakes – at the end, for a little heat if you like.

How To Make Parmesan Smashed Potatoes

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make crispy roasted Parmesan potatoes.

• Boil potatoes in well-salted water until fork-tender (15–20 minutes), then drain
• Preheat oven to 425°F / 220°C and prepare a lined tray with a little oil
• Place potatoes on tray and gently smash to about ½ inch thick
• Drizzle with oil and season with garlic powder, paprika, salt, and pepper
• Roast for 20 minutes until crispy and golden underneath
• Sprinkle over most of the Parmesan and return to oven for 10 minutes
• Finish with remaining Parmesan and any optional toppings

Watch The Video

Recipe Tips

• Dry potatoes slightly after boiling – this helps them crisp better
• Don’t over-smash – you want cracks and edges, not mashed potatoes
• Use finely grated parmesan – it melts evenly and creates a better crust
• Extra crispy hack: sprinkle a little Parmesan directly on the tray before adding potatoes
• Storage & Reheating: Store in fridge up to 3–4 days; Reheat in oven or air fryer for best crispiness; Avoid microwaving (they’ll go soft… still tasty, but not the same)
• Variations: Add garlic butter instead of plain oil; try rosemary or thyme for a herby version; sprinkle with mozzarella at the end for extra cheesiness

Serving Suggestions

These are the kind of potatoes that go with just about anything. I love them alongside roast chicken or a simple steak, but they’re just as good with grilled veggies or even a fried egg on top for a lazy dinner.

They also make a great party side or appetizer —serve them with a garlicky yogurt dip, bang bang sauce, or a rosemary aioli and watch them disappear fast.

These are great for Thanksgiving sides, or for your Christmas or Easter table.

If you’ve tried this crispy Parmesan smashed potatoes or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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